This signature lot brings together two distinct, celebrated terroirs of Southern Japan.

The aromatic backbone relies on wild-crafted Yuzu citrus grown in the mountainous, pristine river valleys of Tokushima Prefecture on Shikoku Island -a region world-renowned for yielding the most fragrant, thick-skinned Yuzu due to its extreme day-night temperature swings.

This premium citrus peel is masterfully paired with high-grade Kukicha sourced from the mineral-dense, volcanic soils of Kyushu Island, creating a perfectly balanced alpine-maritime synergy.

The creation of "Yuzu Special" requires precise seasonal coordination.

The Kukicha component is gathered exclusively during the first spring flush (Shincha) in Kyushu, where tender stems are separated from high-grade leaf lots and gently steamed to preserve a vibrant green color and high L-theanine sweetness.

In late autumn, peak-season Tokushima Yuzu fruits are hand-harvested, carefully peeled to avoid the bitter white pith, and slowly air-dried at low temperatures. The dried zest is then expertly cut and dry-blended with the low-caffeine green stems, ensuring that the volatile citrus essential oils perfectly coat the dry tea matrix.

This blend is made by a multi-generational family farmers that specialises in preserving regional Japanese botanical heritages.