About our TEA
Apart from caring for cats, we couldn't think of anything we'd love more than sharing our personal passion for sustainable and quality tea. What's more relaxing than spending time with cats while you sip a cup of wholesome tea?
All of our tea comes straight from the source - a small tea farm in Kyoto, Japan. Our teas are untouched by chemicals and cultivated in the traditional Japanese fashion. Once the leaves are picked and steamed, the process continues to be very hands-on and takes another six hours of continuous handling before the leaves are dried and ready for shipment.
Made by roasting sencha instead of bancha, Houjicha Sun boasts a much more intense flavor with lingering buttery sunflower tones. True to its name, it turns bright gold in the cup like a setting sun, and gives off a room-filling roasted fragrance. Our Hojicha is naturally low in caffeine and can be quite delicious paired with milk and sugar for those new to Japanese teas.
Matcha (Uji Hikari):
Matcha plays an important role in Japan's history of tea, and to this day it's shared and drank during a traditional Japanese tea ceremony. Matcha is simply powdered green tea leaves, but the quality can vary drastically. With Matcha, you're drinking the leaves themselves instead of having them float in your water.
Plus, the potent antioxidant EGCG is more abundant in Matcha than any other tea on the market. The tea is a healthy substitute for a shot of espresso - but keep in mind the buzz from Matcha will still feel more grounded and calm in comparison to what you'd get from coffee beans.
Our Matcha is ceremonial grade and produced with Uji Hikari leaves that are picked in May under shaded bushes, which give it a refreshing green color. The key component during the production of Uji Hikari Matcha is not only the shading of the tea bushes but also that the leaf skeleton is removed extremely carefully.
Sencha is often associated with a bitterness, but this particular blend lands more on the sweet side. It can be enjoyed steeped cold, warm, or hot; this makes it the perfect tea for any climate. Sencha Wind is grown on southeast facing rolling hills at an altitude of 1640 feet and harvested in late May.
This tea does not use the Yabukita variety of tea plant and is instead cultivated on standard tea plants. The difference is in the leaves - these leaves produce less amino acids than the Kabuse and are therefore less bitter.
The especially delicious Genmaicha is a blend of Bancha green tea (harvested between Summer and Fall) and roasted Mochi rice.
It plays nicely with the nutty flavors of the roasted rice and the more bitter notes of the Bancha tea. Genmaicha is regarded as the perfect comfort tea, and although economical to produce, its flavor is rich.
Kukicha (茎茶), or twig tea, also known as bōcha (棒茶), is a Japanese blend made of stems, stalks, and twigs. Kukicha has a unique flavor and aroma among teas, due to its being composed of parts of the tea plant that are excluded from most other teas.
Light in body with a smooth quality, Mejiro Kukicha is subtly sweet with flavor notes of tomato and fresh nuts. It has a grassy aroma mixed with raw chestnuts. Striking pale yellow green in color.
Mejiro is the highest grade of Kukicha available and is made from the stems of the Tencha used to produce our Uji Hikari Matcha during the Spring harvest.