The perfect length of wilt and precise timing of the deep-steam are decided based on the exact combination of the past year’s weather and the current growth situation of the tea leaves. Automation certainly brings about maximum productivity in tea-making, however, the very best methods for drawing out the tea leaves’ flavor can only be achieved with the wisdom of a master tea maker. 

Compared to the needle-shaped leaves of regular Sencha, the curled leaves of Deep-Steamed Tamaryoku-cha can be reused several times more. Sencha usually lasts up to three infusions, whereas Tamaryoku-cha can still be adequately enjoyed after up to seven.

<A cold water infusion of Deep-Steamed Organic Tamaryoku-cha>
Tamaryoku-cha made using cold water is refreshing with depth of flavor. Infuse in hot water and enjoy yet a different taste. Organic Tamaryoku-cha is a beverage you can enjoyed in both summer and winter.