#0437.F2 Kuma Tea Garden FK034: Yamecha Sencha TsuyuhikariA stylish and elegant new sencha from the award winning Kuma Tea Gardens in Yame, Fukuoka Prefecture. This is a rare tea that is rich with a wide range of notes. This tsuyuhikari sencha features a rich umami that is typical of Yamecha (tea coming from the Yame region) along with the sharpness found in sencha. When brewed at lower temperatures, it has the best umami and mellow taste. When brewed at higher temperatures, one will obtain a glimpse of the

Certifications: While the Nakai family farms organically

yeast extract

bancha is actually a kind of roasted tea (Houjicha ) made from leaves beneath the leaves of the first flush harvest

With 40 years of experience in the Japanese tea industry behind him

bitterness remains after sweetness

Steaming the leaves is the first step in the processing of Japanese green tea and can range from 20 seconds to 90 seconds (the degree of steaming also affected by the size of the leaf as well)

Barley Tea from the Hida Region

Processing: Steamed

Torii Kiyonaga (1752-1815) was a famous ukiyo-e artist of the Torii school in the Edo period

This is the reason why it is considered to be the highest quality of kukicha

Notes: Canopy shading for 40 days

Grown under canopy shading