I feel the deliciousness of Japanese tea deeply. ■Contents: 30g ■Variety: Yabukita ■Place of origin: Makinohara Plateau, Shizuoka Prefecture ■Flavor chart Fragrance: ■■■□□ Umami/sweetness: ■■■■■ Astringency and bitterness: ■■□□□ ■About the product: The tea is made from the Yabukita variety harvested around the night of the eighty-eighth night and finished with a "special steaming" that is even deeper than deep steaming. Because we use a manufacturing method called "yonkon" that does not carry out the kneading process to straighten the shape of the tea leaves, the tea leaves are also curled. It has a sweet and gentle aroma and a deep green light blue. It has a fluffy and mellow mouthfeel with a faint sweetness that you can feel in the back of your tongue. Still, the slight astringency cleanly tightens the aftertaste. The deep flavor with depth goes well with Japanese sweets. ■About the producer: < Da Farm> Recently, the farm has been secretly gaining popularity in the Japanese tea café area of Tokyo. From home-grown tea leaves, we make a variety of teas such as specially steamed tea, kettle-roasted tea, black tea, and hojicha. Organic fertilizers are mainly fertilized, and pesticides are not used in some fields. The simple yet flavorful taste teaches us once again how delicious Japanese tea is. It has been about 70 years since the first owner, Mr. Goro, split the house to the current location. At that time, the tea produced in the Makinohara Plateau had a strong image of being inferior, so Mr. Goro managed to improve it and tried various manufacturing methods to make tea that suited the climate and climate of Makinohara. In addition, we cultivated up to 54 varieties and repeatedly researched varieties that suited the soil of Makinohara. Despite being a small farmer, he immersed himself in research without regard for management, so he began to call himself "Da Farm" because his friends told him, "You are a bad farmer." Since then, with respect and gratitude for the passion for tea of the first generation, the current owner, the third generation, Sadao, has also called himself "Da Farm". Won the "100 Selections of Fujinokuni Mountain Tea". <About the Makinohara Plateau in Shizuoka Prefecture> Facing Mt. Fuji, Suruga Bay, and the Oigawa River in the central and western part of Shizuoka Prefecture, the Makinohara Plateau is blessed with a warm climate and well-drained soil suitable for tea cultivation. In the early Meiji period, when the Edo shogunate fell and the times changed drastically, unemployed samurai, Kawagoe people, and local farmers pioneered this land, which had been a wilderness until then. Now, more than 150 years later, a vast tea plantation known as Japan's largest tea-producing area has spread, and a new era of tea has been opened, such as the tea manufacturing method "deep-steamed tea" and the World Agricultural Heritage "Tea Grass Farming Method". ■ How to brew deliciously: < warm tea> Put 4g (1.5 teaspoons) of tea leaves in a teapot and pour 120ml/80°C hot water. After 1 minute, pour it into a hot water bottle. Please enjoy the second brew and subsequent if desired. < cold tea> Fill a 500ml bottle with 5g (1.0 tablespoons) of tea leaves and pour 500ml of water. Shake well and chill in the refrigerator for about 6 hours. Please consume it as soon as possible. ■Scene: In every scene, on a refreshing morning ■Pairing: Sweets such as yokan and steamed buns, fresh cream sweets such as shortcakes