For the manufacturing of this roasted tea only tea leaf from the spring harvest was used. It was fired in the rounded cauldron for 1h30 to 2h to achieve a deeply roasted aroma.
About the tea
・Origin: Ashikita, Kumamoto, Japan (single estate).
・Farmer: Toshihiro Kajihara.
・Type: Hōjicha – Roasted tea.
・Cultivar: Native, Yabukita and Okuyutaka cultivar blend.
・Harvest: April 26 ~ May 5, 2018.
・Tea bush age: 20~80 years.
About the climate
・Surroundings and environmental circumstances: The Tsuge district is a small settlement in the mountains of Ashikita village in the south of Kumamoto prefecture. The area is known for regular fog occurrences due to large differences in temperature between the coolest and hottest of the day. Throughout the mountains and valleys wild tea bushes continue to grow at a variety of locations, indicating it truly is a blessed environment for the cultivation of tea bushes. Since most tea producers in this area began by harvesting and tending to these wild tea bushes, it is commonly referred to that the origin of Tsuge tea – and this particular tea farm as well – lies with these wild tea bushes.
Measurements per portion.
・Amount of tea ：4~5g
・Steep duration：60 sec
Suggested no. of infusions: 
Maintains an equal fragrance and sweetness for at least three successive steeps.