"It has a rich sweet aroma and a fruity and tasteful mellow taste." It is a tea tree that is more than 90 years old, and was picked up and sown at the beginning of the Showa era from the tea garden where our ancestor "Shigezo Ota" picked up seeds and sowed and grew them in the Meiji period. A large pest called "Unka" occurred in this tea garden, and the tea leaves that had survived the damage of nature and were barely growing were carefully picked by machine. This is carefully and carefully processed using a manufacturing method like "Oriental Beauty" such as sunlight wilting, and finished in black tea with a honey-like aroma. Black tea with a sweet aroma and gentle taste is perfect for waking up in the morning. Unlike general overseas black tea, it is a gentle black tea with a strong sweetness and aroma because it is the most tea-based, and has almost no bitter astringency. It is a black tea that is very easy to drink even for those who do not like bitter astringency and children. It is also recommended to enjoy the change in taste by layering 2 or 3 roasts. Since the production volume is extremely small, it will be sold in limited quantities. Ureshino City, Saga Prefecture is located on the border with Nagasaki Prefecture, and is a basin surrounded by mountains, which is rare in Saga Prefecture, which has many plains. We cultivate 10 varieties in more than 20 locations at altitudes of 150 to 500 meters. The temperature difference between the day is large and fog is likely to occur, making it suitable for tea cultivation. In addition, the temperature difference of the year is large, and tea with a strong taste and aroma can be harvested. The soil is somewhat clayey, but there are many stones, it drains well, and overall it grows well. Ichibancha starts around April 25 and ends on May 20 for about a month. Based on my father's experience of being poisoned by pesticides when he was young, this pesticide-free tea was born with the belief that tea, which was originally handed down as a medicine, could be drunk safely and healthily. We aim for a fragrant and refreshing tea that goes through the throat. We have been producing tea for about 30 years. Tea has a taste and aroma that varies depending on the variety, cultivation method, picking time, processing method, selection, finishing, etc. In addition, it can be enjoyed in various situations such as brewing methods, vessels, and food to drink. I would like to leave the kama-roasted tea that has been handed down in Ureshino for 500 years to the next generation.