Our longtime producer, Kobayashi-san, is a practitioner of shumei, a natural agriculture movement that emphasizes the harmonious, reciprocal relationship of soil to plant and plant to farmer. Principled with a profound respect to the earth, the labors of shumei are successful due to a deeply aware sense of consciousness. The kabusecha genre is known for its high amino acid content, enunciating sencha’s inherent umami notes, but Kobayashi’s hiire process emphasizes the plant’s natural sweet acidity. Tsuki no Hikari, plucked with care and roasted with reverence, is the result of a tea master’s expertise, a thriving plant, and the unanimity between. Notes of stinging nettle, spearmint, and roasted fava beans.
Region: Kyotanabe, Uji, Japan
Variety: Samidori blend
Harvest Date: May 2019
Producer: Mr. Kobayashi
Brewing Recommendation: 5g tea | 340 mL water | 160°F | 2:00