Development of products that are not sold at tea shops in the prefecture
The black tea finished in the tea plantations of the Uchikoshi Tea Association is sold at tea shops in Ishikawa Prefecture and served at restaurants and is almost sold out every year. In other words, it is a Japanese black tea that does not go out of the prefecture very often.
Since it is a delicious Japanese black tea, I would like more people to know about it and taste it, so I multiplied various ideas with rare black tea to create a tea diagram product.
For example, the "Kaga Black Tea Bag" in the tea diagram is a bit small to be called a tea leaf. This is so that it can be roasted deliciously even with a short extraction time.
In addition, tea bags made of a naturally derived raw material called soylon (starchy substances such as corn and potatoes) are used. It removes the miscellaneous taste from the tea leaves and brings out the mellowness unique to Kaga's black tea.
This Soiron tea bag is a little expensive material, so I was hesitant at first.
However, before making the product, I tested it by comparing it with the one extracted with nylon or paper tea bags.
Soiron was able to enjoy the original flavor of Kaga black tea as if the tea leaves were brewed in a pot for a long time.
In addition, the fact that soylon is a sustainable material that is hydrolyzed under appropriate conditions and then decomposed by microorganisms into water and carbon dioxide is also a perfect fit for Kaga's tea, which is grown in harmony with nature.
In addition, I also made chai using vintage black tea (black tea from before the year of production that was lying dormant in the brewery in Uchikoshi) that was not sold at tea shops in the prefecture.
The chef of a Michelin Bib Gourmand restaurant supervises the recipe, collaborates with the tea leaves of the chai master who appeared in "The World Matsuko Doesn't Know", and sells a limited number of original chai. (Individual packaging of tea leaves and spices of Kaga black tea)