Three Varieties, Including Green Tea, Crafted with Attention to Tea Leaves, Water, and Extraction Method

Lifestyles have changed, and the ways of preparing and drinking tea have diversified. It's no longer always about brewing in a teapot and drinking it immediately. Amidst this shift, Shimodozono, a Kagoshima tea shop celebrating its 60th anniversary this year, has developed Bottled Ginyocha with the desire to "let people enjoy tea in its optimal state." After five years of development, the product is finally ready.

Three types—green tea, roasted green tea, and black tea—have been released, each meticulously crafted with attention to the tea leaves, water, and extraction method. The product names are "Fukamushicha Kawanabe Green" (green tea), "Hojicha Tarumizu Brown" (roasted green tea), and "Benicha Yakushima Red" (black tea), indicating the type of tea, its origin, and its color.

The tea leaves are sourced from Kagoshima, grown by farmers using organic or no-fertilizer methods. The water used is either from the region where the tea leaves were grown or is delicious water sourced from nearby. Extraction is done using cold brewing, without heating. This is because tea brewed with hot water deteriorates if not consumed immediately. Cold brewing slowly extracts the tea, preserving the umami components like theanine and amino acids without breaking them down, and preventing oxidation of the tea leaves caused by heat.



"Fukamushicha Kawanabe Green" (green tea) uses Yutakamidori, a representative tea variety of Kagoshima, grown and bottled at Shimodozono's own "Bio Farm" in Minamikyushu City. The water used is HOUMEI from Fukiage, located in the southern part of the Satsuma Peninsula. For "Hojicha Tarumizu Brown" (roasted green tea), Yamato Midori, grown with a commitment to no-fertilizer natural cultivation at a farm in Tarumizu City, overlooking Sakurajima and Kagoshima Bay (Kinko Bay), is used. It is slowly extracted with Sakurajima's energetic natural hot spring water, Ougaku.

"Benicha Yakushima Red" (black tea) uses Yabukita, grown on Yakushima Island, known for its highest rainfall in Japan and its status as a World Natural Heritage site, in an environment that has been described as "Japan's Darjeeling." By using Jomon water, an ultra-soft water with no organic matter, nurtured by Yakushima's great nature, it achieves a light acidity, sweetness, and a supple, mild astringency.

Just as wine is enjoyed at the dining table, Bottled Ginyocha is said to have a robust flavor that pairs well with meals. Each bottle also suggests recommended dishes, and the company recommends drinking it from a wine glass to fully appreciate its rich aroma and color. By understanding these food pairings, perhaps new enjoyment can be added to your dining experience.