KABURAGIEN

This is the Minister of Agriculture and Forestry and fishery awarded tea amongst 1st Prize teas in the 61th Hand rubbed Sencha Kansai competiton where held in head tea market of Kyoto prefecture tea cooperative association in 12th September 2008. There are 334 Sencha exhibits in this year. Our company's president and executive participated and successfully bid the champion Sencha awarded by the Ministry of Agriculture and Forestry and Fishery. The tea is hand made with all might of Ikegawa tea agricultural association in Niyodogawa-cho Waregawa- gun, Kouchi prefecture. Participation in the competition starts from fertilizing the soil, paying special care for their honor. First, the farmers enrich the soil with organic fertilizer. After two years, when the soil has become rich enough, they plant cuttings. They rear the plants for about three years. When young leaves sprout, they pick the leaves. Freshness is one of the most important factors for the taste of Japanese green tea. Dozens of veteran farmers pick the leaves in the shortest time and the leaves are steamed as soon as possible. The experts rub the steamed leaves to dry. Only by repeating these processes, do these long and thin tea leaves shine black like needles. Teas are examined from four points of view: aroma, shape, taste, and color of water. This product scored the highest marks in all four categories (200points). Brew it at lower temperatures(70�Z). It gives water a golden yellow color, which is peculiar to hand-rubbed tealeaves, a thick, sweet aftertaste, and the delightful aroma of a true tea. Just one sip gives a sense of satisfaction. This is a blissful tea

This is the first prize winner in the 61th Hand-rubbed Sencha Competition in Kansai where held in head tea market of Kyoto prefecture tea cooperative association in 12th September 2008. There are 334 Sencha exhibits in this year. Our company's president and executive participated and successfully bid the 1st prize Sencha. Participation in the competition starts from fertilizing the soil, paying special care for their honor. First, the farmers enrich the soil with organic fertilizer. After two years, when the soil has become rich enough, they plant cuttings. They rear the plants for about three years. When young leaves sprout, they pick the leaves. Freshness is one of the most important factors for the taste of green tea. Dozens of veteran farmers pick the leaves in the shortest time and the leaves are steamed as soon as possible. The experts rub the steamed leaves to dry. Only by repeating these processes, do these long and thin tea leaves shine black like needles. Teas are examined from four points of view: aroma, shape, taste, and color of water. This product scored the highest marks in all four categories (191points). Brew it at lower temperatures(70�Z). It gives water a golden yellow color, which is peculiar to hand-rubbed tealeaves, a thick, sweet aftertaste, and the delightful aroma of a true tea. Just one sip gives a sense of satisfaction. This is a blissful tea

This is Matcha by grinding the first prize winner Tencha of the 61th Hand-rubbed Sencha Competition in Kansai where held in head tea market of Kyoto prefecture tea cooperative association in 12th September 2008. There are 96 Tencha exhibits in this year. Our company's president and executive participated and successfully bid the 1st prize Tencha. The tea is produced heartily by the Mr.Kiyomasa Hibino in Inuyama-shi Aichi prefecture. Participation in the competition starts from fertilizing the soil, paying special care for their honor. First, the farmers enrich the soil with organic fertilizer. After two years, when the soil has become rich enough, they plant cuttings. They rear the plants for about three years. When young leaves sprout, they pick the leaves. The Tencha are examined from five points of view: aroma, shape, taste, color of water and color of tea leaves. This product scored the highest marks in all five categories .