Previous Shipments

Among the Northernmost teas produced in Japan, this new season's tea, also known as Shincha, was harvested in the second half of May. This year's low snowfall allowed the leaves to develop well, resu…

The new season's green tea, harvested in Ureshino in the second half of last April, has a very pronounced flavour. The leaves have been roasted as little as possible to give it a fresh fragrance remi…

This Genmaicha subtly combines the flavours of a Kabusecha with the richness of brown rice. Harvested in Kyoto, Nara and Shiga, it has a mellow flavour with good roasted aromas from the rice.

This organic tea from Kitashitara is a high quality Sencha, harvested in the mountains once a year in May. Steamed using the Asamushi method, it has a rich, fresh aroma that is perfectly balanced.

Discover this Unjo Hōjicha, a roasted organic tea from Aichi prefecture grown on a plantation nestling in the sea of clouds. Using only twigs harvested in May, it has a smooth, relaxing taste. An exp…

Literally "jade dew", Gyokuro is the king of Japanese teas! This one comes from Yame (八女) in Fukuoka Prefecture (福岡). Grown in the shade to develop its umami, its taste is sophisticated and delicate.

This green tea from the Ureshino region is steamed longer than traditional Sencha, giving it a deep green color. It is flavored with Yuzu from Kyushu, a small and flavorful Asian citrus. This pairing…

Among the Northernmost teas produced in Japan, this Sencha is a blend of 4 tea varieties suited for the cold climate. Considered a luxury tea with its sweet and rich flavor, it was exported to New Yo…

Literally roasted tea, it is first of all produced as a traditional green tea, this time a Karigane from the prefecture of Mie (三重). It is then roasted, a process which gives it a very pleasant scent…

This fine green tea from the island of Kyushu (九州) is also known as Guricha (ぐり茶) or curly tea due to the shape of its leaves. Steep it up to three times and enjoy its soft taste!

From the first harvest, this Sencha from Shimane is Asamushi style. It has therefore undergone light steaming, which has preserved its leaves. With its golden yellow color, its infusion will bring us…

We've selected a Japanese organic black tea for summer. Coming from Shinshiro (新城), its soft and light taste makes it easy to drink straight, without added sugar. Refreshing for hot weather!

The new season's green tea, known as Shincha, is here! Produced in the Kagoshima Prefecture, the harvest for this tea began on April 4th of this year. Distinguished by a stronger herbal flavor than a…

Let's head South to the island of Kyūshū (九州) for this green tea from Kagoshima Prefecture (鹿児島). Enjoy the rich aroma and delightful flavor of this full-bodied tea!

This beverage is made from roasted organic buckwheat harvested in the Hokkaido region. Very rich in minerals and antioxidant, enjoy this Sobacha hot or iced during the hot season. As it is caffeine-f…

Perfect combination of a Kaga Boucha, a kind of Hojicha (roasted tea) produced exclusively from twigs, and a Genmaicha, a tea mixed with roasted brown rice, this Kaga Genmai Boucha made from Ishikawa…

Belonging to the family of Kukicha, or twig tea, this Karigane is made of twigs of Sencha cultivated in Kyoto, where its producer was established more than 450 years ago. Its taste is fresh, and its …

This green tea from the Ureshino region is steamed longer than traditional Sencha, giving it a deep green color. It is flavored with Yuzu from Kyushu, a small and flavorful Asian citrus. This pairing…

This organic Sencha was produced from the first harvest of the year. Fragrant, it strikes the perfect balance of sweetness and bitterness. Perfect for the entire day!

In Japanese kabuseru means to cover. As implied by its name, this tea from the prefecture of Mie (三重) is a kind of Sencha (煎茶) grown in the shade for the last two to three weeks before harvest. This …

Halfway between green tea and black tea, this organic Oolong from Kumamoto comes from a Yamacha (山茶), literally "mountain tea", which has always grown in the region. This semi-oxidized tea is charact…

This Sencha is grown on the red and arid land of Ube, in the Yamaguchi prefecture. It was produced from the first harvest that takes place at the end of May. Fragrant, it strikes the perfect balance …

Also called Genmaicha, this green tea is mixed with roasted brown rice. Tea and rice were harvested by the same producer from Shimada in Shizuoka prefecture. These two blend perfectly to give this be…

Literally tea of sticks, this kind of Hojicha is produced exclusively from twigs. Grown and roasted in Ishikawa, it pairs very well with milk. The custom says that if a twig stands vertically in your…

This green tea from the Ureshino region is steamed longer than traditional Sencha, giving it a deep green color. It is flavored with Yuzu from Kyushu, a small and flavorful Asian citrus. This pairing…

This beverage is made from roasted buckwheat harvested in the Hokkaido region. Very rich in minerals and antioxidant, enjoy this Sobacha hot or iced during the hot season. As it is caffeine-free, it …

In Japanese kabuseru means to cover. As implied by its name, this organic tea from Tsukigase between Sencha and Gyokuro was grown in the shade for the last ten days before harvest which began on May …

The new season's green tea, also called Shincha, has arrived ! This Chirancha is produced in the region of Ushirodake, known for its quality teas. Very slowly steamed, it is rather strong in caffeine…

Literally dew light, this green tea officially recognized in 2000 comes from Mino-Shirakawa in Gifu prefecture. Its slight bitterness and rich umami give it a refreshing sweetness.

This Kyoto tea made from first harvest leaves and stalks was stored for a year before being roasted. This process gives it a very pleasant scent and a fresh taste, without bitterness.

In Japanese kabuseru means to cover. As implied by its name, this tea from Yame (八女) is a kind of Sencha (煎茶) grown in the shade for the last week before harvest. This shading produces a milder tea t…

Literally roasted tea, it is first of all produced as a traditional green tea, this time a Karigane from the prefecture of Mie (三重). It is then roasted, a process which gives it a very pleasant scent…

Among the Northernmost teas produced in Japan, this Sencha is a blend of 4 tea varieties suited for the cold climate. Considered a luxury tea with its sweet and rich flavor, it was exported to New Yo…

Belonging to the family of Kukicha, or twig tea, this Karigane is made of twigs of Gyokuro and high grade Sencha cultivated in Kyoto, where its producer was established more than 450 years ago. Its t…

Made from indigenous plants in Inomachi Ogawa, this organic roasted tea is entirely handmade. Its fragrance will remind you of a walk through the forest in early May. Its name, well concocted in the …

This green tea from Shizuoka is steamed longer than traditional Sencha, giving it a deep green color. It is flavored with a hint of Matcha, as well as Yuzu from Tokushima, a citrus fruit from Asia. T…

This green tea, also called Genmaicha, is mixed with roasted popped brown rice. It comes from Horaido-chaho in Kyoto, the very shop that invented the Genmaicha blend towards the end of Taisho area (a…

The entire Tomotcha team is happy to be back after three months. For a good rebound, we selected a sweet and fragrant Sencha from Miyazaki (宮崎).

Harvested in the coldest season, this year in February, this traditional tea from Shishikuicho (宍喰町) in Tokushima prefecture is entirely processed by hand. Neither green tea nor roasted tea, it has a…

Harvested near the gorge of Yabakei, an area of outstanding natural scenery and beauty located in the prefecture of Oita (大分), this Sencha is composed exclusively of tea leaves from the first harvest…

Literally roasted tea, it is first of all produced as a traditional green tea, then remade in Kyōto at shop specialized in teas from Uji (south of Kyōto) since 1803. The tea prepared like this has a …

This organic Sencha comes from Nara (奈良). It is refreshing and balanced, perfect for the entire day. Its taste varies according to the steeping temperature: lower it for extra sweetness.

Half-way between the sweetness of a traditional Sencha and the smokiness of a Hojicha, this limited edition tea is roasted at a very high temperature. Producing this fire taste is a very fine craft.

Tea in name only, Zaracha is made of Kawaraketsumei (河原決明), a variety of beans harvested at the end of August in the West of Japan. Well known for their healthy properties since the Edo area, the bea…

A kind of Kukicha (茎茶), or twig tea, this Karigane is made of twigs of Gyokuro, a highly prized green tea. It comes from Yame (八女) on the island of Kyushu (九州). Enjoy the depth and sweetness of its t…

This organic green tea from Nara (奈良) is flavored with Yuzu, a citrus fruit from Asia picked on the island of Shikoku (四国). This blend makes for a very fresh tea. You can also drink it cold by steepi…

This twig tea is harvested in Kagoshima (鹿児島), before being roasted near Osaka (大阪), in a tea house founded in 1850. This house is located in Sakai (堺), the city of Sen no Rikyū (千利休), famous for cod…

The first harvest of 2019 gives this tea its name, as shin (新) means new. Its producer has been following organic principles for over 35 years. Rather strong in caffeine, this very fresh tea strikes …

Tanegashima (種子島), one of the Ōsumi Islands (大隅諸島) located between the East China Sea and the Pacific ocean, is well known for its space center. So assuredly, this exquisitely sweet and fragrant orga…

Literately brown rice tea, this green tea is mixed with rice from Okuizumo (奥出雲). Shimane is producing only 0.2% of Japanese green teas, making the light bitterness of the tea and sweetness of the ri…

This fine green tea from the island of Kyushu (九州) is also called guricha (ぐり茶), or curly tea, owing to the shape of its leaves. Steep up to three times. Enjoy its soft taste, with tones of citrus, g…

Contrary to what its color is hinting at, this bancha is a green tea. It is made of leaves, stalks and twigs that are first steamed, then roasted, a process that lowers the caffeine amount.

Literally "jade dew", Gyokuro is the king of Japanese teas! This one comes from Hoshino (星野) in the prefecture of Fukuoka (福岡). Its taste is sophisticated and delicate.

This Fukamushi Sencha from Kakegawa (掛川) is produced in the prefecture of Shizuoka (静岡), first region for the production of tea in Japan. A soft green tea with little bitterness.

For the first time in Tomotcha history we are sending a Japanese black tea! Coming from Toyama (富山), its soft and light taste makes it easy to drink straight, without added sugar. Its low caffeine co…

This green tea from Uji (宇治) is flavored with Yuzu from Tokushima (徳島), a small and flavorful Asian citrus. This pairing gives the tea a fresh taste without bitterness.

Let's head South to the island of Kyūshū (九州) for this green tea from Kagoshima Prefecture (鹿児島). Enjoy the rich aroma and delightful flavor of this full-bodied tea!

We are proposing you a tour of Japan with this tea from Mie and Shizuoka combined with matcha from Kyōto and brown rice from Yamagata.

This organic tea is grown at an altitude of 1500 feet in the mountainous landscape of Aichi. Thanks to its low caffeine content, enjoy its distinctive roasted green tea flavor at any time.

The new season's green tea has arrived! This organic shincha (新茶) is produced in the city of Chiran (知覧). Very slowly steamed, it strikes the perfect sweet, sour and bitterness balance.

Karigane is a sophisticated tea, made exclusively of stems, twigs and stalks from the highest grade Gyokuro and Sencha green teas. Its fresh taste makes it the perfect tea to start summer.

Our May selection is a hand-picked Hōjicha harvested on the banks of river Shimanto. It has a pleasant roasted scent and a fresh taste.

Green tea, Shizu-7132 cultivar. Produced in small quantities, this tea earned its name from its taste, similar to that of sakuramochi (桜餅), a dessert made of mochi covered by a cherry leaf (sakura).

Let's head South to the island of Kyūshū (九州) for this organic green tea. Its coiled leaves give it a dark color, sign of high quality. Its taste is very soft, slightly iodized with tones of citrus, …

In Japanese kabuseru means to cover. As implied by its name, this tea from the prefecture of Mie (三重) is a kind of Sencha (煎茶) grown in the shade for the last two to three weeks before harvest. This …

It is traditional in Japan to drink this tea for New Year. Literally called good fortune tea, it is made out of Genmaicha (玄米茶) from Uji (宇治), and brings together the delicate taste of green tea with…

Literally roasted tea, it is first of all produced as a traditional green tea, then remade at Morinoen (森乃園) in Tōkyō, a shop specialized in Hōjicha since 1914. The tea prepared like this has a pleas…

Available only in October and Novembre, this tea is steamed and dried after the tea harvest of May. We do not sort leaves or stalks. It’s literally a crude tea, or unrefined tea. The tea prepared lik…

We can say that it's the first flavoured green tea thanks to the addition of brown rice, or genmai (玄米) in Japanese. The brown rice add some complexity to tea, giving a fresh and rich taste, sweetnes…

This tea comes from a plantation located near a shinto shrine. To go there, you must climb 77 steps and go through a torii : it is a mystic place. Tea grows basking in the summer sun, and is harveste…

This beverage very popular in the summer is made from 100% of barley harvested in Izumo. Very rich in minerals and antioxidant, drink it fresh during the hot season , but not only. As it is caffeine-…