Green Tea Sampler with Kyusu Teapot, Matcha Whisk and Chashaku

This is the perfect way to introduce yourself to 30 unique teas from Nio. First, you get a traditional clay "Kyusu" teapot that is specifically designed to prepare amazing cups of Japanese green tea. To prepare the matcha tea, you'll also get a bamboo whisk and a bamboo tea spoon. Finally, you get to try 30 different green teas from all over Japan. In this sampler, you'll get to experience Sencha, Matcha, Hojicha, gyokuro and stem teas all at the same time. You can compare all these teas together and see which one is the best for you!

Red Kyusu Teapot

If you want to brew Japanese green tea in the traditional way, you must use a Kyusu teapot. This black tokoname kyusu is a great way to start exploring the world of Japanese green tea. It is a slightly glazed teapot so it doesn't disrupt the flavor too much and it has a traditional built-in clay filter to ensure that the leaves don't end up in your cup. The reason we recommend using the kyusu is that it provides the maximum amount of space for the leaves to open up and fully release their flavor.

This teapot is made from a natural clay called "Tatsuchi" and then it is fired in a kiln for 12 hours at 1,150 degrees C until it is hardened. The end result is a beautifully smooth and durable teapot that is ideal for all types of sencha, bancha, gyokuro and kukicha.

This teapot can hold 400 milliliters of water

Chasen Bamboo Tea Whisk

The Chasen is the most important utensil for making a nice foamy bowl of matcha. This Chasen is made out of a single piece of bamboo, and each prong is delicately cut and curled to be the perfect whisking tool. If you want to make a beautifully creamy bowl of matcha at home, a Chasen is the best tool you can own

Chashaku Bamboo Tea Spoon

This bamboo spoon is specifically designed for scooping matcha powder out of the the tin and into the bowl. This is a nice tool to have, adding an extra touch of elegance to your morning tea ceremony. Just use two bigs scoops of powder and it should be plenty for a nice flavorful bowl of matcha tea!

Included in this Sampler

5g Murasaki Sencha: Super green, deep steamed tea from Kagoshima. This fukamushi sencha has a bold full-bodied flavor, with plenty of sweetness and a hint of fruit.

Steep for 45 seconds at 60 degrees C 140 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Kamairicha Issin: pan-fired green tea from the mountains of Takachiho with a nice roasted flavor with a light cashew nut note.

Steep for 1 minute at 60 degrees C 140 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Gyokuro Cha Musume: Kagoshima Gyokuro with a straight to the point umami flavor

Steep for 2 minutes at 60 degrees C 140 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Fukamushi Yamaga: Fruity tasting deep steamed tea from Shizuoka that's also excellent as a cold brew.

Steep for 45 seconds at 60 degrees C 140 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Kukicha Osada: A stem tea from the mountain village of Isagawa that has a nice hay flavor and a mineral note at the end

Steep for 1 minute at 60 degrees C 140 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Bancha Masuda: A Shizuoka tea made from more mature tea leaves. Has a pleasant wooden note and can be steeped up to 6 times.

Steep for 1 minute at 75 degrees C 167 degrees F. Can be steeped 4-5 more times for 20 seconds each

5g Henta Okumidori: A mild, single cultivar sencha from Kirishima that has a pleasant fruity note to it

Steep for 1 minute at 75 degrees C 167 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Gyokuro Cha Meijin: The most premium Gyokuro made from Mr. Sakamoto, extremely sweet and umami with a dense liquor

Steep for 2 minutes at 60 degrees C 140 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Gyokuro Sasa Hime: A well-balanced blended Gyokuro from Mr. Sakamoto in Kagoshima with a mix of umami, vegetal and sweet.

Steep for 2 minutes at 60 degrees C 140 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Henta Sencha: A blended Sencha made from 8 different cultivars. The flavors are sweet, umami, grassy, astringent and vegetal.

Steep for 1 minute at 75 degrees C 167 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Henta Saemidori: A sweet and umami single cultivar sencha with a thick liquor and a bright green color

Steep for 1 minute at 75 degrees C 167 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Henta Asanoka: A slightly dry, single cultivar sencha with a pleasant cereal note to it

Steep for 1 minute at 75 degrees C 167 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Karigane Sakamoto: A beautiful stem tea made from the same plant used to produce Gyokuro. Smooth, sweet and fruity tea that makes a great cold brew

Steep for 1 minute at 60 degrees C 140 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Kukicha Sakamoto: Made with slightly more stems than the Karigane. The tea is light, minerally and it has a slightly fruity note to it

Steep for 1 minute at 60 degrees C 140 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Nuruki Shincha

The first picked green tea of the spring, with a sweet and savory flavor and a light finish. This tea comes from Chiran, in the far south of Japan.

Steep for 1 minute at 60 degrees C 140 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Noike Hojicha

Sweeter roasted tea with a mouthwatering sensation and a subtle aftertaste of coffee.

Steep for 1 minute at 80 degrees C 175 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Kuki Hojicha

Powerful roasted tea made from the stems of the tea plant. This tea is very low in caffeine and delivers a powerful coffee or chocolaty flavor profile

Steep for 1 minute at 80 degrees C 175 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Kawabataen Hojicha

Very nice roasted green tea from Kawabataen. While most green teas have a sweet, vegetal taste profile, Hojicha picks up taste notes of coffee and chocolate as well as a roasted flavor. This tea sits somewhere in the middle, with darker roasted notes as well as sweet caramel or chocolaty notes.

Steep for 1 minute at 80 degrees C 175 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Kasugaen Golden Sencha

A powerful, high grade Yabukita Sencha from Mr. Kawaji in Kagoshima. This one is for the true tea lovers!

Steep for 1 minute at 70 degrees C 160 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Shizuku Sencha

This tea is made by combining sencha leaves with matcha powder, and it is the ultimate green tea for cold brewing! The matcha powder is released into the water to create a cloudy green infusion and a strong, fruity flavor.

Add 5 grams of the shizuku sencha to a glass of water and pour in 200ml of room temperature or cool water. Let the tea sit for 3 hours and enjoy your cold brewed green tea!

5g Gyokuro Genmaicha

Genmaicha is made by combining green tea leaves with toasted rice. What makes this genmaicha unique is that it is made with shaded tea leaves, which produce a sweeter flavor.

Steep for 1 minute at 80 degrees C 175 degrees F. Can be steeped 2-3 more times for 20 seconds each

5g Gyokuro Wakamusha

This is a premium, Okumidori gyokuro from Mr. Sakamoto in Shibushi. The mouthfeel is thick and the flavor is rich, with notes of steamed edamame and seaweed.

Steep for 2 minutes at 60 degrees C 140 degrees F. Can be steeped 2-3 more times for 20 seconds each

2g Matcha Seisui: A stronger, grassier Yabukita Matcha from the Kyoto region. This matcha works better for Matcha lattes

1-1.5g matcha per 150ml water; 80 degrees Celsius 176 degrees Fahrenheit

2g Matcha Koiai: A bold, sweet Gokou Matcha from the region of Shizuoka

1-1.5g matcha per 150ml water; 80 degrees Celsius 176 degrees Fahrenheit

2g Matcha Washimine: A smooth and creamy Okumidori Matcha from Kyoto. This is a great matcha for "koicha", a thicker matcha made during the tea ceremony

1-1.5g matcha per 150ml water; 80 degrees Celsius 176 degrees Fahrenheit

2g Matcha Kakitsubata: A fresh, vegetal Yabukita matcha from the region of Shizuoka. This matcha also works well in a latte

1-1.5g matcha per 150ml water; 80 degrees Celsius 176 degrees Fahrenheit

2g Henta Matcha: A sweet and fresh matcha coming from the Kirishima region in southern Japan

1-1.5g matcha per 150ml water; 80 degrees Celsius 176 degrees Fahrenheit

2g Noike Matcha

A smooth and round Okumidori matcha from the area around Kyoto. This tea has less bitterness than a standard Yabukita Matcha

1-1.5g matcha per 150ml water; 80 degrees Celsius 176 degrees Fahrenheit

2g Chanoka Okumidori Matcha

A smooth and round Okumidori matcha from the area around Uji. This tea has a heavier mouthfeel and less bitterness

1-1.5g matcha per 150ml water; 80 degrees Celsius 176 degrees Fahrenheit

2g Chanoka Silver Matcha

A strong and velvelty premium matcha from the area around Uji. This matcha is heavy on the palate, powerful in its taste profile with very little bitterness.

1-1.5g matcha per 150ml water; 80 degrees Celsius 176 degrees Fahrenheit