A traditional Japanese green tea with tightly rolled, needle-shaped leaves. Picked in early spring after the leaves have developed their balance of sweetness and astringency, the brew yields a clean finish with a taste reminiscent of seaweed.
A twig tea, this is a traditional style from Japan called Karigane consisting of the discarded stems and stalks after making other teas. Highly prized, this version is made only from Gyokuro green tea and has a vegetal yet woody flavor profile.
Originally from Kyoto, this popular green tea is made by roasting bancha leaves and twigs. Brown in appearance, the tea has less caffeine and tannins than other teas due to the high amount of stems.