Umami, sweetness, aroma, the color of the liquor... every one of these varies by variety and growing region. This set includes 8 types from 8 prefectures, 8 growing regions. Each comes in its own fresh, 50g vacuum-sealed pack, so you can enjoy each one at its freshest.

・Uji Sencha (Kyoto) Standard sencha, Yabukita variety　　・Ureshino Cha (Saga) Pan-fired guricha
・Shizuoka Sencha (Shizuoka) Standard sencha, Okuhikari variety　　・Sayama Cha (Saitama) Deep-steamed sencha, Sayamamidori variety
・Chiran Sencha (Kagoshima) Deep-steamed sencha, Asatsuyu variety　　・Miyazaki Cha (Miyazaki) Standard sencha, Okumidori variety
・Yame Sencha (Fukuoka) Deep-steamed sencha, Yabukita variety　　・Ise Cha (Mie) Kabuse-cha, Yabukita variety

【Uji Sencha】 Between Kyoto City and Nara City, in the gently sloping hills along the Uji and Kizu rivers, in a mild climate, grows the nationally renowned Uji tea. Among it, the Yabukita variety from Ujitawara is especially prized. It carries a refreshing character, with a sweetness that spreads through the mouth after drinking.

【Shizuoka Sencha】 Shizuoka accounts for roughly half of Japan's total tea production. Within it, the Kawane-Okuoi district upstream on the Oi River, at an elevation above 500m, is a special place known as "the tea-growing region in the sky." It carries a distinctly herb-like aroma, with a rounded flavor and refreshing character.

【Chiran Sencha】 Even in Kagoshima, the nation's second-largest tea-producing region, Chiran tea is considered a class apart. The "Asatsuyu" variety carries sweetness and umami so pronounced it's sometimes called "natural gyokuro." Steep it for about a minute in 70°C water, and you'll get a smooth, mellow cup.

【Yame Sencha】 Second only to Uji as a premium tea-growing region, Yame. "Saemidori" is a variety crossing the aromatic "Yabukita" with the umami-rich "Asatsuyu." It combines a refreshing aroma with mellow umami and low astringency, and is known for its high theanine content, said to have a relaxing effect. Brew it briefly with relatively hot water.

【Ureshino Cha】 Most Japanese green tea is steamed to halt fermentation, but Ureshino tea instead uses a method passed down from China, heating the leaves in a large kettle, giving it a distinctly toasty aroma. The leaves' curled, comma-like shape is another distinguishing feature. It's delicious even brewed with slightly hotter, 90°C water.

【Sayama Cha】 "Color from Shizuoka, aroma from Uji, but the flavor stops at Sayama" — an old saying reflecting Sayama tea's long-known depth of flavor. That rich umami comes from being grown at the northernmost limit of large-scale tea cultivation, where the leaves accumulate nutrients to survive the cold winter, along with a distinctive finishing technique called "Sayama hika" (Sayama fire-roasting).

【Miyazaki Cha】 Japan's fourth-largest producer, and a region whose cultivated area continues to grow — Miyazaki is very much a tea region of the future. It has a clean, impurity-free flavor with a refreshing character. Brew with 70–80°C water and wait a bit longer, about 90 seconds, to draw out its full flavor.

【Ise Cha】 Mie is Japan's third-largest tea producer. It's the nation's top producer of "kabuse-cha," grown under shade coverings just like gyokuro. The benefit of blocking sunlight is that catechins, which cause bitterness and astringency, are reduced, resulting in a mellower flavor. This kabuse-cha is slowly aged in low-temperature storage after production, giving it an even richer aroma and sweetness.


Each variety of tea leaf carries its own distinct aroma and flavor.
Why not savor the individual charm of each one, and discover your own personal favorite cup?