If you love Kukicha and are looking for premium organic quality, Iwao Hayashi’s tea is certainly the best you can find.
The cup shines bright green and comes with a fresh taste that has a hint of sweetness almost reminiscent of vanilla.
The first picking for this Kukicha takes place at the beginning of May.
Iwao Hayashi predominately uses leaves of the Yabukita variety.
He steams the leaves slightly longer which results in a better and faster release of the leaf components and therefore a more intense taste and deeper colour in the cup.
Tea Garden For Kukicha Hayashi
Iwao Hayashi is certainly a pioneer when it comes to organic farming.
The Hayashi tea garden is set upon Honshu, the largest of the four Japanese main islands.
Following his ideologies Iwao changed to organic tea growing towards the end of the 1970’s.
He is an expert on the subject of natural pesticide control, a fundamental issue in conjunction with organic tea growing in Japan.
How To Brew
1 – 2 tsp for 0.3l
Repeat brewing of up to 3 to 5 times possible with approx. 30 sec brewing time