Production date: 10/29

Production area: Kyoto Dosenbo

Cultivar: Yabukita

Producer: Shinichi Ishikawa

Tea from Dosenbo has had an outstanding aroma since ancient times. Even among the Uji tea cultivation areas, this Sencha from Yabukita cultivar is grown in an unexplored area at an altitude of approximately 600m.

Although it grows under full sunlight, it grows slowly due to its high altitude and lower temperatures than elsewhere. Enjoy the unique aroma of freshly rolled tea grown in the high altitude and unique soil of Dosenbo.

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The tea leaves used for Gaho are harvested and steamed by visiting each tea farmer during the harvest so that the people who drink them can experience authentic tea. On the harvest day, the tea leaves are steamed, frozen and stored separately for each production area, variety, and farmer through a method that preserves the seasonal aroma.

Tea is usually produced by tea farmers and shipped to the market. Then, a wholesaler makes a bid for the tea, then it is sorted and packaged, and it finally makes its way to the store. It thus takes time for the tea to reach you from the tea fields, and it was the privilege of the tea farmers, who were involved in tea production when tea was in season, to taste the freshly made, freshly rolled tea.

At Baisa Nakamura, steamed tea leaves from farmers are carefully processed on the same day in a small tea-making machine at the shop so that you can taste the fresh leaves. Storing the tea leaves away from high temperatures and humidity allows the tea leaves to mature and develop a richer flavour.