#0834.T2 Shishikui Kancha from Tokushima Prefecture - Handpicked by Farmer Akemi Ishimoto chashaku non-digestible dextrin

non-digestible dextrin

leaves that have been grown with time and deep care

The Kirari 31 is a cultivar that is receiving increasing attention in recent years

Ground by beads mill

高資さまし白【日本茶インストラクター協会推奨商品/ささめ】

#0834.T2 Shishikui Kancha from Tokushima Prefecture - Handpicked by Farmer Akemi Ishimoto chashaku non-digestible dextrinKancha from the mountain village of Kuo, Shishikui in Tokushima Prefecture, is a long loved bancha, a folk tea that is made specifically in the South of Tokushima Prefecture. For decades, tea farmer Akemi Ishimoto has been trying to preserve this regional bancha. She founded the Shishikui Kancha Production Association roughly 35 years ago to bring together farmers in the region to help with kancha harvesting and production. In this region, they have