01 / Tea
Tea said to be astringent,changed by longer steaming.

Tea from Kikugawa and the surrounding area was once said to be strongly astringent. Research from around 1952 succeeded in making better-tasting tea by steaming the leaves for longer. In 2023 Fukamushi Kikugawa-cha (深蒸し菊川茶), "Kikugawa deep-steamed green tea", was registered as a national Geographical Indication (GI). Shizuoka's chagusaba (茶草場) method, which spreads cut grass on the tea fields, is a Globally Important Agricultural Heritage System.
- Research from around 1952
- GI registration, 2023
- Globally Important Agricultural Heritage

