Ingredients: Green tea (produced in Shizuoka Prefecture)
Contents: 8.8 oz (250 g) per bag (0.1 oz (2.5 g) x 100 packs)
Convenient and convenient deep steamed tea packs with large capacity of 100
Deep steamed tea in your wild fields is a little different. Bright green color! Sweet and mellow taste
Delicious for hot or cold brew!
Makinohara Tea: Makinohara Base has a long sunshine time, and it grows thick and nutritious tea leaves. By steaming this tea leaves for a longer period of time, the tannin (bitter) content is reduced, and the amino acid thanine (sweetening) results in a mellow tea. The tea leaves are fine, but feature a clean deep green, mellow sweetness and deep flavor
(Deep Steamed Tea from Ara-garden) A deep whisk method that utilizes high quality loose leaf tea: Aravard garden tea is made using a deep stubbing method that steams tea leaves three to four times longer than normal green tea
(Attention to Soil) In the rough garden, we think that it can be delicious from thick and dark green tea leaves picked from strong tea trees, and we work hard to cultivate tea
Natural Reduction Agricultural Compost: Every autumn is made of musty rice bran and vegetable seed leash with soil active microbacillus and other ingredients that are fermented with soil active microbes. This is a naturally reduced agricultural method with rich flavoring ingredients that spread evenly over a large field of fields, spread microorganisms into the soil, enriching the soil, and increasing the geograph
[World Agricultural Heritage Site, Shizuoka's Tea Farming] The tea plant is a semi-natural grass that cuts grass such as sassa and suski, which are used as organic substances in the tea garden. It is a common landscape in Shizuoka Prefecture. The farming method of placing grass cut from the tea garden produces a higher quality tea. And this is the way to create a co-existence with the creatures without destroying the mechanisms of the natural world. The Shizuoka tea plants agricultural law was certified as a global agricultural heritage by the United Nations Food and Agriculture Organization (FAO) on May 30, 25