Tea also known as kukicha or kariganecha. It is made with young stems from the tea leaves of Ichiban tea that can be harvested in May. Along with powdered tea, it is called demono, and it is made from the part that is removed in the process of making sencha from rough tea. Although it is often regarded as a "second-class product", the sweetness, umami, and aroma components are richer in the stem than in the leaves, and there are many excellent aspects. In addition, because it is a part that contains a lot of amino acids, it is also characterized by a strong umami. You can enjoy a very rich umami and taste. Marukyo Shoten's stick tea uses the sticks (stems) that come out when finishing our deep steamed tea. It is characterized by a dark green color with a beautiful light blue color, a fragrant, rich umami, and a mellow taste. The Makinohara Plateau, which has a flat terrain, has long daylight hours, so leaves with thick mesophyll nutrients grow. By making the leaves two or three times longer than usual, the components are decomposed, the tannins (bitter astringency) are reduced, and the amino acid theanine (sweetness) is increased, resulting in a beautiful deep green tea with a mellow and rich sweetness with a rich and umami flavor. Since the fine, nutritious leaves are poured into the bath, they contain more ingredients that are good for the body, such as catechins, than usual.