Takeo: Spring Sencha Teabag (2g x 15 bags)
First harvest sencha tea leaves packed into a convenient teabag! Note on Steeping: Suggested water temperature: 60˚C (140 ˚F) The post Takeo: Spring Sencha Teabag (2g x 15 bags) appeared first on...
View ArticleClik here to view.
Takeo: Organic Spring Sencha Kodawari #3 – Superior
Spring sencha harvested between late April to early May. The Takeo family is one of a few family-operated artisan tea farms who have had their tea certified by the Japanese government. JAS (Japan...
View ArticleClik here to view.
Takeo: Organic Spring Sencha Kodawari #2 – Premium
Spring sencha harvested between late April to early May. JAS (Japan Agricultural Standard) certification mark STEEPING INSTRUCTIONS STEEPING INSTRUCTIONS The amounts below are guidelines. Adjust to...
View ArticleClik here to view.
Takeo: Organic Spring Sencha Kodawari #1 – Imperial
Spring sencha harvested between late April to early May. JAS (Japan Agricultural Standard) certification mark STEEPING INSTRUCTIONS STEEPING INSTRUCTIONS The amounts below are guidelines. Adjust to...
View ArticleClik here to view.
Obubu Tea Sampler Set: Kitchen Grade Matcha (3 x 10g)
Obubu’s Kitchen Grade Matcha Sampler Set is a great way to get acquainted with the different grades of matcha powder that we offer. The Sampler Set includes: Premium Kitchen Grade Matcha – 10g...
View ArticleObubu Tea Sampler Set: 4 Spring Sencha Teas
Four-tea Shincha (First Flush) sencha tea combo from Kyoto Obubu Tea Plantations Kabuse Sencha Shaded, Yabukita cultivar. MORE INFO / Purchase only this tea. Sencha of the Spring Sun Unshaded, Yabukita...
View ArticleCertified Organic Bancha Seasonal Sampler
Taste and compare the difference in seasonal harvests with the Takeo family’s range of bancha green teas. SPRING We don’t usually think about bancha as a spring (first flush) tea, but allow spring...
View ArticleKihara #3: Organic Kyobancha (Winter-roasted green tea leaves) – bulk, 1kg
Unique to the city of Kyoto from which it gets name, Kyobancha is harvested from tea leaves and twigs that have matured over the winter months and then roasted producing a very woodsy flavor. Often...
View Article