About Imaya Seikouen Tea

We use only the first-grade tea from Kagawa Prefecture and create our own original blend.
First-season tea is tea leaves harvested from the end of April to mid-May.

  • Gyokuro

    This tea is made by covering the tea fields when the new buds begin to grow. Gyokuro is a boxed daughter of tea that is carefully grown. Its unique taste and aroma will make you feel elegant.

  • Sencha

    The most popular Japanese tea

    This tea is picked uncovered around the 88th day after the harvest. It is the most commonly consumed tea in Japan. It has a good balance of umami and astringency, and has various characteristics depending on the place of production. We use Kagawa tea.

  • Ganko sound

    This is made by separating the stems. It is a sweet tea at a reasonable price.

  • Aoyagi

    It is made from the leaves of young shoots that have grown and hardened. Our Aoyagi tea is made from soft Sencha leaves. This is the best for ochazuke.

  • Brown rice tea

    This is a blend of roasted green yew and brown rice. It is a delicious tea to have after a meal. Please enjoy the aroma of brown rice by adding plenty of hot water. Our brown rice tea is made with coarse tea leaves made for Sencha.

  • Hojicha

    This is roasted tea. Its main feature is its fragrant aroma. Drinking it after eating oily food leaves your mouth feeling refreshed and invigorated.
Green tea is available here