Grain Rain

Kokū (Grain Rain)
April 20th marks "Kokū," or Grain Rain.
It's a time when gentle spring rains nourish the earth, tenderly encouraging grain growth.
From budding to growth and then flowering, nature's activities gain even more vigor during this season.

Among the seventy-two micro-seasons, the first one during Kokū is "Ashi Hajimete Shōzu" (reeds begin to sprout). The sprouting reeds eventually become "yoshizu" (reed screens), and their sight leaning against eaves or verandas has long been a cherished part of the Japanese landscape.

Yoshizu, an indispensable element in Japanese tea making, is also used in shaded cultivation.
Under the soft light filtering through the yoshizu, young tea shoots slowly accumulate umami. This is a practice that gently guides the flow of time without rushing it.
The accumulation of such efforts shapes the depth of a cup of tea.

The Awa Bancha used in our Kokū blend is also a tea that embodies time.
The picked tea leaves are pickled and slowly transformed through lactic acid fermentation, and by entrusting them to the power of nature, a gentle acidity and rich flavor are nurtured.
By layering Three-Year Bancha on top, a subtle sweetness reminiscent of root vegetables spreads, and then loquat leaves and sansho leaves add a hint of florality, creating a complex aroma.

Please enjoy this flavor that gently permeates your mind and body, much like the quietly falling spring rain.