During my studies of Japanese literature at the University of London and the University of Oxford, I spent almost two years in Japan where drinking of green tea became my daily habit and a genuine pleasure. After my return back home, I had to travel a lot for work as part of my job at the British Embassy and I wondered every day how to prepare a perfect cup of green tea on the go.

To satisfy my passion for perfect pure sencha, I eventually decided to create exactly the product that I needed. After a long search, I found a family farm in the Shizuoka prefecture with long history of growing green tea. The family has been producing the highest quality organic Sencha for generations using sustainable and environmentally responsible farming methods. Their traditional farming technique called Chagusaba (茶草場) maintains local biodiversity and enriches local environment.

Anna