It is a continuation from the previous.
We had lunch at the local cuisine "Kihei" along Hachimanbori.
The restaurant is a renovated merchant's house from the late Edo period.
We were able to enjoy many local ingredients such as boiled carp and red konnyaku.
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Kihei HP
https://www.oumi-kihee.com/
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Founding Meiji4Omi Seicha has a long history.While enjoying a delicious cup of tea, the company president, Ms. Yuko Kawasaki, gave us an explanation.
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Musou Bancha, which has long been handled by Muso Co., Ltd., a pioneer of natural foods, is made here at Omi Seicha.
The raw tea leaves are mainly produced in Shizuoka, Shiga, Mie, and Nara prefectures.
5The tea trees whose shoots are plucked in the month accumulate nutrients, and the stems and leaves become hard.mature stems and leaves9Month?10The tea leaves are harvested, sorted, steamed, kneaded, and dried before being shipped to Omi Seicha.
The raw material tea leaves are stored in a wooden box for half a year.1 It is left to mature for a year, and when the flavor becomes mellow, it is roasted in order to become “Musou Bancha”.
In addition, we also handle Asamiya tea, which is the highest quality green tea.
It's a very delicious tea.
Ohmi Seicha HP
https://www.ohmiseicha-shop.com/
Shiga is profound!
It is a place that you will want to visit again and again because it has a long history and each region has its own characteristics.
Please come and visit us.
* Details can be found in the January issue of Musubi magazine.
