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Hagiri Tobetto 100g

Regular price: $98.00 USD
Regular price
Sale price: $98.00 USD

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800m above sea level, the phantom tea garden “Tobetto”

This tea has a perfect score of 100 points from Hapauung in terms of "cultivation management technology in the field," "tea picking technology," and "manufacturing technology in the factory." This is the ultimate delicious Hatou tea, made with the utmost effort to achieve the highest quality.
[Secret Garden: Tobetto Tea Garden]

Cultivated in the upper reaches of the Abe River in Shizuoka City, one of the ``100 Best Waters of the Heisei Era,'' at a mountainous tea garden at an altitude of 800 meters, the breaking point for tea cultivation. It takes 70 minutes on the mountain road from Shizuoka Station to Igawa, then 30 minutes on foot to climb the cliff. ``Tobetto Tea Garden'', managed by the Tsukiji family, will open. It is a ``phantom tea garden'' that will amaze everyone.

[Cultivation Technique]
One crop per year in a natural "ear harvesting" tea plantation exclusively for hand-picking. The ``picking'' required for this purpose is done by hand during the harsh, sub-zero winter temperatures. The ``parent leaves'' that grow new shoots are extremely large, and the ``stem'' located between the leaves is long, a result of cultivation techniques.
[Plucking technique]

15 to 30 people pick tea each day. The skill of a craftsman who has mastered the "way". The newly grown tea buds grow vigorously until they reach ``one wick and five leaves'', and only the ``one wick and two leaves'' part are picked for their delicious taste. Three- and four-leaf plants grow vigorously, so if you pluck them, they won't turn into "Tobetto".

[Manufacturing technology]
In order to prioritize the freshness of fresh leaves, we only pick the amount of tea that can be manufactured and processed. The standard is 100 to 150 kg of fresh leaves per day. Aracha weighs 20-30kg. In order to bring out the flavor of the tea leaves to the fullest, the ``extremely shallow steaming method'' eliminates the need for extra steaming time. These are wonderful tea leaves that make you feel as if you are looking at a ``traditional craft''.
[Producer] A word from Yoshiteru Kosugi

``Make the best tea in Japan''
We always make tea with this goal in mind. Tea is cultivated at an altitude of 200m to 800m, and the environment is so harsh that there is a big difference in temperature at high altitudes, and snow accumulates in winter. In such an environment, we aim to make tea that will make those who drink it think, ``I'll never forget that taste.'' In order to deliver more delicious and safe tea, we strive every day to make tea that ranks first at the raw material (raw tea) stage.
[How to enjoy]

A teapot with a tea strainer mesh integrated into the teapot. The Manko Kyusu is the most recommended. Because the tea is hand-picked, the tea leaves are heavy and will sink even if you pour hot or cold water into it. Wait carefully in the teapot to bring out the maximum flavor of the tea leaves. The tea manufacturing method is the ``shallow rice manufacturing method (ordinary sencha),'' which relies on the shape of the tea leaves, so you can enjoy the original scent of fresh leaves.
Recommended way to drink (with hot water)
1.Pour 7-8g of tea leaves into a teapot.
2. Cool 80cc of boiled water to 60 degrees and pour it into the teapot.
3. Wait carefully and pour the tea evenly into the teacup after 70 seconds for the first brew and 10 seconds for the second brew.
Tip: Warm up the teacup well before making tea. The scent of tea will increase.
We recommend ``cold brewing'' to bring out the unique flavor to the fullest. Put 10g of tea leaves in a teapot, pour 180cc of water, and after 10 minutes, pour it into a teacup.

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Shipping methods→Nihon Mura EC offers two shipping options.

1 air freight with tracking number (some countries may not have tracking number)

2 Sea freight without tracking number but if you older more than 2 kg, there will be a tracking number.

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Timeframes→Please see this page for delivery times.

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