Single-origin Japanese tea.
One farm at a time.

Blending across farms is efficient. It lets producers stabilise flavour across seasons and smooth out anything inconvenient — too much astringency here, not enough sweetness there. We choose differently: every tea we carry is one grower's tea, unmixed.

Almost every tea we carry comes from a single farm and a single cultivar harvest. That means what you taste is exactly what the soil, altitude, rainfall, and the producer's hands made that year. It also means some lots are extraordinary and some are simply very good. We are fine with that.

We work directly with each producer and choose every tea ourselves — the price you pay reflects the farmer's work and nothing added. Years of doing this, the same way, have taught us that traceability is not a marketing claim. It is the only honest way to sell tea.

We source across many of Japan's tea-growing prefectures because flavour follows geography. A Kagoshima field at sea level produces something fundamentally different from a Shizuoka hillside at 600 metres. Limiting ourselves to one region would mean missing most of what Japanese tea can be.

Our teaware follows the same logic. Each kiln we carry has a distinct material and tradition — and we stock only what we actually use, tested for how it changes the cup.

You'll see 1892 on our mark. It points to around when Sugiyama Hikosaburo, the breeder behind Japan's modern tea cultivars, began selecting his first varieties in a Shizuoka field. (His most famous, Yabukita, came later.) We carry the date as a tribute to that work, and as a symbol of where a tea's character really comes from: the plant, the place, and the person who selects it.