OBUKUCHA

"Daifuku tea" is a tea that is drunk to celebrate the New Year. Originally, "Daifuku tea" meant tea made by steeping kelp and plums in hot water, but this tea was born from our desire to create a daifuku tea that is unique to mitosaya.

This is a blend of flowers and leaves that have been carefully collected and stored throughout the year, and barley from R Koubou, an active barley farm in Isumi City. This barley tea is made from barley that is grown without pesticides and carefully roasted over charcoal, giving it a gentle, sweet flavor.

Why not start the year off right with a cup of this fruitful tea?

Ingredients: Barley tea (R Kobo/Isumi City), panicle shiso, bush clover flowers, leaves, tea flowers, plum blossoms, forsythia
Contents: 38g

Daifuku tea is drunk to celebrate the New Year. Originally, Daifuku tea was made by boiling kelp and plums in hot water, but I started to think about making Daifuku tea that is unique to mitosaya.

I blended the flowers and leaves that I have been carefully collecting and storing throughout the four seasons for the past year with barley from R Kobo, a company in Isumi City. This barley tea is made from barley carefully grown without pesticides and carefully roasted over a charcoal fire for a special taste that is soft, sweet, and gentle.

How about starting the year with a cup of this fruitful tea?

Ingredients: Barley tea (R Kobo/Isumi City), hot shiso, bush clover flowers, leaves, tea flowers, plum flowers, lingzhi
Contents: 38g