[Grown without pesticide]

This kuki-cha is made with the stems sorted during the production of senchas from Umegashima, Yabukitas, Sayama-kaoris and cultivars from a tea garden that grows indigenous “zarai” tea trees.
The tea is light in the mouth with an infusion that is very refreshing, subtly sweet, without excessive umami and without astringency. The aromas are woody, yet also fruity with notes of plums and prunes.
In the length, the sweet, fruity sensations persist and are intense.
It should be noted that the tea was sorted in a manner that was very thorough, which produces fewer leaves than most kuki-chas.

Type of tea: Kukicha
Origin: Umegashima area, Aoi Ward, Shizuoka City, Shizuoka Prefecture
Cultivar: Yabukita, Sayama-kaori, "zairai" indigenous species
Harvest: May, 2025