Brewing Guide
2 well heaped teaspoons (approx. 4 g) per 300ml water (100°C). Steep for 5 minutes.
Highest Grade 98 P.
| Details | Tatar buckwheat with particularly high rutin content (flavonoid and glycoside). Can also be drunk cold and eaten after infusion. | 
|---|---|
| Character | Fine roasted flavour | 
| Terroir | Takasu, Region of Kamikawa, Hokkaido prefecture, Japan | 
| Harvest | 1st picking (Ichibancha), mid-September to early October with the harvest machine. | 
| Cultivar | Hokkai T 8 (100%) | 
| Elevation | 160m above sea level | 
| Steaming | approx. 100℃, 20 minutes | 
| Roasting | approx. 350℃, 5-10 minutes | 
| Drying | Machine drying at 40 - 80℃ for 18 hours | 
| Cultivation | Cultivation without the use of chemical pesticides | 
| Laboratory Tests | Pesticides | 
| Grade | 98/100 P. (Buckwheat category); Highest Grade |