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 teas, we have assorted three types of "Kama-fried bancha", "Batabata-tea", and "Ishizuchi black tea" and wrapped them in beautiful FSC-certified Japanese paper. You can enjoy the mellow flavor that varies depending on the production area and manufacturing method. Kamaori Bancha: Wakayama Prefecture Butter tea: Toyama Ishizuchi Black Tea: Ehime Prefecture 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? It is also recommended as a gift with such thoughts. ・ Explanation of tea leaves and brewing method on the back of each package ・ The type of package art will be delivered randomly. ・Tea bags are not included. 【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). 【Butter Tea】 ●Place of production Toyama, Asahi-cho Hirutani ● Features First of all, the aroma of burnt wood and the bitter and sweet scent reminiscent of cacao give rise to a nostalgic scent that makes you feel like you are in a country house. When you put it in your mouth, it has a slight acidity and a transparent sweetness like water yokan. A pleasant astringent taste with nuances like tree nuts and tortoiseshell candy rounds off the aftertaste. Gentle taste that is soothing. ● History, details A type of black tea made by steaming picked tea leaves and then fermenting them with lactic acid by koji mold. The tea in a teacup is made by a couple of couples who combine two young soot bamboos, and it is called batabata tea because it is whipped while making a noise. Polyphenols that exhibit antioxidant properties have also been identified. Since the number of people responsible for the manufacture of tea leaves and the production of tea baskets is decreasing, the Asahi Town Chamber of Commerce and Industry operates the "Batabata Tea Tradition Hall" and protects the ancient tradition. ● Recommended brewing method Boil the tea leaves (about 5g) with an appropriate amount of water (about 300cc). Boiled tea can be enjoyed as it is, but you can enjoy it more mellow if you drink it by frothing it in a tea basket, and more refreshingly if you drink it cold. Adjust the amount of tea leaves and water according to your preference. 【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.