Our “Yamabuki-nadeshiko” tea is created according to a process quite similar to that of black tea
and pu’er tea but it has become the new Japanese tea thanks to state of the art Japanesetechnology.
Kuro-Kouji-kin(black fermentation starters) fermented organic tea “ Yamabuki-nadeshiko” is madefrom organic Japanese green tea harvested in Haruno town, Shizuoka Prefecture, applying
Japanese Sake fermentation expertise to achieve a truly Japanese tea, totally clean and safe andwith a unique processing ﬂow..
“Yamabuki-nadeshiko” contains more gallic acid, citric acid than usual green tea, and catechin .
According to our customers who repeatedly compliment us, “ the natural aroma of“Yamkabuki-nadeshiko makes so easy to drink !”, “And moreover it is so tasty that we will continue
enjoying Yamkabuki-nadeshiko for a long time to come!”.
Do please try right away!

Use organic tea 100% as raw material !

Organic Foods Mark Registration awarded by
the Japanese Agricultural Standards (JAS)Organic Foods Mark Registration awarded by
the Japanese Agricultural Standards (JAS)It all started from a news release on Mr. Denbei Kawamura who developed a new tea using microbialfermentation.
We immediately contacted him and asked if organic green tea could become the raw material ofsuch microbial fermentation tea.
Our company has been contracted for ten years with Isagawa Green Tea Production Cooperative
which has a great deal of experience about organic green tea. Isagawa is one of the largest organic
green tea production cooperatives in Shizuoka Prefecture, with their green tea ﬁelds located inHaruno-town around 300-500m above sea level.
We created this kuro-koji-kin(black fermentation starters) fermentation tea “Yamabuki-nadeshiko”
based on such experimental process and our passion to support organic green tea farmers while
expanding the possibilities of organic tea.
“Yamabuki-nadeshiko” tea is created in bioclean room, using unique kuro-koji-kin (blackfermentation starters) that have been patented and passed food safety testing, and according to awholly new processing ﬂow called “Microbial fermentation control process”.
The fermentation process is very sensitive and wouldn’t succeed without our expert tea master’s
experience and know how.
The sterilization process before the microbial fermentation contributes refreshing natural aroma andrich taste.
Natsumi OsadaOSADA SEICHA COMPANY

Natsumi Osada

Organic Tea farmer in Haruno town

56th Champion - Japan Tea screening skill competition(2009)57th Second place - Japan Tea screening skill competition(2010)
58th Champion - Shizuoka Tea screening skill competition(2011)
8th grade ranking in Japan Tea screening skillAbout the microbial fermentation process.
The fermentation process was created by Mr. Denbei Kawamura who is called as“Father of Shizuoka Yeast ”. He has spent most of his research life on Japanese Sake Yeasts.
As a result of his eﬀorts, Japanese Sake presently made in Shizuoka Prefecture have woninternational recognition and acclaim. Unlike black tea and Pu'er tea, this microbial fermentation
tea is processed in a clean room and only using patented kuro-koji-kin(black fermentationstarters) with a unique processing ﬂow Japanese origin.
Like for Sake, Miso and Soy-sauce, fermentation processes are familiar in Japan since ancient times
and the microbial fermentation process was born out of such historic strength.
This fermentation process creates ingredients eﬃcacious for diet and ﬁtness.
“Natural Aroma, Good Taste, Safe & Healthy Tea”.
that’s our “Yamabuki-nadeshiko”.
“Yamabuki-nadeshiko” is making full use of theJapanese Sake fermentation expertise to createa Tea that opens new door.

Mr. Denbei Kawamura

Processing in a clean room!
Inside a totally controlled clean room, after sterilization of raw material(Tea leaves),
only patented kuko-kouji-kin(black fermentation starters) is being used to createa perfectly clean Yamabuki-nadeshiko Tea with a natural aroma and good taste.

Shizuoka News, March 23, 2011

New elements found in microbial fermentation tea
Microbial research and development company “RIVERSION” located in Fukuroi City, Shikuoka-Pref( President: Denbei Kawamura ) has found two new polyphenols in its development of microbialfermentation tea.
These two polyphenols suppress the diabetes enzyme of diabetes in adults. A joint research wasconducted with Shizuoka University and Saga University. The Japanese Patent Oﬃce will publish this on
March 24, 2011.
Microbial fermentation tea is an innovative tea using a microbe scientiﬁcally conﬁrmed not to makeaﬂatoxin.
It is a raw component found in Japanese Green Tea and during its process ( moisture control sterilization- microbial fermentation ), catechin is degraded and new polyphenols are created..
These new polyphenols have been named “ Teadenol A” and “Teadenol B”.
Tests of eighteen obese rats show that visceral fat, neutral fat and cholesterol have decreased and thatweight has also been lowered in all eighteen rats. This microbial fermentation tea has also successfully
passed food safety tests.
Mr. Kawamura explained that “the raw material for this microbial fermentation tea is Green Tea whichensures a stable production throughout a year.
In addition, tea with high catechin is suitable as raw material and thus the use of second ﬂush green tea
will signiﬁcantly help Japanese tea farmers” .

●A new tea classiﬁcation for a new world

Steamed Green Tea
Unfermented tea/ Japanese Green Tea

Pan Fired Green Tea（lu cha） / Chinese Green Tea（huang cha）
（bai cha）

Weak fermentation tea
Half-fermentation tea

Oolong tea（qing cha）

Fermentation tea

Black tea（hong cha）

Pickled tea
Microbe natural fermentation tea

Pu'er tea（hei cha）

Microbial fermentation tea

Innovative Tea!

Microbiological control fermentation tea

Rosé Tea/ Yamabuki -nadeshiko