#0094.K6 Azuma Tea Garden: Kyoto Oolong Tea, Single Cultivar Asahi Eco-Farmer Region: Makizono town

Region: Makizono town

A shiboridashi kyusu is used to steep mainly high grade sencha

Hirado was supplied by research on white porcelain production using Amakusa pottery stone and white porcelain production presented by the Shogunate

Steaming the leaves is the first step in the processing of Japanese green tea and can range from 20 seconds to 90 seconds (the degree of steaming also affected by the size of the leaf as well)

#0094.K6 Azuma Tea Garden: Kyoto Oolong Tea, Single Cultivar Asahi Eco-Farmer Region: Makizono townThe Azuma familys oolong tea is made with specific cultivars from single fields. Without using pesticides, small insects called unka populate the field in the early summer and damage the leaves in a way that turns into a delicious flavor when the leaves are withered into oolong tea. The process is similar to that seen in the Taiwanese oolong called Oriental Beauty. Product Info Ingredients: Oolong tea Cultivar: Asahi Harvest Season: Summer Region: