Flavor name:

Deep steamed tea 1kg

brand	Arahataen
product shape	loose leaf
flavor	Deep steamed tea 1kg
Tea leaf species	Sencha
number of units	1000.0 grams
number of products	1
Package information	bag
Product weight	1 kilogram

[Second green tea] Ingredients: Green tea (produced in Shizuoka) Contents: 1kg
Unlike general sencha (tea leaf extract), the deep steamed method dissolves the tea leaves themselves. In addition to the light blue color and umami, the healthy ingredients of the tea leaves are also fully dissolved. The tea leaves become finer and the appearance is not good, but deep steamed tea is made by "emphasizing the taste" rather than the shape of the tea leaves. Fukamushi tea for commercial use uses second harvested tea in June. Compared to the tea leaves picked first, second-round tea is rich in catechins, which are good for your health. Catechin is also an astringent ingredient, so it is recommended for those who like astringency. In addition, only tea leaves are sorted by removing the products (powder, stems, etc.) from the unrefined tea. It is the so-called real tea.
Fukamushi method that makes use of high-quality tea leaves: Arahataen's tea is "Fukamushi tea" made with a deep steamed method that steams the tea leaves three to four times longer than regular sencha.
The Makinohara plateau has long hours of sunshine, and thick, nutritious tea leaves grow. By steaming these tea leaves for a long time, the tannin content (bitterness and astringency) is reduced and the amino acid theanine (sweetness) is increased, resulting in a mellow tea. Although the tea leaves become finer, it is characterized by a beautiful deep green, mellow sweetness and deep richness.

Raw materials/ingredients

Green tea (produced in Shizuoka Prefecture)

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brand	Arahataen
packing size	35.1 x 21.1 x 6.8cm; 1kg
Product type	loose leaf
Container type	bag
Maker	Arahataen
Product weight	1 Kilograms

Arahataen in Makinohara, the "City of Tea"

Feelings of tea conveyed in one cup

Arahataen tea garden in Makinohara City, Shizuoka Prefecture. Based on the motto "Tea making starts with soil", we are working hard to make tea with an integrated system of safety and security from production to sales.

Arahataen in Makinohara, the "City of Tea"

Feelings of tea conveyed in one cup

Arahataen tea garden in Makinohara City, Shizuoka Prefecture. Based on the motto "Tea making starts with soil", we are working hard to make tea with a consistent system of safety and security from production to sales.

Makinohara plateau, a teahouse nurtured by history

The Makinohara Plateau is located in the middle of Shizuoka Prefecture, overlooking Mt. We, Arahataen, are working hard to make tea here.

In the past, the land of Makinohara plateau was a very desolate thicket of trees. It was the former Tokugawa vassals who lost their jobs after the end of the Edo Shogunate and the Kawagoe workers who lost their jobs due to the abolition of the Kawagoe system that cleared the land and started tea cultivation. It is still said that the cultivation work was very difficult. Thanks to the noble efforts of our predecessors, the present-day Makinohara Plateau has tea plantations that stretch as far as the eye can see, and is widely known as a teahouse. The Makinohara Plateau is a plateau with long hours of sunshine, temperature differences between day and night, and mist in the morning and evening, making it an ideal location for making tea. Under these favorable conditions, new shoots are grown in fields that have been meticulously tended, and a skilled tea master uses all five senses to knead the tea, creating deep steamed tea called "Daichi no Uta."

poetry of the earth

Arahataen's tea is a product born from the accumulation of tradition and originality, knowledge and skill. Enjoy Makinohara's deep-steamed green tea carefully selected by a tea master.

Fukamushi manufacturing method that makes use of high-quality tea leaves

At the tea factory, skilled tea masters pay close attention to each step, from the steaming time and rolling process to drying. Shincha tea is especially delicate, so even a slight difference in the degree of steaming can make a big difference in the finished product. The skill of the tea master is to show off the condition of the fresh leaves of the day, the temperature, and the temperature. Arahataen's tea is "Fukamushi-cha", which is made by steaming the tea leaves three to four times longer than regular sencha. The Makinohara plateau has long hours of sunshine, so the tea leaves are thick and nutritious. By steaming the tea leaves for a long time, the tissue is decomposed, the tannin (bitterness) content is reduced, and the amino acid theanine (sweetness) is increased, resulting in a mellow tea. Although the tea leaves become finer, it is characterized by a beautiful deep green, mellow sweetness and deep richness. In order to preserve the flavor, aroma, and freshness of the rough tea, it is vacuum-packed and stored in a temperature-controlled large refrigerator.

Commitment to soil

At Arahataen, we believe that "only the thick, dark green tea leaves picked from powerful tea plants can make delicious tea", and we are working on the cultivation of tea from the preparation of the soil. Fertilizer is a homemade fertilizer with natural organic matter (fish meal, rapeseed meal, rice bran, etc.) added. In addition, Arahataen creates the ideal soil by spraying liquid fertilizer with waste sugar solution of sugar cane, and trace elements such as iron, manganese, boron, and copper that are essential for plant growth. The more microorganisms there are in the soil, the faster the fertilizer will be decomposed and the more wasteful it will be absorbed by the roots.

Nature reduction farming rice husk compost

Every autumn, rice husks, rice bran, rapeseed meal, etc. are fermented together with soil-effective microbial bacteria (VS34) to make rice husk compost. By fermenting for two months, plenty of amino acids, which are umami ingredients, are generated. This rice husk compost is spread evenly over a large field. It is a natural reduction farming method that grows microorganisms in the soil, enriches the soil, and strengthens the soil.

Globally Important Agricultural Heritage System Shizuoka's Chagusaba farming method

Traditional farming method "Chagusaba farming method".

Chagusaba is a semi-natural grassland where grasses such as bamboo grass and Japanese pampas grass that are put into the tea garden as organic matter are harvested. This is a common sight in Shizuoka Prefecture. The farming method of spreading the grass cut from the chagusaba on the tea garden produces higher quality tea. Arahataen was certified as the first practitioner by Makinohara City, Shizuoka Prefecture (certification number: 13-Maki01-008 on September 27, 2013).

*Shizuoka's Chagusaba farming method was certified as a Globally Important Agricultural Heritage System by the Food and Agriculture Organization of the United Nations (FAO) on May 30, 2013.