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■Enishi 100g
We ship our products from directly Kagoshima Prefecture in southern Kyushu to anywhere in Japan. Kagoshima Prefecture has the richest variety of tea in Japan, and the combination of many varieties such as Yutaka Midori, Sae Midori, Asatsuyu, Yabukita, Asanoka, gives each tea merchant a different taste. This flavor will bring you and your loved ones together in an "enishi" (bond). Plus, this high quality tea also makes a great gift.

■Ushirodake 100g
The perfect balance of mellow aroma, rich flavor, and soft astringency can only be described as "miyabi" (meaning "exquisite"). This tea is made with moderate heat to ensure that the original taste of the tea can be enjoyed. This is a top-quality Chiran tea that has the three key qualities of good taste, good color, and good aroma.

■Nagomi 100g
Recommended for those times when you want to relax at home and take a breather. Its moderate flavor and mild astringency will soothe the soul.


■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。