Produced from later harvests with a higher proportion of older leaves, giving it a robust, slightly bitter profile well suited to milk, sweeteners and baking. Nishio accounts for a significant share of Japan's culinary and food-service grade output.
Tasting Notes
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Origin
Plant
Land
~100m, lowland
Craft
Summer (nibancha) harvest. Shade-grown, tencha processed, stone-milled.
From the tea table
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