Shizuoka Genmaicha Tea Hot and Cold Triangular Nylon Tea Approximately 100 5g X 30 Tea Bags Tea Kakegawa, Prefecture, Matcha-infused Bags, Brew, Bags,

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Bring a slice of Japan into your home. Enjoy browsing and have fun shopping with us! ★★★★★★★★★★★ Freshly roasted high-quality mochigome brown rice is mixed with deep-steamed sencha tea from Kakegawa, Shizuoka Prefecture, and blended with high-quality matcha tea from Uji. The fragrant brown rice and the sweetness of the deep-steamed sencha create an exquisite taste. Deep-steamed tea is made by steaming it for two to three times longer than regular tea, which makes it easier for the tea's components to be extracted, resulting in a rich, flavorful green tea with less astringency. Kakegawa City is often featured on television as a city of longevity. Most of the green tea that the people of Kakegawa drink is "deep-steamed tea." The long steaming time allows the nutrients in the tea leaves that would normally not dissolve to be absorbed into the tea. Kakegawa, with its rolling hills, cultivates tea with thick leaves that are well suited to the deep-steaming method, and is widely known as a producer of delicious deep-steamed tea. The nylon triangular tea bags allow the tea leaves to spread and the tea ingredients to dissolve easily. They can be used in a teapot or cold water pot, allowing you to enjoy the authentic aroma. Cold Brew: Place one tea bag in a 1-liter pot of cold water, chill in the refrigerator, and enjoy. Hot Water: Place the tea bag in a teapot (350-500ml), wait 30-50 seconds, swirl the teapot 2-3 times, then pour into teacups and enjoy. One tea bag should make approximately 3-5 cups. Tea leaves that have been carefully cultivated over the course of a year are transported to the tea factory where they undergo a meticulous process of just two weeks before they are transformed from freshly picked tea leaves into the familiar tea we enjoy. The tea-making process involves steaming, drying, rolling, and rolling and drying, with steaming being the most important step. Tea is a living thing, so each tea leaf has its own unique characteristics depending on the day and each field. Tea masters observe the condition of the tea leaves and adjust the steaming method to bring out their best flavor. They determine the steaming method that is best suited to that day's tea based on the color of the steamed leaves and the feel of the leaves in their palms.