We use first-picked tea leaves from the Yamashiro area, mainly produced by the Tayama Nanbu Cooperative Tea Association in Kyoto Prefecture. Deep steamed tea is a rare product that is only produced in Kyoto. Enjoy the mellow and deep flavor.
Quick and delicious cold brew tea
Deep steamed tea is characterized by the fact that the tea leaves are fine and the ingredients are easily extracted. Therefore, you can quickly and deliciously serve cold brew.
Deeply steamed "deep steaming method"
By steaming 2 to 3 times longer than regular Sencha, the tea becomes sweeter and less bitter. Since the tea leaves have a fine shape, please enjoy it in a teapot with a net.
The Kakegawa area of Shizuoka, where deep-mushi tea is often drunk, is also known as a town of longevity. We wanted as many people as possible to drink deep steamed tea, so we chose to use tea leaves grown locally in Kyoto Prefecture.
About Tayama Nanbu Cooperative Tea Association
We have obtained organic JAS certification, have introduced gAP (agricultural production process management) methods, and are passing on traditional Uji tea.
We started making deep steamed tea in 1991, but at that time deep steamed tea was rare in Kyoto and there were some difficulties in making it. Each cooperative member uses the same cultivation methods, such as using the same fertilizers and pesticides. Even so, there are differences depending on things like how the sun hits it, so we blend it in the final process to ensure uniform quality.
Our traditional cultivation management and tea-making techniques have been highly praised, and we have won the Asahi Agricultural Award six years after our establishment, as well as the Minister of Agriculture, Forestry and Fisheries Award at the Prefectural Tea Fair six times. I continue to make tea.