Yamashita’s Gyokuro “Yamashita-Jirushi”
The first step into gyokuro, from the Yamashita masters.
Maiko Tea’s original Konbu tea is made from Japanese kelp, giving it a unique flavour that has become popular among avid tea drinkers. The tea is made with natural sea salt from the Seto Inland Sea, warmed by sunlight, and abundant in trace minerals. Its distinct flavour makes it a useful item for cooking and a delicious choice of drink when paired with many types of food.
In Japan, konbu (kelp) is often associated with occasions of celebration and symbolizes felicity. In part, this is because the sound of the word “konbu” is similar to the word “yorokobu” — meaning to rejoice in Japanese.
The first step into gyokuro, from the Yamashita masters.
Bright and clean, the daily green tea of the Japanese table.
The everyday matcha, smooth enough for every morning.
Gently roasted to a warm amber. Nutty, soft, low in caffeine.
Sencha with toasted brown rice. Warm, savoury, everyday.
The stems of fine tea, light and quietly sweet.