About Kuritawase Cultivar

Kuritawase was named after Mr. Kurita, who produced this cultivar on Tanegashima Island in Kagoshima Prefecture about 100 years ago. Today, it is grown mainly on Tanegashima and Yakushima - both small islands off the southern coast of Kagoshima Prefecture, and it is a rare variety that accounts for less than 1% of Japanese tea production. This tea is made in the southern part of Japan, where spring is one of the first to arrive, and has a fresh, crisp aroma, round flavor, sweetness, and moderate astringency.

About Yakushima, Kagoshima Prefecture

Yakushima is a small island at the southern tip of Kagoshima Prefecture with a circumference of 130 km, which can be circled in two hours by car. It was registered as a World Heritage Site in 1993. The island is famous for its cedars, including the 7,200-year-old Jomon cedar. For such a small island, there are many mountains over 1,000 meters high, and the climate ranges from subtropical to subarctic. The forests that cover 90% of the island are home to a variety of ecosystems, and are known as the "Galapagos of the East.　The tea produced in the rich natural environment of the island, with its abundant rainfall and well-drained land, is most notable for its mild sweetness without bitterness and the fresh, refreshing aroma of young leaves.

Features:

• Type of tea : Sencha
• Origin : Yakushima, Kagoshima
• Harvest : First Flash, April 2021
• Caffeine Level : Medium

Steeping Instruction:

• Water Temp: 70°C (158°F)
• Steep Time: 60 seconds
• Servings: Tea leaves can be steeped up to 3 times

Note: We offer these steeping recommendations simply as a guide. Please prepare using your preferred method.