KABURAGIEN

This is the winner in the 67th Hand-rubbed Sencha Competition in Kansai where held in Siga Prefecture Otsu city Colabo Siga in 10th September 2014. There are 64 Deep steamed sencha exhibits in this year. Our company's president and executive participated and successfully buy Japan Tea Center Association awarded Deep steamed sencha. This Deep steamed sencha is made by Tea studio Kaorihada in Matsuzaka City in Mie prefecture.

Good and beautiful deep steamed 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. Teas are examined from four points of view: aroma, shape, taste, and color of water. (Perfect score 200points) This product scored 196 points in all four categories. Brew it at lower temperatures (75°C). It gives water a bright deep green color, which is peculiar to deep steamed tealeaves, a thick, sweet aftertaste, and the delightful strong aroma of a tea. Just one sip gives a sense of satisfaction. This is a blissful tea.

This is the winner in the 67th Hand-rubbed Sencha Competition in Kansai where held in Siga Prefecture Otsu city Colabo Siga in 10th September 2014. There are 248 Sencha exhibits in this year. Our company's president and executive participated and successfully bid the Awarded sencha. This sencha is made by Green wave Tsukigase in Nara 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 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. (Perfect score 200points) This product scored the high marks in all four categories (185 points). Brew it at lower temperatures (65℃). 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.