This is the first harvest of Kakegawa tea, which is famous as a production area for deeply steamed tea.
It is characterized by its subtle astringency and refined, mellow flavor.

What is "Ichiban-cha"?

"First flush" refers to the new tea buds that are picked first during the tea harvesting season.

Japanese tea is generally harvested several times a year (depending on the region, about 2 to 4 times). Among these, the first flush of tea, harvested in the spring from late April to May, consists of the softest and most nutritious new buds from tea plants that have carefully accumulated nutrients during the winter.

✨ Characteristics of First Flush Tea

• Rich in umami : Abundant in amino acids (especially theanine), resulting in a strong sweet and savory flavor.

• Subtle and refined fragrance : A refreshing and invigorating scent of young leaves.

• Low astringency : Relatively low catechin content, resulting in a mellow flavor.

• Highest quality : Treated as a premium tea even in the market.