Produced on a high elevation farm in Shizuoka, this classic style of Japanese green tea has a buttery aroma, rich mouthfeel and bold, grassy flavor. The needle-shaped leaves are kabuse (covered before harvest) and the producer’s expert blend of five different cultivars: yabukita, meiryoku, asatsuyu, saeakari, and tsuyuhikari.
Brew with a water temperature below boiling (160°–170°F) to best highlight this tea’s bittersweet balance.
Tasting Notes: bittersweet, grassy, bold
Year of Production: Spring 2016