Despite high demand, our tea farmer exclusively uses the lower stems from the October harvest and allows them to mature for a full three years (sannen). This makes it an authentic Sannenbancha, matured (jukusei 熟成) for the full traditional three-year period. Even in Japan, this type of green tea is produced only in small quantities and has become a highly sought-after rarity. Pure kuki Sannenbancha, made entirely from stems, is even rarer.
Of the few producers of Sannenbancha remaining in Japan, many shorten the maturation period or blend in material from earlier harvests in order to increase production. However, this can compromise both the flavour and the tea’s characteristic qualities.
By using only stems that have been matured for three full years and roasting them in exceptionally small batches, our farmer achieves a particularly even roast and allows the tea to develop its flavour to its fullest potential. This careful process also ensures consistent macrobiotic qualities.
Origin
This tea is predominantly sourced from the above-mentioned tea farm in Fujieda, Shizuoka; small amounts of tea from other local tea farms in Shizuoka are blended in to increase the yield. Sourced directly from the tea farmer.
