We are frequently asked why our Matcha is so different from other matcha. One of the reasons is that we make our Matcha from 100% pure leafs. We have been researching for 30 years which are the most suitable varieties to make Matcha. The content in amino acids, theanine, catechin, etc, differs depending on the variety. For example, the Yabukita is rich in catechin, so it tastes bitter. The Samidori is rich in aminocides, so it has sweetness. The Okumidori is rich in chlorophyll, so its color is dark and bright green.
Our Gyokuro is made from 100% Gyokuro leaves. The High quality green tea is known as “Gyokuro”. It is known that the percentage of “Gyokuro” domestic tea production is only 0.8%. Furthermore, the percentage of pesticide-free Gyokuro is minimal. The Gyokuro of Ryutsu service is Eurofins pesticide-free certified.
We are trying to make new type of Japanease tea. In 2019, We found it and call it Kaori(aroma) Sencha Koshun. We success to enhance aroma without adding anything. It is made of 100% natual green tea leaf but it taste like flowery and Oolong. Sencha Koshun is the unprecented unique tea.
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Our company owns a quirky farm in Sri Lanka, in which we cultivate and grow Japanese tea plants. Our aim is to make a unique product. We choose the production area of the tea and purchase before auction.
Our company is so particular about freshly roasted (freshly made) tea that we roast it in a roasting machine made by us. Also, before we purchase unprocessed beans, we visit the place of production for tasting before purchasing the unprocessed beans and sell them. In addition, since we are a tea manufacturer, we also provide cultivation guidance.