“Sanriku” refers to the rugged coastline of Tohoku, the northeastern region of Japan’s main island of Honshu. It’s a landscape of pristine waters, dramatic sea cliffs, and now protected as Sanriku Fukko National Park through my great-grandfather’s work promoting awareness of the region as a photojournalist for Mainichi-Shimbun.

My first and fondest memories of growing up with tea are from here — learning how to brew the perfect cup of Sencha after breakfast for my Ojii-chan (grandfather) before tidying up the moss garden in the front yard, and later walking down the steep hills to explore the freshest catch at the fish market.

It’s also where I first encountered the Zen discipline and exquisite beauty of traditional Japanese matcha tea ceremony, chado, through my Obaa-chan (grandmother) who is a certified instructor of this art.

In the years that followed, I continued to study independently with tea masters to understand the role that tea plant cultivars, growing altitude, shading, oxidation, blending, and roasting all play a role in making the most treasured cup of tea. Like wine, tea has its terroir.

Our teas are produced by our expert partners under the strictest sanitation practices, third-party tested for chemicals/residues, sealed immediately after production, cold-stored properly, and promptly shipped to us.

More than being just a beverage, I hope to share the essence of everyday Japanese tea culture: not limited to ceremonies and special occasions, but rather a daily moment of pause amidst the bustle of today’s modern life which encourages us to slow down and reconnect with ourselves and each other.