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Roasted by farmer Kajiyama Yukako and her husband, this hojicha is dominated by spring sencha tea stems and some leaves with a distinct but delicate roastiness and notes of caramel. Temperature: Used a lower than standard temperature (160C) Grown on mountain-top tea fields in the remote Kiyosawa Village, in the mountains of Eastern Shizuoka. Kiyosawa Village is the old name for the this mountainous region of the Aoi Ward, Shizuoka City, and means "pure river". The Kuromata River 黒俣川 runs through the area. Ingredients: Green tea Cultivars: Blended Harvest: May Notes: Pesticides are used only after the spring harvest has finished during the summer months when insects are more active. Only one harvest (spring) is made per year. Region: Kiyosawa, Shizuoka (Google Map)