Different to other sorts of Genmaicha, which are mainly used as simple drink during a meal, this Genmaicha is made to fascinate by its elegant style. First of all the fine leafs (not Bancha as usual) have a fine and intensive green taste. Second, what is even more special, the Watanabes buy the unroasted organic Genmai in Kagoshima Prefecture (not from USA as common today), and they steam, dry and roast it with their own machines. Thanks to this, it impresses by a fine sweetness, which is not too strong.
Watanabe Family harvests shaded tea trees mainly of the rare tea bush cultivar Asatsuyu for this extraordinary Kabusecha. The flowery taste notes as well as its freshness and sweetness make this tea a real specialty.
Mankichi Watanabe loves his tea garden, which is located in the island Yakushima, and dedicates himself wholeheartedly to the cultivation of tea. For this Shincha, Mankichi Watanabe shades the rare tea bush varieties Kuritawase, Sae Midori and Asatsuyu. He produces slightly higher amounts of other types of Shincha, but in the case of this Kabuse Shincha he exclusively makes a special blend of just 25kg per year. Since there are only three rows of Sae Midori in Mister Watanabe’s tea garden, the amount of this blend is highly limited.
For this elegant black tea, leaves from the tea bush variety Kanaya Midori are used by Mr. Watanabe. Kanaya Midori is a tea bush variety that is usually used for the production of green tea. This creates a unique flavour which cannot be found in other Japanese black teas. Mankichi Watanabe lets his talent for exceptional tea creations take its full course and insists on storing his black tea for a year before he allows it to leave his tea garden.