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Harvest Date: October to November
Growing Region: Kagoshima Pref.
Elevation: 200 – 300m (656 – 984ft)
Varietal: Yabukita, Okumidori, Yutakamidori, Saemidori
Grade: AAA
Farming Methods: Machine harvested, Certified Organic practices
Production Methods: Non Oxidized, Akitencha and Akibancha mix
Recommended Brewing
Water Temperature: 80 celsius
Amount (g/150ml): 2g
Steep: Stir
| Weight | 1 kg |
|---|
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