Shishikui Kancha from Tokushima Prefecture - Rare Handpicked Kancha
Dashi Broth. Summer Grass. Sweet Potato. Home-cooked Comfort.
A rare traditional find. Kancha is a kind of Bancha, a green tea harvested from mature leaves during the winter season, producing striking mature leaves with a deep, satisfying and complex flavor. Rich in umami flavor, this is a folk tea rarely seen outside of the mountains of Japan.
This particular tea is a truly special gift; harvested by a single woman, the esteemed tea farmer Akemi Ishimoto, who at 88 years old (as of 2025) is single handily keeping this rare Kancha tradition alive in Kuo village, a village with an average population of 10!
Their tea plants are sometimes called ““tea fields made by field mice”, as the wild mice of the mountains will scamper off with tea seeds, and letting them sprout wild where they will.
This tea holds well to conventional long steeping, as it does not seem to get bitter with time. Follow the golden rule of 5 g. of tea leaf to 200 ml of water at 158 F for 90 seconds for a lighter brew, but go hotter and longer for a stronger, more potent cup!
Kobold’s Cup is honored to support and carry teas from gardens that support women in the tea industry across Japan.
Shishikui Kancha from Tokushima Prefecture - Rare Handpicked Kancha
Dashi Broth. Summer Grass. Sweet Potato. Home-cooked Comfort.
A rare traditional find. Kancha is a kind of Bancha, a green tea harvested from mature leaves during the winter season, producing striking mature leaves with a deep, satisfying and complex flavor. Rich in umami flavor, this is a folk tea rarely seen outside of the mountains of Japan.
This particular tea is a truly special gift; harvested by a single woman, the esteemed tea farmer Akemi Ishimoto, who at 88 years old (as of 2025) is single handily keeping this rare Kancha tradition alive in Kuo village, a village with an average population of 10!
Their tea plants are sometimes called ““tea fields made by field mice”, as the wild mice of the mountains will scamper off with tea seeds, and letting them sprout wild where they will.
This tea holds well to conventional long steeping, as it does not seem to get bitter with time. Follow the golden rule of 5 g. of tea leaf to 200 ml of water at 158 F for 90 seconds for a lighter brew, but go hotter and longer for a stronger, more potent cup!
Kobold’s Cup is honored to support and carry teas from gardens that support women in the tea industry across Japan.