[Waiting for restock] Sencha, lower grade, Irodori

─── "Furuhataen" is a traditional tea farm in Ujitawara with over 300 years of history.

Furuhataen is a tea farm that has been operating tea fields in this area for a long time.
Starting in the mid-Edo period, tea production and the expansion of new tea fields began, and the newly expanded fields were called "Ichiban Shinbatake," "Nakahata Shinbatake," "Minami Shinbatake," etc., while the original tea field was called "Furuhata," and so the name "Furuhata-en" was born.
With a history dating back to the Edo period, the company has been selling tea since the early Meiji period.
Since then, we have exhibited our products at various competitions and expositions, winning numerous awards.
This is a long-established tea plantation with a very long history dating back to the Edo period.


─── Ujitawara, the birthplace of Japanese green tea

Ujitawara in Kyoto is a tea town known as the "birthplace of Japanese green tea," where Nagatani Soen invented "Aosei Sencha" (Uji method), a clear green sencha with overwhelmingly superior taste and aroma, in the middle of the Edo period (during the reign of the eighth shogun, Tokugawa Yoshimune).

This beautiful green tea spread from Ujitawara to Uji, and established its reputation as a premium tea, even being used as a gift to the Imperial Court. Even today, this status is inherited as the highest grade of tea leaves among all Uji teas.


─── Nature of Ujitawara

"Upper to middle reaches of cool rivers" - these conditions allow the mist rising from the river to prevent frost, which is what tea leaves hate the most.
The morning mists rising from the Uji River and the Tahara River cover the town of Ujitawara, which allows the cultivation of excellent tea leaves that are delicious, fragrant, and of course rich in nutrients such as catechins and vitamins.

The best tea aroma, which is heavily influenced by the natural environment, comes from tea leaves grown in mountainous areas.
Other important natural conditions include "annual rainfall of 1,300 mm or more" and "a constant amount of rainfall throughout the year." Furthermore, being in a mountainous region, a certain degree of temperature difference also helps the tea leaves grow. Another condition is "good drainage and ventilation," which is why most traditional tea fields are built on the slopes of mountainous areas.

Minamiyamashiro and Ujitawara are ideal places for tea cultivation, fulfilling all of these conditions. Kobatakeen is a long-established tea master that has nurtured the history of tea in this beautiful natural environment, and has inherited not only traditional techniques and cultivation knowledge, but also the reliable techniques and eye to distinguish good tea leaves.

• For those who want to taste traditional Japanese tea
• For those who like Japanese sweets
• For those looking for summer cold-brewed sencha
• For those looking for high-quality sencha with a deep aroma
• For offerings and seasonal greetings

Tea leaves: 4 to 5g
Amount of hot water: 60cc
Water temperature: 70℃
Steeping time: about 1 minute

For the second brew, steep at a slightly higher temperature for 5 to 10 seconds.
Brew the third infusion with boiling water.

*Although bitter compounds are released at the end, they are good for your body. Please be sure to consume the entire drink until the very end.

Store away from direct sunlight, high temperatures and humidity.

Non-returnable.
Please note that this product cannot be returned due to customer's convenience. For details on defective products, click here.