The Spirit of Kyoto, Naturally Grown: Introducing DOIT! FARM! to the UK
We are thrilled to announce our official partnership with DOIT! FARM!, bringing their exceptional, single-origin Kyoto Uji teas to the UK for the very first time.
As a small, family-run tea farm nestled in the historic region of Uji, DOIT! FARM! stands entirely apart from mass production. They practice true Shizen Nōhō (Natural Farming), meaning their crops are cultivated with absolute respect for the earth—entirely free from chemical pesticides and artificial fertilizers. Powered only by the natural richness of the soil and the daily care of a single family, every leaf captures the pure, unaltered essence of Kyoto.
Taste tea in its most authentic, pristine form. Discover a collection that is as kind to the body as it is to the planet.
ASAIRI HOJICHA / Lightly Roasted Green Tea( 3g x 8 Tea bags)
FUKAIRI HOJICHA / Dark Roasted Green Tea( 3g x 8 Tea bags)
Hojicha (ほうじ茶) is a unique Japanese roasted green tea celebrated for its distinctive toasty, smoky aroma, deep amber colour, and exceptionally low bitterness. Unlike traditional green teas that are steamed to preserve a vegetal, grassy profile, hojicha leaves (typically Bancha, Sencha, or Kukicha) are high-heat roasted over charcoal or sand. This thermal processing alters the chemical profile, transforming catechins to eliminate astringency while substantially reducing caffeine content, making it the perfect soothing option for evening relaxation or caffeine-sensitive drinkers
How to Enjoy It
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Loose Leaf / Tea Bags: Steep the leaves in freshly boiled water (around 90–100°C) for 1 to 3 minutes. It can also be cold-brewed or served over ice for a refreshing summer drink.
KABUSE SENCHA / Shaded Green Tea( 3g x 8 Tea bags)
Kabuse Sencha (also known as Kabusecha) is a premium shade-grown Japanese green tea that bridges the gap between refreshing, sun-grown Sencha and rich, deeply savory.
Flavour Profile
Kabuse Sencha offers a well-balanced, creamy, and sweet taste with a thick, syrupy mouthfeel. It features strong notes of savory umami and fresh grass, but lacks the sharp bitterness or astringency often found in standard unshaded green teas.
How to Brew Kabuse Sencha
Because the young spring leaves are highly delicate, they require a gentler touch during brewing. You can adjust your parameters depending on which flavour notes you want to highlight
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For Maximum Umami (Gyokuro Style): Use a lower temperature of 60°C (140°F) and steep for 90 to 120 seconds.
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For a Refreshing Brew (Sencha Style): Use a slightly warmer temperature of 70°C to 80°C (158°F to 176°F) and steep for 60 seconds.
WA-KOCHA / Japanese Black Tea( 3g x 8 Tea bags)
Wa-Kocha (和紅茶), translating literally to "Japanese black tea," is a rare and distinct style of fully oxidized tea grown and processed exclusively in Japan. While Japan is globally famous for steamed green teas like Sencha and Matcha, Wa-Kocha represents a growing culinary movement that reimagines black tea through the lens of traditional Japanese tea farming.
What Makes Wa-Kocha Unique
Unlike traditional black teas from India (like Assam) or Sri Lanka (Ceylon), which typically use the Camellia sinensis var. assamica plant, Wa-Kocha is primarily crafted from green tea cultivars belonging to the Camellia sinensis var. sinensis variety—most notably the omnipresent Yabukita cultivar.
Because these native Japanese cultivars naturally possess fewer tannins than assamica varieties, Wa-Kocha yields a distinctively smooth profile:
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Mild Astringency: It lacks the heavy bitterness or aggressive punch of Western breakfast teas, making it highly drinkable without any milk or sugar.
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Flavor Spectrum: It features warm, delicate undertones of honeyed fruit, caramel, floral notes, and chocolate rather than sharp maltiness.
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Lighter Liquor: Some lightly oxidized "first flush" iterations even retain a subtle touch of green tea freshness, brewing into a brilliant brownish-orange cup rather than a deep crimson.
