While tea leaves are usually steamed for about 30 seconds, they are steamed for more than 120 seconds. As a result, the shape of the tea leaves becomes powdery and the aroma fades, but the color of the tea is dark green, and it is also characterized by its ability to pour. The teapot to be used must have a fine net exclusively for deep steamed tea.

CHIRANCHA

Chiran, the Little Kyoto of Satsuma, is one of the leading teahouses in Japan. Raised in a historic town that retains the atmosphere of the Edo period, this tea is protected by the tropical sun and cool breezes blowing in the hills , and is fragrant and flavorful.

KAKEGAWACHA

The high quality of Kakegawa tea is recognized by many people, such as the fact that it has often won the production area award at the National Tea Competition. It is a sencha with a mellow taste with little astringency.

～Product catalog～

･made in KAGOSHIMA CHIRANCHA ''GOKUJOU''

･made in KAGOSHIMA CHIRANCHA

･made in SHIZUOKA KAKEGAWACHA

～How to brew tea～

Put about 6g of tea leaves and about 170cc of hot water in a teapot and brew for about 10 seconds at a temperature of 80°C.