We don't know when or if this item will be available.
There aren't any tasting notes for this tea yet.
Made in Uji/Kyoto, Japan.
It’s processed in the same way as sencha, but there is a big difference in how it is grown.
During a fixed period before the leaves are picked, the tea plant is covered, usually with a
reed-blind, and grown without exposure to direct sunlight for a minimum of twenty days.
Cutting off direct sunlight causes an increase in theanine, responsible for sweetness, and a
decrease in catechin, responsible for sweetness, and a decrease in catechin, responsible for
bitterness, giving is grown with much time and effort and knead by hand.
Company description not available.
There aren't any tasting notes for this tea yet.
