[Bitter taste with a strong body and firm astringency and a refreshing taste] While there are many benifuki with a relatively difficult taste, it is a gem that has been carefully selected by looking for both deliciousness and functionality. Needless to say, highly functional sencha that is ideal for hay fever, colds, and viruses. Benifuki is a relatively new variety that was originally developed as a variety for black tea. This variety contains a lot of a component called "methylated catechin". This "methylated catechin" is said to be good for mushy during the change of seasons. For those who can't let go of the mask, it is a tea that has become increasingly popular in recent years. It also has detoxification and anti-aging effects, so if you are concerned about beauty and health, please visit here. It is the most bitter and astringent tea among the teas handled by CHABAKKA TEA PARKS. -Thoughts of the farm- 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 an altitude 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.