Traditionally, the making of washi was very seasonal. Most of the papermakers were farmers who planted kozo and hemp in addition to their regular crops. The best washi was made during the cold winter months. This coincided with the season when the farmers could not work in their fields and the icy cold water was free of impurities that could discolor the fibers. The fibers were often spread out on the white snow banks to lighten naturally. The tins have an inner lid to ensure airtight storage.100g size: Diameter 2.5" X Height 4"