HagiriSKU: 4961292990317

Hagiri Special Deep-Steamed Tea

¥1,516 JPY

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selection

100g

Product variants

Hagiri Special Deep-Steamed Tea

¥1,516 JPY

selection

100g

Japanese Tea · Deep-Steamed Tea

Hagiri Extra Deep-Steamed Tea

Sweetness brought out by extended steaming and careful roasting

How to Enjoy

Enjoy rich depth and refreshing sweetness This deep-steamed tea has little bitterness, a smooth, sweet flavor, and a mild finish.

Enjoy it at different water temperatures We introduce brewing methods that bring out its umami and aroma. Since the tea leaves are finely cut, use a teapot with a fine mesh strainer.

Product Overview

This deep-steamed tea is made with first-flush tea from Makinohara City, Shizuoka Prefecture, known as the birthplace of deep-steamed tea. Add the tea leaves to a teapot, pour in hot water, and enjoy.

A Flavor Shaped by Its Origin and Production Method

First-flush tea picked around Hachiju-hachiya

“Hachiju-hachiya” marks the peak of tea production. This tea is carefully selected from deep-steamed tea picked around May 2–5 each year.

Longer steaming for less bitterness

Steaming it longer than ordinary deep-steamed tea gives it a less bitter flavor. Hagiri's deep-steamed tea prioritizes flavor rather than the color of the brewed tea. Made using a １００％ deep-steaming method, even the finely broken tea leaves are processed to be delicious.

Careful low-heat roasting brings out sweetness

This tea's natural sweetness is brought out by carefully roasting the leaves over low heat. Thoroughly roasted during production, it has a smooth, sweet flavor.

Vivid color and a mild finish

When brewed, the tea has a vivid green color with a slight yellow tint. It offers rich depth and refreshing sweetness, is easy to drink, and has a mild finish.

Makinohara, Where the Tea Leaves Grow

Makinohara is one of Japan's leading green tea-producing regions. The Makinohara area is a major tea-producing region in Shizuoka Prefecture, featured in history textbooks. It is also known as the birthplace of deep-steamed tea. This vast tea-growing region boasts Japan's largest production scale, and its tea garden area ranks second nationwide after Shizuoka City. The tea, rich in aroma and flavor, is cultivated in these expansive tea gardens.

Preparing Your Teapot and Tea Cup

The tea leaves are finely cut, so use a teapot with a fine mesh strainer. Warm the tea cups thoroughly before brewing.

How to Brew for Umami

Add the tea leaves

Add 5g of tea leaves to a teapot.

Cool the water to 70 degrees

Cool 200cc of freshly boiled water to 70 degrees, then pour it into the teapot.

Let it steep, then pour evenly

Pour evenly into the tea cups after 30 seconds for the first infusion and 10 seconds for the second infusion.

How to Brew for Aroma

Add the tea leaves

Add 5g of tea leaves to a teapot.

Pour in freshly boiled water

Pour 300cc of freshly boiled water directly into the teapot.

Let it steep, then pour evenly

Pour evenly into the tea cups after 30 seconds for the first infusion and 10 seconds for the second infusion.

For Quick Brewing with Boiling Water

It can also be brewed quickly with boiling water and still taste quite good.

Ingredients

Tea (sencha)

Caution When Brewing

Handle boiling water with care.

Storage and Best-Before Date

Store away from high temperatures and humidity.
To prevent the tea from deteriorating in quality, seal the package after opening, keep it away from high temperatures and humidity, and consume it as soon as possible.
Best-before period: 1 year