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","2024 Shincha","202503","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":40553040281705,"title":"[2024] 10g / 0.35 oz / April / Yunomi bag (not certified organic)","option1":"[2024] 10g / 0.35 oz / April / Yunomi bag (not certified organic)","option2":null,"option3":null,"sku":"hmj26149-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0307.K2 Hachimanjyu Yakushima Tea: Early Spring First Flush Green Tea (Limited Edition / Last units) 屋久島 新茶 - 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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: 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":["202503","bulk","fukamushi","fukamushicha","green tea","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":"[2024] 10g / 0.35 oz / May / Yunomi sample bag","option1":"[2024] 10g / 0.35 oz / May / Yunomi sample bag","option2":null,"option3":null,"sku":"yme-yuikama-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0153.S5 Yamane-en: 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.
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.
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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
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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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#0013.K6 Obubu Tea: Roasted Summer Tencha Stems & Veins - Tsugumi (Tenbone Hojicha) - 10g / 0.35 oz
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Roasted Tencha Stems (Tenbone Houjicha)
Roasted Tencha Stems, in Japanese: Tenbone Houjicha (てん骨ほうじ茶) is made from the small amount of stems and veins of removed from Tencha(てん茶) during refinement while larger branch stems are made into Obubu's Suzume Hojicha. Tencha are the high grade unrolled tea leaves used to make matcha tea powder. Because you drink the entire leaf when you drink matcha, the leaves used for matcha tea powder need to be as sweet as possible. So when Tencha is created, Akky covers the tea plants for up to four weeks to reduce the amount of catechin (which creates bitterness) as much as possible.
In the process of making matcha, the dried, unrolled tencha tea leaves are then separated into two groups, soft and tough parts. The tough parts are the stems and veins and they are called tenbone (tencha no hone, the bones of tencha).
Akky has taken these bones of the tencha and lightly roasted them to produce a mild yet luxurious flavor. Enjoy the elegance of Tenbone Houjicha and all its sweetness and aroma!
Roasted Tencha Stems, in Japanese: Tenbone Houjicha (てん骨ほうじ茶) is made from the small amount of stems and veins of removed from Tencha(てん茶) during refinement while larger branch stems are made into Obubu's Suzume Hojicha. Tencha are the high grade unrolled tea leaves used to make matcha tea powder. Because you drink the entire leaf when you drink matcha, the leaves used for matcha tea powder need to be as sweet as possible. So when Tencha is created, Akky covers the tea plants for up to four weeks to reduce the amount of catechin (which creates bitterness) as much as possible.
In the process of making matcha, the dried, unrolled tencha tea leaves are then separated into two groups, soft and tough parts. The tough parts are the stems and veins and they are called tenbone (tencha no hone, the bones of tencha).
Akky has taken these bones of the tencha and lightly roasted them to produce a mild yet luxurious flavor. Enjoy the elegance of Tenbone Houjicha and all its sweetness and aroma!
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