Today, we are at Shutaro Hayashi’s in Kirishima, already the third time in 2017. This year, we are able to follow the whole process from shading to harvest and processing of the new Kirishima Aracha Shincha 2017. Last week, Shutaro Hayashi had more time to spend on us, so that we could wander through the rows of tea together. Today, his father Osamu looks after us, because Shutaro Hayashi turns his attention on the processing of the Shincha. During our […]
Continue Reading
