Made in JAPAN
80g * 2
[Arahataen's Deep-Steamed Tea] Deep-steaming method that brings out the best in high-quality tea leaves: Arahataen's tea is "deep-steamed tea" made using the deep-steaming method, which steams the tea leaves three to four times longer than regular sencha.
[Makinohara Plateau Tea] The Makinohara Plateau receives long hours of sunlight, allowing thick, nutritious tea leaves to grow. Steaming these tea leaves for a long time reduces the tannin (bitterness and astringency) content and increases the amino acid theanine (sweetness), resulting in a mellow tea. The tea leaves become finer, but are characterized by their beautiful deep green color, mellow sweetness, and deep richness.
[Commitment to the Soil] At Arahataen, we believe that "it is the thick, dark green tea leaves picked from strong tea plants that make the best tea," and we are committed to tea cultivation, starting with soil cultivation.
[Natural Reduction Farming Method: Rice Husk Compost] Every autumn, rice husks, rice bran, rapeseed meal, and other ingredients are fermented with beneficial soil microorganisms to create rice husk compost. This delicious rice husk compost is then spread evenly over vast fields, promoting the proliferation of microorganisms in the soil, enriching the soil, and improving its fertility.
[Shizuoka's Chagusaba Farming Method, a Globally Important Agricultural Heritage System] Chagusaba is a semi-natural grassland where grasses such as bamboo grass and Japanese silver grass are harvested and added to tea fields as organic matter. This is a common sight in Shizuoka Prefecture. The farming method of laying grass harvested from Chagusaba on tea fields produces higher quality tea. This practice maintains the natural system and promotes symbiosis with living organisms. *Shizuoka's Chagusaba Farming Method was designated a Globally Important Agricultural Heritage System by the Food and Agriculture Organization of the United Nations (FAO) on May 30, 2013.