This grade of sencha is harvested from the uplands of Japan and mixed with stalk tea (kukicha) and young buds (wakame) to produce a rich taste and pleasant aroma. Kukicha is known for its light flavor and fresh green aroma. This tea produced under ISO 14001 Certified Environmental Management Standards.

Hot Tea: Infuse the leaves (2 tsp per cup) for up to 30 seconds in a pot with water that is about 176F/80C to draw out the subtle, rich flavors of this quality blend. Fine tea can be infused 2-3 times using higher temperatures and shorter infusions each time.
Iced Tea: Pour 1 1/4 cups of boiled water over 5 teaspoons of tea and steep for 3-5 minutes. Pour into pitcher while straining leaves, add ice and top up with cold water to make a quart of iced tea. Garnish and sweeten to taste.
Coupon Code: P5KNV8 - 10% off purchase of Oh-I-OCha 600.

Gunpowder teas are primarily produced in the town of Pingshui in the mountainous Guiji region of the province. The technique for their production has remained virtually unchanged since the Tang dynasty (AD 618-907) - and what a production it is. After plucking, each individual leaf is rubbed and twisted by hand then dried by stir-frying in a large pan. Depending on the quality of the leaf, ambient humidity and temperature, up to 4 rounds of stir-fry drying may be required. The tea is prized for its robust fresh character that is underscored by subtle touches of oak. (Incidentally, Gunpowder tea is the base of many Moroccan mint teas because of its rich character.) The Superior grade we are offering is a superb example of these qualities. This tightly rolled, uniformly sized tea has an aroma that will have you reaching for a teapot immediately. Click here for an organic version of this tea.

Hot Tea: This tea is best enjoyed by pouring 180F/80C water over the leaves (1-1 1/2 tsp per cup) for 3 minutes (longer=stronger). Don't remove the leaves but rather add more hot water until the flavor is exhausted. Can be infused repeatedly 3 times using higher temperatures and shorter infusions each time.
Iced Tea: Pour 1 1/4 cups of hot water over 6 teaspoons of tea and steep for 5 minutes. Pour into pitcher while straining leaves, add ice and top up with cold water to make a quart of iced tea. Garnish and sweeten to taste.

This Yawaruji Bancha is has a lower caffeine profile and can be enjoyed both hot and cold. Bancha's meaning references the coarser grades and heavier, late season crop from which this full-flavored tea is made. Bancha is made from larger leaves than are usually available for sencha grades. Bancha are a class of sencha harvested as a second flush tea between summer and autumn. Bancha is respected because of the teaﾒs well-defined character, vivid yellow colors and refreshing and deep flavors. This tea produced under ISO 14001 Certified Environmental Management Standards. Click here for an organic version of this tea.

Hot Tea: Infuse the leaves (2 tsp per cup) for up to 30 seconds in a pot with water that is about 203F/95C to draw out the subtle, rich flavors of this quality sencha. Fine tea can be infused 2-3 times using higher temperatures and shorter infusions each time. Mass Market teas typically have a 5-6% antioxidant level. This tea has a very high antioxidant level of 7.9%

Iced Tea: Pour 1 1/4 cups of boiled water over 5 teaspoons of tea and steep for 3-5 minutes. Pour into pitcher while straining leaves, add ice and top up with cold water to make a quart of iced tea. Garnish and sweeten to taste.

Steamed green tea with a light brownish yellow liquor with toasty flavour, tending sweet and bright with toasted rice kernels. A specialty Japanese green tea blended with fire-toasted rice. A good grade Japan sencha is blended with the toasted rice. The fresh vegetative character of the green tea is imparted on the cup but it is tempered with the bakey-like character of the rice. There is a natural sweetness and almost chewy character to the finish of this tea. During the firing of the rice, it is not uncommon for rice to pop like popcorn, hence the pet name popcorn-tea. This tea mixed with roasted rice has less caffeine. This tea produced under ISO 14001 Certified Environmental Management Standards. Click here for an organic version of this tea.

Hot Tea: This tea is best enjoyed by pouring 180F/90c water over the leaves (1 tsp per cup) for 3 minutes. Don''t remove the leaves but rather add more hot water until the flavor is exhausted. Can be infused repeatedly 3 times using higher temperatures and shorter infusions each time.
Iced Tea: Pour 1 1/4 cups of hot water over 6 teaspoons of tea and steep for 5 minutes. Pour into pitcher while straining leaves, add ice and top up with cold water to make a quart of iced tea. Garnish and sweeten to taste.

Spring and autumn Bancha crops are mixed and post fired during final processing (Houjicha). Bancha are later season crops producing tea of well-defined character, vivid yellow colors and refreshing and deep flavors. Spring crop bancha has a distinct aroma which is further heightened when roasted. It makes an excellent incense for an authentic cha-kouro tea incense burner. This tea produced under ISO 14001 Certified Environmental Management Standards.

Hot Tea: This tea is best enjoyed by pouring water that is about 203 F/95C over the leaves (3 tsp per cup) and infusing for 30 seconds. Don't remove the leaves but rather add more hot water until the flavor is exhausted. Can be infused repeatedly 3 times. For repeated infusions use boiling water and less infusion time (20 seconds).
Iced Tea: Pour 1 1/4 cups of boiled water over 5 teaspoons of tea and steep for 3-5 minutes. Pour into pitcher while straining leaves, add ice and top up with cold water to make a quart of iced tea. Garnish and sweeten to taste.
Sold in packs of two (3.5oz/100g ea.)

Kokeicha has a smooth light liquor with slight green character-tending to sweet taste. Kokeicha is a specialty Japanese tea prepared from the same tea leaves crushed to a fine green tea powder and used in tea ceremonies. A special process whereby water is added to the tea powder, kneaded, extruded through a machine (similar to making fresh pasta) and finally dried to result in a ﾓpine needleﾔ like form. Thus Kokeicha translated from Japanese means ﾓformed teaﾔ. Mass Market teas typically have a 5-6% antioxidant level. This tea has a high antioxidant level of 8.55%

Hot Tea: This tea is best enjoyed by pouring 180F/80C water over the leaves (1 tsp per cup) for 2-3 minutes (longer=stronger). Don't remove the leaves but rather add more hot water until the flavor is exhausted. Can be infused repeatedly 3 times using higher temperatures and shorter infusions each time.
Iced Tea: Pour 1 1/4 cups of hot water over 6 teaspoons of tea and steep for 5 minutes. Pour into pitcher while straining leaves, add ice and top up with cold water to make a quart of iced tea. Garnish and sweeten to taste.

Tending to delicate,light liquoring with notes of muscatel and the pungent full body typical of second flush greeb tea. The bright green infusion highlights a well made tea. The tea leaves are hand plucked, withered and rolled and then pan fired.

Hot Tea: This tea is best enjoyed by pouring 176F/80C water over the leaves (1 tsp per cup) for 2-3 minutes. Don't remove the leaves but rather add more hot water until the flavor is exhausted. Can be infused repeatedly 3-4 times using higher temperatures and shorter infusions each time.
Iced Tea: Pour 1 1/4 cups of hot water over 6 teaspoons of tea and steep for 5 minutes. Pour into pitcher while straining leaves, add ice and top up with cold water to make a quart of iced tea. Garnish and sweeten to taste.