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The subtropical climate of Kagoshima prefecture on Japan's southern island Kyushu produces a wonderfully lush growth of Sencha. This one, from the ...

Fukamushi refers to the extra-long steaming time given to the leaves, suppressing astringency while giving more body and sweetness. Drinking the ti...

Charcoal-roasted bancha produces a full-bodied, golden honey brew low in caffeine and astringency. The flavor is smooth and sweet, reminiscent of t...

Japan's finest green tea. The garden is shaded a month before the leaves are hand-plucked, producing a spring flush tea with an almost fluorescent ...

Toasted rice added to green bancha enhances the flavor with a subtle nuttiness, though originally the practice came about as a way to stretch tea d...

Toasted rice added to green bancha enhances the flavor with a subtle nuttiness, though originally the practice came about as a way to stretch tea d...