Kettl

A deep and rich black tea, produced entirely by hand in Nara by Tsuguto Hattor

An incredibly rare fruity white tea produced entirely by hand

A breathtaking example of Silver Needle tea, a style practically unheard of in Japan, produced entirely by hand by Tsuguto Hattori

A floral yet rich single cultivar Izumi oolong from the Kimura family in Sashima, Ibaraki

Made from the Seishin cultivar, this tea boasts a profile packed full of white flowers, dried stone fruit, and spice

Ask for oat, almond or soy milk instead of dairy.

Ask for oat, almond or soy milk instead of dairy.

Ask for oat, almond or soy milk instead of dairy.

Okuju represents a new milestone in Kettl’s work at origin—our first fully custom matcha

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Our flagship usucha matcha produced by Shinya Yamaguchi in Yame, Fukuoka

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An incredible entry-level, nutty, and verdant usucha matcha from Shinya Yamaguchi

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A hyper limited single cultivar matcha release from Jiro Katahira, one of the most passionate and dedicated producers working in Japan today

Ask for oat, almond or soy milk instead of dairy.

A hyper limited single cultivar matcha release from Jiro Katahira, one of the most passionate and dedicated producers working in Japan today

Ask for oat, almond or soy milk instead of dairy.

Our first organic single cultivar matcha crafted for daily use. Crafted entirely by the father-and-son Yamaguchi family in Satsuma, Kagoshima

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This remarkable hand-picked Yabukita sencha comes to us from Tadashi Sugiyama, a young third generation tea producer who is part of our long term partner Jiro Katahira’s Gurimu tea collective in Shizuoka

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A sencha with a light and silky body, complex floral and saline aromatics, and a soft, pleasing astringency

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The pinnacle gyokuro offering from Shinya Yamaguchi in Fukuoka

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Kukicha boasts a beautiful glowing green color, rich fruity aroma, and a sparkling finish

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A rare style of tea made with a rare cultivar, this black tea is rich and heady with a complex, spiced aroma

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A single cultivar sencha from Yuuki Yoshihiko in Dosenbo, Kyoto

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Our flagship sencha, a deep nuttiness reminiscent of toasted hazelnuts, natural sweetness and a rich body with very low astringency

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A classic, late harvest bancha from Uji that is drum roasted until it reaches a deep brown, almost black hue, resulting in an intensely sweet and aromatic brew

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A sencha with a rich green color and electric grassiness topped off with a heady fragrance

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A kettl classic—first flush sencha, blended with puffed brown rice, and dusted with matcha

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Imbued with a deep and harmonious umami, the calling card of the Asahi cultivar

Ask which Asahi beer this is and whether that product is made without animal finings.

The best Japanese black tea we have ever had the pleasure of tasting

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A partially oxidized, pan-fired tea that expresses a fruited and buttery profile. One of the best teas of 2025

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A shaded sencha with a deep green hue and notes of pine and butter

A comforting, nutty, and caffeine-free buckwheat tea sourced from Nagano prefecture