Sayama Deeply Steamed Tea from Saitama Japanese Green Leaf Special First 100g Tea, Prefecture, Tea, Tea, Sencha, Tea, Ichibancha, Tea, Pick, (1 bag)

―🔹―🔹―🔹―🔹―🔹―🔹―🔹―🔹―🔹―🔹―🔹―🔹― 🛫【Certified Store on JOOM】 A Japanese seller delivering high-quality products across borders! 📦【Shipped from Japan】 We pack carefully and deliver promptly and securely. 🔍【Strict Inspection Based on Japanese Quality Standards】 Only carefully selected products of excellent quality are delivered. 📒【Japanese Instruction Manual May Be Included】 We recommend using a text recognition app for translation. 👍【If you are satisfied with the product, please "Follow" our store and leave a review!】 Your support means a lot to us 💖 ―🔹―🔹―🔹―🔹―🔹―🔹―🔹―🔹―🔹―🔹―🔹―🔹― [Sayama Hiiri Kosencha] In order to bring out the uniqueness of Sayama tea, we simply increase the degree of steaming, giving it a candy-colored appearance. By lengthening the steaming time without cutting the tea leaves unnecessarily, more components are extracted from the tea leaves, resulting in a bright dark green color. [About Ichibancha] We use fresh tea (Ichibancha) that has been picked from new buds. The high-quality fresh tea contains the highest amount of umami ingredients, and you can enjoy its unique refreshing aroma and taste. [Nutrient-rich deep steaming method] By steaming the tea leaves twice as long as usual, the tea leaves have a rich, mellow flavor with less bitterness. You can also take in plenty of catechin, vitamin C, and dietary fiber, which are components of tea. [Plenty of Umami Ingredients] In addition to the umami component ``amino acids'', Sayama tea also contains a lot of bitter and astringent components ``caffeine'' and ``catechins'', which give it a rich taste. Ingredients: Green tea | Tea production area: Saitama Prefecture | Tea manufacturing method: Deep steaming method | Contents: 100g | Storage method: Avoid high temperature and humidity, and be careful of the scent transferring. Sayama tea is a tea producing region with a cool climate, allowing the tea plants to rest sufficiently during the winter, which increases the thickness of the tea leaves, leading to the rich flavor that is characteristic of Sayama tea. For finishing processing (secondary processing), a unique pasteurization technique called "Sayama fireworks" has been utilized since ancient times.