Kamaricha Tea/ Japanese traditional tea　釜炒り茶

SOLD OUT

Hongu Town has long been a tea producing area called Otonashicha.
Just as there is a culture of tea porridge, tea is a region that is very familiar and important.
In this area, it is common to drink tea called "kama-roasted tea" instead of green tea, a semi-fermented tea with a unique manufacturing method, which takes more time and effort than green tea and roasted tea, but in the past, it was very common to plant tea trees in each house and make homemade kama-roasted tea (it seems to be a nickname of bancha in the area).

Natsumi Chatsumi entered the world of agriculture with the desire to somehow inherit the fields that her grandfather and grandmother had built and nurtured by going into the mountains, building roads, and growing.
In a field with a wonderful view overlooking the mountains of Kumano, tea trees are grown, tea leaves (Ichibancha) are picked, roasted, fired, dried in the sun and roasted in a kettle.

The resulting tea "Naccha" is very refreshing. It blends in smoothly with the body and feels the fresh green of tea leaves in the aftertaste.
Tea leaves are pesticide-free. Organic fertilizers are mainly used for fertilizer.

Ingredients: Tea (from Hongu Town, Wakayama Prefecture)
Contents: 40g
Expiration date: 30/3/2025
Manufacturer: Natsumi Chatsumi Kuratani Natsumi (Hongu, Wakayama)

本宮町は昔から音無茶と呼ばれるお茶の産地。
茶粥の文化があるように、お茶はとても身近で大切な存在とされている地域です。
このあたりでは緑茶ではなく、独特の製法の半発酵茶「釜炒り茶」と呼ばれるお茶を飲むのが一般的で、緑茶やほうじ茶より一段と手間がかかりますが、昔はそれぞれの家にお茶の木を植え、自家製の釜炒り茶(地域では番茶の愛称となっているそう)を作るのがごく当たり前のことだったそう。

Natsumi Chatsumiさんは、おじいさまおばあさまが、山に分け入り、道をつくり、築き育てた畑をなんとか継いでいきたいという想いで、農業の世界に。
熊野の山々を望む見晴らしのすばらしい畑で、お茶の木を育て、茶葉(一番茶)を摘み、焙煎し、もみ、天日干しで乾燥させ釜炒り茶にしています。

そうしてできたお茶「なっ茶」は、とても爽やか。すーっと体になじみ、後味に茶葉の新緑を感じます。
茶葉は農薬不使用。肥料は有機肥料をメインに使用して栽培しています。


原材料：茶（和歌山県本宮町産）
内容量：40g
賞味期限：2025/3/30
製造者：Natsumi Chatsumi　倉谷夏美（和歌山県本宮町）