KI NO TEA was created in collaboration with tea-grower and blender, Hori-Shichimeien, founded in the Meiji era in 1879. Based in the famous Uji region to the south of Kyoto city, a number of super-premium Uji teas have been specially selected to form the heart of KI NO TEA. Tencha and Gyokuru provide intense aromas and depth of flavor with a wonderful sweetness that occurs naturally in the distillation process. The leaves are harvested in the Okunoyama tea yard, which dates back to the 1300’s, and are blended carefully with a secret botanical recipe used only for this expression.
Gentle aromas give the impression of walking into a silent Japanese tea house. First, sweet notes like white-chocolate and citrus arise from the glass, then juniper. KI NO TEA finishes with a very long lasting, warm green tea fragrance.