Arahataen Shizuoka Deep Steamed Tea Daichi no Uta Gabu Nomeru 100g Green Leaves Japanese Second Flush Makinohara

Second Flush: Ingredients: Green tea (Shizuoka) Content: 100g Specialty Deep Steamed Tea: Deep steamed tea made by selecting only the tea leaves from rough tea. These are tea leaves picked in June, rich in catechins. Although they are referred to as "second flush" tea leaves, they are at their peak in aroma and flavor during this period. In contrast to regular sencha (extracted tea leaves), the deep steaming method allows the tea leaves themselves to dissolve. In addition to the color and flavor, the health components of the tea leaves are also fully extracted. The leaves become finer, which may not look appealing, but deep steamed tea prioritizes "taste" over the shape of the leaves. The Shizuoka deep steamed tea uses second flush tea picked in June. Compared to the first flush, second flush tea is abundant in health-beneficial catechins. Since catechins also contribute to astringency, it is recommended for those who prefer a stronger taste. Additionally, only the tea leaves are selected by removing impurities (powder, stems, etc.) from the rough tea, resulting in what is known as true tea. Deep steaming method that enhances high-quality tea leaves: The tea from Aratakeen is made using a deep steaming method that steams the leaves three to four times longer than regular sencha, resulting in "deep steamed tea." The Makinohara plateau has long sunlight hours, allowing for the growth of thick, nutrient-rich tea leaves. By steaming these leaves for a longer duration, the tannin (bitterness) content is reduced, and the amino acid theanine (sweetness) increases, resulting in a mellow tea. The leaves become finer, but they feature a beautiful deep green color, mellow sweetness, and rich depth.