Remember, these are just guidelines (and may differ on our label). You can and should adjust according to your preference. More tea / less water / longer time for a stronger flavor; lower temperature for more sweetness / hotter temperature for more bitterness.
\n
\n
Product Info
\n
\n
\nIngredients: Black tea
\n
\nCultivar: Benifuuki
\n
\nHarvest: May
\n
\nRegion: Yame, Fukuoka
\n
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A single cultivar (benifuuki) black tea with light, sweet, floral notes of citrus and a hint of cinnamon. Enjoy straight, or steep stronger for making milk tea.
\n
Winner of the 2022 Nihoncha Awards Platinum Medal! This award is held by the Nihoncha (\"Japanese tea\") Instructor's Association. Unlike regional and national tea competitions held throughout Japan featuring the unrefined tea leaves that come from farmers, the Nihoncha Awards accepts entries from farms, factories and sellers that are commercial products, refined teas meant for drinking by consumers. Awards are given out in August judged by a select panel of experts while they over winners in several categories are chosen after tea tastings are held for the general public (several hundred tasters) in December—a people’s choice type of award.
Remember, these are just guidelines (and may differ on our label). You can and should adjust according to your preference. More tea / less water / longer time for a stronger flavor; lower temperature for more sweetness / hotter temperature for more bitterness.
A blended fukamushi sencha, this tea is often the most popular tea from Kumamoto Tea Gardens. This is a mellow and rich fukamushicha which blends the fragrant Yabukita cultivar and umami-full Okuyutaka cultivar.
\n
From Kuma-san (tea farmer):
\n
Last summer, we were fortunate as we did not experience negative impacts such as intense heat, drought or flood damage. So, we are happy to share that this tea grew on a strong foundation as it went through a peaceful autumn and received plentiful rest throughout the winter months. This past March, we experienced a high rise in temperature as we hastily welcomed spring. Despite the warm weather, there were days with below zero degree (C) temperatures in the mornings which created temperature differences around 20 degrees between morning and afternoons. That being said, we have had excellent conditions with respect to making tea with remarkable flavor. The remaining days until our shincha harvest for this tea will determine whether we will be able to make good and high quality tea. Please look forward to this one, we will not let you down!
Notes: Mountain-grown. Deep-steamed resulting in a broken, powdery leaf and an opaque, deep-green liquor.
\n
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A blended fukamushi sencha, this tea is often the most popular tea from Kumamoto Tea Gardens. This is a mellow and rich fukamushicha which blends the fragrant Yabukita cultivar and umami-full Okuyutaka cultivar.
\n
From Kuma-san (tea farmer):
\n
Last summer, we were fortunate as we did not experience negative impacts such as intense heat, drought or flood damage. So, we are happy to share that this tea grew on a strong foundation as it went through a peaceful autumn and received plentiful rest throughout the winter months. This past March, we experienced a high rise in temperature as we hastily welcomed spring. Despite the warm weather, there were days with below zero degree (C) temperatures in the mornings which created temperature differences around 20 degrees between morning and afternoons. That being said, we have had excellent conditions with respect to making tea with remarkable flavor. The remaining days until our shincha harvest for this tea will determine whether we will be able to make good and high quality tea. Please look forward to this one, we will not let you down!
Highly Commended Award winner at the 2023 Leafies Awards.
\n
Created from the handpicked leaves of a Saemidori cultivar tea field that produced 2017’s perfect score Gyokuro winning the top prize at the National Tea Competition, this matcha offers an intense green color and rich umami flavor.
\n
Shaded by the Kuma family (Yame Tea Kumaen) for about 40 days using labor-intensive traditional canopy shading made of scaffolding and layered straw, the high elevation of the field helps to create slow growing leaves that take the time to absorb nutrients from the soil as the develop.
\n
At harvest time, the leaves are handpicked, then processed into tencha leaves, then aged for at least half a year in deep freeze to reduce bitterness even further. The leaves are then refined, and ground by stone mill into matcha.
\n
An ultra small batch, just a few kilograms of this matcha is available each year.
\n
Instructions for koicha
\n
Use 3g of matcha for 30 ml of water at 80C/175F degrees. Sift the matcha into your bowl, and add the water. Kneed the matcha against the bowl until you form a thick, even syrup. If you are unfamiliar with the terms koicha and usucha, please refer to the koicha blogpost.
\n
Instructions for usucha
\n
Use 2g of matcha for 100ml of water at 80C/175Fdegrees. Sift the matcha into your bowl, and add the water. Whisk with a bamboo whisk into a smooth liquor.
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Harvest: Early May
\n
Total annual production: about 25kg
\n
Region: Yame, Fukuoka prefecture, Japan
\n
\nNotes: Shaded for about 40 days using traditional canopy shading (straw / bamboo scaffolding), handpicked, and ground by stone mill.\n
\n
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Highly Commended Award winner at the 2023 Leafies Awards.
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Created from the handpicked leaves of a Saemidori cultivar tea field that produced 2017’s perfect score Gyokuro winning the top prize at the National Tea Competition, this matcha offers an intense green color and rich umami flavor.
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Shaded by the Kuma family (Yame Tea Kumaen) for about 40 days using labor-intensive traditional canopy shading made of scaffolding and layered straw, the high elevation of the field helps to create slow growing leaves that take the time to absorb nutrients from the soil as the develop.
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At harvest time, the leaves are handpicked, then processed into tencha leaves, then aged for at least half a year in deep freeze to reduce bitterness even further. The leaves are then refined, and ground by stone mill into matcha.
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An ultra small batch, just a few kilograms of this matcha is available each year.
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Instructions for koicha
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Use 3g of matcha for 30 ml of water at 80C/175F degrees. Sift the matcha into your bowl, and add the water. Kneed the matcha against the bowl until you form a thick, even syrup. If you are unfamiliar with the terms koicha and usucha, please refer to the koicha blogpost.
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Instructions for usucha
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Use 2g of matcha for 100ml of water at 80C/175Fdegrees. Sift the matcha into your bowl, and add the water. Whisk with a bamboo whisk into a smooth liquor.
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Product Info
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\nIngredients: Green tea
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Harvest: Early May
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Total annual production: about 25kg
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Region: Yame, Fukuoka prefecture, Japan
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\nNotes: Shaded for about 40 days using traditional canopy shading (straw / bamboo scaffolding), handpicked, and ground by stone mill.\n
\n
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A single cultivar (benihikari) light black tea with sweet, floral notes of citrus and a hint of cinnamon. Enjoy straight, or steep stronger for making milk tea. Harvested in micro batches (2-3 dozen kilograms) in late May by the Kuma family in the mountains of Yame, Fukuoka.
Remember, these are just guidelines (and may differ on our label). You can and should adjust according to your preference. More tea / less water / longer time for a stronger flavor; lower temperature for more sweetness / hotter temperature for more bitterness.
\n
\n
Product Info
\n
\n
\nIngredients: Black tea
\n
\nCultivar: Benihikari
\n
\nHarvest: Late May
\n
Region: Yame, Fukuoka
\n
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A single cultivar (benihikari) light black tea with sweet, floral notes of citrus and a hint of cinnamon. Enjoy straight, or steep stronger for making milk tea. Harvested in micro batches (2-3 dozen kilograms) in late May by the Kuma family in the mountains of Yame, Fukuoka.
Remember, these are just guidelines (and may differ on our label). You can and should adjust according to your preference. More tea / less water / longer time for a stronger flavor; lower temperature for more sweetness / hotter temperature for more bitterness.
A new single cultivar green tea, this Kirari-31 sencha comes from the award-winning Kuma Tea Gardens in Yame, Fukuoka Prefecture. The Kirari-31 tea bushes were cultivated through the open-field cultivation. This tea will please you with a silky smooth mouthfeel and with its elegant and refreshing aroma. It is a tea that you will want to keep drinking.
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Unshaded, it will have slightly more bitter profile than sencha that have been shaded for a few days, and suited for those who like a strong-bodied green tea.
\n
\n
A note about the Kirari 31 cultivar
\n
A cultivar that is receiving increasing attention. It was derived from a cross of Sakimidori (the mother or pollen parent) and Saemidori (the father or pollen parent. Saemidori itself a cross between Yabukita and Asatsuyu cultivars). The cultivar was first produced in 1994 with traits such as disease and cold resistance, good growth, and tea quality in mind, and indeed has shown very good resistance against frost so has been recommended to farmers cultivating at higher elevations. In general, the quality of tea made from the Kirari 31 is greater than that of Yabukita and compares with the umami level and color of Saemidori. Ready for harvest in general 3-4 days earlier than Yabukita, it has an excellent color (as you may be able to tell from the photo) with a mild flavor that is similar to Saemidori quality.
\n
\n
Steeping notes
\n
\n
From Kuma Tea Garden
\n
\n
Tea: 3-5g
\n
Temperature: 57-80℃ / 135-176˚F\n
\n
Water: 140-210ml
\n
Time: 30-60 sec
\n
\n
Our recommendation:
\n
\n
Tea: 5 grams
\n
Temperature: 70C / 158F
\n
Water: 200 ml
\n
Time: 60 sec
\n
\n
Can be re-steeped and enjoyed 3-5 times
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Cultivar: Kirari 31 cultivar
\n
\nHarvest: 2024.4.27
\n
Region: Yame, Fukuoka Prefecture, Japan
\n
Notes: Mountain-grown
\n
\n
\n
About the Farm
\n
Japanese tea instructor Kazumi Nakatani manages Kuma Tea Gardens as a brand representing her tea farmer uncles and cousins, and uses her expert palette to design exquisite sencha and gyokuro teas from the leaves farmed by her extended family. Cousin Masahiro Kuma is quickly becoming a legend in Japan, having won the top prize (Minister's Award) for the gyokuro tea category at the 2017 National Tea Competition. Learn more about the family here.
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A new single cultivar green tea, this Kirari-31 sencha comes from the award-winning Kuma Tea Gardens in Yame, Fukuoka Prefecture. The Kirari-31 tea bushes were cultivated through the open-field cultivation. This tea will please you with a silky smooth mouthfeel and with its elegant and refreshing aroma. It is a tea that you will want to keep drinking.
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Unshaded, it will have slightly more bitter profile than sencha that have been shaded for a few days, and suited for those who like a strong-bodied green tea.
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A note about the Kirari 31 cultivar
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A cultivar that is receiving increasing attention. It was derived from a cross of Sakimidori (the mother or pollen parent) and Saemidori (the father or pollen parent. Saemidori itself a cross between Yabukita and Asatsuyu cultivars). The cultivar was first produced in 1994 with traits such as disease and cold resistance, good growth, and tea quality in mind, and indeed has shown very good resistance against frost so has been recommended to farmers cultivating at higher elevations. In general, the quality of tea made from the Kirari 31 is greater than that of Yabukita and compares with the umami level and color of Saemidori. Ready for harvest in general 3-4 days earlier than Yabukita, it has an excellent color (as you may be able to tell from the photo) with a mild flavor that is similar to Saemidori quality.
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Steeping notes
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From Kuma Tea Garden
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Tea: 3-5g
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Temperature: 57-80℃ / 135-176˚F\n
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Water: 140-210ml
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Time: 30-60 sec
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Our recommendation:
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Tea: 5 grams
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Temperature: 70C / 158F
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Water: 200 ml
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Time: 60 sec
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Can be re-steeped and enjoyed 3-5 times
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Product Info
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\nIngredients: Green tea
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Cultivar: Kirari 31 cultivar
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\nHarvest: 2024.4.27
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Region: Yame, Fukuoka Prefecture, Japan
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Notes: Mountain-grown
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About the Farm
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Japanese tea instructor Kazumi Nakatani manages Kuma Tea Gardens as a brand representing her tea farmer uncles and cousins, and uses her expert palette to design exquisite sencha and gyokuro teas from the leaves farmed by her extended family. Cousin Masahiro Kuma is quickly becoming a legend in Japan, having won the top prize (Minister's Award) for the gyokuro tea category at the 2017 National Tea Competition. Learn more about the family here.
"},{"id":9023221893,"title":"#0433.F2 Kuma Tea Garden: Tenkaichi 天下一 Yamecha Gyokuro Saemidori Heritage Grade - 71st All Japan Tea Competition Grand Prize Winning Garden","handle":"kuma-tea-gardens-saemidori-gyokuro-tenkaichi-71st-all-japan-tea-competition-grand-prize-winning-garden","description":"
This competition grade saemidori cultivar gyokuro from Yame, Fukuoka was cultivated using traditional canopy shading and other techniques then handpicked in a micro-batch by tea farmer Masahiro Kuma (Yame Tea Kumaen). A small batch is submitted to the National Tea Competition each year. This gyokuro holds gentle and soft nuances of round fruits such as white peach and melon.
This harvest was handpicked in April and won the Special “FORTNUM & MASON BEST IN SHOW” Award at the 2023 & 2024 Leafies Competition in the UK.
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This field produced 2017's 71st All Japan National Tea Competition, Gyokuro Category winning gyokuro (Minister's Award). Tea farmer Masahiro Kuma's winning gyokuro submission in 2017 was the only tea that received a perfect 200 out of 200 points.
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In 2019, this gyokuro won the Japanese Tea Selection Paris Grand Prix (shown in photo). This contest is judged by French food critics/scholars and they will evaluate not just the taste and aroma but also the compatibility with French cuisine as well as the packaging. Some of the comments Kuma-san received indicated that it goes well with chocolate. In 2020 as well Tenkaichi won the Bronze Medal, and in 2021 and 2022, won the Gold Medal at this competition. In 2023, Tenkaichi won the Fortnum & Mason Best in Show Award and a Gold Medal at the Leafies held in the UK.
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In 2024, the Tenkaichi was placed 9th at the National Tea Competition with a score of 194 / 200 points.
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The Name
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The name \"Tenkaichi\" means \"number one under the heavens\" and is used by many Japanese tea brands as their top gyokuro. But in Kuma-san's case in 2017, his gyokuro was truly the top in Japan, and fulfilled his son's Tanabata wish: \"ocha de ichiban\" --- \"to be number one in tea\" (Tanabata is the July 7th festival in which children place their wishes on bamboo branches).
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Another interesting bit of trivia is that Kuma-san and our other Gyokuro specialist Akio Kurihara (from Kurihara Tea Farm) are high school classmates and frequently compete against each other. In 2017, there were 100 entries and of the top 30, 24 were from Yame, Fukuoka, 4 from Kyoto, and 2 from Shizuoka. The saemidori cultivar also made up 28 of the top 30 entries.
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Product Info
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\nIngredients: Green tea
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\nCultivar: Saemidori
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\nBatch: 4kg micro batch, handpicked
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\nHarvest: Handpicked in April. Aged and released in September
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\nRegion: Yame, Fukuoka Prefecture, Japan
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\nNotes: Shading begins in late March, and increased little by little for 3-4 weeks. Then the approx 10kg harvest is processed carefully as a micro-batch.
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This competition grade saemidori cultivar gyokuro from Yame, Fukuoka was cultivated using traditional canopy shading and other techniques then handpicked in a micro-batch by tea farmer Masahiro Kuma (Yame Tea Kumaen). A small batch is submitted to the National Tea Competition each year. This gyokuro holds gentle and soft nuances of round fruits such as white peach and melon.
This harvest was handpicked in April and won the Special “FORTNUM & MASON BEST IN SHOW” Award at the 2023 & 2024 Leafies Competition in the UK.
\n
This field produced 2017's 71st All Japan National Tea Competition, Gyokuro Category winning gyokuro (Minister's Award). Tea farmer Masahiro Kuma's winning gyokuro submission in 2017 was the only tea that received a perfect 200 out of 200 points.
\n
In 2019, this gyokuro won the Japanese Tea Selection Paris Grand Prix (shown in photo). This contest is judged by French food critics/scholars and they will evaluate not just the taste and aroma but also the compatibility with French cuisine as well as the packaging. Some of the comments Kuma-san received indicated that it goes well with chocolate. In 2020 as well Tenkaichi won the Bronze Medal, and in 2021 and 2022, won the Gold Medal at this competition. In 2023, Tenkaichi won the Fortnum & Mason Best in Show Award and a Gold Medal at the Leafies held in the UK.
\n
In 2024, the Tenkaichi was placed 9th at the National Tea Competition with a score of 194 / 200 points.
\n
The Name
\n
The name \"Tenkaichi\" means \"number one under the heavens\" and is used by many Japanese tea brands as their top gyokuro. But in Kuma-san's case in 2017, his gyokuro was truly the top in Japan, and fulfilled his son's Tanabata wish: \"ocha de ichiban\" --- \"to be number one in tea\" (Tanabata is the July 7th festival in which children place their wishes on bamboo branches).
\n
Another interesting bit of trivia is that Kuma-san and our other Gyokuro specialist Akio Kurihara (from Kurihara Tea Farm) are high school classmates and frequently compete against each other. In 2017, there were 100 entries and of the top 30, 24 were from Yame, Fukuoka, 4 from Kyoto, and 2 from Shizuoka. The saemidori cultivar also made up 28 of the top 30 entries.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Saemidori
\n
\nBatch: 4kg micro batch, handpicked
\n
\nHarvest: Handpicked in April. Aged and released in September
\n
\nRegion: Yame, Fukuoka Prefecture, Japan
\n
\nNotes: Shading begins in late March, and increased little by little for 3-4 weeks. Then the approx 10kg harvest is processed carefully as a micro-batch.
\n
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This competition grade saemidori cultivar gyokuro from Yame, Fukuoka was cultivated using traditional canopy shading and other techniques then handpicked in a micro-batch by tea farmer Masahiro Kuma (Yame Tea Kumaen). A small batch is submitted to the National Tea Competition each year. This gyokuro holds gentle and soft nuances of round fruits such as white peach and melon.
The spring harvest was handpicked in April and won the Special \"FORTNUM & MASON BEST IN SHOW\" Award at the 2023 & 2024 Leafies Competition in the UK.
\n
This field produced 2017's 71st All Japan National Tea Competition, Gyokuro Category winning gyokuro (Minister's Award). Tea farmer Masahiro Kuma's winning gyokuro submission in 2017 was the only tea that received a perfect 200 out of 200 points.
\n
In 2019, this gyokuro won the Japanese Tea Selection Paris Grand Prix (shown in photo). This contest is judged by French food critics/scholars and they will evaluate not just the taste and aroma but also the compatibility with French cuisine as well as the packaging. Some of the comments Kuma-san received indicated that it goes well with chocolate. In 2020 as well Tenkaichi won the Bronze Medal, and in 2021 and 2022, won the Gold Medal at this competition. In 2023, Tenkaichi won the Fortnum & Mason Best in Show Award and a Gold Medal at the Leafies held in the UK.
\n
In 2024, the Tenkaichi was placed 9th at the National Tea Competition with a score of 194 / 200 points.
\n
The Name
\n
The name \"Tenkaichi\" means \"number one under the heavens\" and is used by many Japanese tea brands as their top gyokuro. But in Kuma-san's case in 2017, his gyokuro was truly the top in Japan, and fulfilled his son's Tanabata wish: \"ocha de ichiban\" --- \"to be number one in tea\" (Tanabata is the July 7th festival in which children place their wishes on bamboo branches).
\n
Another interesting bit of trivia is that Kuma-san and our other Gyokuro specialist Akio Kurihara (from Kurihara Tea Farm) are high school classmates and frequently compete against each other. In 2017, there were 100 entries and of the top 30, 24 were from Yame, Fukuoka, 4 from Kyoto, and 2 from Shizuoka. The saemidori cultivar also made up 28 of the top 30 entries.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Saemidori
\n
\nBatch: 4kg micro batch, handpicked
\n
\nHarvest: Handpicked in April. Aged and released in September
\n
\nRegion: Yame, Fukuoka Prefecture, Japan
\n
\nNotes: Shading begins in late March, and increased little by little for 3-4 weeks. Then the approx 10kg harvest is processed carefully as a micro-batch.
\n
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This competition grade saemidori cultivar gyokuro from Yame, Fukuoka was cultivated using traditional canopy shading and other techniques then handpicked in a micro-batch by tea farmer Masahiro Kuma (Yame Tea Kumaen). A small batch is submitted to the National Tea Competition each year. This gyokuro holds gentle and soft nuances of round fruits such as white peach and melon.
The spring harvest was handpicked in April and won the Special \"FORTNUM & MASON BEST IN SHOW\" Award at the 2023 & 2024 Leafies Competition in the UK.
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This field produced 2017's 71st All Japan National Tea Competition, Gyokuro Category winning gyokuro (Minister's Award). Tea farmer Masahiro Kuma's winning gyokuro submission in 2017 was the only tea that received a perfect 200 out of 200 points.
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In 2019, this gyokuro won the Japanese Tea Selection Paris Grand Prix (shown in photo). This contest is judged by French food critics/scholars and they will evaluate not just the taste and aroma but also the compatibility with French cuisine as well as the packaging. Some of the comments Kuma-san received indicated that it goes well with chocolate. In 2020 as well Tenkaichi won the Bronze Medal, and in 2021 and 2022, won the Gold Medal at this competition. In 2023, Tenkaichi won the Fortnum & Mason Best in Show Award and a Gold Medal at the Leafies held in the UK.
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In 2024, the Tenkaichi was placed 9th at the National Tea Competition with a score of 194 / 200 points.
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The Name
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The name \"Tenkaichi\" means \"number one under the heavens\" and is used by many Japanese tea brands as their top gyokuro. But in Kuma-san's case in 2017, his gyokuro was truly the top in Japan, and fulfilled his son's Tanabata wish: \"ocha de ichiban\" --- \"to be number one in tea\" (Tanabata is the July 7th festival in which children place their wishes on bamboo branches).
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Another interesting bit of trivia is that Kuma-san and our other Gyokuro specialist Akio Kurihara (from Kurihara Tea Farm) are high school classmates and frequently compete against each other. In 2017, there were 100 entries and of the top 30, 24 were from Yame, Fukuoka, 4 from Kyoto, and 2 from Shizuoka. The saemidori cultivar also made up 28 of the top 30 entries.
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Product Info
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\nIngredients: Green tea
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\nCultivar: Saemidori
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\nBatch: 4kg micro batch, handpicked
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\nHarvest: Handpicked in April. Aged and released in September
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\nRegion: Yame, Fukuoka Prefecture, Japan
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\nNotes: Shading begins in late March, and increased little by little for 3-4 weeks. Then the approx 10kg harvest is processed carefully as a micro-batch.
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#0435.F2 Kuma Tea Garden: Yamecha Mountain-Grown Sencha Yabukita 奥八女 上陽茶 やぶきた - [2024] 10g / 0.35 oz / May / Yunomi bag
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This yabukita sencha from Kuma Tea Gardens is an artisanally crafted sencha, grown with reduced use of pesticides and harvested in April 2021. It is our most typical and traditional sencha, great for everyday drinking. It is simultaneously delicate yet provides a strong umami aroma and flavor. This is what Kuma-san says about the mountain-grown yabukita sencha from this year:
This yabukita sencha is full of life energy, highly aromatic, with refreshing notes of spring. When you enter our tea factory during this time of year, it is filled with the scent of freshly picked tea leaves, it’s such a pleasant olfactory sensation! Our yabukita sencha is a tea that could be described as one that has captured the scent of the raw tea leaves that you smell in our tea factory.
During the time we harvested this tea, we received periods of sunny and dry days. This tea has an honest, straightforward taste, perhaps as it grew steadily under such conditions. On a side note, our garden brews this tea every morning! With this tea, I feel my mind and body are in balance.
Notes: Mountain-grown. Steaming is on the long side of standard steaming for sencha, not quite fukamushi. This results in a broken leaf and a near fukamushicha-like opacity.
Harvest
First Flush (Spring)
Region
Fukuoka - 福岡県
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This yabukita sencha from Kuma Tea Gardens is an artisanally crafted sencha, grown with reduced use of pesticides and harvested in April 2021. It is our most typical and traditional sencha, great for everyday drinking. It is simultaneously delicate yet provides a strong umami aroma and flavor. This is what Kuma-san says about the mountain-grown yabukita sencha from this year:
This yabukita sencha is full of life energy, highly aromatic, with refreshing notes of spring. When you enter our tea factory during this time of year, it is filled with the scent of freshly picked tea leaves, it’s such a pleasant olfactory sensation! Our yabukita sencha is a tea that could be described as one that has captured the scent of the raw tea leaves that you smell in our tea factory.
During the time we harvested this tea, we received periods of sunny and dry days. This tea has an honest, straightforward taste, perhaps as it grew steadily under such conditions. On a side note, our garden brews this tea every morning! With this tea, I feel my mind and body are in balance.
Notes: Mountain-grown. Steaming is on the long side of standard steaming for sencha, not quite fukamushi. This results in a broken leaf and a near fukamushicha-like opacity.
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