#0716.T2 Yancha: Spring Harvest Light Roast Yabukita Hojicha from Aruse Village, Tokushima Masui Etsuro This tea field is owned

This tea field is owned and cultivated by Bizenya

Ingredients: Table salt (made in Japan)

and sundried in a greenhouse

Subsequent steeps may be enjoyed as a sencha steeping a full cup for 30 seconds at 70˚C/158˚F degrees

steep this bocha at a higher temperature and you may be pleasantly surprised by a subtle edge

#0716.T2 Yancha: Spring Harvest Light Roast Yabukita Hojicha from Aruse Village, Tokushima Masui Etsuro This tea field is ownedNew tea farmer Yancy Lever revived abandoned yabukita tea fields that had been growing wildly for a couple of years, and began harvesting them from the year 2019 under the direction of a veteran farmer. Processing occurs at his teacher's factory, and he is learning to process tea as well. This hojicha is slowly hand roasted by Yancy in small 5 6kg batches as an ultra light roast with fruity notes. Yancy's hojicha is unique because he roasts it on a