At the base, there is always tea.

However many ingredients or aromas we layer, it means nothing if the character of the leaf is lost. Keeping the flavour of the tea while adding a new expression of aroma: that is what our blended and flavoured teas are.

Which tea forms the base, and what is layered over it: from those choices, many different cups are born. These are just a few of our teas.

The idea of layering aroma

Tea remains the lead.

Some combine the leaf with other ingredients; some let the leaf take on an aroma. The approaches differ, but the aim is the same.

The clean taste of sencha, the toastiness of hojicha. We choose ingredients and aromas that sit close to that original character, and bring them together into one flavour.

A few from our collection.

Earl Grey Sencha

アールグレイ煎茶

Sencha × the aroma of bergamot

Sencha, layered with the aroma of bergamot.

A fresh aroma familiar from black tea meets the clean taste of sencha.

Jasmine Sencha

ジャスミン煎茶

Sencha × a floral aroma

Sencha, layered with a floral aroma.

Behind the gently rising, bright aroma, the taste of sencha carries on.

Ginger Hojicha

ジンジャーほうじ茶

Hojicha × ginger

The toastiness of hojicha, paired with ginger.

A cup where the clean bite of ginger overlaps the roasted aroma.

And many cups beyond.

The three above are only examples. Through the pairing of base leaf with ingredients and aromas, the line-up reaches further.

For an everyday cup, the mood of a season, or a menu at your shop: tell us how you will use it and what you like, and we will suggest a tea to match.

A wooden table lined with tea pouches and cups
Photo | THE CRAFT FARM · tea pouches and cups on the table
Ask about the wider line-up

Ways to enjoy it

From everyday cups to your venue’s menu.

Because these are teas of aroma, their expression changes with how you brew them and what you pair them with.

  1. A warm cup, for the rising aroma.

    First, take your time with the aroma rising from the cup.

  2. Cold-brewed, clean and clear.

    Made cold, the impression of the aroma changes again. A cup to enjoy in a glass.

  3. With food and sweets.

    Look for pairings where the aroma sits well, from everyday dishes to something sweet.

  4. On your venue’s menu.

    In cafés and restaurants, as a cup of aroma found nowhere else. Talk to us about how it could suit your venue.

With tea as the base, widening the pleasure of aroma.

Treasuring the character of tea while meeting new aromas. We will keep widening the ways to enjoy a cup.

Please check availability, specifications and prices on our official site or by enquiry.