CHIRAN CHA (KAGOSHIMA)
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Kagoshima Prefecture is located at the southernmost tip of Japan, facing the East China Sea and the Pacific Ocean. It is also famous for its active volcanoes. The warm climate, a rich natural environment and abundant sunshine, combined with fertile volcanic ash soil that provides excellent drainage, nurtures a mineral-rich land and high-quality water that are ideal for tea cultivation. The Chiran tea produced under these optimal conditions is distinguished by its refined, mellow taste and elegant aroma. Its quality has earned it the recognition as a premium tea. Much of Chiran tea is made with "deep-steamed tea'' which is called Fukamushi-cha. During the steaming process which comes after picking, while standard green tea steams for 30-40 seconds, the Chiran tea undergoes steaming for 60-80 seconds, almost twice as long. This extended steaming reduces bitterness, yielding a mellow, rich flavour. The leaves also break down finely, resulting in a beautiful deep green colour when brewed, it is also ideal for cold brew. Compared to other green teas, it boasts a rich aroma and deep sweetness, possessing an unforgettable charm once tasted. Chiran tea has won awards at the National Tea Competition for over 20 consecutive years. Furthermore, it has also received the award from the Minister of Agriculture, Forestry and Fisheries which earned it high praise among tea enthusiasts and within the tea industry.
YAME CHA (FUKUOKA)
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Fukuoka Prefecture lies in the south-western Japan, located on the northern part of the island of Kyushu. It faces the sea, close to Korea and China. In the south-western part of Fukuoka we find the city of Yame. The city is known for its beautiful rural landscapes, many famous historical sites and for the production of tea. Because of moderate rainfall and the large difference of temperature between day and night, Yame region has lots of fog. This conditions are ideal for growing high quality tea. Yame tea is one of the most prestigious tea from the entire Fukuoka prefecture. The origin of Yame tea dates back to the early 15th century. Yame tea is characterised by its rich umami, sweetness and fresh aroma. The colour of freshly brewed tea is a beautiful bright green. Yame tea is considered a high-quality tea because of its cultivation method that emphasizes quality over quantity. In Yame's tea fields, harvesting typically ends after the second harvest and does not extend to the third, common in other regions. While this significantly reduces the harvest volume, each leaf grows large and robust, resulting in leaves rich in nutrients with a strong flavour. Yame tea is renowned as a premium tea, prioritizing quality over quantity. At the annual National Tea Competition, the majority of top-ranked teas are Yame tea.
UJI CHA (KYOTO)
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Kyoto Prefecture is a historical area in the centre of Japan, located on the main island of Honshu. Kyoto city was Japan's capital for more than 1,000 years. Just south of Kyoto we find the small city of Uji. It is famous for its beautiful riverside scenery, historic temples, and high-quality green tea. The cultivation of Uji tea dates back to the 12th century. Originally the culture of drinking green tea was reserved for the upper class as a tool for socialising. Because of the proximity to the capital Kyoto the tea from Uji was predilected by the Emperor and many of the famous samurai families. This was one of the main reasons why the quality of Uji tea improved dramatically, and it came to be regarded as one of the most prestigious teas. Later on, between the 15th and 16th century, the tea ceremony ''culture'' became more popular. The climate suitable for tea cultivation is one with an annual rainfall of at least 1,300 mm and an average annual temperature between 14°C to 16°C degrees. Furthermore, if the temperature difference between day and night is substantial, the tea itself will be more aromatic. Uji area is perfectly situated for this condition to happen. That is why Uji tea is widely known among Japanese for its quality for such a long time. The origin of today's green tea main production process was developed in Uji. Moreover, Gyokuro tea which is the highest grade of green tea in Japan also originated from Uji. Because of its high quality and historical background, Uji tea is considered by many to be one of the best green tea. Among Uji tea the Gyokuro and Matcha are the most renowned. The taste of Uji tea is astringent at first, gradually changing to sweetness, and finally to a clean, refreshing taste. The change in taste is characteristic for Uji tea. The tea colour is golden with a hint of yellow and its aroma is elegant.
SHIZUOKA CHA (SHIZUOKA)
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Shizuoka prefecture lies on the Pacific coast of central Japan, located about 180 km southwest of Tokyo. It is famous for its views of Mount Fuji and high-quality green tea. Shizuoka Prefecture has a warm climate throughout the year. Its soil contains volcanic ash from Mount Fuji, resulting in an excellent balance of drainage and water retention. Most of the water in the region comes from the melting waters of Mt. Fuji. This environment is ideal for tea cultivation. Tea produced in Shizuoka prefecture covers over 40% of the entire tea production of Japan. The taste of Shizuoka tea is a well-balanced combination of umami, sweetness, and bitterness. Ideal for everyone. Shizuoka tea is highly regarded among Japanese. Even more so, during the Edo period from 17th century, Shizuoka tea was presented as the imperial tea.Even now every year the best Shizuoka tea is gifted to the Japanese imperial Family.