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organic cotton tea bag

organic cotton tea bag

Regular price 300 円(税込)
Regular price Sale price 300 円(税込)
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Item Detail

Organic cotton tea bags that are sized to hold tea for 1 to 2 people.
It can be washed and used repeatedly.

If you don't have a teapot, you can also enjoy tea by pouring it directly into a cup.

Please wash gently by hand. Delivered in FSC certified paper packaging.

<About delivery>
・If you purchase a single item, it will be delivered by post.
・Shipping schedule: Shipped within 7 business days from the date of order
(It may take longer than usual during the year-end and New Year holidays and Golden Week)
・We do not accept requests for delivery dates.


Made of organic cotton. Packing materials use FSC-certified paper.


9 x 9cm (there may be slight individual differences)

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List of endangered tea products

  • Pan-fried Bancha Tea

    生産地:Kumano, Wakayama Prefecture


    At first, you will notice a faint smoky aroma along with a sour plum-like aroma.
    When you put it in your mouth, you can taste the astringency and calm sweetness similar to that of green plums, and the aroma that lingers in your nose is refreshing.
    With its mellow aroma and never-ending flavor, it can be enjoyed both in traditional tea porridge and as a pairing with meals.


    This tea is made using a traditional method that has been passed down since ancient times in the mountainous region of Oku-Kumano and Hongu. The first and second harvest tea leaves are roasted in a kettle, carefully rolled, dried in the sun, and then roasted again in a kettle in a small workshop in the tea fields. As a result, the tea leaves are rounded and shaped like a magatama, as opposed to Sencha, which is rolled to form a needle-like shape.

    The method of heating the new leaves to inactivate the enzymes and then rolling them to finish is considered to be the prototype of the currently mainstream sencha.


    1. Put 3g of tea leaves into the teapot
    2. Pour in 90cc of 90℃ hot water
    3. After 60 seconds, pour the tea into the teacup until the last drop.
    • For the second and third brews, pour in 90cc of 90℃ hot water, wait 30 seconds, then pour into a teacup.


    • Pour 500cc of cold water over 5g of tea leaves and leave in a refrigerator or other place below 10℃ for at least 8 hours.
    • Please adjust the amount of tea leaves to suit your taste.
  • Butterfly Tea

    生産地:Toyama Prefecture Asahi Town Hirudani


    At first, you'll be greeted by the aroma of burnt wood and the bitter-sweet scent of cocoa, creating a nostalgic aroma reminiscent of a country house.
    When you put it in your mouth, you will taste a slight acidity and a clear sweetness similar to mizu yokan.
    A pleasant astringency with nuances of nuts and tortoiseshell candy rounds out the aftertaste.
    A gentle, soothing taste.


    This is a type of black tea that is made by steaming the picked tea leaves and then fermenting them with lactic acid using koji mold. The tea is placed in a teacup and whisked with a pair of young bamboo whisks, which makes a lot of noise while whisking, hence the name "batabata tea." Polyphenols that have antioxidant properties have also been confirmed.

    As the number of people involved in producing tea leaves and making tea whisks is decreasing, the Asahi Town Chamber of Commerce runs the Batabata Tea Heritage Museum to preserve the ancient traditions.


    Boil tea leaves (about 5g) in an appropriate amount of water (about 300cc).

    Boiled tea is delicious when drunk as is, but it tastes smoother if whisked with a bamboo whisk, and it tastes more refreshing when chilled.

    Please enjoy by adjusting the amount of tea leaves and water according to your preference.

  • Ishizuchi black tea

    生産地:Saijo City, Ehime Prefecture


    At first it has a sharp acidity like blackcurrant, followed by a sweet acidity like apple cider vinegar.
    When you put it in your mouth, a spicy scent like cinnamon and a sweet and sour scent reminiscent of tomato and grapefruit will hit your nose.
    The mellow yogurt-like acidity and umami flavor gently finishes it off.
    If you prefer a mild sourness, we recommend cold brewing.


    Among the precious four types of post-fermented tea in Japan, this is an even rarer double-fermented tea.

    It is produced by aerobic fermentation using filamentous fungi, followed by anaerobic fermentation using lactic acid bacteria. The manufacturing method is said to have been passed down by Kukai at the foot of Mt. Ishizuchi, and all steps are still done by hand.

    Having been brought back from the brink of extinction, it is now known as the "phantom tea," and the techniques for producing Ishizuchi black tea have been designated as an intangible folk cultural asset.


    1. Put 2g of tea leaves into the pot.
    2. Pour in 90cc of 90℃ hot water
    3. After 90 seconds, pour the tea into the teacup until the last drop.
    • The second and third infusions are brewed in the same way as the first.


    • Pour 500cc of cold water over 5g of tea leaves and leave in a refrigerator or other place below 10℃ for at least 8 hours.
    • Please adjust the amount of tea leaves to suit your taste.
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The relationship between Japanese tea and biodiversity

Japan's Satoyama are globally recognized for their high value in terms of ecological conservation, so much so that they are referred to by the word "SATOYAMA."

It is often thought that an untouched state is good for the environment, but when properly managed and grasslands that receive sunlight are maintained, satoyama become habitats for insects and small animals and create a diverse ecosystem.

Japan's tea fields are representative of this rich rural landscape and their value is being rediscovered, but the reality is that they are steadily declining.

Efforts to conserve tea fields can contribute to sustainable regional development while also conserving biodiversity.

Globally Important Agricultural Heritage Systems and the Restoration of Japanese Tea Plantations &gt;

Why is biodiversity important?

"Biodiversity" refers to the connections of life that sustain the entire Earth, including the diversity of ecosystems, species, and genes.

All living things are directly and indirectly connected to one another, and our lives are supported by biodiversity.

Loss of biodiversity has a negative impact on oceans, rivers and soil, which in turn leads to climate change.

The loss of biodiversity has caused major problems for human society, including food issues, disasters, and infectious diseases, and the restoration of biodiversity has become a global issue that must be addressed.

What is biodiversity?

Bonsai as a symbol of sustainability

The packaging features bonsai art from "Kengo Bonsai Gallery."

Bonsai can live beautifully for up to a thousand years with proper human care, and their value is recognized around the world.

We have incorporated our hopes for the survival and prosperity of endangered tea species into this sustainable art, which is a testament to the coexistence of humans and nature.

Kengo Bonsai Gallery >