Crafted in Shirakawa, Uji by Tsuji Kiyoharu, winner of the 2017 Prime Minister’s Award for Agriculture, this tea showcases what’s possible with innovative garden management.

His approach – using unpruned trees harvested once annually and purely organic fertilizers – yields teas with some of the highest recorded levels of amino acids and theanine.

Each batch undergoes 40 days of canopy shading before being meticulously hand-picked from the region’s distinctive red clay soils.

Stone ground March 2025, each 20-gram portion provides approximately ten usucha servings when prepared in the traditional 2-gram measure.

Each 20 gram order comes in a Steeping Room can with the oxygen free 20 gram bag tucked inside.