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[Second tea] Ingredients: Green tea (produced in Shizuoka) Contents: 1kg
Unlike regular sencha (tea leaf extract), the deep steaming method dissolves the tea leaves themselves. In addition to the light blue color and flavor, the tea leaves also contain plenty of healthy ingredients. The tea leaves are finer and it doesn't look good, but deep-mushi tea is made by placing emphasis on the taste rather than the shape of the tea leaves. For commercial-use deep steamed tea, we use second-season tea harvested in June. Second-picked tea leaves are rich in catechins, which are good for your health, compared to first-picked tea leaves. Catechin is also an astringent ingredient, so it is recommended for those who like astringent taste. Furthermore, extracts (powder, stems, etc.) are removed from the rough tea, and only the tea leaves are sorted. This is the so-called genuine tea.
Deep steaming method that makes use of high-quality tea leaves: Arahataen's tea is ``deep steaming tea'' made using the deep steaming method, which steams tea leaves three to four times longer than regular sencha.
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.
[Genuine tea made by a specialty store specializing in deep steamed rice] Deep steamed tea made by selecting only the tea leaves from rough tea. Tea leaves picked in June are full of catechins. The tea leaves are from the so-called "Nibancha" period, and during the Nibancha period, it is the seasonal tea with the most aroma and flavor.
