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If we had to choose one tea for onigiri, this might be it. Sun-dried Kamairicha is made by pan-firing first flush leaves, rolling, drying under sunlight, and finishing with roast. The method is inspired by regional bancha traditions around Kumano, Wakayama. It sits between Bancha, Hojicha, and even a hint of Oolong, with remarkable depth and versatility. Brew it in a kyusu, gaiwan, or mug, and enjoy now or age it for interesting evolution.
Your order will be shipped within 7 business days after confirmation.