Frequently asked questions

What’s the best way to store my teas?


-Once opened, store your loose leaf teas in a cool, dry place. -Tea canisters are a beautiful way to keep loose teas for short-term storage (one to two week’s worth of tea at a time). -Matcha enjoys being cold, so refrigerate open containers and consume within one to two months when it is at its freshest.




Do you ship outside of the U.S.?


At this time, we only ship throughout the United States.




How much does shipping cost?


Please refer to the Shipping & Return policy.




How do I return or exchange something?


Please refer to the Shipping & Return policy.




I can’t decide which teas to buy and have some questions. Is someone in your team available to talk to me?


We would be happy to help you select the teas that might be of most interest to you. You can email us at info@sfchato.com or message us on Instagram or Facebook, and we will respond as soon as we can.




I’m new to Japanese tea. Which teas do you recommend?


We recommend starting with houjicha and genmaicha, two very approachable, flavorful teas that are easy to prepare and taste delicious both hot and cold brewed.




I want to switch from drinking coffee to drinking tea. Which tea do you recommend?


For a caffeine boost without the jitters, Benifuuki Black tea, gyokuro and matcha have high caffeine content and would be a good way to make that transition from coffee to tea. From a taste standpoint, loose leaf houjicha and roasted matcha powder have a nice roasted flavor. In particular, ChaTo roasted matcha powder tastes a little bit like a smooth espresso and is especially delicious with almond or oat milk.




Are any of your teas low in caffeine?


The teas that are oxidized or that contain a high amount of stems and stalks are naturally low in caffeine. This includes houjicha, karigane and kukicha.




Do Japanese teas taste bitter?


There is a misconception that all Japanese teas taste bitter. If they are brewed for the recommended amount of time at the proper temperature, then the flavor profile of most teas should not be prominently bitter. There are instances, however, where some teas are inherently less smooth than others. For example, teas grown at less shaded, higher elevations such as in the mountains of Shizuoka are generally more astringent than teas grown at a lower elevation like Uji, Kyoto. If you enjoy sweeter tasting teas, we recommend trying: Fukamushi (deep steamed) teas Houjicha from Shizuoka High end gyokuro and Teas from Uji, Kyoto