Organic Sencha Yabukita Midori
FARMER: Toshiaki Kinezuka
Having established his farm in 1976, Toshiaki Kinezuka has spent the last 36 years growing tea leaves organically, long before the trend word “organic” found its way into supermarkets around the world. His daughter Ayumi is fluent in English and has given a great interview at http://samovarlife.com/08-ayumi-kinezuka-presents-her-fresh-crop-tea-1.
TEA: Yabukita Midori – Soil development of a tea field is a decade-long process and Kinezuka-san has had many years to perfect his cultivation methods. The result of that is the Yabukita Midori tea leaf, made from the Yabukita tea plant cultivar and harvested in the week of the 88th day. In Japanese tea culture, the 88th day after the start of spring in the old calendar is when the tea leaves are said to be at their best, and tea made from these leaves is said to grant you long life. The taste is a deep balance of sweetness and astringency.