#0716.T2 Yancha: Spring Harvest Light Roast Yabukita Hojicha from Aruse Village, Tokushima

New tea farmer Yancy Lever revived abandoned yabukita tea fields that had been growing wildly for a couple of years, and began harvesting them from the year 2019 under the direction of a veteran farmer. Processing occurs at his teacher's factory, and he is learning to process tea as well. This hojicha is slowly hand-roasted by Yancy in small 5-6kg batches as an ultra light roast with fruity notes. Yancy's hojicha is unique because he roasts it on a rotisserie (called baisenki, in Japanese) over charcoal that he made himself. When we interviewed Yancy, he let us know that he turns the rotisserie by hand, and he does it all by feel. This is a delicious light roasted hojicha that can be enjoyed by all. Ingredients: Green Tea Harvest: May Cultivar: Yabukita Region: Aruse Village, Tokushima (The field is 200 meters from the border of Kochi where Yancy lives.) Standard Sencha Premium Sencha Light Roasted Hojicha About Yancy Lever, an American in Japan Instagram Yancy Lever is an American farming tea, yuzu citrus, soba (buckwheat) and other vegetables in the beautiful mountains of Otoyo Village, Kochi, and neighboring Aruse Village, Tokushima, Japan. He began tea farming just 2 years ago, after falling in love with and marrying his wife Azusa who is from Otoyo Village. Otoyo Village is more well known for its goishicha tea, but the same tea fields also produce sencha, so Yancy is starting his journey as a tea farmer with Japan's standard tea.