Suikaen Tanimura Yasuburo: Chasen Matcha Whisk, Niji Tsubaki (虹椿)Rainbow colored string combined with a tsubaki (camellia) flower charm. The "white" bamboo used for the whisk itself is henon bamboo (hachiku ) that has had its color removed through traditional, centuries old techniques. A specific type of bamboo grown in the Kinki region of Japan (Nara, Kyoto, Osaka, Wakayama, etc) is harvested in the winter after 2 3 years of growth, boiled to remove oil in the plant, dried in the cold winter air, then aged for

Volume: 200 ml (about 1 cups)

Delicious on its own but especially good for a premium matcha latte

The withered leaves are then pan fired using a method known as kamairi oolong tea manufacturing (釜炒り製烏龍茶製法) on specialized Taiwanese tea processing equipment

each offering its own character and aesthetic

30 mm height

Established:

It has a mellow sweetness and is often utilised for making high-quality tea

Research has shown that ishizuchi kurocha is rich in lactobacillus plantarum (post fermentation and before sundrying

It consists of leaves that have been shaded usually about 4 weeks prior to harvest

Opened design studio KAICHIDESIGN in 2004 creating interior products that transform daily discomfort to comfort

The white light of the moon

000 times more potent than the antihistaminic drug