Organic Gyokuro Green Tea

Skin-beautifying effect Antioxidant ingredients such as vitamin C, catechins, and saponins contained in tea are said to have skin-beautifying effects that suppress the production of melanin and lead to clear skin. In addition, vitamin c promotes the production of collagen tissue, so you can expect skin elasticity and firmness.Sencha is rich in vitamin C, and it is said that it contains 2.5 times more vitamin C than lemon. Vitamin C has the effect of preventing acne and producing collagen that thins the melanin pigment that causes spots and freckles. By generating collagen, which accounts for 70% of the skin components, it is possible to repair acne scars that are difficult to heal.

Premium organic gyokuro tea from Uji.Daifuku in Ujitawara-cho, which is blessed with nature and is rich in greenery, is a pesticide-free organically grown tea made with natural farming methods that do not use any pesticides or chemical fertilizers. Tea leaves that absorb plenty of sunlight and organic fertilizer are very good for your health and are kind to your body. You can drink safely and with peace of mind. Most of the organically grown teas are “Sencha”, but “Gyokuro” is rare in pesticide-free organically grown teas. Compared to gyokuro grown in the normal way, the tea leaves are larger and have a slightly yellowish-green color. Ingredient place of origin: Kyoto Prefecture (Ujitawara-cho Yuyadani Daifuku)

Contents: 100g bag of tea

Birthplace of Japanese Green Tea: Ujitawara-cho (Yuyadani) Yuyadani village's pioneering farmer Soshichiro Nagatani Yoshihiro (Soen) researched and improved the tea production methods of the time, resulting in an overwhelming aroma and taste. It is said to have created a sencha with excellent sencha. Huangbo Mountain, opened by Yinyuan, brought with it the new culture of the mainland, as well as the tea style that was popular in the Ming Dynasty at the time. Inspired by this, sencha became popular among writers and artists, and it is thought that the demand for sencha among tea products as luxury goods increased. In the midst of this, Soen headed for Edo with his own tea, and the sencha he sold through Kahei Yamamoto, a tea merchant in Nihonbashi, was well received for its high quality, and the name of the Yamamoto family's trade name 'Yamamotoyama' was widely known thereafter. It is said that it was closed. The Nagatani-style (Uji-made) sencha manufacturing method, which eventually spread throughout the country, led to the current method of manufacturing Japanese green tea (sencha and gyokuro).In 1738, Soen was 58 years old. It is said that it was when Since then, instead of ``senjicha,'' in which tea leaves are boiled before drinking, a new sencha (also known as ``dashi-cha''), which is easily brewed by putting tea leaves in a teapot and pouring hot water, became popular. In the Meiji era, the structure of the present-day hiro came to be used, and various schools of hand-rolling techniques developed. After the opening of the country at the end of the Edo period, trade with Western countries flourished, and tea became a major export item next to raw silk. Even today, when modern facilities are in place and mechanical tea production is thriving, high-quality tea is still being produced by people who have inherited Soen's will. ●Cultivation of tea in Ujitawara It is said that Myoe of Toshio built a tea garden with tea that was given to him by Eisai, who was on good terms with him, and planted it in various places such as Uji. According to folklore, Mitsukata, a yosedaibo in Okuyamada Chaya Village, inherited the tea seeds from Toshio from Mitsune, a disciple of Myoe. It is said that Kakunaga of Yubara Temple moved this to Tawara-go. Daifuku Valley is ideal for tea cultivation in terms of its plainness and climate, and the taste of the tea was also excellent. is.