In May the rows of tea bushes on Kochi's hillsides are BUSY

Although tea farmers gather the fragrant leaves of their plants multiple times each year, the spring harvest is the most important.Tea gathered in early spring is called ichibancha, which means “new tea” or “first tea of the year”. In the spring Kochi’s land is at its most fertile, and this gives ichibancha the best flavor and fragrance. 

The fog that rises from Kochi's clean rivers and collects in the valleys make this such an ideal place to grow tea, and you can taste the freshness and pleasing slight bitterness in every sip.

There is more to Kochi than tea, and you can find out more about local delicacies here: https://visitkochijapan.com/en/taste-of-kochi