In early May, the first fresh spring shoots are harvested from the first harvest in the Hayashi family tea garden in Mie Prefecture.
After a little longer than usual parboiling (chu-mushi) and additional processing, the leaf is divided into thin leaves (tokujou sencha) and stems (Karigane).
Due to the long steaming, the infusion is slightly cloudy and at the same time intense. This Karigane Kukicha is characterized by its soft balance. A beautiful Kukicha from the first harvest.
Garden: I. Hayashi family
Terroir: Honshu (region), Mie (prefecture), Japan