For the Sakura members, we will take a trip down Japanese history lane to learn and experience the "Kamairi-cha." It's said that it's one of the original forms of Japanese tea and probably the most similar type to Chinese tea. I had great feedback when I introduced this previously, so if you haven't tried it yet, please do! (Unfortunately, we don't carry this tea at Tealife. It's only available through this program)

One more announcement: we've added Matcha powder from a new producer to our lineup! Please welcome Ippodo tea to our family! They are a Matcha producer from Kyoto with a long and rich history, and they produce magnificent tea as well. If you're a Matcha lover, I hope you can take a look.

Several of their Matchas are nice, but the Ummon-no-mukashi is one of my favorites.

It's a premium Ceremonial grade Matcha that can be used for both thin tea (Usucha) and thick tea (Koicha) preparation - which means that its top-notch quiality.

Tsubo is a Japanese word for "pot." This comes from a Japanese traditional ritual of storing the fresh first flush leaves in a pot for 5 months, and opening them at November to make the Tsubokiri-Matcha. 

I'm not the multi-media guru I hope to be... but well, what do you know! We've started to build short product videos so you can get a better sense of how the product looks. You may have noticed some of them in the product pages already.

I hope this helps a little - but please do add any comments if you have any advice (or any words of encouragement!)