This tea is made from the tender buds and young leaves separated during the finishing of teas prepared for competition. Every leaf is carefully cultivated and hand-picked using the traditional isshin niyo standard — one bud and two leaves.

The lightly steamed leaves are carefully sorted once again for uniformity, then rested to mature before receiving their final roast.

Made from the Yabukita cultivar, this tea is best extracted slowly with cooler water to bring out its deep umami and rich body.

Brewing Guide
With hot water: 50–60°C (122–140°F) for 2–3 minutes
With room-temperature water: approximately 5–8 minutes

Watch as the leaves gradually unfurl and adjust the steeping time to your preference.