Geneviève Boudreault and Matthieu Huck understand the Art of Tea, they create work that blends functionality with nobility.
From an organic culture on Kyushu Island, this tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This type of transformation gives a particular balance between bitterness and sweetness.
The liquor has a pleasant nutty aroma and a flavor similar to chestnuts with a slightly sweet and citrusy after taste.
Great combination of smoothness and intensity.
- Cultivar: Yabukita
- Producer: M. Issinen
- Altitude: 200m
- Date of harvest: May 8, 2019
A splendid road
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