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■Product Details
This is the land of Kagoshima Prefecture, the second largest producer of tea leaves. Gently wrapped in the surrounding fresh, clear, warm air, we have carefully selected the best quality tea leaves that have been meticulously nurtured to perfection. We use first- and second-grade tea leaves so you can enjoy its full-bodied. sharp taste produced from the refreshing sweetness and deliciousness.

Chiran Midori Ginjirushi was created with the sharpness reminiscent of a traditional Japanese sword that shines in silver to pioneer a wonderful new era together. The first grade tea grown in Chiran Town is used in this tea.

Note: Because the tea leaves are shaped like that of deep-steamed tea variety, a kyusu teapot with a fine mesh is recommended. Sasame or kyusu with large holes may cause tea leaves to enter the teacup.


■How to make hot sencha green tea
1. Fill a teacup about eight-tenths full of hot water (80°C) and allow it to cool. Use slightly less hot water at slightly lower temperature (70°C) when preparing top-grade tea.
2. Put the tea leaves into the kyusu. Use 10g (2 tablespoons) for 5 people, or 6g for 3 people when making top-grade tea.
3. Pour the cooled water from the teacup into the kyusu (Japanese tea pot) and wait for the tea to infuse. Allow tea to infuse for about 1 minute (about 2 minutes for Kamicha).
4. Be sure to pour the tea evenly to give each cup the perfect balance of flavor. The first steep will release 80% of the ingredients. To re-steep, add hot water (90℃ to 95℃) into the kyusu and wait about 10 seconds before serving.

■How to make cold brew sencha green tea
1. Put about 15g of tea leaves (5 to 7 teaspoons) directly into the pot.
2. Fill the pot with 1000mL of water, cover, and refrigerate for 3 to 6 hours to allow the tea to infuse. The brewing time varies depending on the tea leaves. Please adjust to your taste.
3. Before serving, gently turn the pot in a circular motion horizontally so that the flavor of the tea leaves that have settled on the bottom can be spread throughout the pot.
4. When ready to serve, pour the tea slowly after the leaves begin to sink to the bottom again.

■Company Profile
Sawadaen based in Kagoshima Prefecture, the second largest producer of tea in Japan. Kagoshima is blessed with a natural environment ideal for growing tea, and tea fields are planted in vast areas from mountainous regions to vast areas, producing fragrant fresh tea at the beginning of April, the earliest tea crop in Japan.
Kagoshima Prefecture has a wide variety of tea compared to the rest of Japan, including popular types such as "Sae Midori," "Asatsuyu," "Yabukita," "Yutaka Midori," "Asanoka," and "Okumidori", all of which are actively produced in Kagoshima. Sawaden primarily produces Chiran tea, which is highly reputed both within and outside of the prefecture. We aim to pro。