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Bright peach notes blend with summer harvest Matcha and mild-bodied Japanese Bancha, creating an energizing and delightful infusion!

Each case contains 12 bottles. Each bottle is 16 oz.

Sugar-free (no sugar added).

Bottles ship via FedEx.

Not available for Overnight or 2nd Day Delivery.

Ships only to the lower 48 states.

Not available for delivery to AK/HI or international addresses.

Having the proper matcha bowl (chawan) is one of the most enjoyable elements of traditional Japanese tea. Cupping the bowl in your hands with frothy green brew in front of you, the bowl should be an expression of you! Whether you are brand new to matcha or have been whisking for a while, we've put together a selection for you to choose from!

• Handmade.
• Capacity: 13.5 oz.
• Dishwasher safe.
• Variants may occur. No two are exactly alike. May not be as pictured.

Make sure to check out all our Matcha teas!

Some say the old masters could perfectly measure their matcha without even glancing at a spoon. For the rest of us, however, there are measuring devices. Our elegant matcha scoop is made from traditional bamboo, making matcha-brewing easy and authentic.

Make sure to check out all our Matcha teas!

Perfect for those who love Matcha, this whisk is made from a single piece of bamboo that splits into 80 fine prongs, perfect for creating a delectable froth just the way you like. Lightweight and powerful, simply prepare your Matcha in a tea bowl and whisk as desired until you've achieved a beautifully frothy texture.

Make sure to check out all our Matcha teas!

Perfect for matcha gurus and beginning enthusiasts alike, our Matcha Set includes all the essentials for a delicious cup of frothy Matcha. Use the bamboo matcha scoop (chashaku) to measure out your matcha and place it into the 12 oz. handmade ceramic matcha bowl. Add an appropriate amount of water (hot but not quite boiling), and whisk with the bamboo matcha whisk (chasen) until your matcha is uniform in consistency, free of clumps, and frothy to taste. The bowl is made in Japan.

The set includes:

1 - Handmade Ceramic Matcha Bowl, 12 oz.

1 - Bamboo Matcha Whisk (chasen)

1 - Bamboo Matcha Scoop (chashaku)

Please note: Matcha bowls are handmade. No two are exactly alike, and variations occur. The bowl may not be exactly as pictured.

Make sure to check out all our Matcha teas!

Delight in the pleasures of a summer afternoon in a timeless garden! These garden images are drawn from 18th-century botanical illustrations in our archives. They represent native Virginia flowers found in Colonial Williamsburg's carefully tended historic gardens. Your purchase of Williamsburg products supports the research, preservation, and educational programs of the non-profit Colonial Williamsburg Foundation.

Guzhang, in central Hunan Province, has a long reputation for producing high-quality tea, and early spring is when that reputation is most evident. At this point in the season, the young buds are rich in theanine, the amino acid responsible for tea's characteristic savory depth, while the harsher catechins that build astringency later in the year have barely begun to develop. The result is a black tea that is genuinely low in bitterness, not as a trade-off, but as a product of timing and place. Frequent highland fogs slow the growth of the leaves, concentrating their more delicate compounds. A delight to drink and a joy to look at.

The latest addition to our Williamsburg Collection, Pomegranate Garden offers a level of sophistication blended with sweet and tart notes of pomegranate flavors and hibiscus. This highly prized, vivid floral pattern has graced homes since the 18th century. Inspired by Asian plants and Indian textiles, it included pomegranate and hibiscus. Popularly called “tobacco leaf” by collectors, it was a fashionable import to the American South as fine china.

High-altitude growing slows the tea plant's development, concentrating flavor into each small bud in ways that lower-elevation gardens rarely achieve. Hunan province, long celebrated for its green teas, produces this single-bud pluck from mountain gardens where cooler temperatures and morning mist shape the leaf's character. The result is a clean, delicate cup with a natural sweetness and the kind of quiet complexity that rewards a slow afternoon. For those who already enjoy our Lung Ching, this offers a different angle on fine Chinese green tea: less nutty and vegetal, more focused on the pure, gentle sweetness of a carefully harvested bud.

Yanling sits in southern Hunan, China, in the mountains long associated with Shen Nong, the mythological figure credited with discovering tea thousands of years ago. On our 2026 sourcing trip, we came across this tea and were struck by how much character it carries despite its gentle flavor. The bushes here are related to those used for Anji Bai Cha, a cultivar prized for unusually high amino acid content, which accounts for the softness and natural sweetness you'll find in the cup. For those who love our Hunan Baojing, Yanling covers similar ground from a different corner of the province, with its own unhurried character.

On our last day of our 2026 buying trip, we took a boat on a lake in Southern Hunan to MaiDuishi Island. It is an indigenous Yao people island, and we found this unique tea. The silver tips give a sweetness that balances the vegetal flavors that remind us of zucchini.

From Yuyiao in Zhejiang Province, China, this rare green tea owes its character to a genetic quirk: the plant is an albino cultivar that cannot produce chlorophyll, so it never turns green during the growing season. That inability to green up has a meaningful consequence for what ends up in the cup. Without the right conditions for catechin development, the plant instead builds up amino acids much more than regular green teas, and these amino acids are what give Golden Bud its full body and lack of briskness. The result is a tea that sits apart from most Chinese greens, mellow where others are brisk, with a natural richness that comes from the leaf's chemistry rather than from any added ingredient. It is a genuinely unusual cup, one that rewards anyone curious about what green tea can be beyond the familiar vegetal and grassy range.

Scotland is known for two things worth savoring slowly: its landscapes and its whiskey. This blend brings those two pleasures into one cup, pairing a sturdy pekoe black tea with the character of Speyside whiskey, the style associated with some of Scotland's most approachable, honeyed, and oak-influenced spirits.

Pekoe is a grade of black tea that refers to a medium-sized leaf, one that brews up with good body and a clean, straightforward strength. Here, that foundation works beautifully against the whiskey influence, giving the blend structure without getting in the way of the more nuanced flavors. Think of it the way a well-made cocktail balances a strong base with something more complex layered on top.

From an island tea garden in Southern Hunan, this special black tea is made. It is reminiscent of Fanciest Formosa Oolong. Like Fanciest Formosa Oolong, the tea farmers allow the plants to become infested. The plants react by creating a delicious stone fruit flavor. The Yao people have inhabited that island for time immemorial.

Olive leaves have been steeped as a tisane across the Mediterranean for generations, and these come straight from the hills of Tuscany, Italy. The dry leaves carry the fresh, grassy scent of the olive trees they come from, and the cup follows through: a mild olive flavor with a soft, faintly creamy finish.

Caffeine-free, it's a natural choice for an evening wind-down or an afternoon pause. This tisane will feel right at home if you are drawn to the savory, herbaceous side of Mediterranean cooking.

These small, compressed Ceylon tea cakes are a wonderfully convenient format for brewing a full-flavored black tea. Each cake is perfectly portioned for a medium-sized teapot, yielding a smooth cup with roasted honey notes and a clean finish. The golden-brown liquor is mellow enough to enjoy on its own and takes milk beautifully, making it an ideal everyday black tea in the classic Sri Lankan tradition.