Although there is a lot of deep-steamed tea these days, young steamed tea is still the best way to enjoy the original flavor of tea.
This is hand-rolled tea made by Master Hatakeyama Jin with all his heart and soul.
The variety is "Yabukita."
The delivery method is cool delivery.

--- Steaming degree ---
[Lightly steamed]
[Normal steaming] ◎
[Medium steaming]
[Deep steaming]

Aroma ★ ★ ★ ☆ ☆
Sweetness ★ ★ ☆ ☆ ☆
Astringency ★ ★ ★ ★ ☆

[Storage method]
Hand-rolled tea is sensitive to temperature and humidity because it is made using the wakamushi method. It should be stored below 20 degrees and in a low humidity environment.
We recommend storing it in a ziplock bag in the fridge or freezer.

In natural tea fields throughout Shizuoka Prefecture, we have been cultivating tea using as little fertilizer as possible, allowing you to enjoy the tea's original aroma and flavor.
We carefully hand-picked tea buds with only one bud and two leaves between mid-April and early May to make hand-rolled tea.





Master Jin Hatakeyama

Instructor of the Shizuoka Prefecture Hand Massage Preservation Society Active in hand massage demonstrations nationwide (residing in Sapporo)
Tea presented to the Imperial Family in 2004

The kneading method is to put all our heart and soul into the kneading process, and we continue kneading for about five hours (plus two hours of drying) without taking a break.
The freshly picked tea leaves (1 kg) are rolled for 5 hours before becoming tea.
When the tea leaves become crude, they are dried and weigh approximately 200g.