Premium Organic Kihachiro Genmaicha

Genmaicha is one of the most representative Japanese teasIn the Yamato Highlands, deep in the mountains of Nara, where there is a large difference in temperature, it is made from a land that does not use fertilizers or pesticides. The finest brown rice tea made from a blend of the rare rice "Hatsushimo" cultivated according to the principles of Shumei Natural Farming. A delicious brown rice tea with a rich aroma.

The slowest sencha to grow.

At an altitude of 500 meters, it is cultivated in an area where new tea is the slowest in Japan. The new tea season begins in the second half of May. About a month later than other tea-producing areas, it takes in the light of the sun slowly, absorbs the essence of the earth, and sprouts abundantly.

It refers to the phantom rice “Hatsushimo”.

Hatsushimo rice is said to be so named because it is harvested after it gets cold enough to frost. We grow our own rice from seeds that have been harvested by ourselves for over 15 years using natural farming methods. As a result of searching for a processing factory that can roast brown rice with good aroma,

Seiichiro Sencha varieties 'Yabukita' and 'Sayamakaori'

Seiichiro Sencha is made by blending two varieties of tea, 'Yabukita' and 'Sayamakaori'.

Yabukita is the variety with the best balance of the four elements of umami, sweetness, astringency, and bitterness. The appearance is also beautiful, and the high-quality "Yabukita" has a fragrant aroma reminiscent of the mountains of Japan.

Sayama Kaori is a unique variety with sprouts growing together like needles. It has little umami, and is characterized by a refreshing astringent taste and the aroma of the variety. A cultivar suitable for the highlands of Nara where you can feel a faint sweetness.

How to drink deliciously