The tea field sits in a prime location directly along the riverside in Nagao District in the town of Hoshino in Yame, which is world-renowned for gyokuro. The hilly landscape of Hoshino produces deep, full-bodied gyokuro. The tea is masterfully grown and processed. From cultivation and care to harvest and drying, the tea leaves are only passed through the hands of experts versed in the traditional means of producing Japanese gyokuro. Only the finest leaves are used to make the tea.
The soil is reinforced with pebbles to enable better drainage and facilitate the growth of quality tea. The location next to a river further provides needed moisture in the form of fog. Master Takaki uses only limited, natural fertiliser in contrast to most other Hoshino farms. Only a few kilos of this gyokuro are produced each year.
Single Origin
This tea is exclusively sourced from the above mentioned tea farm in Yame. Sourced directly from the tea farmer.
