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The most comforting blend in the lineup: chamomile, peppermint, and fennel seed, working together the way they have in traditional herbalism for centuries. Chamomile calms the body and the belly; mint refreshes and clears; fennel eases tension and digestive discomfort. Made for stressful moments and anyone who needs a cup that feels like a hand on the shoulder.
Weight: 40g
Four mints, one cup. Japanese mint (Wa-hakka), black peppermint, bergamot mint, and spearmint, blended from herbs harvested and dried entirely on the farm. The low-temperature drying process preserves the volatile oils that evaporate quickly in commercial processing. The end result is a tea that tastes the way fresh mint smells rather than the way dried mint usually does. Clean, bright, and endlessly refreshing.
A ruby-red blend built for mornings and movement. The rose hip and hibiscus give a bright, citrus-forward tartness, softened by the warm sweetness of the rooibos. Chamomile adds a floral depth, and the ginger warms the body from the inside out. The result is a tea that is refreshing and gently energizing without caffeine. Equally good at breakfast, alongside a meal, or iced in summer.
Made from Benihikari and blended with the dried peel of Keraji mandarin orange, a rare citrus grown only on Kikaijima Island in Japan’s far south. The Keraji isn’t bergamot. It’s something more floral, carrying notes of wildflowers and sansho leaf that layer over the black tea’s natural depth. The “K” in Earl Key is for Keraji, our producer’s answer to Earl Grey.
Weight: 50g
This hojicha is made in Mie Prefecture from the stems of tencha, the carefully shaded leaf used to make matcha. Roasting opens it into something entirely different, with a high, toasty aroma reminiscent of barley tea and no bitterness. The flavor is intentionally light, clean, and thirst-quenching rather than rich or heavy. Enjoy it alongside a meal, after grilled dishes, with sweets, or chilled over ice in summer.
Weight: 50g
Crafted exclusively from the Okumidori cultivar and stone-milled using traditional methods, Okuunmo represents the highest tier of our Mie matcha lineup. The seventeen days of shading in a misty mountain environment results in an exceptionally vivid color and concentrated umami and natural sweetness before a single leaf is harvested. The result is a rich, naturally sweet sip with no bitterness, and subtle nutty undertones that linger. Stone milling preserves a silkiness that machine-ground matcha rarely achieves. It is equally exceptional whisked traditionally or in a carefully prepared latte.
Weight: 100g
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