Joom: პროდუქტთან დაკავშირებული ინფორმაცია მოწოდებულია გამყიდველის მიერ. ამ ინფორმაციაში მოცემულის მიუხედავად, პროდუქტი არ არის განკუთვნილი პროფილაქტიკური, დიაგნოსტიკური, თერაპიული ან სარეაბილიტაციო მიზნებისთვის, არ არის წამალი ან სამედიცინო მოწყობილობა და არ შეიძლება გამოყენებულ იქნეს სამედიცინო მიზნით. გთხოვთ, გაიაროთ კონსულტაცია სამედიცინო სპეციალისტთან.
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Ingredients: Green tea (Ichibancha from Shizuoka) Contents: 2g x 30 packets
Food with functional claims Notification number: H1135 Ingredients involved in functionality: Gallic acid derived from Pu'er tea Reported claim: Gallic acid derived from Pu'er tea has been reported to have the ability to reduce visceral fat, body weight, and BMI in obese people.
It's so delicious that you can gulp it down every day! Arahataen's domestically produced Pu'er tea uses 100% domestically produced tea leaves from our own farm, grown in the land of Makinohara, Shizuoka Prefecture. Please enjoy the flavor and taste that can be enjoyed only because it is domestically produced.
It brings out the original power of tea leaves. We don't just focus on deliciousness. Of course it's delicious. In pursuit of the ultimate in deliciousness, and with the cooperation of experts, we have created domestic Pu-erh tea that brings out the natural goodness of the tea leaves.
Remove excess with "polymerized polyphenol". Say goodbye to extra with "Gallic Acid". Health support with minerals. Make your day lively with "vitamins B, A, and E." Theadenol is a polyphenol discovered from microbial fermented tea, which is produced by Charyu Tenrei.
The tea leaves grown in Makinohara, our own farm, are thick and rich in catechins and other useful ingredients. During the fermentation process, the abundant catechins are converted into gallic acid, a type of polyphenol. It contains far more ingredients than imported Pu'er tea.
Fermented in our own clean room. In order to provide a higher quality drink, we have built a dedicated clean room factory that maintains a room temperature of 30 degrees Celsius and humidity of 50%, and the fermentation process is managed by hand by craftsmen over a period of 80 hours. This fermentation upgrades the catechins in the tea leaves, giving it a beautiful madder color and a mellow taste.
Creating special soil. In addition to the Chagusaba farming method, which is registered as a World Agricultural Heritage Site, and the spreading of self-composted rice husks, which are fermented over two months, microorganisms grow in the soil, enriching the soil, and increasing soil fertility. We use a natural reduction farming method. Our thorough pursuit of tea leaves produces high-quality tea leaves.
