This exceptional roasted oolong is produced entirely from the Seishin, Sayamakaori, and Tsuyuhikari cultivars, grown by small farmers in the village of Hoshino before undergoing expert processing at the hands of the Yamaguchi Family. After harvest, the leaves are partially oxidized before a short, high temperature roasting. The intense firing applied to the partially oxidized base brings out intense aromas and layers of sweet, broad flavors. Roasted oolongs are a rarity in Japan, but this offering showcases the stylistic potential via the convergence of Taiwanese production techniques and Japanese processing. Made in incredibly small batches, this is a rare selection that we are proud to share as a testament to the limitless potential of Japanese tea.