Arahataen tea pack with deep gulp green tea 2g x 51 Shizuoka cold hot water Deep-steamed tea, tea, bag, deep-steamed tea, pieces, tea, brew,

Ingredient name: Green tea (produced in Shizuoka Prefecture) Contents: 1 bag 102g (2g x 51 pieces) Dark and beautiful green light blue ♪ Rich deep-fried tea bag The amount of catechin is about 120%! *Compared to deep-mushi tea packs that allow you to gulp down our products *Compared with raw tea leaf extract Delicious hot or cold! [Tea from the Makinohara Plateau] The Makinohara Plateau has long sunshine hours and grows thick, nutritious tea leaves. By steaming these tea leaves for a long time, the content of tannins (bitter and astringent) is reduced and the amino acid theanine (sweet) is increased, resulting in a mellow tea. Although the tea leaves are fine, it is characterized by a beautiful deep green color, mellow sweetness, and deep richness. [Arahataen's deep steamed tea] Deep steaming method that makes use of high-quality tea leaves: Arahataen's tea is ``deep steamed tea'' made using the deep steaming method that steams tea leaves three to four times longer than regular sencha. [Commitment to soil] At Arahataen, we believe that ``delicious tea can only be made from thick, dark green tea leaves picked from powerful tea plants,'' and we work on tea cultivation from preparing the soil. [Natural reduction farming method: rice husk compost] Every fall, we make rice husk compost by fermenting rice husks, rice bran, rapeseed meal, etc. with soil-effective microorganisms. This is a natural reduction farming method in which rice husk compost rich in flavor components is evenly spread over a vast field, causing microorganisms to proliferate in the soil, enriching the soil, and increasing its fertility. [Chagusaba farming method in Shizuoka, a World Agricultural Heritage Site] Chagusaba is a semi-natural grassland where grasses such as bamboo grass and pampas grass are harvested to be used as organic matter in tea plantations. This is a common sight in Shizuoka Prefecture. A farming method in which grass cut from chagusaba is spread over tea gardens produces higher quality tea. This activity allows them to coexist with living things without disrupting the mechanisms of the natural world. *Shizuoka's Chagusaba farming method was recognized as a World Agricultural Heritage Site by the Food and Agriculture Organization of the United Nations (FAO) on May 30, 2013. At the tea shop "Shizuoka Makinohara", we have an integrated system for everything from production to manufacturing. Deep steamed tea is made using natural reduction farming, which incorporates the traditional Shizuoka Chagusaba farming method, which is registered as a World Agricultural Heritage Site. It has a slightly astringent taste, a beautiful green color, and is rich in catechins, so it is recommended after meals. What is ``deep steamed tea''? It is deep dark green in color, has an elegant aroma, and has a rich, umami flavor with a mellow taste. The Makinohara Plateau has a flat topography with long sunlight hours, allowing the growth of leaves with thick mesophylls that are rich in nutrients. By steaming the leaves thoroughly and deeply, taking 2 to 3 times longer than usual to reach the core, the ingredients are broken down, tannins (bitter and astringent taste) are reduced, and the amino acid theanine (sweetness) is increased, making it mellow. The result is a dark green tea.