#1007.K2 Kawakami-san’s Makibi Kancha Winter Harvested, Firewood Roasted Green TeaKawakami Hirotsugu and his wife Yukiko moved to Oguchi Village, Kagoshima, (currently part of Isa City) in 1980 to undertake organic macrobiotic farming, and has been creating macrobiotic firewood roasted tea for over four decades. This tea utilizes whole branches of tea plants that have been allowed to grow larger over at least two years, harvested in the winter, steamed and dried, then double roasted with firewood to create an extremely (naturally)

Fukuoka was cultivated using traditional canopy shading and other techniques then handpicked in a micro-batch by tea farmer Masahiro Kuma (Yame Tea Kumaen)

One of Japan's largest family owned tea farms

Lack of Astringency: 17/20 (20 being least astringent)

This decaf green tea is made from a decaffeinated green tea extract created from deep steamed or fukamushicha Shizuoka green tea and combined with rich flavor of Uji matcha from Kyoto

as well as being a launch site for rockets and space exploration

Volume: 275 ml

a mold essentially

Vapor applied aluminum gas barrier layer

Dimensions: 220 × 110 × 40 mm

Contents: 25g (5 packets

Most items though are procured every month—high turnover means fresh matcha

Roasted Tencha Stems