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"Satsuma" Sencha tea leaves from Kagoshima, produced by Higashiya, are a notable early-harvest variety. Its characteristics include a strong sweetness, mild astringency, and a refreshing aroma. During the humid rainy season, indulge in the refreshing aroma and rich flavour of "Satsuma" Sencha.
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The "Satsuma" Tokubetsu Sencha tea leaves from Kagoshima, produced by Higashiya, are a notable early-harvest variety. While many might think of Shizuoka when it comes to tea, Kagoshima stands as a significant production area alongside it. Satsuma refers to fresh tea leaves ("Nama-cha") that are promptly steamed and rolled by local producers, creating what is known as "Ara-cha." This rough tea is then finely processed by Kitagawa Tea in Shizuoka. This tea grows in Kagoshima, moves eastward, and is ultimately completed in Shizuoka, showcasing a collaboration between these two major tea-producing regions. Its characteristics include a strong sweetness, mild astringency, and a refreshing aroma.
It is said to be harvested on the 88th day after Risshun, known as "Hachijuhachiya," which carries a message of health and well-being throughout the year. During the humid rainy season, indulge in the refreshing aroma and rich flavour of "Satsuma" sencha.