Kancha, which literally translates as 'cold tea', is known as the ‘first tea’ to be harvested every year in Japan. It is harvested in February, in the middle of winter, when the tea leaves pack the most nutrients.
At age 87, Ishimoto is the *last* grower of this tea in Japan who keeps the tradition of ‘Kancha’ alive in Tokushima. Only a few kilos of Kancha are made available every year.
Drinking Kancha is like sipping Japanese folk history, it's sweet and mild like the old ladies preparing it.
