Produced on the volcanic plateaus of Kirishima, where mineral-rich soils and significant diurnal temperature variation slow leaf development, concentrating amino acids. Kagoshima has increasingly distinguished itself for ceremonial-grade material that rivals Uji.
Tasting Notes
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Origin
Plant
Land
300–600m
Craft
Spring (ichibancha) harvest. Shade-grown, tencha processed, stone-milled.
From the tea table
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