Organic Kirishima Sencha
Organic Sencha produced in Kirishima, Kagoshima by Mr. Koichi Henta. The first harvest of the season, made from the Yabukita cultivar. The tea leaves have been shaded for seven days before harvest and are lightly steamed. Shading adds a richness and depth of both color and mouthfeel.
The tea farm is located at the foot of Mount Kirishima in Kirishima, Kagoshima. Mr. Satoru Henta founded the farm in 1968 and today it is owned and run by Satoru’s son, Mr. Koichi Henta. Mr. Koichi Henta is specialized in organic tea farming and oversees the production by making small adjustments by hand and paying close attention to daily weather, temperature and changes in the ecosystem – as well as using a compost made by Mr. Koichi Henta himself.
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Organic Kirishima Sencha
Organic Sencha produced in Kirishima, Kagoshima by Mr. Koichi Henta. The first harvest of the season, made from the Yabukita cultivar. The tea leaves have been shaded for seven days before harvest and are lightly steamed. Shading adds a richness and depth of both color and mouthfeel.
The tea farm is located at the foot of Mount Kirishima in Kirishima, Kagoshima. Mr. Satoru Henta founded the farm in 1968 and today it is owned and run by Satoru’s son, Mr. Koichi Henta. Mr. Koichi Henta is specialized in organic tea farming and oversees the production by making small adjustments by hand and paying close attention to daily weather, temperature and changes in the ecosystem – as well as using a compost made by Mr. Koichi Henta himself.
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Organic Sencha produced in Kirishima, Kagoshima by Mr. Koichi Henta. The first harvest of the season, made from the Yabukita cultivar. The tea leaves have been shaded for seven days before harvest and are lightly steamed. Shading adds a richness and depth of both color and mouthfeel.
The tea farm is located at the foot of Mount Kirishima in Kirishima, Kagoshima. Mr. Satoru Henta founded the farm in 1968 and today it is owned and run by Satoru’s son, Mr. Koichi Henta. Mr. Koichi Henta is specialized in organic tea farming and oversees the production by making small adjustments by hand and paying close attention to daily weather, temperature and changes in the ecosystem – as well as using a compost made by Mr. Koichi Henta himself.