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Ingredients: Green tea Cultivar: Cultivation: Cultivated using centuries-old traditional methods with the exception of plastic canopy shading instead of traditional reeds and straw. Harvest: Spring (in general leaves are aged for about 5 months before grinding is allowed so the newest harvest is released in Oct-Nov). Handpicked for maximum quality. Processing: Steamed and dried in a traditional tencha oven. Carefully refined removing leaf stems and veins, chopped into small leaf bits to create a fine powder when ground. Region: Uji, Kyoto Baisa Nakamura is a new, premium concept cafe + mini tea factory located on the road to the Byodoin Temple in Uji, Kyoto, the heart of historical Japanese tea culture. The Nakamura family launched this beautiful cafe-factory in October 2022 with custom designed processing machines (rolling machines, drying tables/racks, and mini roasters) allowing their tea master to process (roll) tea leaves in ultra small batches of 500 grams. This fascinating, one-of-a-kind concept is made possible by flash freezing tea leaves just after they have been steamed, and storing them, thawing only when needed to process into sencha. Nearly every day, Nakamura-san processes a batch in the cafe while clientele watch and sip tea. Arrive in the afternoon to taste a freshly made batch. Partnering with Baisa Nakamura, we are able to offer these very carefully crafted tea leaves to tea connoisseurs worldwide.