Nia's " Noto Lafuma Tea The Rahmana flowers, which are the raw material for "Rahmana," have begun to bloom again this year.



The young leaves that sprouted in spring have grown large, and the small, bell-shaped flowers are swaying gently in the early summer breeze.

From early summer to early autumn, the Lafuma produces a succession of purplish-red flowers.

The reddish stems are another feature that gives the plant a sense of its sturdiness.

Rafuma, which is not yet well known in Japan, is a caffeine-free natural herb native to northwestern China, with strong roots that extend deep underground.

Rich in minerals, dietary fiber, and polyphenols (flavonoids), it has long been consumed as tea and is also popular as an ingredient in traditional Chinese medicine.

It is also known as a plant that gently balances the mind and body, improving sleep quality and providing anti-stress effects.



At NAIA, we utilize abandoned farmland in Suzu City to produce Noto Rafuma Tea, which is made using 100% locally grown Rafuma tea without the use of chemical fertilizers or pesticides. "We are creating ".



This is the first time in Japan that "Rafuma Tea" made from domestically produced Rafuma beans has been sold (according to our own research).



After two years of trial cultivation, it was discovered that Lafuma is well suited to the climate and soil of Suzu, and can take firm root and grow here.



The sturdy stems have long been used as a high-quality fiber material.



The Rahma fields overlook the Sea of Japan.

The land was hit by the tsunami caused by last year's Noto Peninsula earthquake, and at one point it seemed like it was doomed. However, the Lafuma trees managed to sprout again from the saltwater-soaked soil.



Even in a rapidly changing environment, we are reminded of the resilience and hope of this plant as it adapts to the soil, takes root, and quietly blooms.