A late harvest tea from Uji, Japan that is dried and intensely roasted, producing a rich and smoky aromatic effect reminiscent of pine resin and tobacco. The fermentation process gives rise to an ethereal and chasmic sensory bouquet. These remarkable tea leaves come to us from Kyoto's Ryuoen by way of Kettl. This single origin vinegar has been slowly fermented and aged in new American oak barrels crafted by artisan coopers in the Adirondacks. Enjoy as a digestif, in a cocktail, as part of a special dish and whenever life calls for delicious vinegar. *Raw, unfiltered + pasteurized. May contain some naturally occurring sediment. Refrigeration is not necessary but will reduce the development of floating vinegar mother.