#0107.K6 Azuma Tea: Naturally Grown Spring Samidori White Tea from Kyoto (Experimental) さみどり白茶This spring samidori cultivar white tea (shirocha ) is an experiment from the Azuma Tea Garden. Leaves originally cultivated to be come tencha (the tea leaf used to make matcha) were sundried to make white tea. The picture is from the 2025 harvest, the colour and shape of the leaves varies between years. The 2023 leaves are quite a bit darker in colour than the 2025 ones. Steeping Notes Tea: 5g Time: 1 minute Water: 80C (176F) degrees, 200 ml Resteep

4 grams each

Our recommendation however is to use the exact same steeping parameters on all teas: 70C/160F degrees

brilliant tail that gives your whisking a beautiful flair

During the time we harvested this tea

Feel free to adjust the water amount

and this is the kiln in which most of the work is fired today

Volume 300 ml

grown from seeds)

Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year

literally "type"

Lack of Astringency:  16/20 (20 being least astringent)

and doing so bamboo thinning was necessary