\nNotes: Roasted. No pesticides used prior to harvest, synthetic fertilizers used.
\n
\nRegion: Wazuka Village, Kyoto Prefecture
\n
\n
\n
Steeping Recommendation
\n
Tea: 5 grams.Time: 1 min.Water: 80C/178F, 200 ml. Resteep up to 6 times.
\n
\n
About the Garden
\n
The 4th generation Kiroku Tea Garden is in the heart of Wazuka, Kyoto prefecture, an area whose mountain tea fields and undulating terraced slopes thick with fog make perfect tea-growing conditions. Founded nearly 100 years ago, before cars and farming machinery were available, their mountain fields were cleared by hand by the Great-Grandfather of sisters Megumi and Ui Hori.
\n
Today, with their mother, the sisters find themselves in the unusual position of being a farm entirely owned and operated by women. After the passing of their father, the three women took over the running of the farm to continue their family’s legacy, one that began in these fields all those years ago. In the male-dominated tea agriculture and production industry, their efforts are a challenge to the status quo. At Yunomi, we are proud to support their dedication. To learn more about the Kiroku Tea Garden, please check out our interview with Ui Hori (posted April 2021).
The women of Kiroku Tea Garden began experimenting with a unique roasting of their tencha tea leaves a few years ago (in cooperation with their roasting partner in Wazuka Village), and created this unique roast—a deep, double-roasting of their single cultivar okumidori spring tencha leaves that creates a sweetness in the tea when steeped.
\n
Tencha is the green tea leaf used to make matcha, and okumidori cultivar spring tencha is highly sought after for matcha. Most farmers would think it a waste to roast these leaves, but in the pursuit of innovation in tea, the Hori family sets aside a small amount each year for creating this sweet roast.
\nNotes: Roasted. No pesticides used prior to harvest, synthetic fertilizers used.
\n
\nRegion: Wazuka Village, Kyoto Prefecture
\n
\n
\n
Steeping Recommendation
\n
Tea: 5 grams.Time: 1 min.Water: 80C/178F, 200 ml. Resteep up to 6 times.
\n
\n
About the Garden
\n
The 4th generation Kiroku Tea Garden is in the heart of Wazuka, Kyoto prefecture, an area whose mountain tea fields and undulating terraced slopes thick with fog make perfect tea-growing conditions. Founded nearly 100 years ago, before cars and farming machinery were available, their mountain fields were cleared by hand by the Great-Grandfather of sisters Megumi and Ui Hori.
\n
Today, with their mother, the sisters find themselves in the unusual position of being a farm entirely owned and operated by women. After the passing of their father, the three women took over the running of the farm to continue their family’s legacy, one that began in these fields all those years ago. In the male-dominated tea agriculture and production industry, their efforts are a challenge to the status quo. At Yunomi, we are proud to support their dedication. To learn more about the Kiroku Tea Garden, please check out our interview with Ui Hori (posted April 2021).
"},{"id":6820658315369,"title":"#0111.K6 Ipponmatsu - Organic Okumidori Cultivar Uji Matcha by Azuma Tea Garden, Standard Ceremonial Grade 一本松","handle":"azuma-tea-garden-ipponmatsu-matcha-cultivar-series-organic-okumidori-premium-ceremonial-grade","description":"
NOTE: if sold out, please see the non-certified organic Okumidori matcha - Kanoyama - from Azuma Tea.
\n
Okumidori Matcha is a vivid green Uji matcha made from the tea plant cultivar okumidori. Cultivars are \"cultivated varieties\" identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA. The okumidori cultivar is known for having a strong taste and aroma.
\n
ORGANIC CERTIFICATION: While all of Azuma-san's products are cultivated without use of pesticides / synthetic fertilizers, not all fields have been certified as organic under Japanese Agricultural Standards (JAS). Some fields are simply in the multi-year process, and some may not qualify due to their proximity to non-organic tea fields (for example). This particular matcha is made specifically from a certified organic tea field—a different one than the okumidori used in Azuma's Kanoyama Matcha. Please remember that the final product must also be certified organic, and resellers / wholesale buyers need to abide by their own country's organic regulations to import and resell this as an organic product.
\n
Uses 100 % Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives.
\n\n
To discover a little bit more about Matcha Grades, please refer Yunomi Matcha Grades.
Azuma Tea Garden is a family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed in the family's factory: steamed, dried without rolling, and refined into even flakes for grinding. These tencha leaves are then, ground into matcha tea powder in the family's new factory that includes both stone mill grinders and a jet air pulverization machine for large scale culinary matcha production. The processing factory for tencha and sencha were once part of a large cooperative, but the family is the only remaining member of the cooperative. Azuma Teruko, originally from China, married into the family after visiting the village and falling in love with her husband. She is now face of the farm, and is helping to convert tea fields from relatives and retiring farmer friends into organic cultivation.
\n
Matcha usage, storage, and quality preservation
\n
Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable containershould keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later.
\n
We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.
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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":"
NOTE: if sold out, please see the non-certified organic Okumidori matcha - Kanoyama - from Azuma Tea.
\n
Okumidori Matcha is a vivid green Uji matcha made from the tea plant cultivar okumidori. Cultivars are \"cultivated varieties\" identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA. The okumidori cultivar is known for having a strong taste and aroma.
\n
ORGANIC CERTIFICATION: While all of Azuma-san's products are cultivated without use of pesticides / synthetic fertilizers, not all fields have been certified as organic under Japanese Agricultural Standards (JAS). Some fields are simply in the multi-year process, and some may not qualify due to their proximity to non-organic tea fields (for example). This particular matcha is made specifically from a certified organic tea field—a different one than the okumidori used in Azuma's Kanoyama Matcha. Please remember that the final product must also be certified organic, and resellers / wholesale buyers need to abide by their own country's organic regulations to import and resell this as an organic product.
\n
Uses 100 % Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives.
\n\n
To discover a little bit more about Matcha Grades, please refer Yunomi Matcha Grades.
Azuma Tea Garden is a family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed in the family's factory: steamed, dried without rolling, and refined into even flakes for grinding. These tencha leaves are then, ground into matcha tea powder in the family's new factory that includes both stone mill grinders and a jet air pulverization machine for large scale culinary matcha production. The processing factory for tencha and sencha were once part of a large cooperative, but the family is the only remaining member of the cooperative. Azuma Teruko, originally from China, married into the family after visiting the village and falling in love with her husband. She is now face of the farm, and is helping to convert tea fields from relatives and retiring farmer friends into organic cultivation.
\n
Matcha usage, storage, and quality preservation
\n
Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable containershould keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later.
\n
We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.
\n"},{"id":6820659298409,"title":"#0116.K6 Wazuka no Mukashi - Gokou Cultivar Matcha, Naturally Grown by Azuma Tea Garden, Standard Ceremonial Grade 和束の昔","handle":"azuma-tea-garden-matcha-cultivar-series-gokou-premium-ceremonial-grade","description":"
NOTE: Please note that stone mill grinding at the farm is backlogged, and while we have production orders in place, orders are fulfilled on a first-come / first-served, so your order may need to wait for follow up production, and that may possibly take 1-2 months.
\n
Gokou is cultivar developed in Kyoto and known for providing matcha with a creamy, umami-rich flavor profile.
\n
Uses 100 % Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives.
\n
To discover a little bit more about Matcha Grades, please refer Yunomi Matcha Grades.
\n
Product Info
\n
\n
\n
\nName: Okumidori Matcha
\n
\nIngredients: Green Tea
\n
\nCultivar: Gokou
\n
\nNotes: Grown without pesticides but not certified organic
Azuma Tea Garden is a family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed in the family's factory: steamed, dried without rolling, and refined into even flakes for grinding. These tencha leaves are then, ground into matcha tea powder in the family's new factory that includes both stone mill grinders and a jet air pulverization machine for large scale culinary matcha production. The processing factory for tencha and sencha were once part of a large cooperative, but the family is the only remaining member of the cooperative. Azuma Teruko, originally from China, married into the family after visiting the village and falling in love with her husband. She is now face of the farm, and is helping to convert tea fields from relatives and retiring farmer friends into organic cultivation.
\n
Matcha usage, storage, and quality preservation
\n
Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable container should keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later.
\n
We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.
\n
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NOTE: Please note that stone mill grinding at the farm is backlogged, and while we have production orders in place, orders are fulfilled on a first-come / first-served, so your order may need to wait for follow up production, and that may possibly take 1-2 months.
\n
Gokou is cultivar developed in Kyoto and known for providing matcha with a creamy, umami-rich flavor profile.
\n
Uses 100 % Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives.
\n
To discover a little bit more about Matcha Grades, please refer Yunomi Matcha Grades.
\n
Product Info
\n
\n
\n
\nName: Okumidori Matcha
\n
\nIngredients: Green Tea
\n
\nCultivar: Gokou
\n
\nNotes: Grown without pesticides but not certified organic
Azuma Tea Garden is a family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed in the family's factory: steamed, dried without rolling, and refined into even flakes for grinding. These tencha leaves are then, ground into matcha tea powder in the family's new factory that includes both stone mill grinders and a jet air pulverization machine for large scale culinary matcha production. The processing factory for tencha and sencha were once part of a large cooperative, but the family is the only remaining member of the cooperative. Azuma Teruko, originally from China, married into the family after visiting the village and falling in love with her husband. She is now face of the farm, and is helping to convert tea fields from relatives and retiring farmer friends into organic cultivation.
\n
Matcha usage, storage, and quality preservation
\n
Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable container should keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later.
\n
We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.
\n
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The Azuma family’s oolong tea is made with specific cultivars from single fields. Without using pesticides, small insects called unka populate the field in the early summer and damage the leaves in a way that turns into a delicious flavor when the leaves are withered into oolong tea. The process is similar to that seen in the Taiwanese oolong called Oriental Beauty.
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An okumidori single cultivar sencha from Kurihara Tea Farm’s new tea field in Yame, Fukuoka prefecture.
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\n\n
Product Info
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\n
\nIngredients: Green tea
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Harvest: May
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Region: Yabemura village, Yame, Fukuoka
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\nNotes: Regular steaming (40-50 seconds) used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
\n
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Producer Info
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\n
\nName: Kurihara Seicha Ltd.\n
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Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
To make gyokuro, tea bushes are shaded directly for about 3 weeks cutting out the sunlight increasing umami flavor and decreasing bitterness. The leaves are then harvested by machine and processed using sencha processing methods--steaming, rolling, and drying.
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Finally, during the finishing process, stems of the leaves are separated. This makes a karigane, or high grade stem tea, called \"shira-ore\" in the Kyushu region. The stems tend to have less flavor overall, but also less bitterness and more sweetness.
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To steep this tea, prepare your hot water (or cool off to) 50 ℃ so that the tea leaves are soaked and wait for 2 minutes. Please enjoy the traditional taste and aroma that spreads in your mouth.
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Product Description
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\n
\nIngredients: Green Tea
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\nHarvest: May
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\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters. Made from tea plants originally planted in 1968
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\n
About the Farm
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Chiyonoen Tea Farm is a small tea garden operated by husband and wife farmers Masashi and Eri Harashima deep in the mountains of Yabe Village, Fukuoka, Japan. The 3rd generation farm specializes in high grade mountain-grown sencha and gyokuro. Established by his grandfather and the farm's namesake, Chiyokichi.
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To make gyokuro, tea bushes are shaded directly for about 3 weeks cutting out the sunlight increasing umami flavor and decreasing bitterness. The leaves are then harvested by machine and processed using sencha processing methods--steaming, rolling, and drying.
\n
Finally, during the finishing process, stems of the leaves are separated. This makes a karigane, or high grade stem tea, called \"shira-ore\" in the Kyushu region. The stems tend to have less flavor overall, but also less bitterness and more sweetness.
\n
To steep this tea, prepare your hot water (or cool off to) 50 ℃ so that the tea leaves are soaked and wait for 2 minutes. Please enjoy the traditional taste and aroma that spreads in your mouth.
\n
Product Description
\n
\n
\nIngredients: Green Tea
\n
\nHarvest: May
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters. Made from tea plants originally planted in 1968
\n
\n
About the Farm
\n
Chiyonoen Tea Farm is a small tea garden operated by husband and wife farmers Masashi and Eri Harashima deep in the mountains of Yabe Village, Fukuoka, Japan. The 3rd generation farm specializes in high grade mountain-grown sencha and gyokuro. Established by his grandfather and the farm's namesake, Chiyokichi.
"},{"id":6698513891433,"title":"#0413.K6 Kiroku Tea Garden: Single Cultivar Okumidori Matcha from Wazuka, Kyoto","handle":"kiroku-tea-garden-single-cultivar-okumidori-matcha-from-wazuka-kyoto","description":"
Tenchafarmers from Wazuka Village, Kyoto—Hori-san and her daughter (unfortunately, our friend, daughter Megumi, passed away in 2023)—bring you a small batch (only a few dozen kg harvested) matcha made from Okumidori, a cultivar known for it's deep, dark green color, and delicate flavor profile. While the cultivar was developed to make sencha, now it is becoming common to see a Okumidori cultivar based matcha or gyokuro. It is often the case that this cultivar is blended with another/other cultivar(s). But the Kiroku Tea Garden bring you a single cultivar Okumidori matcha for you to try!
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nNotes: No pesticides used prior to harvest, synthetic fertilizers used.
The 4th generation Kiroku Tea Garden is in the heart of Wazuka, Kyoto prefecture, an area whose mountain tea fields and undulating terraced slopes thick with fog make perfect tea-growing conditions. Founded nearly 100 years ago, before cars and farming machinery were available, their mountain fields were cleared by hand by the Great-Grandfather of sisters Megumi and Ui Hori.
\n
Today, with their mother, the sisters find themselves in the unusual position of being a farm entirely owned and operated by women. After the passing of their father, the three women took over the running of the farm to continue their family’s legacy, one that began in these fields all those years ago. In the male-dominated tea agriculture and production industry, their efforts are a challenge to the status quo. At Yunomi, we are proud to support their dedication. To learn more about the Kiroku Tea Garden, please check out our interview with Ui Hori (posted April 2021).
","published_at":"2023-12-13T18:02:44+09:00","created_at":"2021-09-09T17:59:25+09:00","vendor":"Kiroku Tea Garden","type":"Green Tea - Matcha","tags":["Ceremonial Grade","Cultivar_Okumidori","hvala","hvala matcha","Kyoto Prefecture","matcha","Matcha Grade_3 - Ceremonial Grade (Premium)","nada-hidden","Notes_Single Cultivar","Notes_Single Estate","Notes_Women in Tea","okumidori","Price_2 - Premium","Region_Kyoto","single cultivar","single estate","Subregion_Kyoto > Wazuka","Tea Type_Matcha","Ujicha","Wazuka","wholesale50","womenintea"],"price":299900,"price_min":299900,"price_max":6000000,"available":false,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40174398767209,"title":"30g / 1 oz / refill bag in gift can","option1":"30g / 1 oz / refill bag in gift can","option2":null,"option3":null,"sku":"k6chM03-030","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0413.K6 Kiroku Tea Garden: Single Cultivar Okumidori Matcha from Wazuka, Kyoto - 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Tenchafarmers from Wazuka Village, Kyoto—Hori-san and her daughter (unfortunately, our friend, daughter Megumi, passed away in 2023)—bring you a small batch (only a few dozen kg harvested) matcha made from Okumidori, a cultivar known for it's deep, dark green color, and delicate flavor profile. While the cultivar was developed to make sencha, now it is becoming common to see a Okumidori cultivar based matcha or gyokuro. It is often the case that this cultivar is blended with another/other cultivar(s). But the Kiroku Tea Garden bring you a single cultivar Okumidori matcha for you to try!
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nNotes: No pesticides used prior to harvest, synthetic fertilizers used.
The 4th generation Kiroku Tea Garden is in the heart of Wazuka, Kyoto prefecture, an area whose mountain tea fields and undulating terraced slopes thick with fog make perfect tea-growing conditions. Founded nearly 100 years ago, before cars and farming machinery were available, their mountain fields were cleared by hand by the Great-Grandfather of sisters Megumi and Ui Hori.
\n
Today, with their mother, the sisters find themselves in the unusual position of being a farm entirely owned and operated by women. After the passing of their father, the three women took over the running of the farm to continue their family’s legacy, one that began in these fields all those years ago. In the male-dominated tea agriculture and production industry, their efforts are a challenge to the status quo. At Yunomi, we are proud to support their dedication. To learn more about the Kiroku Tea Garden, please check out our interview with Ui Hori (posted April 2021).
"},{"id":2216179589,"title":"#0025.K6 SOLD OUT until Aug 2024 - Obubu KY025 - 5 matcha cultivar sampler set (Gokou, Meiryoku, Uji Hikari, Samidori, Okumidori)","handle":"obubu-tea-matcha-cultivar-set","description":"
For the true matcha connoisseur, taste four different tea cultivars used to make matcha in this one set! 1.5 grams each of the four matcha cultivars offered by the Obubu Tea Farm: Gokou, Uji Hikari, Samidori, Okumidori as well as a fifth cultivar, Meiryoku. Single cultivar matchas grown and produced by the same farmer will allow you to taste the difference that different tea plants can have on the flavor and aroma.
\n
A bit about the 5 matcha cultivars. Please note that cultivars are “cultivated varieties” identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA.
\n
\n
\nGokou: A cultivar specifically developed for the soil and climate of Kyoto prefecture, the gokou is characteristic with its' earthy aroma and deep umami.
\n
\nMeiryoku: Producing a bright, deep green color, with a sweet aroma and deep bitter flavor.
\n
\nUji HIkari: Another cultivar that was developed for the Kyoto region, this is an aromatic cultivar which was selected in 1985 from a seed of zairai (native) tea bushes from Uji. In comparison to the gokou, it is still quite a rare cultivar perhaps because it does not leave a strong impression with its' lighter umami.
\n
\n Samidori: The samidori cultivar is a tencha specific cultivar, with a bright color and rich umami flavor perfect for matcha. This cultivar comes from a tea plant in Uji and was bred by Koyama Masajirou in 1939. Nowadays, it is becoming more common to come across a matcha from this cultivar in Kyoto prefecture. \n
\n
\nOkumidori: This cultivar is a vivid green Uji matcha made from the tea plant cultivar okumidori. The okumidori cultivar is known for having a strong taste and aroma.
\nCultivation & processing notes: Shaded for 3-4 weeks prior to harvest, steamed and dried without rolling to make tencha leaves. Refined tencha leaves are then ground by stone mill into matcha powder.
Kyoto Obubu Tea Plantations, is a Japanese tea brand owned and operated by tea farmers in the town of Wazuka, Kyoto prefecture. Started by Akihiro Kita and Yasuharu Matsumoto in 2004, the company began as an agricultural social venture.
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For the true matcha connoisseur, taste four different tea cultivars used to make matcha in this one set! 1.5 grams each of the four matcha cultivars offered by the Obubu Tea Farm: Gokou, Uji Hikari, Samidori, Okumidori as well as a fifth cultivar, Meiryoku. Single cultivar matchas grown and produced by the same farmer will allow you to taste the difference that different tea plants can have on the flavor and aroma.
\n
A bit about the 5 matcha cultivars. Please note that cultivars are “cultivated varieties” identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA.
\n
\n
\nGokou: A cultivar specifically developed for the soil and climate of Kyoto prefecture, the gokou is characteristic with its' earthy aroma and deep umami.
\n
\nMeiryoku: Producing a bright, deep green color, with a sweet aroma and deep bitter flavor.
\n
\nUji HIkari: Another cultivar that was developed for the Kyoto region, this is an aromatic cultivar which was selected in 1985 from a seed of zairai (native) tea bushes from Uji. In comparison to the gokou, it is still quite a rare cultivar perhaps because it does not leave a strong impression with its' lighter umami.
\n
\n Samidori: The samidori cultivar is a tencha specific cultivar, with a bright color and rich umami flavor perfect for matcha. This cultivar comes from a tea plant in Uji and was bred by Koyama Masajirou in 1939. Nowadays, it is becoming more common to come across a matcha from this cultivar in Kyoto prefecture. \n
\n
\nOkumidori: This cultivar is a vivid green Uji matcha made from the tea plant cultivar okumidori. The okumidori cultivar is known for having a strong taste and aroma.
\nCultivation & processing notes: Shaded for 3-4 weeks prior to harvest, steamed and dried without rolling to make tencha leaves. Refined tencha leaves are then ground by stone mill into matcha powder.
Kyoto Obubu Tea Plantations, is a Japanese tea brand owned and operated by tea farmers in the town of Wazuka, Kyoto prefecture. Started by Akihiro Kita and Yasuharu Matsumoto in 2004, the company began as an agricultural social venture.
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Okumidori single cultivar sencha grown without pesticides by the 4th generation tea Azuma family farm in the beautiful mountains of Wazuka Village, Kyoto.
The tea is packaged in a beautiful Engawa gift can.
The amounts above are guidelines. Adjust to preference. More leaf or less water creates a more concentrated tea; higher temperature creates a more bitter tea.
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#0683.K5 Tomizawa Tea Garden: 2025 Kabusecha Okumidori 単03 かぶせ茶 おくみどり (JAS Organic) - [2025] 100g / 3.5 oz / May / Original bag
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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.
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.
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.
Steeping Notes
Tea: 3-5 grams
Time: 1 minute
Water temperature: 60C/140F degrees
Water amount: 1 cup
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.
Use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
Product Info
Name: Kabusecha Okumidori
Japanese name: かぶせ茶 富茶華（とみさわ） おくみどり
Ingredients: Green tea
Cultivar: Okumidori
Harvest: Early May
Steaming: Slightly longer than regular steaming but retains shape well, so not quite fukamushi (deep steamed)
Region: Mashiki, Kumamoto
Vendor Info
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.
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.
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.
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.
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.
Steeping Notes
Tea: 3-5 grams
Time: 1 minute
Water temperature: 60C/140F degrees
Water amount: 1 cup
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.
Use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
Product Info
Name: Kabusecha Okumidori
Japanese name: かぶせ茶 富茶華（とみさわ） おくみどり
Ingredients: Green tea
Cultivar: Okumidori
Harvest: Early May
Steaming: Slightly longer than regular steaming but retains shape well, so not quite fukamushi (deep steamed)
Region: Mashiki, Kumamoto
Vendor Info
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.
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.
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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