smoothing out astringency

we’ve elevated the standard of hojicha by selecting a first-flush Yabukita sencha—rather than the more common kukicha or second-flush bancha base

while the cool off-white interior glaze shows off the color of the infusion beautifully

a strong and full-bodied fragrance fills the room and accompanies the entire drinking experience from start to finish

A Japanese oolong that could almost be mistaken for a Taiwanese one

jiang hua xiang green_japan smoothing out astringencyBorn from the Jiang Hua Xiang cultivar itself, this Dancong wears its lineage unabashedly on the leaf. Even dry, it releases a delicate interplay of zest and spicean aromatic nudge suggesting fresh orange peel and young ginger root long before the kettle stirs it awake. The liquor glides in with a creamy softness, layering gentle citrus over a warm, ginger tinged brightness that expands across the palate without ever turning sharp. A faintly floral