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The new leaves are deep-steamed, and in order to preserve the original flavor of the tea, we omit the selection process as much as possible to create coarse tea. Since it contains all the picked tea leaves, including the leaves, stems, and powder, you can enjoy the original, simple taste of tea, which is different from regular sencha.
Aracha is a type of tea that is processed directly from tea leaves grown in tea plantations. Although it is not widely distributed, it is a tea that has many fans because you can enjoy the rich flavor of the tea leaves to the fullest.
Aracha is made from tea leaves grown in the fields, so in order to offer them with confidence, we pay particular attention to the quality of the tea leaves. (The majority of teas that are generally available are blends of teas from different regions and qualities, in order to achieve a good balance of light color, aroma, taste, shape, price, etc.)
The advantage of deeply steamed tea is that the long steaming time makes the cells in the tea leaves more likely to break down, and you can also get nutrients that cannot be obtained from sencha.
The long steaming time increases the sweetness of the tea leaves and softens the astringency, making it a tea that is richer and sweeter than sencha, making it easier to drink.
Ingredients: Green tea (from Makinohara, Shizuoka Prefecture)
Contents: 100g | Storage method: Avoid high temperature and humidity, and store in a cool, dark place.
Among the Shizuoka tea producing areas, the Makinohara Plateau is characterized by its fertile soil and because there are no surrounding mountains that block the sunlight that falls on the tea fields, the tea leaves are thicker and larger than in other areas. Tea leaves grown under the sun have long sunlight hours (time for photosynthesis), so they contain plenty of tea nutrients such as catechin and chlorophyll. In order to extract all the flavor and nutrients from the healthy, thick tea leaves, Makinohara uses a deep steaming method to process them into tea. The tea leaves are steamed for about 3 to 4 times longer than regular sencha, allowing sufficient steam heat to reach the inside of the tea leaves, resulting in a powdery appearance, but the tea's flavor and light green color are intense. By steaming for a long time, the tea leaves become finer and when brewed, they contain more of the tea leaves themselves, allowing you to ingest active ingredients that are not soluble in water.
