三重県は、大台山系の山々・全国でも上位の水質の一級河川・水産物の豊富な伊勢湾の海に囲まれた自然豊かな地域です。


松阪牛や伊勢海老、安乗フグ、牡蠣、檜、真珠など農林水産業が昔から盛んな地域で、世界遺産の熊野古道や伊勢神宮など歴史ある名所がございます。
伊勢神宮は食にまつわる神であり、農業に最適の地として天照大御神が伊勢の地を選ばれました。
江戸時代、全国から特に江戸からは多くの方がお伊勢参りに来られて、現在でも関東地方では伊勢神宮は願いが叶う名所、パワースポットとして有名です。
その中において、伊勢茶も歴史的に古くから盛んで、明治時代は日本一の茶生産量でした。
大台ケ原山系は日本一の年間降水量があり、季節ごとや一日の中でも寒暖の差が大きく、農作物栽培に最適の生育環境にあります。


寒いときには無駄な呼吸を止め根に栄養をため込み、温暖な時間は葉で光合成を行い養分を生み出します。
伊勢は山岳地域が多く、朝霧夕霧に恵まれ茶葉に湿度を与え柔らかさを保ち、茶肌に養分をため込むもち肌に保ちます。

また、中小規模の茶園が多く、肥培管理が行き届いており、茶園ごとの土の個性を生かした茶葉をブレンドすることで深いうまみと香りを作り出しています。また、深く蒸しても失われない豊富な養分を持っているため、深蒸し製法で２煎３煎と味が濃く出る製造をしております。

末広がり・だんらんは、太陽の神（食の恵みの神）である天照大御神を祀る伊勢神宮の近隣の松阪市飯南町と飯高町で作られました。
三重県と奈良県の県境の山岳地域で栽培されており、霧に囲まれ天然玉露ともいえる水色の良い新芽の香り豊かです。


土から養分をしっかりと吸収し味ののりきった旬に摘み取った一番茶でまろやかな飲み口が特徴です。
一年で最高の時期である5月初旬から中旬に摘み取った茶葉であり、全国でも指折りの自然環境で作られた茶葉をご堪能下さいませ。




《味わい》
スッキリとした軽い渋み、余韻が優しく残ります。濃い味が好きな方に人気です。



《暮らしの中でどう楽しむ？》
毎食後のお口スッキリ習慣に。

《何と合わせて楽しむ？》
お醤油 備長焼、くるみ餅、おにぎりなど。

《鈴鹿園スタッフならどう使う？》
食事・おやつ後のお口すっきり、気分もスッキリ習慣に。虫歯予防にも。

《おすすめの淹れ方1杯分》茶葉3g、湯量80ml、湯温90℃、抽出時間45秒がおすすめです。
賞味期限：約半年。


名称：煎茶
原材料名：緑茶
原料原産地名：日本国産（三重県産100％）
内容量：100g
賞味期限：約半年
保存方法：高温多湿を避け移り香にご注意ください
※お茶は鮮度が大切です
開封後は早めにお飲みください

Mie Prefecture is a region rich in nature, surrounded by the mountains of the Odaï Mountains, first-class rivers of the highest water quality in Japan, and the sea of Ise Bay with its abundance of marine products.
The agriculture, forestry, and fisheries industries have long flourished in the region, including Matsusaka beef, Ise lobsters, Anjyo pufferfish, oysters, cypresses, and pearls, and there are also historical sites such as the Kumano Kodo World Heritage Site and Ise Jingu Shrine.
Ise Jingu is the god of food, and Amaterasu chose Ise as the best place for agriculture.
In the Edo period (1603-1867), many people from all over Japan, especially from Edo, came to visit Ise Shrine, and even today, Ise Shrine is famous in the Kanto region as a famous wish-fulfilling and power spot.
In this context, Ise tea has also historically flourished since ancient times and was the largest tea producer in Japan during the Meiji era.
The Odaigahara mountain range has the highest annual precipitation in Japan, with large differences in temperature from season to season and even within a single day, making it an ideal growing environment for crop cultivation.
When it is cold, the plants stop unnecessary respiration and store nutrients in their roots, and during warmer times, they produce nutrients through photosynthesis in their leaves.
Ise has many mountainous areas and is blessed with morning and evening fog, which provides humidity to the tea leaves and keeps them soft and glutinous, which stores nutrients in the tea skin.

In addition, many of the tea gardens are small to medium sized, and their cultivation is well managed. The tea leaves are blended with the soil characteristics of each tea garden, creating a deep umami and aroma. In addition, because it has abundant nutrients that are not lost even after deep steaming, the tea is manufactured using the deep steaming method, which produces a rich flavor from two to three roasts.
Danran is produced in Iinan-cho and Iitaka-cho, Matsusaka City, in the neighborhood of Ise Jingu Shrine, which is dedicated to Amaterasu, the sun god (god of food blessings).
It is grown in a mountainous region on the border of Mie and Nara Prefectures, surrounded by fog and richly fragrant with water-colored sprouts that can be considered natural gyokuro.

The tea leaves are picked in early to mid-May, the best time of the year, and are produced in one of the best natural environments in the country.

Taste Taste》
Slightly refreshing and lightly astringent, with a gentle lingering aftertaste. It is popular among those who like a strong taste.

《How to enjoy in your daily life?
A habitual way to refresh the palate after each meal.

《What to enjoy with?
Soy Sauce Binchoyaki, Walnut rice cake, Soy sauce Binchoyaki, walnut rice cakes, rice balls, etc.



《How would Suzukaen staff use it?
For a habit of refreshing your mouth and mood after meals and snacks. It is also good for preventing tooth decay.

《Recommended brewing method for 1 cup》 3g of tea leaves, 80ml of hot water, water temperature 90℃, recommended brewing time 45 seconds.
Shelf life: About 6 months

Name: Sencha
Ingredient: Green tea
Origin: Japan (100% from Mie Prefecture)
Content: 100g
Shelf life: About 6 months
Storage method: Avoid high temperature and humidity and be careful not to transfer fragrance
*Freshness is important with tea
Drink as soon as possible after opening. Please drink as soon as possible after opening.