A trip to feel the history and depth of Japanese tea nurtured by the Oi- River Since the Oi-River basin area is a historic tea-producing region, there are many tea factories, and there are distinctive unprocessed teas with different “umami”, “astringency”, “fragrance”, “colour”, etc. depending on the cultivation conditions and the particular manufacturing method. High-quality Japanese tea is finished by “burning” (roasting) by a “Gogumi” (blend) professional called Chashi, and you can choose different tastes according to the scene and mood.