This single variety Kouju comes from native seedlings in the Motoyama region of Shizuoka. La Kouju is an experimental process wherein Kouju leaves incubate in a blended mixture of their fellow leaves. Mr. Yamanashi uses this patented method to organically inspire the aromas of the variety. He selectskamairicha(pan-fired) process as the base material because the low cooking temperatures preserve the innate enzymatic properties of the leaf better than the heat of traditionalsassei(steamed tea). Batches are placed into an incubator and left to ferment, creating sweet and intricate flavor.