This Corean tea is entirely picked and transformed by hand. The result is of a rare complexity: sweet scents of green peas, kombu seaweed and raisins; body dominated by herbal aromas with hints of chestnuts and peat; lightly tart and marine-like finish with fruity and floral undertones. A true delight for both mind and body.
Learn more about this tea by reading this article on the blog.
These long mature leaves undergo a unique transformation in their home of Hou Keng village. Easy to prepare, this tea has a full and balanced liquor, highlighted by a greasy silky texture. Dominated by gourmet vegetal notes, with refined floral nuances that add to its fascinating rusticity. Its finish is slightly mineral and evokes its mountainous forest origins leaving us with a calm soothing note. What else could one want?
With more than four centuries of experience at their craft, the Kikuchi Hojudo foundry is a true leader in Wazuqu steel (a Japanese steel of very high quality).
Anji Bai Cha is a treasure of refinement visible in the sight of its beautiful threadlike leaves, resembling pine needles. In the infusion they blossom to provide a liquor of a translucent jade hue. On the palate, sweet and tangy flavors are enhanced by vegetal notes (bok choy), gourmet (pine nuts, butter) and flowers. A tasty tea with a sublime and delicate finish.
This small batch of Sencha is a special lot from a section of M. Sakamoto’s garden where Koshun cultivar is grown rather than the traditional Yabukita. The rare beauty of his gardens and the elegance of his teas prove M. Sakamoto a very mindful producer, one who knows how to get the best out of his experimentations.
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