Tokuyas black : Kizugawa, Kyoto
Tokuya grows his tea using natural cultivation – an approach that is reflected in the taste. In Tokuya’s words :’ When you experience it, it is not a taste that you can easily feel on the tip of your tongue, but it has a natural texture that soaks into your body, and you will feel the taste deep inside your body.
When Rob met Irie San he was immediately captivated by his passion for soil & commitment to the land – even convincing Rob to taste the soil. The family commitment to the land, the community and the quality of the tea shines through in every cup.
iwasaki sencha: Okitsugawa River basin SHIZOUKA
The Iwasaki family have over 50 years experience in organic cultivation. ‘We must not pollute the river water with pesticides and chemical fertilizers. It is the mountain people’s job to protect the mountain’s natural environment so that clean water can reach the people downstream.”
Tamarayokucha gaba : Oita, Japan
After attending agricultural college the father of Takahashi San planted the first tea plants here. One day in the early 1990s when spraying pesticide the hose disconnected and he got covered in it – passing out. After this terrible incident the tea farm turned organic and has never looked back. This tea is a specialty Takahashi San with vibrant fresh aroma & tangy sweetness of GABA


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