新茶　伊勢深蒸し茶（ピンク袋）ISE CHA Deep steamed green tea (Pink Pakage)

三重県の南勢地域の茶葉は、その恵まれた日照時間のため葉肉が厚く深蒸し茶に大変適しています。
深く蒸すことで、渋みのもととなる成分が抑えられ、渋みが抑えられ葉が細かくなり、抽出すると濃い緑色のまろやかな旨味とコクのある香りと味わいに仕上がります。
伊勢の深蒸し煎茶をぜひお楽しみください。

Tea leaves from the Southwest region of Mie-Ken have a rich amount of sunlight, which makes them thick and ideal for deep-steamed tea.
Deep steaming reduces the components that cause astringency, making the leaves finer and resulting in a deep green, mellow flavor with a full-bodied aroma and taste when brewed.
Please enjoy Ise's deep-steamed tea.

一般的な煎茶の製法よりも、長く蒸すことで茶葉の持つ渋味が抑えられる一方、まろやかでコクのあるお茶に仕上がっていきます。
また、香りが濃厚で2〜3煎と濃く飲んでいただけます。

By steaming the tea leaves for a longer period of time than with the standard Sencha manufacturing method, the bitterness of the tea leaves is reduced, while the resulting tea has a mellow, full-bodied flavor.
It also has a rich aroma, so you can drink it strong after 2 to 3 infusions.

茶園・工場がある多気町丹生は日中と夜間の温度差が大きく、良質な深蒸し茶の栽培が盛んに行なわれています。
現在も自社茶園で茶葉の栽培を手掛けるだけでなく、肥培管理を徹底した契約農家さんと二人三脚で切磋琢磨したお茶づくりを行っています。

Take-cho, where the tea plantation and factory are located, has a large difference in temperature between day and night,
making it an ideal place to cultivate high-quality deep-steamed tea.
Today, we not only cultivate tea leaves in our own tea plantation, but also produce tea together with farmers who practice thorough fertilization and cultivation management.