With our Tea, you can enjoy the deep savory taste with less astringency because “the steaming” at the production stage is stronger. It allows Tea to infuse easily and the green color becomes deeper.

“Deep steamed Tea” goes through the process of steaming twice or three times longer than that of ordinary sencha. This process reduces the grassy taste and astringency and increases sweetness. Leaves become thin, and the taste and color become stronger. The City of Enshumori, in the north of Kakegawa, has long hours of sunlight. It is known for the production of Tea containing more catechin, which is good for the health. The brewing gathers many leaves in the Tea, which allows an easy ingestion of insoluble components.

Sprout Tea is a by-product of sencha. Only the fine parts of the sprouts’ tips are selected. Coming from the ingredients of high quality Tea, it includes an exquisite taste. Leaves are quite round and the taste is strong.

Powder Tea is produced at the last stage of the processing of sencha. Since it is powder, the components are dissolved easily and you can enjoy light flavor even if the Tea itself is dense. It is often used in sushi restaurants. We recommend the use of a special teapot (with a fine strainer) to prepare this Tea.

Sencha, bancha (Tea from the second picking), and kukicha (twig Tea) are roasted at a temperature high enough to make a caffeine free Tea, allowing you to enjoy its scent and refreshing light taste. It is suitable for all people, from children to elder people. To make this Tea, please use very hot water.