Just 1.7 kg were carefully handpicked and steamed for 10 minutes. After rolling for 6.5 hours, just 300 grams were produced.
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\nIngredients: Green tea
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\nCultivar: Kirari 31
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\nHarvest: April
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\nRegion: Sayama, Saitama
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Limited to one unit per person
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The Cultivar - Kirari 31
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The Kirari 31 is a cultivar that is receiving increasing attention in recent years. 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.
From 7-time Minister's Award Winning, 15th generation tea farmer Masahiro Okutomi (Okutomi Tea Garden, Sayama, Saitama), a single cultivar sencha green tea (Kirari 31) harvested on April 12, 2023, and rolled by hand for 6.5 hours.
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Just 1.7 kg were carefully handpicked and steamed for 10 minutes. After rolling for 6.5 hours, just 300 grams were produced.
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Kirari 31
\n
\nHarvest: April
\n
\nRegion: Sayama, Saitama
\n
Limited to one unit per person
\n
\n
\n
The Cultivar - Kirari 31
\n
The Kirari 31 is a cultivar that is receiving increasing attention in recent years. 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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"},{"id":7379345080425,"title":"#0732.S2 Yokota Tea Garden: Sayama Black Tea Benifuuki First Flush Premium 狭山の和紅茶 べにふうき春摘み プレミアム","handle":"yokota-tea-garden-sayama-black-tea-benifuuki-first-flush-premium","description":"
Benifuuki is a tea plant cultivar with a high level of catechin making it suitable for making black tea.
#0586.S5 Limited Edition Temomicha Handrolled Tea by Award Winning Tea Farmer Nagata Hideki
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#0586.S5 Limited Edition Temomicha Handrolled Tea by Award Winning Tea Farmer Nagata Hideki - 10 grams / Mid-April 2024
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Handpicked and handrolled in early spring by master handroller and award winning tea farmer, Nagata Hideki.
Ingredients: Green tea
Harvest: April
Region: Shizuoka
Limited to one unit per person
Harvest
First Flush (Spring)
Region
Shizuoka - 静岡県
Vendor Type
Farm,
Family Business
Umami Level
Strong
Sweetness Level
Strong
Toastiness Level
Weak
Astringency Level
Very Weak
Bitterness Level
Very Weak
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