The kanayamidori and okumidori cultivars grow slowly and add deep ﬂavour with body; the yabukita provides brightness and a long ﬁnsh. Takaki has grown them “kabuse” style, as opposed to “tana-kabuse”, allowing for gorgeous and aﬀordable maccha.
About the Farmer:
Mr. Takaki is located in Hoshinomura, Japan, a village that has placed first in JAS competitions. He represents this with a flourish (especially with his production blends).
Dandelion, toasted rice, sweet melon, violet
Estate: Takaki’s micro-lot
Cultivar(s): Kanayamidori, Yabukita, Okumidori, Okuyutaka, Samidori
Harvested: June 2021
Region: Hoshinomura, Fukuoka, Japan
Fresh-milled in Victoria, BC, Canada by JagaSilk