About Us

Owner/Tea Master Kei



Unique Japanese Tea House in Kuranda since 2008

After graduating from a dental technician school, I came to Australia.

One day, I became penniless and started performing on the streets to survive.

Later, I opened a music and performance store in Kuranda, a village I had drifted to.

When I was able to move to Australia permanently, I went back to Japan to be trained in tea ceremony in order to create a place for everyone to relax and have a fresh start.

After returning from Japan, I started own tea business to promote Japanese tea in Australia.

Developed original tea blends such as Mango Roasted Tea and Eucalyptus Green Tea.


About Japanese Green Tea

The oldest record of tea drinking in Japan is found in the “Nihon Koki” (one of the six national histories compiled in ancient time of Japan).

In this text, a Buddhist monk Eichu served tea to the Emperor Saga in 815. Tea was a very rare, luxury beverage imported from China at that time.

In medieval time, during Kamakura period (1185-1333), a Buddhist monk Yosai, founder of Rinzai Sect of Zen, brought tea seeds to Japan from Sung dynasty China.

These ancient and medieval tea was enjoyed in similar ways to today’s Matcha. The production and drinking method of Sencha was invented in Edo period, and was rapidly spread into the common people.

Busk Japanese Tea in Kuranda

— The essence of hospitality

Chinese tea was introduces to Japan more than 1000 years ago. by Buddhist monks, and after 500 years sadou (the tea ceremony) became part of Japanese culture. Originally a pleasure limited to the enjoyment of the upper classes, sadou gradually made its way into lives of commoners. Before long, Sennorikyu (1522-1591) established the world of wabicha (a tea ceremony designed for commoners to enjoy) and the enjoyment of tea spread to become accessible to everyone.

Sadou became synonymous with hospitality and can be summarised by the word ichigo-ichie (treasuring once -in-a-lifetime experiences) – the act of relaxing while performing the tea ceremony with due care out of respect as a host for the opportune encounter with one’s guest

— More than just healthy

The characteristically strong flavour of Japanese green tea is a harmonious blend of “taste, so called “umami” (flavour of the highest quality), “astringency” and ” bitterness” – umami is derived from the amino acid theanine, astringency from catechins, and bitterness from caffeine. Japanese green tea contains many active ingredients said to be beneficial to the health of modern people, who are troubled by stress and lifestyle-related diseases.

Japanese cuisine is currently attracting worldwide attention as a health food, and Japanese green tea is the perfect accompaniment as it can be enjoyed together with meals. Japanese green tea acts to accentuate subtle foods that rely on the taste of the ingredients as well as giving the palate a sensation of freshness after the meal. In Japan, Japanese green tea is consumed throughout the day – before, during and after meals.

— The subtle aroma and flavor

Japanese green tea possesses a unique aroma and flavour only found in green tea made in Japan. This is partly owning to Japan’s climate, but more importantly, is the result of the Japanese dedication to growing and making tea.

Tea plants are grown with great care in tea fields, and only the finest leaves are picked before being made into tea in a process that enhances their quality. The “temomi manufacturing process” is an outstanding technology from a time when all tea manufacturing was performed by hand, and without compromising quality, we continue to preserve the true aroma and flavour of the tea by utilising a highly similar process. Japanese green tea cannot be manufactured simply by placing tea leaves into a machine, and although this type of mechanical processing alone may be used to produce some green teas, it does not produce true Japanese green tea.


Happy Customers

People love our Japanese tea!