Japan tea house original tencha tea pickle that eats tea leaves as they are Hand-picked tencha, which is also the raw material for matcha in Kyoto Ujicha, is condensed with the umami ingredients of bonito, kelp, and shiitake mushrooms. Ochazuke base blended with colorful five-color hail from Kyoto. There are a total of 7 flavors as follows. 1. Tencha Chazuke no moto (plain) Based on bonito and kelp broth, you can enjoy the umami that is characteristic of tencha. 2. Nangao plum tea pickle base A sweet and sour ochazuke based on tencha chazuke and further blended with Kishu Minamitaka plum flakes from Wakayama. 3. Wasabi chazuke base Based on the base of tencha chazuke, it is a further blend of wasabi flakes from Shizuoka, and the fragrant and spicy ochazuke that fills your mouth is addictive. 4. Genmai Chazuke Ingredients A fragrant and mellow flavor of ochazuke based on tencha chazuke and a blend of organic brown rice from Imabari.　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　 5. Salmon Tea Pickle Based on tencha chazuke, it has a stronger taste than bonito flakes, which are blended with salmon flakes from Hokkaido, and is characterized by its unique umami and sweetness. 6. Yuzu chazuke no moto Based on tencha chazuke ingredients and blended with plenty of organic yuzu powder from Miyazaki, the aroma and flavor of citrus are refreshing. 7. Miso chazuke no moto Based on tencha chazuke ingredients and blended with domestic miso flakes, the umami of bonito and kelp dashi and the flavor of miso spread throughout your mouth.