old kyoto style rules... ci kuradashi ako to nazyvaju v hibiki-an
vyzreta plna chut je good 4 me

troska dovysvetlenia od japonca (nie hibiki-an)

> I would like to ask you about your teas that you once mentioned that
> they are different are made the old Kyoto style way. Can you pls
> describe a bit as I do not know much about it and I would like to learn.

Recently, it is increasing Fukamushi tea (deep steamed) in Uji.
But we believe normal steamed tea is traditional Uji tea.

And many merchants do strong dry to make toast aroma.
But we like natural leaf smell, and it is the aroma of Uji tea.

Almost merchants do vacuum pack, and keep in -5~20 degrees, but we never do
vacuum (bit air mature), and keep in +8~12 degree.
Vacuum way keeps color and aroma fresh, but very strong and light.
But small air matured tea will be mild and deep rich taste such like good
wine.