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 "Kamaori Bancha" made in Kumano in Wakayama 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. 【Kamari Bancha】 ●Place of production Kumano, Wakayama ● Features First of all, a smoky scent can be faintly felt along with the sour scent like peach. When you put it in your mouth, you can feel the astringency and calm sweetness similar to ome, and the aroma that escapes to the nose is refreshing. It can be enjoyed with traditional tea porridge or paired with a meal. ● History, details Tea that has been handed down from ancient times in the mountainous areas of Okumano and Hongu, and is made by traditional methods. The fresh leaves of Ichibancha and No. 2 tea are roasted in a kettle, carefully kneaded and dried in the sun, and then roasted in a kettle in a small workshop in the tea plantation. For this reason, the tea leaves are rounded and beaded, as opposed to sencha, which is kneaded to form a needle. The method of heating the sprouts to inactivate the enzyme and kneading it is considered to be the prototype of sencha, which is currently the mainstream. ● Recommended brewing method Put 3 g of tea leaves in a teapot and pour 90 cc of hot water at 90 ° C. After 60 seconds, pour down to the last drop into the teacup. * For the second and third brews, pour 90 cc of hot water at 90 ° C, and pour into a teacup after 30 seconds. (Cold brew) Pour 500cc of cold water into 5g of tea leaves and leave for at least 8 hours in a refrigerator or other environment below 10°C (adjust the amount of tea leaves to your liking).