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This unusual style of kyusu was completely handmade in Aichi prefecture, home of the historic Tokoname kilns. The muted olive green is accented by hand-drawn pin stripes, accentuating the tall sides of the pot. The clay is naturally unglazed and develops its green color inside the kiln as layers of ash melt to the teapot, called shizen-yuyaku. The pot is as pleasing to pour as it is to hold, filtering the tea through a handmade clay mesh screen. The lid fits snugly and doesn't leak, and the pour is so smooth it looks like pouring silk. The walls of the pot are relatively thin and slightly porous, so it is recommended to dedicate this pot to cooler temperature teas like senchas.
Please be mindful of caring for this tea pot. Rinse it well after use and never put it in the dishwasher.
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.
