“TEMOMICHA” Our Temomicha (hand-rolled tea) is made by the president of Iidaen, Kohei Iida, who has won first place in the National Competition for Temomicha Production twice. Our Temomicha is produced with great care, focusing on the origin of tea-making.. After steaming the handpicked leaves, they are hand-rolled by Iida for seven hours without a break. Hand-rolled leaves will unfurl back to their original leaf shape while steeping. This golden coloured clear tea is accompanied by Temomicha’s unique sweetness and umami aftertaste.

Sweetness : 5 / Bitterness : 1 / Umami : 5 / Aroma : 5

Suggested water temperature : 0℃～50℃ (ice-cold or lukewarm)
Brewing time : 3 min~〜2 hours (ice-cold: 2 hours, 50℃: 3 min)

“KAMICHA” The original “chewing tea” uses our carefully hand-rolled finest Temomicha.
Enjoy the crispiness of Temomicha by putting them directly into your mouth. Exclusively available at Iidaen (Patent pending). Due to the catechin content in the leaves, it is recommended for use against oral odour, cavities, allergies, high blood pressure and inflammation, in addition to its antioxidant and anti-tumour effects. For best results, preserve in a dry place and consume within one month after opening.

*Refill tea (5g)

For best results, preserve in a dry place and consume within one month after opening.

“YABUKITA” Yabukita is the single most popular green tea cultivar in Japan and dominates the country’s tea fields. It also accounts for most of the tea crop at Iidaen Considered to be the most well-balanced among all Japanese green tea, Yabukita is truly versatile and can be served at meal time or for welcoming guests. Its deep green colour and rich aroma with lingering umami aftertaste characterize this tea.

Sweetness : 4 / Bitterness : 3 / Umami : 5 / Aroma : 4

Suggested water temperature : 80℃
Brewing time : 1 min

“OKUMIDORI” Okumidori is categorized as one of the “Okute” (late harvest) cultivars since it grows slower than Yabukita; hence the name. Very mild in flavour and features, refreshing aroma with a clean aftertaste, so you can’t have too much of it. A perfect choice for avid tea drinkers.

Sweetness : 4 / Bitterness : 2 / Umami : 4 / Aroma : 3

Suggested water temperature : 80℃
Brewing time : 1 min

“FUKUMIDORI” This cultivar was created in Saitama Prefecture near the origin of Sashima-cha. It is not widely distributed in Japan, and considered to be a local tea. The form of the leaf is thin and sharp. When brewed, it produces a distinctive deep green colour and, a fruity aroma along with its unique, rich flavour.

Sweetness : 5 / Bitterness : 3 / Umami : 4 / Aroma : 4

Suggested water temperature : 80℃
Brewing time : 1 min

“KANAYAMIDORI” This green tea cultivar was created by the Institute of Vegetable and Tea Science located in the former Kanaya-cho in Shizuoka Prefecture, where tea master Iida had his tea training. It was named after its distinctive deep green colour. It also features a sweet aroma, but under the production method of Iidaen, our tea has a mellow sweet aroma reminiscent of milk.

Sweetness : 4 / Bitterness : 3 / Umami : 4 / Aroma : 4

Suggested water temperature : 80℃
Brewing time : 1 min

“ZAIRAISHU” Today, tea plants are mainly grown from seedlings which take around 5 years to reach its harvesting size. Zairaishu is a type of cultivar that is native to the land and grown from seeds, and requires over 7 years until harvest. Its roots are thick and each plant has a different growing speed, aroma and colour. Our Zairaishu has been passed down for generations together with the original processing method., This tea features an unforgettable unique flavour with slightly bitter but clean taste.

Sweetness : 2 / Bitterness : 5 / Umami : 3 / Aroma : 5

Suggested water temperature : 90℃
Brewing time : 30 sec

“TOKUSEN KUKICHA” Our Kukicha is made from select soft stems from Ichibancha (tea leaves from the first harvest of the year). Characterized by its fresh aroma, mild flavour and subtle sweetness, unobtainable by leaf teas, it is perfect for beginners as well as children due to its low caffeine content.

Sweetness : 4 / Bitterness : 1 / Umami : 4 / Aroma : 4

Suggested water temperature : 90℃
Brewing time : 30 sec

“WAKOCHA” Pure Japanese black tea made from very limited Zairaishu cultivar of Iidaen. Japanese black tea is mild in character and is easy to drink. It is typically sweeter than the imported ones, leaving a unique and subtle sweet aftertaste even without adding milk. It not only goes well with sweets, but with a wide variety of dishes from around the world.

Sweetness : 3 / Bitterness : 4 / Umami : 2 / Aroma : 5

Suggested water temperature : 100℃
Brewing time : 2 min