True Japanese artisanship meets a classic tonic.

The lemongrass, grown on a small farm in the lush Kumamoto prefecture, is chopped then hand roasted by...

True Japanese artisanship meets a classic tonic.

The lemongrass, grown on a small farm in the lush Kumamoto prefecture, is chopped then hand roasted by Nobuhiko Ikematsu in micro-batches using the same tools and principles of traditional hojicha. 

The ginger is grown on a small farm in a town called Sukarae without the use of any pesticides. The dormant ginger unravels into whole slices, almost as if you just chopped it freshly yourself.

The result is outstanding. Nuanced, rich biscuit notes imparted from expert tea roasting with sharp notes of citrus, deep lemon-curd sweetness and a touch of spice. The quality and depth of these ingredients makes way for multiple steeps.