Nemurigusa Kuwansou Roasted Tea (30g)
Nemurigusa Kuwansou Roasted Tea (30g)

Nemurigusa Kuwansou Roasted Tea (30g)

¥1,300
¥1,300
Épuisé

Kuwansou Roasted Tea

Made with 100% Kuwansou Grown in Nakijin, Okinawa Prefecture

Kuwansou (daylily), also known as "sleeping grass" in Okinawa, is a traditional island vegetable that has been cherished since the days of the Ryukyu Dynasty.

We carefully hand-pick Kuwansou grown with care on our own farm in Nakijin Village, Okinawa Prefecture, and craft it into a fragrant roasted tea.

Caffeine-free, it's perfect for enjoying before bedtime.
The roasting process enhances its natural aroma and sweetness, resulting in a rich, full-bodied flavor.

◎ Contents: 30g (15 satchets)

Place one tea bag in a teapot, pour in approximately 500cc of boiling water, and steep for 2-3 minutes before serving. *Adjust the steeping time to suit your taste.

・Consume as soon as possible after opening.
・Be careful with boiling water.
・Constituents from the ingredients may float or settle. Also, slight differences in color and flavor may be noticed depending on the time of harvest, but this does not affect the quality.
・We do not recommend storing tea in the refrigerator after opening. This is because tea easily absorbs the smell of other foods, and when taking it out or putting it back in, condensation can easily form, causing the tea to become damp during humid times such as the rainy season.

Kuwansou (leaves, stems)

À propos de Nemurigusa Honpo

What is Nemurigusa (眠り草)?

"Nemurigusa" (眠り草), which means "sleep herb" in Japanese, refers to a vegetable known as Kuwansou in Okinawa and the Yaeyama Islands. Locally, it's often called "Niibui-gusa," where "niibui" means "sleepy" or "sleep" in the regional dialect.

Kuwansou has long been cherished among the Okinawan elders, affectionately known as the oji and obaa, who are said to live by the motto: eat well, work well, and sleep well. Traditionally, it's been used in Okinawa for its calming and sleep-inducing effects. People have incorporated it into their daily meals in a variety of ways - boiled and mixed with sesame or miso, simmered with pork and other meats, or dried and brewed into tea.

For generations, Okinawans have turned to Nemurigusa during times of fatigue or sleeplessness as a natural way to relax and support restful sleep.