Kissako means "go, have some tea" — a Zen answer to the question of what to do next. We taste, source, and explain Japanese tea before we ever recommend it, so you can shop like someone who already knows the country.
Every recommendation here comes from real research and a real interest in the tea itself.
Where we can find it, we share the prefecture, the farm, and the harvest — Uji isn't a flavor category, it's a place.
Approachable enough to start with zero background knowledge — detailed enough that people who already know Japanese tea well still find something worth reading.
煎茶
SENCHA
Grassy, a little sweet. The everyday cup of Japan.
Explore →抹茶
MATCHA
Whole leaf, whisked. Rich, ceremonial, occasionally bitter.
Explore →ほうじ茶
HOJICHA
Roasted, low in caffeine. Tastes like a quiet evening.
Explore →玉露
GYOKURO
Shade-grown, umami-heavy. The one worth saving for.
Explore →Everything behind Japan's most common everyday tea — what it actually is, how it's made, and how to brew it without wasting a single leaf.
RANKINGA starting point for your first order — no prior knowledge needed.
GUIDESencha, matcha, hojicha, gyokuro, genmaicha — what actually separates them, and which one to start with based on what you already drink.