Tori Matcha
Sourced from Shizuoka and blended from Okumidori, Yutakamidori, and
Saemidori cultivars. Tori offers a vibrant green color with nutty and lightly floral notes, low astringency, and a clean finish.

Akari Matcha
Sourced from Kagoshima and made with Yabukita, Okumidori, and Saemidori cultivars. Akari is smooth and vibrant with a rich umami flavor, very low astringency, and little aftertaste.

Kohana Matcha
Sourced from Uji, Kyoto and blended from Yabukita, Okumidori, and Saemidori cultivars. Kohana is exceptionally vibrant, creamy, and smooth with nutty umami notes and virtually no astringency.

Daiki Matcha
Sourced from Uji, Kyoto and crafted from Yabukita, Saemidori, and Gokoh cultivars. Daiki delivers an intensely vibrant color, deep nutty umami flavor, and an exceptionally creamy finish with no noticeable astringency.

Kuma Hojicha
Sourced from Shizuoka and made from the Yabukita cultivar. This dark-roasted hojicha has bold chocolate, nutty, and earthy notes with a smooth finish free from bitterness and astringency.