Organic Tea

Only around 5% of the tea grown in Japan is organic. We sell nothing else. Every tea here is JAS-certified and bought direct from family farms in Kyoto, Kagoshima and Fukuoka, then shipped Australia-wide and worldwide.

Organic Japanese Tea, Explained

Japan produces some of the most carefully made tea in the world, but very little of it is grown organically: only around 5% of national production. Organic Japanese tea is genuinely scarce, and that scarcity is the reason we built the whole range around it. Every tea we sell carries Organic JAS certification, the Japanese government's organic standard, and comes direct from the family farms that grow it.

Where to start

Matcha is stone-ground whole leaf, whisked rather than steeped, so you drink the leaf itself. Sencha is Japan's everyday green tea: grassy, fresh, the one most people picture. Gyokuro is shaded before harvest, which makes it sweeter and deeply savoury; brew it cool and slow. Hojicha is roasted until it turns amber, gentler in caffeine, and the tea for the evening. Genmaicha blends green tea with roasted brown rice: mild, nutty, easy to drink all day. And wakōcha, Japanese black tea, is the range's quiet surprise: smooth and gentle.

Our teas come from three regions: Kyoto for matcha and hojicha powder, Kagoshima in the far south for matcha, sencha and black tea, and Yame in Fukuoka for gyokuro, hojicha loose leaf and genmaicha.

New to roasted tea? Hōjicha Powder: What It Is and How to Use It explains the roast, the caffeine and the latte.

Every tea is chosen by Taka Kaneko, one of only two Japanese Tea Instructors in Australia certified by the NPO Nihoncha Instructor Association. We ship Australia-wide and worldwide, with free Australian shipping over $100.