About this item

• Ingredients: Green tea (Shizuoka Ichibancha) Contents: 5g ×30 packets (for boiling 1 liter)
• Foods with Functional Claims Notification Number: H1135 Functional Ingredients: Gallic Acid Derived from Pu-erh Tea Notification Labeling: Gallic Acid Derived from Pu-erh Tea has been reported to reduce visceral fat, body weight, and BMI in obese people.
• It's delicious enough to drink and continue every day! Arahataen's domestic Pu-erh tea uses 100% domestically produced tea leaves from our own farm produced in the land of Makinohara, Shizuoka Prefecture. Please enjoy the flavor and taste that can only be tasted because it is made in Japan.
• The original power of tea leaves has been brought out. We don't just focus on taste. It's natural that it's delicious. In the pursuit of the future of deliciousness, with the cooperation of experts, domestic Pu-erh tea was born that brings out the original goodness of tea leaves.
• Refresh the excess with "polymerized polyphenols". Say goodbye to the extra with "gallic acid". Health support with "minerals". "Vitamins B, A, and E" make every day a good day. The polyphenol "theadenol" discovered in "microbial fermented tea", which is the manufacturing method of tea style slimming
• The tea leaves grown on our own farm, Makinohara, are rich in catechins and useful ingredients because they are thick. The abundant catechins are transformed into "gallic acid", which is a type of polyphenol in the process of fermentation. It contains ingredients that far exceed those of imported Pu-erh tea.
• It is fermented in our own dedicated clean room. In order to ensure that you can drink at a higher quality, we have built a dedicated clean room factory that keeps the room temperature at 30°C and humidity of 50%, and we spend 80 hours managing the fermentation process by hand by craftsmen. This fermentation upgrades the catechins in the tea leaves, producing a beautiful madder color and mellow taste.
• Careful soil preparation. We are engaged in natural reduction farming methods that multiply microorganisms in the soil, enrich the soil, and build soil strength, such as the "Tea Grass Field Farming Method," which is registered as a World Agricultural Heritage Site, and the "self-compost spreading," in which natural organic matter and fir are fermented over a two-month period. Our commitment to tea leaves that we have thoroughly pursued produces high-quality tea leaves.

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