Roppongi Tea Factory
The final making of tea begins in a work of art you drink from.
Leaves alone do not make tea.
A space to brew it, a vessel to pour it, and the hands that prepare it.
A single leaf, born in the field, is finished in the bowl.
All these acts, and all this time, become the final making of the tea.
— Tea, made in Roppongi.
Single-Origin
SENCHA
SENCHA is the most widely enjoyed green tea in Japan.
Carefully crafted by steaming freshly picked tea leaves and rolling them as they dry, it produces a beautifully clear, golden hue when brewed.
With an exquisite balance of umami, subtle astringency, and rich aroma, it creates a moment uniquely yours—whether paired with a meal or enjoyed during a quiet pause in your everyday life.
We bring this carefully selected Sencha from Roppongi Tea Factory into your life, delivering it alongside a variety of wonderful ways to enjoy it.
Matured in Roppongi
Matcha
A maturity raised by time — the most discerning hand of all — in a single bowl.
Vessel: a soft, black-glazed bowl that holds its heat gently.
Freshly made, it can be brash with youth.
So we let it rest. Buds picked in spring are sealed in a tea jar and aged through the summer in the cellar.
When the seal is broken at the late-autumn "kuchikiri," what waits is a sweetness grown round and deep, and an overwhelming lingering aroma.
Hojicha
Uihana (ういはな) — Kondō Wase SENCHA | First Flush
A rare SENCHA made from the Kondō Wase cultivar, grown only in the small region of Mariko, Shizuoka.
Harvested in early April, its tender leaves offer a jasmine-like floral aroma with a gently unfolding umami.
With an extremely limited annual production, it is often referred to as a “phantom tea.”
Once the spring harvest is gone, it will not be available again until the following year.
Brewed hot, it reveals a delicate fragrance; brewed cold, it takes on a light, floral character reminiscent of a fine white wine.
A cup that captures the quiet beginning of spring.
Genmaicha
Uihana (ういはな) — Kondō Wase SENCHA | First Flush
A rare SENCHA made from the Kondō Wase cultivar, grown only in the small region of Mariko, Shizuoka.
Harvested in early April, its tender leaves offer a jasmine-like floral aroma with a gently unfolding umami.
With an extremely limited annual production, it is often referred to as a “phantom tea.”
Once the spring harvest is gone, it will not be available again until the following year.
Brewed hot, it reveals a delicate fragrance; brewed cold, it takes on a light, floral character reminiscent of a fine white wine.
A cup that captures the quiet beginning of spring.
A Sencha Workshop for the Five Senses: Single-Origin Japanese Tea
The more you learn, the more tea fascinates.
Like wine or coffee, single-origin Japanese tea reflects the land and the maker's philosophy directly in the cup.
In this workshop, you'll experience haiken — the tasting method tea professionals use — with their own appraisal tools, reading the true character of each leaf through sight, touch, aroma, and taste. After comparing rare single-origin cultivars from Shizuoka to discover your own preferences, you'll learn how to brew and enjoy them in everyday life.
An invitation to the world within a single cup.
A voice
©︎ WANOVA / SATOYAMA Marketing Office Ltd.
Roppongi, TOKYO