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Japan: Ichibancha Uji Houjicha2024 Spring Harvest Ichibancha is a term referreing to the first spring harvest in Japan, comprising close to ninety percent of the entire tea yield for the year. Gathered solely from the stems and rough leaves of first picks, this houjicha has been subjected to a custom ordered short, high temperature roasting process, yielding leaves of green and yellow and deepening the fragrance and sweetness with loads of umami. A golden hued tea liquid brews

and its generous size makes it ideal for large-leaf varieties

drawing special nutrients from the earth

An excellent tea set can transform your daily ritual into an effortless meditative process

Taki's son Kenta is now making his unique mark on the family's legacy of exceptional art and is playfully influencing the rest of the family

Classic med/high roast

including silica sand

Here is a short guide on how to make the perfect bowl of matcha

the angle of the walls

curly leaves are untouched by CTC machines

Classic Roast Oolong is handcrafted using centuries-old techniques to bring out the signature taste of Iron Goddess Oolong through oxidation

Rich in minerals and with an elevation of 2000 meters

a renowned Intangible Cultural Tea Master