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From an organic culture on Kyushu Island, this green tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.
Originating from the Miyazaki region in southern Japan, this Japanese green tea is ideal for an introduction to the sencha style. The leaves of the Asatsuyu cultivar have an enticing sweet, herbal aroma that invites you to enjoy this tea every day.
The Okabe farmers cooperative in Japan offers us this green tea in the Gyokuro style produced following the covered method of cultivation, giving it its characteristic taste from shade.