Notes:

In May 2019, the Kawakamis allowed us to participate in hand picking their heirloom zairai-shu and follow the process of making them into a sencha at a factory.
The deep root structure of these seed grown trees coupled with the 2 metre snows in the winter and subsequent hibernation, make for very unusual brewing parameters and incredibly complex flavours. This is close to the tea that Kita-no-Mandokoro would have enjoyed 500 years ago.