Muraoka Seicha Kagoshima Chirancha Kin-in Ushirodake Deep-Steamed Sencha
2026年新茶【 後岳銘茶 】 かごしま知覧茶 金印 1袋100g 鹿児島県知覧町後岳産 農家直送 煎茶 緑茶 お茶 日本茶 深蒸し茶
Kin-in, 100g bag村岡製茶
4.8 / 61 reviews
Japanese nameかごしま知覧茶
In the tea fields of Ei, Chiran, and Kawanabe, black covering before harvest and slow deep steaming shape a vivid green cup with fresh aroma and mild sweetness.
Information last updated 113 days ago
2026年新茶【 後岳銘茶 】 かごしま知覧茶 金印 1袋100g 鹿児島県知覧町後岳産 農家直送 煎茶 緑茶 お茶 日本茶 深蒸し茶
Kin-in, 100g bag村岡製茶
4.8 / 61 reviews
2026年 新茶【ゆたかみどり】かごしま知覧茶 1袋100g 鹿児島県知覧町後岳産 農家直送 煎茶 緑茶 お茶 日本茶 深蒸し茶
100g bag村岡製茶
4.7 / 23 reviews
【ティーバッグ3袋セット】かごしま知覧茶 緑茶ティーバッグ 1袋80g(5g×16個)鹿児島県知覧町産 ホットでもアイスでも 農家直送 煎茶 緑茶 お茶 日本茶
3-pack, 80g per bag (5g x 16 tea bags)村岡製茶
4.9 / 31 reviews
First time buying on Rakuten? How residents in Japan order →
Kagoshima Chiran tea begins with three names in Minamikyushu City: Ei, Chiran, and Kawanabe. Since the 2007 merger that brought these areas under one city name, the tea has been easiest to understand through its local ground: warm southern hills, fog from temperature shifts, volcanic ash soil, black covering before harvest, and a deep-steamed cup that turns dark green with gentle sweetness and restrained bitterness.
Compiled from public records and official sources; see the recognition links below. Details may change over time.
Where this product is officially registered, designated, or recognized in Japan.
Regional collective trademark
Registered as a Regional Collective Trademark with the Japan Patent Office.
Sources1
It is written as かごしま知覧茶 in Japanese. Search Rakuten and other Japanese sites with that spelling — the English name will not bring up the listings.
Kagoshima Chiran tea is centered on Ei, Chiran, and Kawanabe in Minamikyushu City. Warm hills, frequent fog, and well-drained volcanic ash soil combine with black covering for about one to two weeks before harvest and deep steaming for about 60 to 120 seconds. The cup is vivid deep green, with fresh aroma, mild sweetness, natural umami, and restrained bitterness. Many cultivars support both balanced blends and single-cultivar teas, backed by Kagoshima's producer, merchant, cooperative, research, training, and tea-market network.
Minamikyushu's tea conditions include hills formed by mountains and sea, frequent fog from temperature differences, and well-drained mineral-rich volcanic ash soil. Growers cover new Chiran tea shoots with black material for about one to two weeks before picking. Chiran tea is deep-steamed for about 60 to 120 seconds, compared with a usual steaming time of about 30 to 40 seconds. Chiran tea includes many cultivars and can be finished as balanced blends or single-cultivar teas, with differences in taste, aroma, and color.
Chiran tea works well as an everyday hot green tea, with a mild character, fresh aroma, round sweetness, natural umami, and low bitterness and astringency. Its deep green liquor and restrained bitterness also suit cold brewing, and Minamikyushu describes water-brewed green tea as one way to enjoy it.
Water temperature varies a lot by type of Japanese tea: roughly 50–60°C for gyokuro, 70–80°C for sencha, and near-boiling 90–100°C for hojicha (including roasted stem tea), bancha, and genmaicha, steeped for about 30 seconds to a minute. A common ratio is about 3g of leaf per 150ml of water. Follow the instructions on the packaging where they differ.
Tea leaves are damaged by light, humidity, and absorbed odours. Once opened, keep them sealed and away from light at room temperature and drink them within a few weeks. If you refrigerate them, let the container return to room temperature before opening so condensation doesn't get in.
Most options are shelf-stable, boxed, and travel well, so they suit gifting or bringing home. Confirm the final storage and delivery terms on the Rakuten listing.
On Rakuten: the shops listed here right now are 村岡製茶. We don't sell directly; purchase, payment, stock, and delivery are all handled on the Rakuten product page.