Through our friends from Amayama Organic Life we met the boutique producer Nikawa Seicha from Ukiha in Fukuoka. Higuchi, the founding family which has been producing tea for three generations, completely committed themselves to organic farming. This, after the health of the parents worsened and this was attributed to the use of pesticide. Since then the Higuchi family grows in the mountains of Ukiha a wide selection of tea cultivars purely organic. The variation of the cultivars prevents monoculture and thus an excessive spread of parasites. Also the harvest period extends notable because the different cultivars sprout at different times.
In addition to organic farming, we especially like the fact that various tea cultivars are available. Not that blends are a bd thing, especially if crafted by a experienced tea master, but we think it’s quiet interesting to experience the peculiarities of the individual tea cultivars.
This Hojicha (roasted tea) is made of Yamakai tea leaves.
Harvest: April 2021
Taste: Nutty and mellow
Origin: Ukiha, Fukuoka prefecture, Japan
Preparation: In this blog post you will find a description of how to brew Japanese green tea in an optimal way.
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