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born in 1949 in Kyoto
tea varieties
Its amber color is close to that of acacia honey
its fresh vegetable flavors slightly astringent and velvety
my madeleine de Proust
Hoji Tencha Conditioning:100gr born in 1949 in KyotoGreen tencha tea is the basis for making matcha, which is grown in a shaded area to develop its mellowness and umami. Here, Mr. Takashi Kanai of Azuma Tea Farm roasts a part of his tencha including stems and pieces of leaves. It develops in cup a lot of sweetness on a dried fruits and toasted background, ideal with soba or gyoza. As good hot as cold!
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