A unique black tea characteristic of Japanese black tea. By taking great care in manually picking and processing this leaf, the producer has been able to produce a premium tea that cannot be obtained elsewhere. In addition, this tea has come to be favored by tea connoisseurs worldwide.
About the tea
・Origin: Kasuga, Gifu prefecture.
・Farmer: Sayo Nakamura.
・Cultivar: Native bushes.
・Harvest: May 6, 2019.
・Tea bush age: 100 to several hundred years.
・Type: Wakōcha black tea.
About the tea garden
・Name: Kasuga Tea Factory [春日ティーファクトリー]
・Area: 15 ares
・Category: Tea mountain
・Altitude: 200m
・Geological features: Limestone
・Soil type: Crumbly black topsoil, porous hardened lava
・Direction an angle: NESW horizontal surface atop the mountain
・Ridge direction and shape: Individual rounded bushes; The tea bushes grow naturally as individual trees.
About the climate
・Climate: Lots of rain; Large temperature differences
・Surroundings and environmental circumstances: Surrounded by mountains. Different tea fields created from wild tea bushes are spread out over the mountain surface.
・Other information: On certain days we have morning dew and evening dew. This helps the bushes to absorb the amino acids in the air for more sweetness.
About manufacturing:
Harvest is done by hand; The tea is processed exclusively by hand as well.
Brewing Suggestions
Measurements per person.
・Amount of tea ：3~4g
・Water temperature：98℃
・Water amount：200㏄
・Steep duration：60 sec
Suggested no. of infusions: [4~5]
Begin with a shorter infusion to express the aroma. Gradually increase steeping durations.
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