Brand's products SUISOUEN HONPO

Siusouen Honpo is a house known to provide high-end biological tea in Japan. For its teas, the Souisen Honpo house requires not to use chemical pesticides or chemical fertilizers such as insecticides, but from the "Bokashi" fertilizer, which is made by decomposing and ferming fertilizers. Plants based on rapeseed cake, soy cake, etc. and animal fertilizers based on fish flour, fish flour, etc. using microorganisms. Some of the raw materials (molasses, rice balls, tried transformation exempt and fish solubles) fertilizers used at the Nuruki tea plant in Minami-Kyushu are made from industrial waste from agriculture. And fishing calculated in Kagoshima prefecture, etc.

Siusouen Honpo is a house known to provide high-end biological tea in Japan.

In 2001, Follow Honpo started working with Chiran-cho farmers in Kagoshima Prefecture (currently Minami-Kyushu City) on the built-in production and sale of organic tea. In 2016, they launched the Kagoshima Organic Project and the "Umaka Meicha-Kai" with farmers, and they currently provide about 60 tonnes of organic tea per year to consumers, one of the highest volumes in Japan, thanks to their efforts with two of the largest biological tea factories of Kagoshima Prefecture. Kagoshima Prefecture has the largest area of biological tea fields in Japan and a long history in organic tea culture. The number of young farmers who embark on this sector is more important than in other prefectures, and the number of farmers who are converted to the production of organic tea is also increasing. Farmers with which Suen Honpo buys its organic raw materials are the Nuruki tea plant (45 ha), the largest in the southern Kagoshima Prefecture, and the Nishi tea plant (80 ha), the largest of the North From Kagoshima Prefecture, which account for about 23% of the area cultivated in organic tea in Kagoshima prefecture. These two companies have long been dedicated to the production of organic tea, and their quality is greater than that of other organic producers. The volume of production of organic tea increases, but it is becoming more and more difficult for tea manufacturers other than Suisouen Honpo to get a stable supply of high quality tea leaves because of the high demand at national and international levels, and the fact. That some sales channels are already established. ① As they have been dedicated to the production of biological tea for a long time, they have accumulated know-how in organic cultivation, and the aroma, taste and other qualities of their tea are much higher than those of other organic tea producing regions. ② There are large areas of land that can be used in the future to grow more biological tea. In addition, thanks to very productive culture methods, production is high and relatively low production costs. ③ The generational change is important and the successors are numerous. The city of Minami-Kyushu, centered on Chiran, is very aware of the tea from organic farming. ④ Compared to other tea-producing regions in Japan, the region is dedicated to the development and culture of a wide variety of teas, including Yutaka Midori, Asatsuyu and Saemidori, in addition to Yabukita, a Representative variety of Japanese green tea. For its teas, the Souisen Honpo house requires not to use chemical pesticides or chemical fertilizers such as insecticides, but from the "Bokashi" fertilizer, which is made by decomposing and ferming fertilizers. Plants based on rapeseed cake, soy cake, etc. and animal fertilizers based on fish flour, fish flour, etc. using microorganisms. Some of the raw materials (molasses, rice balls, tried transformation exempt and fish solubles) fertilizers used at the Nuruki tea plant in Minami-Kyushu are made from industrial waste from agriculture. And fishing calculated in Kagoshima prefecture, etc. Local production and consumption of fertilizer can effectively reduce distribution costs and carbon dioxide emissions. Compared to Shizuoka and Uji teas, which are characterized by their astringency, the chiran-cha cooked in an intensively steam and has a rich and sweet flavor very appreciated throughout Japan. The sweetness of the chiran-cha lies in the culture method called "coverage", a stage that makes the chiran-cha special and does not exist in other major tea-producing areas such as Shizuoka prefecture. When tea leaves are exposed to sunlight, the tea umami component is converted into astringent component (catechin) by photosynthesis. This method increases the amount of aroma and reduces astringence, like the culture method used to produce Gyokuro, a high quality tea. The tea produced by this method of culture is called Kabusecha. Most of the first quality teas of Chinancha are Kabusecha.