The tea is from Aso city where Mt. Aso, the largest active volcano in Japan, is located.
Thanks to the farmer's great great care and the soil known as Andosols, formed in volcanit tephra, the tea was gentle but powerful even without any fertilizer or pesticide. Even fourth and fifth infusions, the tea had still subtle sweetness and descent body with a nice aftertaste. I felt like it nicely steeped into my whole body.
It was very refined, but at the same time I had a feeling that I'd known the taste.....
Many skilled tea producers in Japan, but unfortunately, I heard many people are struggling to continue their tea business because of various reasons like financial problem, a lack of successors etc. It will be a big loss for Japanese tea future if this tea wouldn't be continued to be produced....
*kamairi-ryokucha (pan-fired green tea)
*place: Aso, Kumamoto
*Zairai varietal (seed propagation)
*soil: Andosol
*farming method; Natural farming (No fertilizer, no pesticide)
