Handmade Japanese black tea -Native nectar- Made in Ureshino, Saga

A fruity, deep mellow taste with a sweet, honeyed aroma.”

This is a tea tree that is over 90 years old and was picked up and sown in the early Showa era from the tea garden where our ancestor Shigezo Ota picked up seeds and sowed them in the Meiji period, from the “Great Tea Tree” in Ureshino, which is a national natural monument that is over 350 years old.

This tea garden was infested with a pest called the planthopper, and after surviving natural damage, the tea leaves, which had barely grown, were carefully picked using machines.

This tea is carefully and carefully processed using manufacturing methods similar to those used in “Oriental Beauty,” including withering it in sunlight, resulting in a black tea with a honey-like aroma.

The sweet aroma and gentle taste of black tea is perfect for waking up in the morning.

Unlike regular overseas black tea, this black tea uses first-class tea, so it has a strong sweetness and aroma, and a gentle taste with almost no bitterness or astringency.

This tea is very easy to drink, even for people who don’t like bitter or astringent tastes, and for children.

We also recommend that you enjoy the change in taste by repeating 2nd or 3rd roasting.

This is an organic tea that is produced in extremely small quantities, so it will be sold in limited quantities.

*Choose from tea bags or tea leaves.

size
“Tea can” diameter 7.5cm x height 10cm
“Tea Bag” Height 15cm x Width 12cm

[BEST BREW]
<TEMPERATURE: Water temperature> 90℃
<BREWING TIME: Extraction time> 120sec.
<AMOUNT OF LEAVES: Amount of tea leaves> 3g
<AMOUNT OF WATER: Amount of water> 200ml

[Farmer’s Message]

Production area: Saga Ureshino
Farm: Shigeki Ota Tea Factory Yusuke Ota

Ureshino City, Saga Prefecture is located on the border with Nagasaki Prefecture, and is a basin surrounded by mountains, which is unusual in Saga Prefecture, which has many plains.

Ten varieties are cultivated in more than 20 locations at altitudes of 150 to 500 meters.

The temperature difference throughout the day is large and fog tends to form, making it suitable for tea cultivation.

There is also a large difference in temperature throughout the year, allowing tea to be produced with a strong flavor and aroma.

The soil is somewhat clayey, but there are many stones, and drainage is good, so overall growth is good.

Ichibancha begins to be picked around April 25th and lasts for about a month until May 20th.

Based on my father’s experience of being poisoned by pesticides when he was young, this pesticide-free cultivated tea was created with the belief that tea, which was originally passed down as a medicine, could be safely and healthily drunk.

Our goal is to create a tea that is highly fragrant and refreshing.

They have also been producing black tea for about 30 years.

Tea has a flavor and aroma that can vary depending on the variety, cultivation method, harvesting time, processing method, sorting, finishing, etc.

Furthermore, it can be enjoyed in a variety of situations, depending on the brewing method, the vessel, and the foods it is served with.

We want to preserve the Kama-iricha tea that has been passed down in Ureshino for 500 years to the next generation.