04The Free Spirit

It is naturally grown in various tea gardens of the Kyoto region -- the heart and soul of the Japanese tea culture. As a tea-growing region, Kyoto has a long history going back to when a monk named Myoe, from the Togano Kozanji temple, received tea seeds from Eisai. Credited with founding the Japanese line of the Rinzai school of Zen Buddhism, he also brought back tea seeds from the Song Dynasty in China to Japan in 1191.

Kyoto has been the center of Japanese culture for centuries, and is the birthplace of sadō (The way of tea), Sencha leaves, and Gyokuro leaves (to name a few). While its production is smaller than Shizuoka (central Japan) and Kagoshima (southern island of Kyushu), the region grows and produces a wider variety of tea from a broader range of cultivars than any other region.

The Free Spirit is not only grown in Kyoto but also refined in the same region. Kyoto is also known throughout Japan for its expertise in tea refining and many brands still refine there, even if they harvest in other regions.

The leaves are carefully roasted and pulverized. Before pulverization, the leaves are sand-roasted according to the traditional Hojicha manufacturing method. This helps them obtain their signature combination of amber color, nutty and caramel flavor, and enchanting toasty aroma.

The Free Spirit is a true Kyoto baby, mixed of tradition and innovation.