This single variety ‘Kouju’ comes from native seedlings in the Hon Yama region of Shizuoka. La Kouju is an experimental process wherein ‘Kouju’ leaves incubate in a blended mixture of their fellow leaves. Mr. Yamanashi uses this patented method to organically inspire the aromas of the variety. He selects kamairicha (pan-fired) process as the base material because the low cooking temperatures preserve the innate enzymatic properties of the leaf better than the heat of traditional sassei (steamed tea). Batches are placed into an incubator and left to ferment, creating sweet and intricate flavor.
