An exceptional Uji Black tea from Kyoto Prefecture picked from a native cultivar that is well adapted to the local terroir. The trees grow in the hills at 300m altitude and after picking, the leaves are fermented for 12 hours, resulting in a taste that is light but full of dried Ume. 

This tea farm mainly produces Japanese green teas and has been organic for around 7 years. 

Brew: Measure 3g (1 teaspoon) per 200ml cup. Infuse at 90°C for 2-3 minutes.