Our Teas

Grown under bamboo shade for three weeks before harvest, this single-field gyokuro from our own garden carries the dense umami of deep-forest earth and first morning light. The liquor runs dark jade, slow and thick. It asks nothing of you except patience.

Shaded for ten days rather than three weeks, kabusecha sits in the quiet space between sencha and gyokuro. Sweeter than you expect, with a clean finish that lingers without demanding attention. Sourced from a small family farm in Wazuka, Kyoto.

Stone-ground to order from our spring harvest tencha leaves. We prepare it thin (usucha) by default — a clean froth with grass notes and just enough bitterness to feel honest. Ask Haruki for koicha if you have the afternoon.

The first leaves cut in late April from the lower slope of the garden. Needle-rolled, steamed to a vivid green, brewed cooler than most would guess. Grassy and bright on the nose, settling into a warmth that fills the chest. The most forgiving tea we serve.

Made from older leaves and stems, roasted in a clay pot over high heat until the kitchen fills with smoke. Nothing refined about it. Caramel, toasted grain, a faint char. Low caffeine. The tea you want at the end of a long walk up a mountain path.