Deep steamed tea was born in Makinohara, Shizuoka Prefecture in the 1970s.

Since the 1970s, deep-steamed tea has been produced mainly in the Makinohara Plateau of Shizuoka Prefecture.
Actually, the history is still short.

The Makinohara Plateau is an area in the midwestern part of Shizuoka Prefecture that straddles present-day Shimada City, Makinohara City, and Kikugawa City.

(By the way, our ancestors lived in Daito-cho, Ogasa-gun, Shizuoka Prefecture, so when the company was first founded, they said they were from Kikugawa, but now, due to the merger of municipalities, the place is now Kakegawa-shi. (laughs)
There is a grave in a temple called Seigan-in, and every year I visit and buy it, saying, "I was able to come to the production area again this year. Thank you." It is divided into Kikugawa City and Kakegawa City by the river. When our company was founded, we were mainly in Kikugawa and Makinohara, but now we travel to Kakegawa and Mori to make tea. )

Now, back to the topic,
The Makinohara plateau was red soil with many stones and good drainage.
It has become the largest tea garden in Japan. (5,000 hectares, about 560 times the size of Tokyo Dome)

However, in the old days, as the soil was fertile, as mentioned above, the leaf flesh became thick, and if the tea was made in a normal way, it was astringent and bitter.

Meanwhile, when the producers continued to devise ways to make delicious tea, they made tea that failed due to over-steaming in the producers. But when I drank it

"What's wrong with this? Isn't it good? And the green is darker, and I can feel the sweetness... In order to make the most of the thick leaves, steaming longer than before is the best way to make this tea. Isn't there!!」

Then, a flash of inspiration was born, and the “deep steaming method” was born .

Deep-steamed green tea is a tea that was born from a series of ingenuity and ingenuity to solve the "disadvantage" of the production area, which is the production of thick leaves.

As a result, the thickness of the mesophyll, which was a disadvantage, has now become an "advantage" that allows you to drink a lot of nutrients and extract them quickly.

We hope that you will learn through history that genuine deep-steamed green tea is made by making fresh leaves that match the soil and soil quality of the production area, and by accumulating originality and ingenuity for deliciousness.