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Nio Teas

Premium Mega Sampler Set

Premium Mega Sampler Set

Regular price $179.00
Regular price $263.00 Sale price $179.00
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This is the perfect way to introduce yourself to 30 different teas from Nio. First, you get a traditional clay "Kyusu" teapot that is specifically designed to prepare amazing cups of Japanese green tea. You'll also 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.

For the matcha, you'll get the traditional matcha tea set they use in the Japanese tea ceremony, which includes a clay matcha bowl, bamboo matcha whisk and bamboo matcha spoon. You can compare all these teas together and see which one is the best for you!

Kyusu Teapot Fukamushi

Specially designed to avoid clogging when you pour Fukamushi teas! This special teapot has a built-in cylindrical metal strainer so that the water can move around the tea leaves instead of clogging. Deep steamed teas are beautifully smooth and sweet, but they have finer leaf particles that can clog the filters of traditional teapots.

This teapot can hold 400 milliliters of water

Chasen Bamboo Matcha Whisk

The Matcha Whisk is the most important utensil for making a nice foamy bowl of matcha. This Matcha Whisk 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 Matcha Whisk is the best tool you can own

Chawan Matcha Bowl Tsutsugata

Matcha Bowl, also called Chawan, is the best tool for whisking up that perfect bowl of matcha. Crafted from clay, with a beautiful minimalist design on it. The higher sides of this bowl make it easier to whisk up your matcha without spilling it. If you preheat the clay bowl, it will also help keep your tea warmer for longer.

Chashaku Bamboo Matcha Spoon

Just like the chasen is designed to be the best tool for whisking matcha, the chashaku is designed to be the best tool for scooping matcha. The chashaku is carved out of a single piece of bamboo and its more vertical design makes it easier to scoop matcha powder out of narrower containers like a matcha tin.

Included in the Mega Sampler

5g Kasugaen Asatsuyu Sencha: A deep steamed sencha from Kagoshima. The tea starts out with a light sweet corn note, followed by a nice edamame or baby spinach note that intensifies from steeping to steeping.

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

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 Sencha Isagawa: A smooth Sencha from the organic village in Shizuoka that gives a tingling taste on the top of the tongue and a nice citrusy note

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 Hagiricha Genmaicha

A tea made by combining roasted rice with green tea leaves. This one has a lower caffeine content and really nice tasting notes of cereal and popcorn.

Steep for 1 minute at 80 degrees C 175 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

How Much Tea Does it Make?

Each packet contains 5 grams of leaf tea, or 2 grams of matcha, enough to make 1 pot or 3 cups. In total, this sampler can make 90 cups of tea

How to Brew it

Leaf Tea: Add 5 grams of leaves to the teapot or strainer and then pour in 150ml to 200ml of water (160 degrees Fahrenheit) and let the tea brew for 1 minute. You can brew the leaves 2-3 more times with the same temperature for 20 seconds each

Matcha: Add 1-2 grams of matcha powder to the bowl and then add in 100-150ml of 160-170 degrees water and whisk the powder into the water using a bamboo whisk or chasen

Very Popular as a Gift

Our fans like to give away our teas on birthdays, weddings and other special days! Our samplers are highly recommended as gifts!

Always Pesticide Free

We make sure to only source teas from reputable farmers that grow tea without the use of conventional pesticides or chemicals. We meet with the farmers in person and tour the fields and facilities. We look at the sustainability of the field, the attention to detail and quality control of the facility and of course the taste of the tea.


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