Moc Chau Green (Son La)
Plateau-grown green with clear, sweet body.
Doi Mae Salong Green
Highland Thai green with creamy sweetness.
Tencha (Pre‑Matcha Leaf)
Shaded leaf used to make matcha, brewed as tea.
Karigane (Gyokuro Stems)
Premium stems and veins from gyokuro processing.
Ujeon (Hadong)
Earliest spring pluck with elegant sweetness.
Sanxia Bi Luo Chun (Green)
Taiwanese take on Biluo Chun.
Shan Tuyet Green (Ha Giang)
Ancient-tree green with thick sweetness.
Fukamushi Sencha (Shizuoka)
Deep-steamed sencha with vivid body.
Tamaryokucha (Ureshino)
Curly-leaf ‘ball green’ with sweet citrus lift.
Kamairicha (Kyushu)
Pan-fired Japanese green (rare).