Mecca for deep-steamed organic green tea in all of Japan.

Green tea is said to be the highest quality dried food ever invented by humans. It has zero calories but offers many health benefits, and has become one of the most important elements of Japanese culture. In particular, sencha became popular 400 years ago, making it easy to prepare delicious tea by extracting the flavors from the leaves. Deep-steamed green tea was invented about 50 years ago, resulting in an even more aromatic and flavorful tea. While deep-steamed tea has a murky dark green color, which may not be very attractive, it is extremely tasty and easy to prepare. By consuming this super tea daily, you can enjoy many health benefits. Unlike dancha and matcha, which require pulverization to enjoy the taste, deep-steamed green tea doesn’t need to be ground, making it a simple and convenient choice.

Using first-grade tea from Shizuoka Prefecture

The flavored tea is made from organic deep-steamed ichibancha that is purchased directly from farmers and processed with a special "burning" process. At the end of the tea processing process, there is a process called “Hiire”, which is the process of re-drying the tea leaves by applying heat. This pasteurization is said to be the most important process that brings out the umami and aroma of tea and determines its taste. the tea is heated to the limit with a high heat of 120℃ to create a unique richness and aroma. In addition, we do not use fragrances and use only natural materials. A flavored tea with the umami of first-class tea and a natural aroma.

Win-win relationship between people and the environment

Shizuoka Prefecture is known widely as epitomizing the traditional landscape of Japan. The prefecture’s Traditional Tea-Grass Integrated System is a long-practiced agricultural production technique that preserves biodiversity. Recognized worldwide, it was designated as a GIAHS site in 2013. Japanese tea is deeply ingrained in the lives and culture of Japanese people. There are countless words in Japanese with the word tea (cha) in it, such as cha-no-ma (literally, “space for tea”), which refers to the living room—the main room of the house where the entire family gathers, and cha-nomi-tomodachi (literally, “friend that you drink tea with”), which means a close friend. * Shizuoka Prefecture is one of the most well-known tea producing regions in Japan.

JAPANESE TEA IS A TREASURE TROVE OF NUTRIENTS.

INSOLUBLE COMPONENT

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1. Dietary fiber

Prevents constipation, colon cancer, heart disease, diabetes, etc.

2. Nutrients

Protein (glyterin)

3. Beta carotene

Pro-vitamin A, antioxidant, anti-cancer, prevention of heart disease,cataracts, etc., and immunity enhancement

4. Vitamin E

Antioxidant, suppresses formation of nitrosamines, anti-cancer, heart disease, cataracts, etc., immunopotentiator

5. Chlorophyll

Cancer prevention, anti-mutation

6. Mineral (insoluble)

WATER-SOLUBLE COMPONENTS

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7. Catechins

Antioxidant, anti-mutation, anti-cancer, suppresses elevated blood cholesterol, suppresses elevated blood pressure, etc.

8. Complex tannins

Antioxidant, anti-cancer

9. Flavonoids

Antioxidant, anticancer, vascular wall strengthening, coronary heart disease prevention, deodorant

10. Caffeine

Central nervous system excitation, prevention of drowsiness, cardiotonic, metabolism promotion

11. Polysaccharide complex

suppresses elevated blood sugar

12. Vitamin C

Anti-hemorrhagic, antioxidant, inhibits nitrosoamine formation, anti-cancer, cold prevention, anti-allergy, strengthens immune system

13. Vitamin B2

Anti-keratitis, antioxidant

14. Theanine

Blood pressure reduction, brain and nerve function adjustment

15. Gamma-aminobutyric acid (GABA)

Blood pressure reduction, inhibitory neurotransmitter

16. Aroma components

Aromatherapy

17. Dietary fiber (pectin)

Promotes bile acid discharge, lowers blood cholesterol

18. Mineral

Fluorine caries prevention