We recommend the warm water steeping method for this Yakushima Shincha. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly, then again at higher temperatures to release more flavors.
\n
\n
First steeping
\n
\n
\nTea: 5 grams
\n
\nTime: 90 seconds
\n
\nWater: 65C/150F degrees, 200 ml
\n
\n
Second steeping
\n
\n
\nTime: 10 seconds (the tea is primed at this point so will extract flavor immediately)
\n
\nWater: 80C/176F degrees, 200 ml
\n
\n
Third & fourth steeping
\n
\n
\n
\nTime: 30-60 seconds
\n
\nWater: 90C/195F degrees, 200 ml
\n
\n
","published_at":"2017-05-10T16:34:31+09:00","created_at":"2020-05-04T11:48:10+09:00","vendor":"Hachimanjyu Yakushima Tea","type":"Green Tea","tags":["1 week","2025 Shincha","April","arrived","bulk","certified organic","Cultivar_Asatsuyu","Cultivar_Kuritawase","family business","farm","green tea","Hachimanjyu Yakushima Tea","Harvest_Spring","JAS certified organic","Kagoshima","kuritawase","kuriwatase","Limited Edition","now shipping","organic","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","Organic_JAS Certified Organic","P30","Price_2 - Premium","Region_Kagoshima","sample","sencha","spring","Subregion_Kagoshima > Yakushima","Tea Type_Sencha","Teasider","ultra minor","Vendor Type_Family Business","Vendor Type_Farm","wholesale50","Yakushima"],"price":45000,"price_min":45000,"price_max":2800000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41181010985065,"title":"80g / 2.8 oz / Original JAS organic bag with Yunomi label","option1":"80g / 2.8 oz / Original JAS organic bag with Yunomi label","option2":null,"option3":null,"sku":"hmj26149-080","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"( While supplies last ) #0307.K2 Hachimanjyu Yakushima Tea: 2025 Early Spring First Flush Green Tea (Limited Edition / Last units) 屋久島 新茶 - 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Yunomi.life","id":22781335568489,"position":3,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//de.yunomi.life/cdn/shop/products/hachimanjyu-yakushima-tea-2022-early-spring-first-flush-green-tea-limited-edition-548725.jpg?v=1663992861"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//de.yunomi.life/cdn/shop/products/hachimanjyu-yakushima-tea-2022-early-spring-first-flush-green-tea-limited-edition-548725.jpg?v=1663992861","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
An extra early harvest from the popular tea farm on Yakushima Island, Kagoshima, Japan, this blend by farmer Watanabe-san is an exquisite taste of umami as a lightly steamed sencha. Package may differ from photo.
\nSteaming: Asamushi, or lightly steamed. This results a leaf that is kept more intact than longer steaming, and therefore results in a clearer, liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher quality leaf.
\n
\nOrganic certification: Note to wholesale customers, this product is grown and processed to JAS organic certification. Please contact us for proper organic export documentation. Minimum purchase may be required.
We recommend the warm water steeping method for this Yakushima Shincha. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly, then again at higher temperatures to release more flavors.
\n
\n
First steeping
\n
\n
\nTea: 5 grams
\n
\nTime: 90 seconds
\n
\nWater: 65C/150F degrees, 200 ml
\n
\n
Second steeping
\n
\n
\nTime: 10 seconds (the tea is primed at this point so will extract flavor immediately)
\n
\nWater: 80C/176F degrees, 200 ml
\n
\n
Third & fourth steeping
\n
\n
\n
\nTime: 30-60 seconds
\n
\nWater: 90C/195F degrees, 200 ml
\n
\n
"},{"id":1311869381,"title":"#0153.S5 Yamane-en: [2025] Yuikamatsuka Village Fukamushi Sencha 煎茶 湯日鎌塚","handle":"yamane-en-yuikamatsuka-village-fukamushi-sencha-100g","description":"
From the village of Yuikamatsuka (now simply Yui) in Shimada City, Shizuoka Prefecture, this is a deep-steamed sencha green tea with a deep green color and medium astringency. Near the Ooi River (Ooigawa), the area is blessed with a morning mist that is evidence of the temperature difference between night and day that produces great tea leaf.
Yamane-en is a family-operated tea shop based near Sugamo Station on the Yamanote Loop Line in Tokyo and run by tea master Michio Shiobara. With 40 years of experience in the Japanese tea industry behind him, Shiobara-san offers unique teas sourced from small villages throughout Japan as well as a number of tisanes popular in Japan for their health benefits.
\n
","published_at":"2017-05-10T16:33:59+09:00","created_at":"2015-08-02T00:13:31+09:00","vendor":"Yamane-en","type":"Green Tea","tags":["2025 Shincha","202508","arrived","bulk","fukamushi","fukamushicha","green tea","manager_aya","P15","Price_3 - Affordable","Region_Shizuoka","sencha","Ships late May","shizuoka","Subregion_Shizuoka > Ooigawa","Subregion_Shizuoka > Yuikamatsuka","Tea Type_Fukamushicha (Deep Steamed)","Vendor Type_Family Business","Vendor Type_Merchant","wholesale30","yamane-en"],"price":39000,"price_min":39000,"price_max":1500000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40599772004457,"title":"10g / 0.35 oz / Yunomi bag","option1":"10g / 0.35 oz / Yunomi bag","option2":null,"option3":null,"sku":"yme-yuikama-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0153.S5 Yamane-en: [2025] Yuikamatsuka Village Fukamushi Sencha 煎茶 湯日鎌塚 - 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From the village of Yuikamatsuka (now simply Yui) in Shimada City, Shizuoka Prefecture, this is a deep-steamed sencha green tea with a deep green color and medium astringency. Near the Ooi River (Ooigawa), the area is blessed with a morning mist that is evidence of the temperature difference between night and day that produces great tea leaf.
Yamane-en is a family-operated tea shop based near Sugamo Station on the Yamanote Loop Line in Tokyo and run by tea master Michio Shiobara. With 40 years of experience in the Japanese tea industry behind him, Shiobara-san offers unique teas sourced from small villages throughout Japan as well as a number of tisanes popular in Japan for their health benefits.
\n
"},{"id":1321136517,"title":"#0125.H2 Dattan Sobacha (Hokkaido Grown) by Yamane-en 北海道産の韃靼蕎麦茶","handle":"yamane-en-hokkaido-dattan-sobacha","description":"
100% Japan (Hokkaido) grown, pesticide-free dattan sobacha (Tartary buckwheat tea)!
\n
Sobacha tea is roasted buckwheat tea. This specific sobacha is made from dattan soba 韃靼蕎麦 (tartary buckwheat, also known as bitter buckwheat) grown in Shibetsu city of Hokkaido and contains 100 times the amount of rutin (1500mg / 100g) compared to common buckwheat. Roasty flavor of sobacha is caffeine-free and is recommended to be drank at any time of the day. It can be used as your salad topping!
\n
Compared to the Aomori-grown Dattan Sobacha, the Hokkaido sobacha has a much stronger buckwheat flavor with hints of roasted nuts, and is softer in texture (if you plan to eat it).
\n
Product Info
\n
\n
\nIngredients: Tartary buckwheat (Roasted)
\n
Region: Hokkaido
\n
\n
Steeping Notes
\n
Put about 1 tablespoon (7-10grams) of sobacha into a cup. Pour boiling water into the cup and wait for 1-2 minutes and the tea is ready. Try eating the soba. It will taste like cereal!
\n
Flavor
\n
The Hokkaido grown sobacha has a nuanced, grain like flavor with gentle sweetness and a very light toasty note. For a more toasty flavor, try the Aomori grown sobacha.
\n
Vendor Info
\n
\n
\nName: Yamane-en Tea Shop, a small tea shop in Tokyo operated by the Shiobara family.
Yamane-en is a family-operated tea shop based near Sugamo Station on the Yamanote Loop Line in Tokyo and run by tea master Michio Shiobara. With 40 years of experience in the Japanese tea industry behind him, Shiobara-san offers unique teas sourced from small villages throughout Japan as well as a number of tisanes popular in Japan for their health benefits.
100% Japan (Hokkaido) grown, pesticide-free dattan sobacha (Tartary buckwheat tea)!
\n
Sobacha tea is roasted buckwheat tea. This specific sobacha is made from dattan soba 韃靼蕎麦 (tartary buckwheat, also known as bitter buckwheat) grown in Shibetsu city of Hokkaido and contains 100 times the amount of rutin (1500mg / 100g) compared to common buckwheat. Roasty flavor of sobacha is caffeine-free and is recommended to be drank at any time of the day. It can be used as your salad topping!
\n
Compared to the Aomori-grown Dattan Sobacha, the Hokkaido sobacha has a much stronger buckwheat flavor with hints of roasted nuts, and is softer in texture (if you plan to eat it).
\n
Product Info
\n
\n
\nIngredients: Tartary buckwheat (Roasted)
\n
Region: Hokkaido
\n
\n
Steeping Notes
\n
Put about 1 tablespoon (7-10grams) of sobacha into a cup. Pour boiling water into the cup and wait for 1-2 minutes and the tea is ready. Try eating the soba. It will taste like cereal!
\n
Flavor
\n
The Hokkaido grown sobacha has a nuanced, grain like flavor with gentle sweetness and a very light toasty note. For a more toasty flavor, try the Aomori grown sobacha.
\n
Vendor Info
\n
\n
\nName: Yamane-en Tea Shop, a small tea shop in Tokyo operated by the Shiobara family.
Yamane-en is a family-operated tea shop based near Sugamo Station on the Yamanote Loop Line in Tokyo and run by tea master Michio Shiobara. With 40 years of experience in the Japanese tea industry behind him, Shiobara-san offers unique teas sourced from small villages throughout Japan as well as a number of tisanes popular in Japan for their health benefits.
Gyokuro tea is grown beneath shading, cutting out some 85% of the sunlight. This allows the leaves to mature without obtaining bitterness. The results is an ultra delicate green tea with an extremely sweet and complex taste profile. The Kurihara family's Heritage Gyokuro is grown beneath traditional, handmade bamboo and/or straw shading. The moisture that drips from this natural shading flavors the tea -- a return to the past with this gourmet tea.
\n
\n
Advanced cultivation technique
\n
(See tea plant photo) Termination of apex domination. A tea plant allowed to grow more freely for handpicking has an apex leaf bud at the tip of each branch as well as lateral leaf buds that form on older base leaves further down the branch. The plant will favor this apex bud giving it more nutrients to grow larger. By cutting off each and every apex at the start of spring, Kurihara-san forces these nutrients into the lateral buds infusing the new spring leaves with flavor. Those lateral buds are then carefully picked by hand. For more info, see this article.
\n
\n
\n
Aging & Shincha
\n
While gyokuro is harvested at the same time as other spring teas, producers commonly prefer to age their gyokuro at least 4 months, often 6 months before releasing the product for sale. The aging of the product in cool, temperature-controlled environment allows the greenness--bitter, astringent flavors--to degrade, ever so slightly increasing the umami flavors. The final polish that transforms a high grade product into the best Japan has to offer. Kurihara Tea, however, chooses to make the new tea leaf available both for tea enthusiasts to taste the fresh leaf, and to enjoy aging on their own.
\n
\n
Flavor Guide
\n
\n
SAVORINESS (umami): ★★★★★
\n
SWEETNESS (amami): ★★★★★
\n
ASTRINGENCY (shibumi): ★
\n
FRAGANCE: Rich umami aroma
\n
BREWED LEAVES: Great for salads! Used leaves should be steeped 3-4 times before using eating. Top with soy sauce and bonito flakes, or your own salad dressing.
\n
\n
\n
Product Info
\n
\n
\nName: Competition Grade Saemidori Heritage Gyokuro Green Tea
\n
\nJapanese name: 出品茶さえみどり伝統本玉露
\n
\nIngredients: Green tea
\n
\nCultivar: Saemidori
\n
\nHarvest: Late May to Early June
\n
\nRegion: Yabemura Village, Yame City, Fukuoka
\n
\nNotes: Medium steaming used but leaves are young and delicate so the tea liquor resembles a deep steamed (fukamushi) when you steep at a high temperature\n
\nSize: About 3 hectares total across several fields
\n
\nAltitude of tea fields: 300 - 700 meters
\n
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Gyokuro tea is grown beneath shading, cutting out some 85% of the sunlight. This allows the leaves to mature without obtaining bitterness. The results is an ultra delicate green tea with an extremely sweet and complex taste profile. The Kurihara family's Heritage Gyokuro is grown beneath traditional, handmade bamboo and/or straw shading. The moisture that drips from this natural shading flavors the tea -- a return to the past with this gourmet tea.
\n
\n
Advanced cultivation technique
\n
(See tea plant photo) Termination of apex domination. A tea plant allowed to grow more freely for handpicking has an apex leaf bud at the tip of each branch as well as lateral leaf buds that form on older base leaves further down the branch. The plant will favor this apex bud giving it more nutrients to grow larger. By cutting off each and every apex at the start of spring, Kurihara-san forces these nutrients into the lateral buds infusing the new spring leaves with flavor. Those lateral buds are then carefully picked by hand. For more info, see this article.
\n
\n
\n
Aging & Shincha
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While gyokuro is harvested at the same time as other spring teas, producers commonly prefer to age their gyokuro at least 4 months, often 6 months before releasing the product for sale. The aging of the product in cool, temperature-controlled environment allows the greenness--bitter, astringent flavors--to degrade, ever so slightly increasing the umami flavors. The final polish that transforms a high grade product into the best Japan has to offer. Kurihara Tea, however, chooses to make the new tea leaf available both for tea enthusiasts to taste the fresh leaf, and to enjoy aging on their own.
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\n
Flavor Guide
\n
\n
SAVORINESS (umami): ★★★★★
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SWEETNESS (amami): ★★★★★
\n
ASTRINGENCY (shibumi): ★
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FRAGANCE: Rich umami aroma
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BREWED LEAVES: Great for salads! Used leaves should be steeped 3-4 times before using eating. Top with soy sauce and bonito flakes, or your own salad dressing.
\n
\n
\n
Product Info
\n
\n
\nName: Competition Grade Saemidori Heritage Gyokuro Green Tea
\n
\nJapanese name: 出品茶さえみどり伝統本玉露
\n
\nIngredients: Green tea
\n
\nCultivar: Saemidori
\n
\nHarvest: Late May to Early June
\n
\nRegion: Yabemura Village, Yame City, Fukuoka
\n
\nNotes: Medium steaming used but leaves are young and delicate so the tea liquor resembles a deep steamed (fukamushi) when you steep at a high temperature\n
\nSize: About 3 hectares total across several fields
\n
\nAltitude of tea fields: 300 - 700 meters
\n
"},{"id":7234776389,"title":"#0240.K6 Kyoto Kouyoucha, Ume shiso kombu matcha blend by Kouyoudo - 2g x 10 packets (Konbucha)","handle":"kouyoudo-kouyoucha-ume-shiso-konbu-matcha-blend-from-kyoto","description":"
If you have travelled to Kyoto, Japan, you may have come across this Onomiyasu Koyocha (or Kouyoucha) as you visited Buddhist temples such as Ryoanji, and places of accommodation.
\n
Indeed, the Kyoto Kouyoucha has been the number 1 product sold annually in Kyoto. This matcha blend includes matcha from Kyoto, powdered shiso (perilla leaves), ume (Japanese plum), and konbu (kelp seaweed) which together creates a savory, mellow, and salty combination that is sure to help bring you to enlightenment.
\n
In Japan, kombu (kelp/seaweed) is an essential aspect of the Japanese cuisine. The konbu is dried, then it is often cut into small pieces or crushed into a powder. Konbu is often utilized in celebratory occasions to symbolize felicity. This is because the sound 'konbu' is similar to the word 'yorokobu' which means 'to rejoice' in Japanese. Because the ingredients of this tea are often utilized in Japanese cuisine, you can also experiment using this tea in your cuisine as flavoring or to make ochazuke. Enjoy!
\n
\n
Product info
\n
\n
\nIngredients: Salt (made in Japan), maltodextrin, granulated sugar, matcha, ume fruit paste (Japanese plum), powdered kombu (kelp seaweed), dried shiso (perilla leaves) flakes, amino acid flavoring, citric acid, flavoring.
\n
\nManufacturer: Kouyoudo
\n
\nCEO: Saito Kumiko
\n
\nScale: 9 employees, all women
\n
\nRegion: Kyoto
\n
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If you have travelled to Kyoto, Japan, you may have come across this Onomiyasu Koyocha (or Kouyoucha) as you visited Buddhist temples such as Ryoanji, and places of accommodation.
\n
Indeed, the Kyoto Kouyoucha has been the number 1 product sold annually in Kyoto. This matcha blend includes matcha from Kyoto, powdered shiso (perilla leaves), ume (Japanese plum), and konbu (kelp seaweed) which together creates a savory, mellow, and salty combination that is sure to help bring you to enlightenment.
\n
In Japan, kombu (kelp/seaweed) is an essential aspect of the Japanese cuisine. The konbu is dried, then it is often cut into small pieces or crushed into a powder. Konbu is often utilized in celebratory occasions to symbolize felicity. This is because the sound 'konbu' is similar to the word 'yorokobu' which means 'to rejoice' in Japanese. Because the ingredients of this tea are often utilized in Japanese cuisine, you can also experiment using this tea in your cuisine as flavoring or to make ochazuke. Enjoy!
\n
\n
Product info
\n
\n
\nIngredients: Salt (made in Japan), maltodextrin, granulated sugar, matcha, ume fruit paste (Japanese plum), powdered kombu (kelp seaweed), dried shiso (perilla leaves) flakes, amino acid flavoring, citric acid, flavoring.
\n
\nManufacturer: Kouyoudo
\n
\nCEO: Saito Kumiko
\n
\nScale: 9 employees, all women
\n
\nRegion: Kyoto
\n
"},{"id":1321134533,"title":"#0002.K6 2025 Obubu Tea: Sencha of the Spring Sun","handle":"obubu-02-sencha-of-the-spring-sun-green-tea","description":"
Obubu's Taiyou no Sencha (Haru) 太陽の煎茶 (春) or Sencha of the Sun (Spring) is grown on south-facing slopes to maximize exposure to sunlight. A stream running nearby generates mists which helps us to consistently grow fragrant leaves every year.
\n
Flavor Notes
\n
\n
SWEETNESS: ★★★★
\n
\nBITTERNESS: ★★★★★\n
\n
FRAGRANCE: Zen-like mistiness\n
\n
BREWED LEAVES: ★★★★ - Yummy! Add salad dressing (or a bit of soy sauce) and enjoy with your meal\n
\n
\n
Nutrient Info
\n
\n
Catechin ★★★
\n
Theanine ★★★★
\n
Caffeine ★★★★
\n
Vitamin C ★★★★
\n
Chlorophyll ★★★★
\n
The above info are relative estimations based on cultivation and processing methods, not laboratory testing. They may also be affected by the steeping technique used, by storage conditions, etc.
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Wholesale accounts ineligible (contact us for special arrangements).","options":[{"name":"Deliver every","position":1,"value":"3 months"}],"recurring_deliveries":true,"price_adjustments":[{"order_count":1,"position":1,"value_type":"percentage","value":5},{"order_count":null,"position":2,"value_type":"percentage","value":15}],"checkout_charge":{"value_type":"percentage","value":100}},{"id":1158643817,"name":"4 Month subscription","description":"Subscribe and save 5% on your first order, 15% on follow-up orders. Wholesale accounts ineligible (contact us for special arrangements).","options":[{"name":"Deliver every","position":1,"value":"4 months"}],"recurring_deliveries":true,"price_adjustments":[{"order_count":1,"position":1,"value_type":"percentage","value":5},{"order_count":null,"position":2,"value_type":"percentage","value":15}],"checkout_charge":{"value_type":"percentage","value":100}},{"id":1521221737,"name":"6 Month subscription","description":"Subscribe and save 5% on your first order, 15% on follow-up orders. Wholesale accounts ineligible (contact us for special arrangements).","options":[{"name":"Deliver every","position":1,"value":"6 months"}],"recurring_deliveries":true,"price_adjustments":[{"order_count":1,"position":1,"value_type":"percentage","value":5},{"order_count":null,"position":2,"value_type":"percentage","value":15}],"checkout_charge":{"value_type":"percentage","value":100}}],"app_id":"Seal Subscriptions"}],"content":"
Obubu's Taiyou no Sencha (Haru) 太陽の煎茶 (春) or Sencha of the Sun (Spring) is grown on south-facing slopes to maximize exposure to sunlight. A stream running nearby generates mists which helps us to consistently grow fragrant leaves every year.
\n
Flavor Notes
\n
\n
SWEETNESS: ★★★★
\n
\nBITTERNESS: ★★★★★\n
\n
FRAGRANCE: Zen-like mistiness\n
\n
BREWED LEAVES: ★★★★ - Yummy! Add salad dressing (or a bit of soy sauce) and enjoy with your meal\n
\n
\n
Nutrient Info
\n
\n
Catechin ★★★
\n
Theanine ★★★★
\n
Caffeine ★★★★
\n
Vitamin C ★★★★
\n
Chlorophyll ★★★★
\n
The above info are relative estimations based on cultivation and processing methods, not laboratory testing. They may also be affected by the steeping technique used, by storage conditions, etc.
"},{"id":6827385421929,"title":"Yunomi Discoveries: 2025 Shincha Spring First Flush Green Tea Sampler Set","handle":"first-flush-green-tea-sampler","description":"
At least 5 different first flush green teas (during the first 2 months after harvest we call these new teas or shincha).
\n
Product Info
\n
\n
\nNet weight: 50g / 1.76 oz (Each sample bag will be 10-20g)
\n
\nContents: Items are chosen at random from the dozens of tea farms and factories selling on Yunomi. A great way to sample a variety at once!
\n
\nStandard level: 2500 yen minimum sample retail value, but may include a mix of grades.
\n
\nPremium level: 5000 yen minimum sample retail value, but may include a mix of grades.
\n
\nOverlap: If multiple sets are purchased in the same order, there is a chance you may receive duplicate items but we will do our best to avoid overlap.
\n
\nTypes - sencha, gyokuro, kukicha, aracha, fukamushicha, etc. No bancha, hojicha, genmaicha.
\n
Product may not be the same as the teas in the product images
Product may not match the photo as we will be choosing from our large catalog.
\n
","published_at":"2022-03-23T17:54:50+09:00","created_at":"2022-03-23T17:53:11+09:00","vendor":"Yunomi.Tea","type":"Green Tea","tags":["2025 Shincha","arrived","Engawa","first flush","gift","gifts","green tea","Harvest_Spring","packaging production","sampler","sencha","Ships late May","spring","Subscriptions","Tea Type_Sencha"],"price":250000,"price_min":250000,"price_max":500000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39935201345641,"title":"Standard Level / 5+ types (50g+ total) / ¥2500 min value","option1":"Standard Level / 5+ types (50g+ total) / ¥2500 min value","option2":null,"option3":null,"sku":"yusetshin-stn","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Yunomi Discoveries: 2025 Shincha Spring First Flush Green Tea Sampler Set - Standard Level / 5+ types (50g+ total) / ¥2500 min value","public_title":"Standard Level / 5+ types (50g+ total) / ¥2500 min value","options":["Standard Level / 5+ types (50g+ total) / ¥2500 min value"],"price":250000,"weight":100,"compare_at_price":null,"inventory_quantity":3,"inventory_management":"shopify","inventory_policy":"continue","barcode":"01345641","requires_selling_plan":false,"selling_plan_allocations":[{"price_adjustments":[{"position":1,"price":237500},{"position":2,"price":212500}],"price":237500,"compare_at_price":250000,"per_delivery_price":237500,"selling_plan_id":1158545513,"selling_plan_group_id":"2fd1dd16e4df583d226a742e0ab41b334206eb87"},{"price_adjustments":[{"position":1,"price":237500},{"position":2,"price":212500}],"price":237500,"compare_at_price":250000,"per_delivery_price":237500,"selling_plan_id":1158578281,"selling_plan_group_id":"2fd1dd16e4df583d226a742e0ab41b334206eb87"},{"price_adjustments":[{"position":1,"price":237500},{"position":2,"price":212500}],"price":237500,"compare_at_price":250000,"per_delivery_price":237500,"selling_plan_id":1158611049,"selling_plan_group_id":"2fd1dd16e4df583d226a742e0ab41b334206eb87"},{"price_adjustments":[{"position":1,"price":237500},{"position":2,"price":212500}],"price":237500,"compare_at_price":250000,"per_delivery_price":237500,"selling_plan_id":1158643817,"selling_plan_group_id":"2fd1dd16e4df583d226a742e0ab41b334206eb87"},{"price_adjustments":[{"position":1,"price":237500},{"position":2,"price":212500}],"price":237500,"compare_at_price":250000,"per_delivery_price":237500,"selling_plan_id":1521221737,"selling_plan_group_id":"2fd1dd16e4df583d226a742e0ab41b334206eb87"}]},{"id":39986792136809,"title":"Premium Level / 5+ types (50g+ total) / ¥5000 min value","option1":"Premium Level / 5+ types (50g+ total) / ¥5000 min value","option2":null,"option3":null,"sku":"yusetshin-prm","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Yunomi Discoveries: 2025 Shincha Spring First Flush Green Tea Sampler Set - 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At least 5 different first flush green teas (during the first 2 months after harvest we call these new teas or shincha).
\n
Product Info
\n
\n
\nNet weight: 50g / 1.76 oz (Each sample bag will be 10-20g)
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\nContents: Items are chosen at random from the dozens of tea farms and factories selling on Yunomi. A great way to sample a variety at once!
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\nStandard level: 2500 yen minimum sample retail value, but may include a mix of grades.
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\nPremium level: 5000 yen minimum sample retail value, but may include a mix of grades.
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\nOverlap: If multiple sets are purchased in the same order, there is a chance you may receive duplicate items but we will do our best to avoid overlap.
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\nTypes - sencha, gyokuro, kukicha, aracha, fukamushicha, etc. No bancha, hojicha, genmaicha.
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Product may not be the same as the teas in the product images
Creating organic gyokuro has been something of a holy grail for those interested. Why? Due to the heavy fertilization that is necessary to produce the richness in gyokuro, it has been very difficult to achieve using organic fertilizers. This attempt by Nishide-san and the farmers he works with is quite decent with rich umami flavors that spread across the tongue.
\n
This Nishide OG18 gyokuro was made from two cultivars that are from the Kyoto prefecture: Gokou and Ujimidori. These two cultivars were especially developed to suit the soil and climate of Kyoto prefecture. Both are cultivars that are very appropriate for shading. That is why they are often made into gyokuro or matcha. With the gokou cultivar known for its' rich umami and the Ujimidori characteristic of its aromatic characteristics (floral, creamy aroma), please delight in the dance of these two cultivars! Oh, and please don't forget to enjoy across multiple (3-4) steeps.
\nAddress: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan
\n
\n
The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.
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Creating organic gyokuro has been something of a holy grail for those interested. Why? Due to the heavy fertilization that is necessary to produce the richness in gyokuro, it has been very difficult to achieve using organic fertilizers. This attempt by Nishide-san and the farmers he works with is quite decent with rich umami flavors that spread across the tongue.
\n
This Nishide OG18 gyokuro was made from two cultivars that are from the Kyoto prefecture: Gokou and Ujimidori. These two cultivars were especially developed to suit the soil and climate of Kyoto prefecture. Both are cultivars that are very appropriate for shading. That is why they are often made into gyokuro or matcha. With the gokou cultivar known for its' rich umami and the Ujimidori characteristic of its aromatic characteristics (floral, creamy aroma), please delight in the dance of these two cultivars! Oh, and please don't forget to enjoy across multiple (3-4) steeps.
\nAddress: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan
\n
\n
The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.
Azuma Tea Garden's unique product, Hojicha powder, is made by roasting tencha leaves (not sencha), type of tea used to make matcha. More specifically, it uses the larger leaves and stems of leaves from the spring harvest that are sorted out of the main batch during refinement.
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After roasting the leaves, it is processed into powder, just like matcha. Most hojicha powder is made from hojicha (roasted rolled leaves usually from large bancha leaves).
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The rich, roasty flavor can be enjoyed for simply drinking it as hojicha, or can be used as a flavoring when making cake, ice cream, or other sweets.
\n
Uses 100% Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives.
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Instructions
\n
Tea: 2g (about 1 tsp). Water: 90C/194F, 200 ml. Also good for baking, or mix hot milk in for a latte.
\n
Product Info
\n
\n
Name: Hojicha Roasted Green Tea Powder
\n
Japanese name: ほうじ茶パウダー
\n
\nIngredients: Green Tea\n
\n
Cultivar: Blended
\n
Harvest: Spring late cutting, spring tencha stems & leaves.
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Region: Wazuka, Kyoto
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***Color of powder and labels, etc. may vary based on your screen
The Azuma family specializes in growing tencha the leaves used for creating matcha, in addition to other types of green, black, and oolong teas. In the process of certifying tea fields as organic, they are shifting cultivation of their fields to pesticide free practices.
\n
Based in Wazuka, Kyoto, Japan, the family has also recently built their own matcha grinding factory becoming fully vertically integrated as a producer.
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Azuma Tea Garden's unique product, Hojicha powder, is made by roasting tencha leaves (not sencha), type of tea used to make matcha. More specifically, it uses the larger leaves and stems of leaves from the spring harvest that are sorted out of the main batch during refinement.
\n
After roasting the leaves, it is processed into powder, just like matcha. Most hojicha powder is made from hojicha (roasted rolled leaves usually from large bancha leaves).
\n
The rich, roasty flavor can be enjoyed for simply drinking it as hojicha, or can be used as a flavoring when making cake, ice cream, or other sweets.
\n
Uses 100% Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives.
\n
Instructions
\n
Tea: 2g (about 1 tsp). Water: 90C/194F, 200 ml. Also good for baking, or mix hot milk in for a latte.
\n
Product Info
\n
\n
Name: Hojicha Roasted Green Tea Powder
\n
Japanese name: ほうじ茶パウダー
\n
\nIngredients: Green Tea\n
\n
Cultivar: Blended
\n
Harvest: Spring late cutting, spring tencha stems & leaves.
\n
Region: Wazuka, Kyoto
\n
***Color of powder and labels, etc. may vary based on your screen
The Azuma family specializes in growing tencha the leaves used for creating matcha, in addition to other types of green, black, and oolong teas. In the process of certifying tea fields as organic, they are shifting cultivation of their fields to pesticide free practices.
\n
Based in Wazuka, Kyoto, Japan, the family has also recently built their own matcha grinding factory becoming fully vertically integrated as a producer.
Meet the fresh batch of Tomizawa Tea Garden Shincha, harvested in 2024 and certified organic by JAS. The other teas are also grown without pesticides or chemical fertilizers. Enjoy pure, natural flavors with every sip, knowing you're supporting sustainable farming practices.
\n
From the fields of family-operated tea farm, Tomizawa Tea Garden, a shincha shaded for about 2 weeks before its early May harvest (making it a kabusecha). Utilizing the Okuyutaka tea cultivar for a deep green color, and steaming for
\n
As a steamed tamaryokucha (or guricha), the leaves are not rolled into straight needles as you would see with sencha, but rather left slightly curled by skipping the last rolling step.
\n
Steeping Notes
\n
\n
Tea: 3-5 grams
\n
\nTime: 1 minute
\n
\nWater temperature: 60C/140F degrees
\n
\nWater amount: 1 cup
\n
Resteep at hotter temperature up to 3 times. We recommend the second steep to be quick -- in and out, since the leaves are primed for extraction.
\n
Use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
\n
\n
Product Info
\n
\n
Name: Kabusecha Okuyutaka
\n
Japanese name: かぶせ茶 富茶華（とみさわ） おくゆたか
\n
Ingredients: Green tea
\n
Cultivar: Okuyutaka
\n
Harvest: Early May
\n
Steaming: Slightly longer than regular steaming but retains shape well, so not quite fukamushi (deep steamed)
\n
Region: Mashiki, Kumamoto
\n
\n
Vendor Info
\n
The Tomizawa Tea Garden has over 85 years of tea farming history in Kumamoto Prefecture, and have received many famous tea awards in Japan. The family grows tea with a lot of sunlight and Kumamoto’s natural ground water famous for its clean and beautiful taste.
\n
In April 2016, Mashiki, Kumamoto Prefecture affected by the Kumamoto Earthquakes with main shock at magnitude 7.0. The earthquakes have resulted in 48 deaths, 3000 injuries, and nearly 200,000 people evacuated to shelters in the aftermath.
\n
Tomizawa Tea garden also had been affected by this earthquake losing their tea shop. However, they used this opportunity to rebuild their shop in 2018, calling it the Greentea.Lab.
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Meet the fresh batch of Tomizawa Tea Garden Shincha, harvested in 2024 and certified organic by JAS. The other teas are also grown without pesticides or chemical fertilizers. Enjoy pure, natural flavors with every sip, knowing you're supporting sustainable farming practices.
\n
From the fields of family-operated tea farm, Tomizawa Tea Garden, a shincha shaded for about 2 weeks before its early May harvest (making it a kabusecha). Utilizing the Okuyutaka tea cultivar for a deep green color, and steaming for
\n
As a steamed tamaryokucha (or guricha), the leaves are not rolled into straight needles as you would see with sencha, but rather left slightly curled by skipping the last rolling step.
\n
Steeping Notes
\n
\n
Tea: 3-5 grams
\n
\nTime: 1 minute
\n
\nWater temperature: 60C/140F degrees
\n
\nWater amount: 1 cup
\n
Resteep at hotter temperature up to 3 times. We recommend the second steep to be quick -- in and out, since the leaves are primed for extraction.
\n
Use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
\n
\n
Product Info
\n
\n
Name: Kabusecha Okuyutaka
\n
Japanese name: かぶせ茶 富茶華（とみさわ） おくゆたか
\n
Ingredients: Green tea
\n
Cultivar: Okuyutaka
\n
Harvest: Early May
\n
Steaming: Slightly longer than regular steaming but retains shape well, so not quite fukamushi (deep steamed)
\n
Region: Mashiki, Kumamoto
\n
\n
Vendor Info
\n
The Tomizawa Tea Garden has over 85 years of tea farming history in Kumamoto Prefecture, and have received many famous tea awards in Japan. The family grows tea with a lot of sunlight and Kumamoto’s natural ground water famous for its clean and beautiful taste.
\n
In April 2016, Mashiki, Kumamoto Prefecture affected by the Kumamoto Earthquakes with main shock at magnitude 7.0. The earthquakes have resulted in 48 deaths, 3000 injuries, and nearly 200,000 people evacuated to shelters in the aftermath.
\n
Tomizawa Tea garden also had been affected by this earthquake losing their tea shop. However, they used this opportunity to rebuild their shop in 2018, calling it the Greentea.Lab.
Meet the fresh batch of Tomizawa Tea Garden Shincha, harvested in 2024 and certified organic by JAS. Enjoy pure, natural flavors with every sip, knowing you're supporting sustainable farming practices.
\n
From the fields of family-operated tea farm, Tomizawa Tea Garden, a shincha shaded for about 2 weeks before early May harvest (making it a kabusecha). The Okumidori tea cultivar has been quite popular in recent years for its strong natural umami flavor (enhanced by the shading) and deep green color. With this kabusecha, a deep and soft umami flavor will be followed by a refreshing sweet aftertaste, which spreads in your mouth. This tea is recommended to be paired with Western desserts like cake.
\n
As a steamed tamaryokucha (or guricha), the leaves are not rolled into straight needles as you would see with sencha, but rather left slightly curled by skipping the last rolling step.
\n
Steeping Notes
\n
\n
Tea: 3-5 grams
\n
\nTime: 1 minute
\n
\nWater temperature: 60C/140F degrees
\n
\nWater amount: 1 cup
\n
Resteep at hotter temperature up to 3 times. We recommend the second steep to be quick -- in and out, since the leaves are primed for extraction.
\n
Use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
\n
\n
Product Info
\n
\n
Name: Kabusecha Okumidori
\n
Japanese name: かぶせ茶 富茶華（とみさわ） おくみどり
\n
Ingredients: Green tea
\n
Cultivar: Okumidori
\n
Harvest: Early May
\n
Steaming: Slightly longer than regular steaming but retains shape well, so not quite fukamushi (deep steamed)
\n
Region: Mashiki, Kumamoto
\n
\n
Vendor Info
\n
The Tomizawa Tea Garden has over 85 years of tea farming history in Kumamoto Prefecture, and have received many famous tea awards in Japan. The family grows tea with a lot of sunlight and Kumamoto’s natural ground water famous for its clean and beautiful taste.
\n
In April 2016, Mashiki, Kumamoto Prefecture affected by the Kumamoto Earthquakes with main shock at magnitude 7.0. The earthquakes have resulted in 48 deaths, 3000 injuries, and nearly 200,000 people evacuated to shelters in the aftermath.
\n
Tomizawa Tea garden also had been affected by this earthquake losing their tea shop. However, they used this opportunity to rebuild their shop in 2018, calling it the Greentea.Lab.
","published_at":"2017-05-10T16:26:00+09:00","created_at":"2016-05-06T12:13:39+09:00","vendor":"Tomizawa Tea Garden","type":"Green Tea","tags":["2 weeks","2025 Shincha","arrived","Cultivar_Okumidori","family business","farm","green tea","guricha","Harvest_Spring","hvala sencha","JAS certified organic","kabuse","kabusecha","Kumamoto","Notes_Single Cultivar","Notes_Single Estate","okumidori","Organic_JAS Certified Organic","P25","Price_2 - Premium","Region_Kumamoto","sale","Ships mid May","single cultivar","spring","Subregion_Kumamoto > Mashiki","SubscriptionUsed","tamaryokucha","Tea Type_Guricha","Tea Type_Kabusecha","Tea Type_Tamaryokucha","tomizawa","Vendor Type_Family Business","Vendor Type_Farm","wholesale30"],"price":79900,"price_min":79900,"price_max":2998000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40578830336105,"title":"[2025] 100g / 3.5 oz / May / Original bag","option1":"[2025] 100g / 3.5 oz / May / Original bag","option2":null,"option3":null,"sku":"KU003-100-y25","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0683.K5 Tomizawa Tea Garden: 2025 Kabusecha Okumidori 単03 かぶせ茶 おくみどり (JAS Organic) - 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Meet the fresh batch of Tomizawa Tea Garden Shincha, harvested in 2024 and certified organic by JAS. Enjoy pure, natural flavors with every sip, knowing you're supporting sustainable farming practices.
\n
From the fields of family-operated tea farm, Tomizawa Tea Garden, a shincha shaded for about 2 weeks before early May harvest (making it a kabusecha). The Okumidori tea cultivar has been quite popular in recent years for its strong natural umami flavor (enhanced by the shading) and deep green color. With this kabusecha, a deep and soft umami flavor will be followed by a refreshing sweet aftertaste, which spreads in your mouth. This tea is recommended to be paired with Western desserts like cake.
\n
As a steamed tamaryokucha (or guricha), the leaves are not rolled into straight needles as you would see with sencha, but rather left slightly curled by skipping the last rolling step.
\n
Steeping Notes
\n
\n
Tea: 3-5 grams
\n
\nTime: 1 minute
\n
\nWater temperature: 60C/140F degrees
\n
\nWater amount: 1 cup
\n
Resteep at hotter temperature up to 3 times. We recommend the second steep to be quick -- in and out, since the leaves are primed for extraction.
\n
Use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
\n
\n
Product Info
\n
\n
Name: Kabusecha Okumidori
\n
Japanese name: かぶせ茶 富茶華（とみさわ） おくみどり
\n
Ingredients: Green tea
\n
Cultivar: Okumidori
\n
Harvest: Early May
\n
Steaming: Slightly longer than regular steaming but retains shape well, so not quite fukamushi (deep steamed)
\n
Region: Mashiki, Kumamoto
\n
\n
Vendor Info
\n
The Tomizawa Tea Garden has over 85 years of tea farming history in Kumamoto Prefecture, and have received many famous tea awards in Japan. The family grows tea with a lot of sunlight and Kumamoto’s natural ground water famous for its clean and beautiful taste.
\n
In April 2016, Mashiki, Kumamoto Prefecture affected by the Kumamoto Earthquakes with main shock at magnitude 7.0. The earthquakes have resulted in 48 deaths, 3000 injuries, and nearly 200,000 people evacuated to shelters in the aftermath.
\n
Tomizawa Tea garden also had been affected by this earthquake losing their tea shop. However, they used this opportunity to rebuild their shop in 2018, calling it the Greentea.Lab.
"},{"id":5465290053,"title":"#0628.K6 Shogyokuen: Heritage Gyokuro, Kyoto Shogyoku, Special Selection 特製祥玉","handle":"shogyokuen-heritage-gyokuro-kyoto-shogyoku-special-selection","description":"
To achieve creation of the best of the best, it is not enough to simply cultivate the best leaves. The best leaves need to then be processed well and refined with extreme care to get only needles. That is the value a tea master -- a master appraiser and blender of tea leaves -- brings to the table, and few masters are more highly regarded than Hiroshi Kobayashi, the only 10-dan ranked master in Kyoto and one of only 13 in Japan.
\n
Shogyoku is Kobayashi-san's flagship gyokuro, cultivated by himself on the factory's own tea field (dedicated to making this tea and their flagship matcha). Labeled \"Heritage Grade\" due the utilization of traditional shading -- a canopy with yoshizu reeds layered in gradual steps, and then processed and refined with utmost attention to maintaining the perfect needle shape in the final tea leaves. Using an umami-rich cultivar, Uji Midori, only a few dozen kilograms are handpicked each year and only once a year allowing the plant an entire year to fully rejuvenate and enrich itself with flavor.
\n
Steeping notes
\n
Tea: 3 grams, Time: 3 minutes, Water: 40˚C/104˚F degrees, 30 ml Resteep 2x at 30 sec, 70C/158F, 200 ml.
\n
The first steeping parameter is meant to extract an umami syrup, an ambrosia of tea. Feel free to adjust the water amount, temperature etc to see what delicious flavors can be extracted. Subsequent steeps may be enjoyed as a sencha, steeping a full cup for 30 seconds at 70˚C/158˚F degrees.
\n
Another way to achieve this tea ambrosia is by allowing ice to melt over the leaf, our favorite way of enjoying this leaf in fact while with friends. You make a few drops at a time every 30 minutes, and spend a leisurely entire afternoon enjoying the leaf.
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Uji Midori
\n
Harvest: May
\n
Region: Kyotanabe, Kyoto.
\n
Notes: Shaded for 30-40 days depending on the year on an award-
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To achieve creation of the best of the best, it is not enough to simply cultivate the best leaves. The best leaves need to then be processed well and refined with extreme care to get only needles. That is the value a tea master -- a master appraiser and blender of tea leaves -- brings to the table, and few masters are more highly regarded than Hiroshi Kobayashi, the only 10-dan ranked master in Kyoto and one of only 13 in Japan.
\n
Shogyoku is Kobayashi-san's flagship gyokuro, cultivated by himself on the factory's own tea field (dedicated to making this tea and their flagship matcha). Labeled \"Heritage Grade\" due the utilization of traditional shading -- a canopy with yoshizu reeds layered in gradual steps, and then processed and refined with utmost attention to maintaining the perfect needle shape in the final tea leaves. Using an umami-rich cultivar, Uji Midori, only a few dozen kilograms are handpicked each year and only once a year allowing the plant an entire year to fully rejuvenate and enrich itself with flavor.
\n
Steeping notes
\n
Tea: 3 grams, Time: 3 minutes, Water: 40˚C/104˚F degrees, 30 ml Resteep 2x at 30 sec, 70C/158F, 200 ml.
\n
The first steeping parameter is meant to extract an umami syrup, an ambrosia of tea. Feel free to adjust the water amount, temperature etc to see what delicious flavors can be extracted. Subsequent steeps may be enjoyed as a sencha, steeping a full cup for 30 seconds at 70˚C/158˚F degrees.
\n
Another way to achieve this tea ambrosia is by allowing ice to melt over the leaf, our favorite way of enjoying this leaf in fact while with friends. You make a few drops at a time every 30 minutes, and spend a leisurely entire afternoon enjoying the leaf.
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Uji Midori
\n
Harvest: May
\n
Region: Kyotanabe, Kyoto.
\n
Notes: Shaded for 30-40 days depending on the year on an award-
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(Quantities limited) #0768.S5 Zenkouen Tea Garden: #12 Marugoto Series - Hojicha Powder - 30g / 1 oz / refill bag in gift can
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Perhaps you are familiar with matcha powder but how is hojicha powder used in Japan? Like matcha powder, you often see it in ice cream, pudding, lattes, and baked goods such as cookies, cakes, donuts, etc... yes, there is room for creativity! If you would like inspiration, here is a recipe to bake hojicha roll cake. Using Zenkouen Tea Garden's hojicha powder will add yumminess to your cake!
Hojicha powder can also serve as an easy way to make hojicha (roasted green tea) quickly (and drink 100% of the tea).
Steeping recommendation
A little scoop is attached to each bag. Use the spoon to scoop 1 heaping of powder (about half a gram) for every 100-150 ml of hot water.
For cold steeping, use 1 teaspoon per liter of water.
We also recommend that you use a small amount of water and mix with the powder into paste first to get rid of clumps.
Product info
Ingredients: Roasted green tea
Net weight: 100 grams
Note: Grown without use of pesticides / synthetic fertilizers
Yoshimitsu Masuda spent the first part of his adult life working in a major farming cooperative where he learned firsthand about the danger of food additives and pesticides. Returning to the family tea farm in 1992 to learn tea making from his father and fellow tea farmers in Shimada, Shizuoka, he was deeply surprised at the amount of pesticides used in tea farming.
Switching to organic farming was not an easy task; insects and disease plagued the first field he was given charge of, crop yield and leaf quality dropped, and he faced criticism from both family and other tea professionals. But he felt it was important to create tea that was safe for his own family to drink first. (Read more about Masuda-san's story here.)
Today, built upon 25+ years of organic farming experience, Masuda-san produces tea that he is proud to call both safe and delicious and is passing his tea-making skills on to his children.
Region
Shizuoka - 静岡県
Vendor Type
Farm,
Family Business
Payment & Security
Payment methods
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
Perhaps you are familiar with matcha powder but how is hojicha powder used in Japan? Like matcha powder, you often see it in ice cream, pudding, lattes, and baked goods such as cookies, cakes, donuts, etc... yes, there is room for creativity! If you would like inspiration, here is a recipe to bake hojicha roll cake. Using Zenkouen Tea Garden's hojicha powder will add yumminess to your cake!
Hojicha powder can also serve as an easy way to make hojicha (roasted green tea) quickly (and drink 100% of the tea).
Steeping recommendation
A little scoop is attached to each bag. Use the spoon to scoop 1 heaping of powder (about half a gram) for every 100-150 ml of hot water.
For cold steeping, use 1 teaspoon per liter of water.
We also recommend that you use a small amount of water and mix with the powder into paste first to get rid of clumps.
Product info
Ingredients: Roasted green tea
Net weight: 100 grams
Note: Grown without use of pesticides / synthetic fertilizers
Yoshimitsu Masuda spent the first part of his adult life working in a major farming cooperative where he learned firsthand about the danger of food additives and pesticides. Returning to the family tea farm in 1992 to learn tea making from his father and fellow tea farmers in Shimada, Shizuoka, he was deeply surprised at the amount of pesticides used in tea farming.
Switching to organic farming was not an easy task; insects and disease plagued the first field he was given charge of, crop yield and leaf quality dropped, and he faced criticism from both family and other tea professionals. But he felt it was important to create tea that was safe for his own family to drink first. (Read more about Masuda-san's story here.)
Today, built upon 25+ years of organic farming experience, Masuda-san produces tea that he is proud to call both safe and delicious and is passing his tea-making skills on to his children.
Size
30g / 1 oz / refill bag in gift can
MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz
100g / 3.5 oz
250g / 8.8 oz / resealable bag
MULTIPACK 1kg (100g x 10 bags) / 1.1 lbs
MULTIPACK 1kg (250g x 4 bags) / 1.1 lbs / resealable bag
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