• Tanegashima Island is located in the Kagoshima tea region. Specifically, it is situated in the southeastern part of Kagoshima Prefecture, Japan, just south of the island of Kyushu.
• This area  enjoys a temperate subtropical climate and fertile volcanic soil, conditions that favor warm weather tea cultivars. 
• The island is known for its unique tea cultivars, such as Kuritawase and Matsujyu, which thrive in its subtropical climate. 
• The tea produced on Tanegashima Island, particularly the early harvest shincha, is renowned for its delicate flavor and aroma. The island’s tea industry is managed by the Kagoshima Tea Industry Assembly, which oversees the production and quality control of tea in the region.
•  In 1927, a man named Kurita successfully bred a gentle, soft, and sweet new cultivar from many spicy Zairai native tea plants.  Kuritawase cultivar is named after its breeder.  Today, it remains a rare variety, accounting for less than 1% of green tea production.  Kuritawase is mainly grown on Tanegashima and Yakushima, both small islands off the southern coast of Kagoshima Prefecture.

• Cultivation Notes:  
  • Native cut grass is laid on the ground around each tea bush a the beginning of the Autumn season.  This serves as insulation and also a source of nutrients for the tea plant during its resting period.  
  • With ample nutrients and favorable environmental growing conditions, Kuritawase tea plants thrive without requiring synthetic fertilizers or pesticides.
• Processing Note:  
  • Deep steamed [fukamushi] to enhance the deeper, bolder umami and sweet tastes.

Tasting Note:  

• Creamy, light and delicate floral aroma.  
• Deep, rich umami followed by prolonged sweet taste.  
• A very approachable, pleasant tea that is full of character yet without undue complexity.
• Caffeine Level:  Medium