Tea that is on the verge of extinction due to a lack of successors in the production area or changes in the production environment is called "endangered tea". From such endangered tea, we have put "Ishizuchi black tea" made in Saijo City, Ehime Prefecture in a beautiful art package. Endangered species can tell us the opportunity to change our behavior by knowing why they are at risk now. In the same way, through endangered tea, we can learn about social issues in Japan's agriculture and think together about solutions. Japan tea, which has been handed down since ancient times, is also deeply connected to the conservation of the ecosystem "Satochi Satoyama" that should be protected. It has also made a significant contribution to the preservation of traditional culture. In today's world, where the number of households without teapots is increasing, we would like more people to know the taste, charm, and culture of real Japan tea. Why don't you spend a luxurious time with beautiful and delicious tea and think about the need to pass on the nature and traditional culture of various parts of Japan to the future? This is sold in one art package. It is recommended for souvenirs and gift sales at restaurants and retail stores. ・ Explanation of tea leaves and brewing method on the back of each package ・Tea bags are not included. ・ The art on the package will be delivered randomly. 【Ishizuchi Black Tea】 ●Place of production Saijo City, Ehime ● Features At first, it has a sharp acidity like blackcurrants, followed by a sweet sourness like apple cider vinegar. When you put it in your mouth, it has a spicy scent like cinnamon and a sweet and sour scent reminiscent of tomatoes and grapefruit. The mild acidity and umami like yogurt gently concludes the meal. If you prefer mild acidity, cold brew is recommended. ● History, details Among the only four precious post-fermented teas in Japan, this two-stage fermented tea is even more rare. It is produced by aerobic fermentation with filamentous bacteria and then anaerobic fermentation with lactic acid bacteria. The manufacturing method that is said to have been handed down by Kukai at the foot of Mt. Ishizuchi has been handed down, and all processes are still done by hand. It has been called "phantom tea" due to its revival from the endangered world, and now the manufacturing technology of Ishizuchi black tea has been designated as an intangible folk cultural property. ● Recommended brewing method Put 2g of tea leaves in a treasure jar and pour 90cc of hot water at 90°C. After 90 seconds, pour down to the last drop into the teacup. The second and third brews are brewed in the same way as the first. (Cold brew) Pour 500 cc of cold water into 5 g of tea leaves and leave it in an environment of 10 ° C or lower such as a refrigerator for at least 8 hours. Adjust the amount of tea leaves to your liking.