Yamabuki Nadeshiko is named after two flowers: the Kerria japonica and the Dianthus superbus. It evokes images of floral fragrance and feminine beauty. The tea leaves are fermented by Koji which is commonly used in Japan for making sake, miso and soy sauce.
Yamabuki Nadeshiko is richer in catechins than other dark teas. A few studies show that it may help in weight loss and to suppress the diabetes enzyme.
Brewing method: immerse in 100 ° C water for 120 seconds.
Keep in dark, cool and dry place.
OSADA Tea is famous in organic tea. The mission is to protect the natural environment and improve the quality of green tea. The natural spring water at the mountain top flows into the organic tea garden. For more than 30 years, no pesticides and fertilizers have been used. The water source is kept high-quality.
Japanese Agricultural Standard (JAS) "Certified organic certification of the manager of organic processed food production schedule" and "Certified organic certification of managers of the organic agricultural product production process".