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Takaki grows sencha
After this a top of rice straw is added for 10 more days
Variety: Batian
Process: anaerobic natural fermentation
Gokô Kabusecha Size:50g Takaki grows senchaNOW 50GRAM INSTEAD OF 25GRAM Hoshino village in Yame is nestled in the mountains of southern Fukuoka. The tea fields are stretching out endlessly along clear rivers and lush forests. The area is especially well known for producing spectacular tea. Mr. Takaki grows sencha, kabuse cha and gyokuro in a traditional way with great care. This particular tea is made from the cultivar Gok. Gok is widely used for high end gyokuro in Kyoto but is rather rarely
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