Dry roasting the leaves in a cauldron gives pan-fired teas their distinct robust fragrance, referred to as the “cauldron scent”. This ancient way of tea processing is still prominent in parts of KYUSHU.
This ancient way of tea processing is still prominent in parts of KYUSHU. Since the tea leaves are not rubbed into needles like sencha, they form comma-shaped curls. Grown in organic-certified farms in Gokase, MIYAZAKI, the golden tea is crisp and refreshing.