What is Chirancha? This brand green tea is produced in Minami-Kyushu City, Kagoshima Prefecture, and is characterized by its mild taste and elegant aroma. It is said to be easy to drink even for small children because it has no bitterness or astringency. Because you can enjoy the natural aroma, it is always available for guests, and is highly popular among tea lovers. Since "Minami-Kyushu City" was born in Heisei 19 through the merger of Ewa Town, Kawabe Town, and Chiran Town, Minami-Kyushu City has become "the town boasting the largest tea production volume in Japan" at the municipal level. Minami-Kyushu City has the conditions to produce delicious tea, such as well-drained soil made of volcanic ash from Sakurajima and a warm climate throughout the year. Chiran tea's new tea is famous as Japan's earliest new tea, and in terms of quality, it has received a high reputation nationwide, such as winning the Minister of Agriculture, Forestry and Fisheries Award at the National Tea Competition. Kagoshima Prefecture has a warm climate and a wide cultivation area, and a variety of varieties are grown. How to brew Chirancha Shimodoen's representative tea leaf "Chirancha" is deep-steamed tea. By brewing it in a teapot for deep-steamed tea, you can enjoy a plump taste. Please refer to the brewing method introduced here and take the time to enjoy the rich taste of tea and the beautiful green light blue. 01 Boil tap water thoroughly to eliminate the chalky smell. 02 Pour hot water until the 8th minute of hot water and let it cool. Just pouring it will drop by about 10°C. 03 While the water is cooling, put tea leaves for the number of people in the teapot. Please use 1 teaspoon (2~3g) as a guideline for one person. 04 Slowly pour the cooled water into a teapot at about 70°C, cover it with a lid and let it steep for 30~40 seconds. 05 Pour the hot water so that the concentration is uniform, and pour it down to the last drop. There is a wide variety of aromas, flavors, and colors of tea, so professional tea masters blend the best of the year in a well-balanced manner. In Kagoshima, it is common to grow it under cover to block sunlight for a certain period of time before harvesting. By doing so, the production of tannins, which are the source of astringency, can be suppressed, resulting in a less astringent taste. In addition, deep steaming is used to round it out and bring out the sweetness. You can enjoy the deep richness and aroma of Chirancha, and the flavor gradually spreads after drinking.