Slender needle-like leaves produce a deeply vegetal taste and aroma, ripe with notes of toasted rice and nori. Harvested in the spring to early summer just south of Mt. Fuji, the leaves are steamed to perfection to stop oxidation of the leaf, as well as to lock in their deep jade color and flavor. Also offered as sachets in a pyramid tin.
Full leaf Japanese green tea from the verdant fields of Shizuoka.
For best flavor, bring freshly drawn filtered water to 190 degrees. Steep three minutes. Thank Emperor Saga for his love of tea.