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Iwachu, located in Morioka, is known for making skillfully crafted iron ware. This tetsubin, or cast iron pot, is a perfect marriage of classic form and function and modern deign and simplicity. The two-tone finish is achieved by first applying a gold coat, followed by a black coat which is then carefully brushed to reveal the underlying color. Unlike traditional tetsubin, this pot has an enamel coat inside, making it easy to clean and not susceptible to rust. Because of this coating, it is ideal for steeping a multitude of teas without the potential of seasoning the metal. This pot can hold 22oz. of tea but it is not recommended to heat it over an open flame, as it can crack the enamel coating. Each pot has a large mesh strainer that can be left in or removed, depending on your preferred steeping style.
Grown in the foggy hills of Kirishima, this tea is made by two brothers who are producing some exceptional quality teas. The moisture of the air and fertile soil from the nearby volcano create a perfect environment for growing complex teas. This Sencha is plucked from a single farm that is completely self-sustaining and bio-dynamic. This is one of the most full bodied and balanced senchas I've had the pleasure of cupping. Part of that is because the tea plants are nearly 100 years old with gnarled trunks and roots reaching deep into the earth to pull up all the minerals the volcanic soil holds. The aroma of the leaves is invigorating and fresh and steeps to an amazingly smooth tea. The mouthfeel is silky with a deep umami character and a bright finish. This is an asamushi tea so the leaves are not as broken as the Asatsuyu, creating a softer tea that is often more approachable for people new to Japanese greens.
This small leaf shou puerh is made from a blend of ancient tree leaf material across four districts in Lincang County. Fermented in 2007 and carefully aged in Kunming ever since, this tea straddles the balance between soft and bold. The aroma has notes of earth and raw chocolate and steeps a liquor that is rich burgundy with no murkiness. The initial steep is a soft introduction to the tea, with each steep reaching deeper notes. The mouthfeel is smooth washes down your throat, leaving lingering flavors of clean earth and smooth river rocks. The age of the leaves allows the tea to be steeped upwards of 10 times before losing flavor and has an uplifting effect on the psyche.
If you remember when we had this tea years ago, you will be so happy to see it back. We were able to get in touch with contacts in Lincang who have access to the same leaves we had previously, and it has only gotten better with age.
