Kamairicha brown rice tea bag
A fragrant tea that combines roasted tea and brown rice.
Roasting tea leaves in a kettle The green tea finished by the kettle roasting method is blended with brown rice from Kagawa prefecture so that it goes well with meals, giving it a fragrant aroma like when rice is cooked in a kettle. ..
The gentle sweetness of green tea and brown rice is characteristic.
It is also recommended to cool it with ice and drink it as cold tea.
* Tea bags use the biomass material "Soilon" made from plant starch. Unlike ordinary tea bags, it does not emit microplastic and is kind to the sea and the body.
Traditional Kamairicha method
Green tea with the theme of "tea that was drunk 100 years ago".
It is characterized by the aroma called kettle incense, which is created by roasting in a kettle at high temperature.
Compared to green tea, it is refreshing and easy to drink.
By adding brown rice, the gentle sweetness becomes more pronounced.
Carefully cultivated material
Kamairicha is a traditional method of making kamairicha in Ureshino City, Saga Prefecture, which is made by roasting in a kettle immediately after picking to stop oxidation and then drying while rubbing.
Tea leaves are also grown in that area.
Brown rice is from Kagawa prefecture.
It is characterized by the faint sweetness of green tea and brown rice, and the fragrant aroma of rice cooked in a kettle.
A timeless taste that is perfect for everyday dining.