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Notes at Origin: Nishio, Aichi

Two hosts visited Nishio, Aichi to document tencha production methods specific to the region. They examined pest-control practices, the distinctive tana-shelf shading structures used in Aichi, differences between Mikawa and Horii-style tencha ovens, and high-efficiency net-type tencha driers. The visit included hands-on milling experience using a Sanko Usu One stone mill.

Notes at Origin: Nishio, Aichi
Photograph: Specialty Matcha Podcast
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