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(15 tea bags of each 3 different type of tea: Cold-brew sencha, kiyoshi, roasted-brown, sarara, houjicha, kokage tea)
You can enjoy drinking cold-brew sencha tea after working, and taking roasted-brown tea with meals.
Everyone can be entertained by this cold-brew tea set in any situations.
2,000yen
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(It is attached with the silicon drop stopper.)
It is designed for use of any different types of tea including a hot tea.
You can use in any seasons for cool or hot tea.
2,200yen
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This is the winner in the 63th Hand-rubbed Sencha Competition in Kansai where held in head tea market of Kyoto prefecture tea cooperative association in 8th September 2010. There are 203 Sencha exhibits in this year. Our company's president and executive participated and successfully bid the Japan Tea Center Association@awarded Sencha (The first prize winner in the 63th Hand?rubbed Sencha Competition in Kansai ). This sencha is made by Mr. Masafumi Oiwa in Gifu Shirakawa.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 (198 points). 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
4,000yen
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This is the winner in the 63th Hand-rubbed Sencha Competition in Kansai where held in head tea market of Kyoto prefecture tea cooperative association in 8th September 2010. There are 203 Sencha exhibits in this year. Our company's president and executive participated and successfully bid the 1st prize Sencha. This sencha is made by Mr. Akio Ikeguchi and Mr.Tathumi Kinoshita and Mr.Takeshi Hiro in Mie. 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 high marks in all four categories (196 points). Brew it at lower temperatures. 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
5,000yen
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The seeing of our shop popular No1 is used. It put it in the can of the meaning "If a smoke was had with this tea, laughing about 100 times becomes conceited". It is a thing assurance that the mind can become rich.
3,000yen
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The first-picked Darjeeling, DJ-1, is best known as the most highly praised tea, and 1 stands for being picked 1st day of spring.The perfect combination of OP tea, characterized by freshness and sweetness, and White tea, elegant flavor, makes this tea packs irresistible. It is directly transferred from the Poosbong Tea Garden at 7000 feet.
4,000yen
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Hirayaki-Nori can be used for many purposes from sushi, soup, nabe dishes to salad. Hirayaki-Nori is harvested in Ariake Bay where it has been known as the most suitable environment for growing Nori. This set of Nori will exceed your expectations.
3,000yen
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Hirayaki-Nori can be used for many purposes from sushi, soup, nabe dishes to salad. Hirayaki-Nori is harvested in Ariake Bay where it has been known as the most suitable environment for growing Nori. This set of Nori will exceed your expectations.
2,100yen
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