This collection brings together green teas from China, Korea, and Japan, inviting you on a journey through their mountainous origins. Chinese green teas, harvested from some of the youngest buds, reveal their distinctive aroma and flavor through expert high-heat processing. Korean teas grow wild in shaded, nutrient-rich valleys, where pan-firing, combined with initial steaming, produces a unique flavor profile that bridges the styles of China and Japan. Japanese teas are cultivated under extended shading to develop rich umami, then carefully steamed and slowly dried for a refined finish. This trio showcases the diverse processing methods, terroirs, and cultivars that define each region’s green tea.
Spring Snail Bi Luo Chun - Characterized by its unique curled shape from the rolling process. In the spring, it resembles a tiny green snail, and the abundance of trichomes on the leaves is a sign of sweetness and quality.
Organic Sejak - The result of decades of traditional cultivation on an organic farm in the Jiri mountains, made with late-spring leaves, offering a bold flavor balanced with a powerful aroma and a delightful roasted aftertaste.
Shaded Yabukita Kabuse - Delicately shaded for fifteen days from 60-year-old trees and harvested once yearly, then pruned and given respite to recover. Traditional asamushi light steaming and fashioned into an exquisite pine needle shape with a deep forest green color.