Certified Organic Tea from Kumamoto, Japan
Our organic tea is produced on a plateau at an altitude of 230m in Kumamoto, Japan which was built over many years. They have been grown organically without using any chemical substances, including pesticides and chemical fertilizers for over 40 years. The tea producer is engaged in agricultural management that considers the natural environment as a top priority.
Our tea is certified as an organic product by the Japanese Agricultural Organic Standard (JAS). The best proof of organic farming is the presence or absence of residual pesticides.
No chemical substances are detected in our tea, and it is certified by organic certification bodies not only in Japan but also overseas.
Types of Tea
Tea tree is an evergreen tree called Camellia Sinensis, which belongs to the camellia family. The place of origin is considered to be the southern region of China, and it seems that it has been used in various parts of Asia.
Tea is made by picking and processing the leaves of Camellia sinensis which are distinguished by their manufacturing method. Tea leaves are oxidized by the action of the enzyme contained in them when they are picked. The leaves are heated to stop their function, but the type is different depending on how much the leaves are stopped. The function of oxidase is called "fermentation" in the industrial term.
Tea manufacturing method
Unfermented Tea (Green Tea)
It is fermented to some extent and then heated and stopped. A typical example is oolong tea.
Fermented tea (Black Tea)
Tea that is processed after being fermented considerably.
The tea leaves that have been processed once are fermented by the action of microorganisms, such as Pu'er tea in China and Goishi tea in Japan.
Types of green tea
From the manufacturing method, most of Japanese tea is green tea.
Steaming time is 2-3 times longer than normal sencha. It has less astringency than sencha and has sweetness.
Unlike ordinary sencha, there is no scouring (finally shaping the shape to be long and slender at the end), and the tea is placed in a rotating drum and dried with hot air. It is characterized by a mild taste with little astringency. Also known as guricha because the tea leaves have a round shape.
The sprout is covered to avoid direct sunlight, but the tea is finished in the same process as sencha. Gyokuro has a high content of amino acids, which are the source of umami. Conversely, it has little tannin (catechin), which is the source of astringency, so it has a mellow, rich sweetness.
It is tea that is made by roasting sencha over high heat until it becomes a golden brown colour, and brings out the fragrance. The fragrant scent refreshes the mouth, making it a popular choice for after-meal tea. Hojicha has a small amount of caffeine and tannin, so it can be widely used by children and the elderly.
Cooked and roasted brown rice is blended with approximately the same amount of green tea. It has the flavour of green tea and the fragrance peculiar to roasted rice, and it has a thin and refreshing mouthfeel. Genmaicha has less caffeine and is recommended for children and the elderly.
The sprouts grown while avoiding sunlight are steamed and then dried without rubbing. The veins are removed and ground with a stone mill. Tea that is indispensable for tea ceremony. It features a mellow sweetness, and you can hardly feel astringency. Since the leaves themselves are drunk, the scent and taste are extremely deep, and the healthy ingredients contained in tea can be consumed without waste.