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 natural 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 entierly natural. 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 natural farming, we especially like the fact that various tea cultivars are available. Not that blends are a bad 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 tea is made of Zairai first flush leaves. Zairai is not at particular cultivar but a term used for tea plants grown from seeds instead of clones.
Harvest: April 2021
Taste: Sweet and refreshing aroma
Origin: Ukiha, Fukuoka prefecture, Japan
Preparation: Approx. 5g per serving, temperature 75 – 80°C, one minute infusion time
Tip: Use rather a higher leaf to water ratio and infuse repeatedly for short time. First infusion max. 60s and all further infusions only 30s as the leaves are already soaked. Use a Kyusu tea pot.
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