Omi baby popular since ancient rare early spring tea leaves limited tea bags 2g x 100 Nakagawa Seiseido Shiga Omi baby cold spring during the picking

[Plenty of 100 sachets]: Great value pack of 2g x 100 sachets. 2g is a convenient size that is easy to use in your own bottle or mug, and you can adjust the number of tea bags depending on the container and amount of water. [Using only rare early spring tea leaves] Made with early spring tea leaves that are specially sorted from limited farmers. Early spring tea leaves are tea leaves that are harvested before the famous "Ichibancha", and are also selected for "Ichibancha" harvesting, and are rare tea leaves whose harvest amount is limited because the Ichibancha leaves are left behind. [Characteristics of spring bancha] Compared to "autumn tea leaves" that are harvested in the fall, regular bancha leaves are thicker, have a richer flavor, are sweeter, and have a refreshing aftertaste. Tea leaves at a time when caffeine is not detected by testing facilities. [No pesticides used during the picking season] Spring tea leaves grow during the cold period from winter to spring, so there is almost no pest damage and no pesticides are required during this period. Nakagawa Seiseido's baby bancha is limited to tea leaves from this period. [Producing area of famous tea] Ingredients: Green tea (only used from Koka, Shiga Prefecture) ``Omi's gentle baby bancha'' is produced in the famous tea producing areas of ``Asamiya'' and ``Tsuchiyama''. Asamiya, one of Japan's five major tea producers, is located on the border between Kyoto and Shiga prefectures, and is famous as one of the best tea producing areas in Japan due to its high altitude, large temperature difference between day and night, and its climate and climate, which is often foggy. . All Omi baby bancha teas are produced at JGAP certified farms. (``Selecting good agricultural products begins with selecting good farms.'' JGAP is a certification given to farms that work on food safety and environmental conservation.) [Caffeine-free] Nutrition information (per 100g of extract): Energy 0kcal | Protein 0g | Fat 0g | Carbohydrates 0g | Salt equivalent 0g | Caffeine 0g | Tannins not detected | (estimated value) 10g of bancha tea in boiling water Analysis of 1L boiled for 15 minutes ・Shelf life: 12 months from manufacture *Please note that the package design is subject to change without notice. Baby bancha, also known as baby cold brew bancha, has been the most popular tea in Omi (Shiga) since ancient times. Unlike hojicha, it has a unique aroma and refreshing sweetness, and is made using a special manufacturing method that involves steaming the harvested tea leaves, drying them without rolling them, and then roasting them in a pot. Compared to Kyoto bancha, it has a milder taste, and even those who try it for the first time are very happy with it. There is a small homemade kettle in front of Nakagawa Seiseido where they roast bancha one after another throughout the day. Generally, the tea leaves are rolled and roasted, but baby bancha is roasted without rolling. Compared to regular bancha, which has a dead leaf color, baby bancha leaves are steamed and dried in a short time, leaving them with a green color. Also, while regular bancha, which is made by rolling and roasting tea leaves, has a stronger flavor, it also tends to produce bitter and astringent components, making it quite different in taste from baby bancha, which has a refreshing feel. Baby bancha has a mild taste and is enjoyed by people who are drinking it for the first time. [Omi's gentle baby bancha is produced in Shiga Prefecture] The famous tea producing areas "Asamiya" and "Tsuchiyama". Asamiya, one of Japan's five most famous teas, is located on the border between Kyoto and Shiga prefectures, and is located at a high altitude with a large temperature difference between day and night, and has a climate with a lot of fog. It is famous for being the best tea producing area.