Name: cedar forest Keikarasuryu Origin: cedar Keidai ›ÄŽR tea time: 2014 in late April (spring tea) roasting time: mid-May varieties: blue heart Oolong degree of fermentation: Medium fermentation roasting degree: heavy roasting roasted brewing method: Abukago (electricity) Product Description: the same raw materials as the "Kei Sugibayashi Sayaka" heavy roasting tailoring. Work of a heavy roasting in Abukago is not simply by applying heavy roasting. Is to take advantage of the fully by the burning Uchishitsu possessed by the tea. It is working hard to more than words to always without breaking the internal quality long roasting aiming at the last minute. Great roasting technology is just said to an art form. Speaking of tea that can continue to love much without getting tired drink, for example, I think it will be said that of such tea. Etc. any number first of the impact a pleasure Muocha, because tea you'll love about drinking if you drink There are not so many. But the body is honest, you look for something delicious and natural. Taste memorable, and most recommended for people of your request.
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