Originally published on metropolis.co.jp on August 2013

Sayama, on the Musashino Plateau, may not be the most famous of the tea growing regions, but leaves grown there have been found to contain a higher level of antioxidants compared with other “tea-rrific” areas. Perhaps it’s due to the characteristically thick leaves needed to withstand the frosty winters, but Sayama tea is also known for its distinctive “heavy” flavor. Find out for yourself at Sayama Oh! Cha! Seminar on Aug 25, where you can try your hand at rolling leaves and sipping freshly brewed cuttings along with a full factory tour and the obligatory tea party.

To reserve a spot contact Haruna Yamamoto at haruna.tea@gmail.com. www.yokotaen.com