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This natural progression of the life of a piece alongside that of its user is a main principle of Tarouemon's work
For the first brew
A blend of Sae-midori and Yabukita cultivars
Kohiki was one of the pottery techniques used for Korean Goryeo period tea bowls
BENIFUUKI offers a gentle drinking experience with balanced flavor and natural aromatics that linger pleasantly
KIWAMI just in This natural progression of theDescription First harvest 2026 For his most exceptional Sencha, Yamaguchi san hand picks in April only the tender new shoots of spring, the rarest and most delicate leaves of the year. Harvested with meticulous care, the young Saemidori leaves yield a tea of remarkable depth, combining a mellow, umami rich body with a refined sweetness. As you open the bag, please take your time to appreciate a first wave of fresh pine like aromas that will bring you
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