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The Essentials in Sachets
The Essentials in Sachets

The Essentials in Sachets

$89.00
15 tea bags x 3 boxes (45 tea bags)

Each tea bag contains full leaves sourced directly from the farmer, sealed in pyramid sachets. At Komeru, we use whole leaves, not tea dust, ensuring authentic flavor in every cup.

This set contains:

  • Sencha Tea Bags (2.5 grams x 15 tea bags)
  • Hojicha Tea Bags (2.5 grams x 15 tea bags)
  • Gyokuro Tea Bags (2.5 grams x 15 tea bags)
 5 left
Description

Sencha Tea Bags
Farm: Tsuchiya Nouen
Region: Kawane, Shizuoka, Japan
Cultivar: Yabukita
Tasting Notes: Vegetal, fresh cut grass 

Sencha is a traditional Japanese green tea with needle-shaped leaves. The tea leaves are steamed and then hand-rolled to their iconic needle shape. The result is a balanced tea with a clean, refreshing taste. 

Hojicha Tea Bags
Farm: Tsuchiya Nouen
Region: Kawane, Shizuoka, Japan
Cultivar: Yabukita
Tasting Notes: Nutty, biscuit, savoury

Hojicha is a Japanese roasted tea with a distinctive warm flavour and toasty aroma. Our Hojicha is crafted using only first harvest tea. A light roast is applied to preserve the premium foundation, resulting in a tea with a savoury, biscuit-like aroma.

Gyokuro Tea Bags
Farm: Maiko no Cha Honpo
Region: Kyotanabe, Kyoto, Japan
Cultivar: Gokou
Tasting Notes: Marine, seaweed

Gyokuro is one of Japan’s finest green teas, prized for its deep flavour and full-bodied texture. Our Gyokuro is only harvested once a year after being shaded for 30 days. This labour-intensive cultivation method enhances its umami flavour.
Tasting Notes

Sencha: Vegetal, fresh cut grass ・ Hojicha: Nutty, biscuit, savoury ・ Gyokuro: Marine, seaweed
Preparation

Preparation
1. Steep one tea bag in a cup of hot water for 30 seconds to 1 minute.
2. Gently shake the bag to better infuse the tea. 

For a more umami-rich experience with Sencha and Gyokuro, brew at a lower temperature (60°C) for approximately 3 minutes.

Eligible to earn points. Learn more.

FROM TSUCHIYA NOUEN

Sencha & Hojicha

From an award-winning farm in Kawane, Shizuoka's high altitude region. A single annual harvest allows tea plants to concentrate growth across full seasons. Refinement occurs in the farm's small, dedicated facility through methodical stages of withering, rolling, and firing. 

Following nature's call to honor the plant's pace, production remains deliberately limited. This belief permits meticulous attention to each stage of craft.

The farm follows Chagusaba, a traditional and protected practice of handcutting wild grasses and laying them as mulch between tea rows.

FROM MAIKO NO CHA HONPO

Gyokuro

From Kyotanabe, a respected tea growing region known for its award winning Gyokuro. With more than 200 years of history, the area is home to tea farmers who have refined their cultivation practices over generations.