長峰製茶 Nagamine Seicha
World Tea Expo 2026 · Las Vegas
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Nagamine Seicha is a Japanese tea producer from Shizuoka, Japan, Est. 1876.
We make Craft Sparkling Tea — Japanese tea with carbonation. Like dry sparkling wine, no alcohol, no sugar — designed for food pairing.
We make Craft Sparkling Tea — Japanese tea with carbonation. Like dry sparkling wine, no alcohol, no sugar — designed for food pairing.
Sparkling Tea bodhi
Lacto-fermented · Zero additives · 9 months shelf life
Sparkling Tea bodhi
Lacto-Fermented · Champagne-like bubbles
BaseBodai-Sancha — fermented tea leaf
ProcessExtraction + CO₂ — not bottle-conditioned
TasteDry, wine-like acidity, citrus lift
AdditivesNone
Shelf life9 months
Water · Lactic-fermented tea (Camellia sinensis) · Carbon dioxide — 3 ingredients only.
Craft Sparkling Tea
Unsweetened · Non-alcoholic · 200mL · Made in Japan
Yuzu Sencha
"Like the finest white wine"
PairingSeafood, light appetizers
Tea originTenku Farm, Shimada, Shizuoka (400m)
CultivarMiyama-Kaori
AromaBright citrus, yuzu, lemon
FinishCrisp & dry
Water, Green tea (Miyama-Kaori, pesticide-free), Dried yuzu peel, Lemon peel, Lemongrass, Malic acid, Citric acid, Ascorbic acid, Carbon dioxide.
Lemon Bancha
"Like a crisp dry cider"
PairingGrilled meat
Tea originTenku Farm, Shimada, Shizuoka (400m)
AromaLemon myrtle, smoky tea
FinishVery dry & refreshing
Water, Green tea, Lemon myrtle, Oolong hojicha, Lemon peel, Dried yuzu peel, Chamomile, Citric acid, Malic acid, Ascorbic acid, Carbon dioxide.
Apple Wakocha
"Like a dry sparkling red wine"
PairingCheese & Charcuterie
Tea originIkedaen, Fukuroi, Shizuoka
CultivarKosun (香駿) — JAS organic certified grower
AromaBaked apple, cinnamon, osmanthus
AllergenContains: Apple
Water, Black tea (Kosun, JAS organic), Dried apple pieces, Cinnamon, Osmanthus, Malic acid, Ascorbic acid, Carbon dioxide. Contains: Apple.
Ginger Hojicha
"Like a dry ginger aperitif"
PairingSpicy or savory dishes
Tea originTenku Farm, Shimada, Shizuoka (400m)
AromaRoasted tea, gentle ginger
FinishDry & warming
Water, Oolong hojicha (pesticide-free), Dried ginger (Kochi, Japan), Lemon peel, Lemongrass, Malic acid, Citric acid, Ascorbic acid, Carbon dioxide.
Bodai-Sancha — Raw Materials
Fermented tea leaf · Raw ingredient of bodhi · Available B2B
Bodai-Sancha — Autumn Harvest
2024 Autumn · Shuto Bancha
HarvestAutumn 2024 (October)
CharacterRich umami with citrus acidity
OriginIkedaen, Toyosawa (Bodai district), Fukuroi
FermentationNatural lactic acid (~4 weeks)
Bodai-Sancha — Winter Harvest
2024 December · Kancha
HarvestDecember 2024
CharacterClean, bright acidity
OriginToyosawa, Fukuroi, Shizuoka
Tea Powders
B2B wholesale · Foodservice · Café & beverage applications
Matcha — Culinary Grade
Bright color · Low bitterness
OriginFukuroi City, Shizuoka
CultivarTsuyuhikari
GradeCulinary / Food processing
Matcha — Ceremonial Grade
First flush · Covered cultivation
OriginOkabe, Fujieda City, Shizuoka
CultivarYabukita
ProductionBrick kiln method
Hojicha Powder
Roasted · Low caffeine
OriginShizuoka Prefecture
BaseAutumn/Winter Bancha
All products · Made in Japan · Shizuoka Prefecture
Nagamine Seicha · Craft Sparkling Tea & bodhi
What is Sparkling Tea?
A new category of beverage
Sparkling tea is brewed tea with carbonation — designed to function like dry sparkling wine at the dining table, without any alcohol or sugar.
Unlike sweet soft drinks, sparkling tea focuses on the natural character of the tea leaf: aroma, dryness, and food pairing.
Think of it as the non-alcoholic answer to champagne or dry white wine — for every occasion.
What is Lacto-Fermented Tea?
The science behind bodhi
Lacto-fermented tea (Bodai-Sancha) is produced by fermenting tea leaves with naturally occurring lactic acid bacteria — the same microorganisms found in yogurt and kimchi.
No bacteria are added from outside. The fermentation is driven entirely by microorganisms naturally present in the tea leaves themselves.
The process: Steaming → Anaerobic fermentation (~4 weeks) → Sun drying → Finished tea leaf.
The result: a distinctive citrus aroma and bright natural acidity — entirely from fermentation, zero additives.
Why is it unsweetened?
Zero sugar — naturally
Zero added sugar — and this is a deliberate philosophy, not a compromise.
We designed these beverages to be enjoyed during a meal, the way you would drink a dry wine. Sugar competes with food flavors and masks the natural character of the tea leaf.
Many sparkling teas on the market contain added sugar or are grape juice-based. Ours are different — pure tea expression, nothing added.
bodhi vs. Kombucha
A completely different category
Kombucha
Sugar required · SCOBY fermentation · Trace alcohol possible · Sweet taste
Sugar required · SCOBY fermentation · Trace alcohol possible · Sweet taste
bodhi
No sugar · Natural lactic acid fermentation · 0.0% alcohol · Wine-like dry acidity
No sugar · Natural lactic acid fermentation · 0.0% alcohol · Wine-like dry acidity
bodhi is not a kombucha alternative — it is an entirely new category.
Food Pairing Guide
Which tea goes with what?
| Tea | Best Pairing |
|---|---|
| Yuzu Sencha | Seafood, sushi, light appetizers |
| Lemon Bancha | Grilled meat, BBQ |
| Apple Wakocha | Cheese, charcuterie, desserts |
| Ginger Hojicha | Spicy cuisine, savory dishes |
| bodhi | Universal — pairs like dry champagne |
Serve well chilled (5°C) in a wine glass or champagne flute for best aroma.
How to Order / Contact Us
Wholesale, B2B & retail inquiries
| Channel | Details |
|---|---|
| info@nagamine-seicha.co.jp | |
| @nagamine.tea | |
| Website | nagamine.jp |
| Phone | +81-54-624-0671 |
Please leave your business card or scan the QR code. Our team will follow up after the event.
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