¥1,100 (tax included)

Our specialty tea, Natcha, is made by roasting tea leaves in a cauldron, kneading them delicately, and drying them in the sun. It is then roasted a final time, in accordance with tradition.

This kind of tea is called "Kamairicha". It is affectionately known by the locals as “Bancha”. Bancha is essential to make Chagayu, also called Okaisan, a local dish of Wakayama Prefecture.

Thanks to the specific taste granted by its cauldron roasting, this tea will bring a refreshing aroma to your mouth.

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​Please enjoy it at its best by infusing it in 90°C (195°F) hot water for about 30 seconds.​​

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You can also add milk to make Natcha milk tea, or spices to make Natcha chai.