Nakkai-san, our friend and farmer who started his organic practice more than 20 years ago, working hard finishing the Akachan-bancha at his factory (winter version of the Houji-cha), the leaves are harvested after the winter snows from the gentle mountain slopes of beautiful Wazuka.
This tea that we love and bring to our shop every season is known for the low caffeine content, the chocolate aroma and complex flavor. In Japan Houji-cha (or Akanchan-bancha) is drunk after meals to ease digestion.
Nakkai-san is the sole worker at his small factory, he gets help from neighbors and friends when the harvest time is up, otherwise, he mindfully works on his amazing teas: matcha, genmaicha, houji-cha and akachan-bancha.
Co-founder of Puerh Brooklyn teashop, artist and designer. Tea Ceremony host.