Yuki and Junko Ogura moved to Odawara from Tokyo a decade ago to pursue a life closer to nature, and engage in their passion for tea. Learning from the tea farmers in Ashigara, the town just north of Odawara City, they cultivate tea without the use of pesticides.
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This wakocha, or Japanese black tea, utilizes Yabukita cultivar tea plants, and is grown without the use of pesticides. From the first flush in late spring, farmer Yuki Ogura produces this black tea in the style of first flush Darjeeling tea, withered, rolled, then lightly oxidized.
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\nIngredients: Black tea
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\nCultivar: Yabukita
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\nHarvest: Early May
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\nRegion: Ashigara, Kanagawa
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\nNotes: Grown without use of pesticides.
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\n\n
About the Ogura Family
\n
Yuki and Junko Ogura moved to Odawara from Tokyo a decade ago to pursue a life closer to nature, and engage in their passion for tea. Learning from the tea farmers in Ashigara, the town just north of Odawara City, they cultivate tea without the use of pesticides.
\n\n
\n
\n
\n\n\n\n\n\n\n"},{"id":6743403102313,"title":"#0169.S5 Kiyosawa Tea Gardens: Shizuoka Spring Kukihojicha Light Roasted Green Tea Leaf Stems by Farmer Kajiyama Yukako","handle":"kukihojicha-by-kajiyama-yukako","description":"
Roasted by farmer Kajiyama Yukako and her husband, this hojicha is dominated by spring sencha tea stems and some leaves with a distinct but delicate roastiness and notes of caramel.
\n
Temperature: Used a lower than standard temperature (160C)
\n
Grown on mountain-top tea fields in the remote Kiyosawa Village, in the mountains of Eastern Shizuoka.
\n
Kiyosawa Village is the old name for the this mountainous region of the Aoi Ward, Shizuoka City, and means \"pure river\". The Kuromata River 黒俣川 runs through the area.
\n
\n
\nIngredients: Green tea
\n
\nCultivars: Blended
\n
\nHarvest: May
\n
\nNotes: Pesticides are used only after the spring harvest has finished during the summer months when insects are more active. Only one harvest (spring) is made per year.
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Roasted by farmer Kajiyama Yukako and her husband, this hojicha is dominated by spring sencha tea stems and some leaves with a distinct but delicate roastiness and notes of caramel.
\n
Temperature: Used a lower than standard temperature (160C)
\n
Grown on mountain-top tea fields in the remote Kiyosawa Village, in the mountains of Eastern Shizuoka.
\n
Kiyosawa Village is the old name for the this mountainous region of the Aoi Ward, Shizuoka City, and means \"pure river\". The Kuromata River 黒俣川 runs through the area.
\n
\n
\nIngredients: Green tea
\n
\nCultivars: Blended
\n
\nHarvest: May
\n
\nNotes: Pesticides are used only after the spring harvest has finished during the summer months when insects are more active. Only one harvest (spring) is made per year.
Hiroki Matsumoto, the young farmer at Kaneroku Matsumoto Tea Garden is always challenging himself to create unique and unusual teas. His inspiration comes from the fact that many tea farmers around him in Shizuoka (perhaps, the best known prefecture for tea in Japan) are already making very good and high quality tea. While the focus of the generations before him was to sell cultivated tea to wholesalers, during his time as a tea farmer, Kaneroku Matsumoto Tea Garden began to make their own products, which allowed Matsumoto-san to directly interact with customers (i.e., the people who drink his tea!). These interactions shifted something in him as began thinking about creating his own style of tea, one which wasn’t limited by the labels placed as \"Shizuoka-cha\" or \"Shimada-cha\".
\n
The peach wood smoked black tea is just one of Matsumoto-san’s intriguing smoked black teas. In fact, because at Yunomi, we have a wide selection of his smoked black teas, you may want to try a few flavors to compare across his teas! Matsumoto-san smokes his black teas using the wood from Japanese whisky barrels and utilises wood that comes from the award winning Ichiro Distillery in Chichibu. This smoked tea can be enjoyed cold or hot and can be a great compliment to nuts and/or chocolate. One could also use the tea leaves and their strong flavor as condiment or seasoning. Please enjoy in many creative ways!
\n
Please note that all aspects of the production at Kaneroku Matsumoto Tea Garden adhere to the environmental conservation cultivation method world renown as GIAHS (i.e., Globally Important Agricultural Heritage System). Therefore, tea bushes are cultivated in the traditional Japanese chagusaba method where grass is used as mulch to protect and flavor the tea leaves. No flavorings and additives have been used. Matsumoto-san is the Silver Medal Winner of the 2014 International Tea Tasting Competition.
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Hiroki Matsumoto, the young farmer at Kaneroku Matsumoto Tea Garden is always challenging himself to create unique and unusual teas. His inspiration comes from the fact that many tea farmers around him in Shizuoka (perhaps, the best known prefecture for tea in Japan) are already making very good and high quality tea. While the focus of the generations before him was to sell cultivated tea to wholesalers, during his time as a tea farmer, Kaneroku Matsumoto Tea Garden began to make their own products, which allowed Matsumoto-san to directly interact with customers (i.e., the people who drink his tea!). These interactions shifted something in him as began thinking about creating his own style of tea, one which wasn’t limited by the labels placed as \"Shizuoka-cha\" or \"Shimada-cha\".
\n
The peach wood smoked black tea is just one of Matsumoto-san’s intriguing smoked black teas. In fact, because at Yunomi, we have a wide selection of his smoked black teas, you may want to try a few flavors to compare across his teas! Matsumoto-san smokes his black teas using the wood from Japanese whisky barrels and utilises wood that comes from the award winning Ichiro Distillery in Chichibu. This smoked tea can be enjoyed cold or hot and can be a great compliment to nuts and/or chocolate. One could also use the tea leaves and their strong flavor as condiment or seasoning. Please enjoy in many creative ways!
\n
Please note that all aspects of the production at Kaneroku Matsumoto Tea Garden adhere to the environmental conservation cultivation method world renown as GIAHS (i.e., Globally Important Agricultural Heritage System). Therefore, tea bushes are cultivated in the traditional Japanese chagusaba method where grass is used as mulch to protect and flavor the tea leaves. No flavorings and additives have been used. Matsumoto-san is the Silver Medal Winner of the 2014 International Tea Tasting Competition.
To make this premium gyokuro, a shelf is built over the tea bushes and straw woven with straw is spread over the entire tea fields. This method is considered one of the traditional shading methods to make gyokuro and is quite rare these days! After being shaded for 20 days, the tea leaves are harvested. By shading for a long period of time (which is a typical process to make gyokuro), the growth of catechin which creates the bitter taste in tea is suppressed and the umami and richness will be emphasized.
\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
\nCultivar: Yabukita, Okumidori
\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.
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To make this premium gyokuro, a shelf is built over the tea bushes and straw woven with straw is spread over the entire tea fields. This method is considered one of the traditional shading methods to make gyokuro and is quite rare these days! After being shaded for 20 days, the tea leaves are harvested. By shading for a long period of time (which is a typical process to make gyokuro), the growth of catechin which creates the bitter taste in tea is suppressed and the umami and richness will be emphasized.
\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
\nCultivar: Yabukita, Okumidori
\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":4392128938089,"title":"#0318.K5 Hinokuni Kumamoto: Dark Roast Hojicha - Kuro","handle":"hinokuni-kumamoto-dark-roast-hojicha-kuro","description":"
Kumamoto tea farmer Fujisako Satoru roasted this single cultivar (zairai yamacha) fukamushicha (deep steamed) tea leaves at 200C degrees for about two hours to create a deep, smoky flavor profile.
\n
Certified Organic
\n
All teas grown by the Fujisako family of Hinokuni Kumamoto are grown organically certified under the JAS system by Organic Certification Organization Co., Ltd. If repackaged by Yunomi for sampling purposes, it is not considered certified organic.
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Zairai Yamacha
\n
\nHarvest: Summer
\n
\nRegion: Sagara Village, Kuma District, Kumamoto
\n
","published_at":"2019-11-25T10:33:12+09:00","created_at":"2019-11-25T10:33:12+09:00","vendor":"Hinokuni Kumamoto","type":"","tags":["2023autumn","Cultivar_Zairai","family business","farm","Harvest_Summer","Kumamoto","organic","Organic_JAS Certified Organic","over-50","Price_3 - Affordable","Region_Kumamoto","summer","Top 10 Best Selling 2021 Hojicha","Vendor Type_Family Business","Vendor Type_Farm","wholesale50","zairai"],"price":42500,"price_min":42500,"price_max":1800000,"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":31364306567273,"title":"10g / 0.35 oz / Yunomi bag (repacked on demand, not certified organic)","option1":"10g / 0.35 oz / Yunomi bag (repacked on demand, not certified organic)","option2":null,"option3":null,"sku":"hnkn-05-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0318.K5 Hinokuni Kumamoto: Dark Roast Hojicha - 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Kumamoto tea farmer Fujisako Satoru roasted this single cultivar (zairai yamacha) fukamushicha (deep steamed) tea leaves at 200C degrees for about two hours to create a deep, smoky flavor profile.
\n
Certified Organic
\n
All teas grown by the Fujisako family of Hinokuni Kumamoto are grown organically certified under the JAS system by Organic Certification Organization Co., Ltd. If repackaged by Yunomi for sampling purposes, it is not considered certified organic.
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Zairai Yamacha
\n
\nHarvest: Summer
\n
\nRegion: Sagara Village, Kuma District, Kumamoto
\n
"},{"id":8244681285,"title":"#0364.S5 Kaneroku Matsumoto Tea Garden: Apple Wood Smoked Black Tea 燻製紅茶 リンゴ","handle":"kaneroku-matsumoto-tea-garden-apple-wood-smoked-black-tea","description":"
Hiroki Matsumoto, the young farmer at Kaneroku Matsumoto Tea Garden is always challenging himself to create unique and unusual teas. His inspiration comes from the fact that many tea farmers around him in Shizuoka (perhaps, the best known prefecture for tea in Japan) are already making very good and high quality tea. While the focus of the generations before him was to sell cultivated tea to wholesalers, during his time as a tea farmer, Kaneroku Matsumoto Tea Garden began to make their own products, which allowed Matsumoto-san to directly interact with customers (i.e., the people who drink his tea!). These interactions shifted something in him as began thinking about creating his own style of tea, one which wasn’t limited by the labels placed as \"Shizuoka-cha\" or \"Shimada-cha\".
\n
The apple wood smoked black tea is just one of Matsumoto-san’s unique teas. Matsumoto-san has been experimenting with other woods such as sakura (cherry blossom), yuzu, pine, etc, you may want to compare across his smoked black teas! This innovative black tea has been smoked for 8 hours with apple wood. Although apple wood may sound mellow and the infusion looks rather transparent, this tea is actually quite powerful (with respect to smokiness) with an aroma that is rich and profound. One may pleasantly come across hints of vanilla and it can also be enjoyed with some milk.
\n
Please note that all aspects of the production at Kaneroku Matsumoto Tea Garden adhere to the environmental conservation cultivation method world renown as GIAHS (i.e., Globally Important Agricultural Heritage System). Therefore, tea bushes are cultivated in the traditional Japanese chagusaba method where grass is used as mulch to protect and flavor the tea leaves. Please note that no flavorings and additives have been used.
\n
\n
Product Info
\n
\n
\nName: Apple Wood Smoked Black Tea
\n
\nJapanese name: 燻製紅茶
\n
\nIngredients: Black tea
\n
\nRegion: Shimada, Shizuoka prefecture
\n
\n
\n
Steeping Notes for 1 person
\n
\n
\nTea: 5 grams (3g for a slightly lighter flavor)\n
\n
\nTime: 5 minutes (4 min for a slightly lighter flavor)
Hiroki Matsumoto, the young farmer at Kaneroku Matsumoto Tea Garden is always challenging himself to create unique and unusual teas. His inspiration comes from the fact that many tea farmers around him in Shizuoka (perhaps, the best known prefecture for tea in Japan) are already making very good and high quality tea. While the focus of the generations before him was to sell cultivated tea to wholesalers, during his time as a tea farmer, Kaneroku Matsumoto Tea Garden began to make their own products, which allowed Matsumoto-san to directly interact with customers (i.e., the people who drink his tea!). These interactions shifted something in him as began thinking about creating his own style of tea, one which wasn’t limited by the labels placed as \"Shizuoka-cha\" or \"Shimada-cha\".
\n
The apple wood smoked black tea is just one of Matsumoto-san’s unique teas. Matsumoto-san has been experimenting with other woods such as sakura (cherry blossom), yuzu, pine, etc, you may want to compare across his smoked black teas! This innovative black tea has been smoked for 8 hours with apple wood. Although apple wood may sound mellow and the infusion looks rather transparent, this tea is actually quite powerful (with respect to smokiness) with an aroma that is rich and profound. One may pleasantly come across hints of vanilla and it can also be enjoyed with some milk.
\n
Please note that all aspects of the production at Kaneroku Matsumoto Tea Garden adhere to the environmental conservation cultivation method world renown as GIAHS (i.e., Globally Important Agricultural Heritage System). Therefore, tea bushes are cultivated in the traditional Japanese chagusaba method where grass is used as mulch to protect and flavor the tea leaves. Please note that no flavorings and additives have been used.
\n
\n
Product Info
\n
\n
\nName: Apple Wood Smoked Black Tea
\n
\nJapanese name: 燻製紅茶
\n
\nIngredients: Black tea
\n
\nRegion: Shimada, Shizuoka prefecture
\n
\n
\n
Steeping Notes for 1 person
\n
\n
\nTea: 5 grams (3g for a slightly lighter flavor)\n
\n
\nTime: 5 minutes (4 min for a slightly lighter flavor)
\n"},{"id":2448946561129,"title":"#0555.S4 Okuizumo Rose Garden: Rose Petal Herbal Tea (Sahime - Rose Princess Cultivar)","handle":"okuizumo-rose-garden-rose-petal-herbal-tea","description":"
\n
The first thing you notice when you open the bag is a heavenly breeze of fresh roses...as if you were walking through a rose garden just after a spring shower.
\n
Steeping recommendation
\n
Tea: 2 tsp of petals. Time: 5 min. Water: 90C/195F, 100 ml. The initial color extracted from the petals will be blue and the liquor will gradually transform into violet, then finally a rosy red.
\n
2 tsp of petals is about 0.3-0.5 grams. So a 10-gram bag should yield around 20-30 cups of 100 ml.
\n
Product info
\n
\n
\nIngredients: Rose petals.
\n
\nCultivar: Sahime, the rose princess.
\n
\nHarvest: April, plucked in the morning for maximum strength of aroma. Organic fertilizer used, no pesticides used.
\n
\nRegion: Nagahisa Village, Oda City, Shimane, Japan.
\n
\nStorage: Keep airtight in cool, dry area away from sunlight.
","published_at":"2019-03-28T18:17:25+09:00","created_at":"2019-03-28T18:17:59+09:00","vendor":"Okuizumo Rose Garden","type":"","tags":["farm","featured202308","herbal","herbal tea","Herbal Type_Rose","Notes_Single Cultivar","Notes_Single Estate","ohanabotanica","Okuizumo","pantry","Price_1 - Luxury","Region_Shimane","rose","Shimane","single cultivar","single estate","single field","Subregion_Shimane > Okuizumo","Tea Blend Ingredient","Tea Type_Herbal Tea","Vendor Type_Family Business","Vendor Type_Farm","wholesale30"],"price":199900,"price_min":199900,"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":28019552944233,"title":"10g / 0.35 oz / Sample bag","option1":"10g / 0.35 oz / Sample bag","option2":null,"option3":null,"sku":"okzr01syr-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0555.S4 Okuizumo Rose Garden: Rose Petal Herbal Tea (Sahime - 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\n
The first thing you notice when you open the bag is a heavenly breeze of fresh roses...as if you were walking through a rose garden just after a spring shower.
\n
Steeping recommendation
\n
Tea: 2 tsp of petals. Time: 5 min. Water: 90C/195F, 100 ml. The initial color extracted from the petals will be blue and the liquor will gradually transform into violet, then finally a rosy red.
\n
2 tsp of petals is about 0.3-0.5 grams. So a 10-gram bag should yield around 20-30 cups of 100 ml.
\n
Product info
\n
\n
\nIngredients: Rose petals.
\n
\nCultivar: Sahime, the rose princess.
\n
\nHarvest: April, plucked in the morning for maximum strength of aroma. Organic fertilizer used, no pesticides used.
\n
\nRegion: Nagahisa Village, Oda City, Shimane, Japan.
\n
\nStorage: Keep airtight in cool, dry area away from sunlight.
What is meant by kuki hojicha? Akukicha (“twig tea”), or stem tea, made with parts of the tea plant that is usually not used for making the most common type of green tea such as sencha. This tea from Zenkouen is a roasted stem tea, and specifically with stems/stalks coming from their final bancha harvest. This tea has a very fragrant aroma and refreshing taste.
\n
Please note that roasting is performed by an outside professional, so this product is not included in the organic tea certification.
\n
Product info
\n
\n
\nName: Kuki (Stems) Houjicha
\n
\nJapanese name: 茎ほうじ茶
\n
\nIngredients: Roasted green tea leaf stems
\n
\nRegion: Shimada city, Shizuoka Prefecture
\n
\nRoasting: Performed by an outside professional
\n
\nNet weight: 200 grams / 7 oz
\n
\n
Steeping
\n
\n
\nTea: 5 grams or 1 teaspoon
\n
\nTime: 1-2 minutes (Note: if you over-steep the rich aroma of this tea will be lost
\n
\nWater: 90 - 100˚C/194 - 212˚F, 200 ml. Use boiling water, no need to allow water to cool down.
\n
Resteep up to 2 times or until flavor becomes too diluted (may depend on personal preference)
\n
\n
About the Tea Farmer
\n
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.
\n
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.)
\n
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.
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What is meant by kuki hojicha? Akukicha (“twig tea”), or stem tea, made with parts of the tea plant that is usually not used for making the most common type of green tea such as sencha. This tea from Zenkouen is a roasted stem tea, and specifically with stems/stalks coming from their final bancha harvest. This tea has a very fragrant aroma and refreshing taste.
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Please note that roasting is performed by an outside professional, so this product is not included in the organic tea certification.
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Product info
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\n
\nName: Kuki (Stems) Houjicha
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\nJapanese name: 茎ほうじ茶
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\nIngredients: Roasted green tea leaf stems
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\nRegion: Shimada city, Shizuoka Prefecture
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\nRoasting: Performed by an outside professional
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\nNet weight: 200 grams / 7 oz
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\n
Steeping
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\n
\nTea: 5 grams or 1 teaspoon
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\nTime: 1-2 minutes (Note: if you over-steep the rich aroma of this tea will be lost
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\nWater: 90 - 100˚C/194 - 212˚F, 200 ml. Use boiling water, no need to allow water to cool down.
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Resteep up to 2 times or until flavor becomes too diluted (may depend on personal preference)
\n
\n
About the Tea Farmer
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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.
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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.)
\n
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.
Unrefined tencha (碾茶) tea leaves (the raw material used for matcha) is roasted to create a light-bodied roasted green tea. Tencha differs from other Japanese green teas in that it is shaded for about 4 weeks before harvest and is not rolled during processing; after steaming it is dried in a special tencha oven.
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.
Unrefined tencha (碾茶) tea leaves (the raw material used for matcha) is roasted to create a light-bodied roasted green tea. Tencha differs from other Japanese green teas in that it is shaded for about 4 weeks before harvest and is not rolled during processing; after steaming it is dried in a special tencha oven.
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.
"},{"id":3266298053,"title":"#0103.K6 Azuma Tea Garden: Roasted Green Tea Stems, Kukihojicha","handle":"azuma-tea-garden-roasted-green-tea-of-stem-kukihouji-cha","description":"
Made from the stems of leaves produced at the Azuma Tea Garden's factory, and roasted for a light, refreshing flavor. Azuma Tea Garden cultivates their leaves without using pesticides nor chemical fertilizers.
Made from the stems of leaves produced at the Azuma Tea Garden's factory, and roasted for a light, refreshing flavor. Azuma Tea Garden cultivates their leaves without using pesticides nor chemical fertilizers.
From the village of Wazuka, tea farmer Uejima-san presents a hojicha roasted green tea made from a tea field in the mountains surrounding the village. This tea field has not seen the use of pesticides in 15 years, and Uejima-san roasts the leaf using a small-scale tea leaf roaster (Morita-style from the Morita Metalworks Factory) that uses a spinning metal barrel to ensure even roasting.
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\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nRegion: Wazuka Village, Kyoto Prefecture
\n
\n
\n
About Tea Farmer: Noriyasu Uejima
\n
Noriyasu Uejima is a tea master. In the 90+ year old tea tasting competition held in Kyoto, he is the only winner to ever achieve a perfect score. Cultivating and processing some of Kyoto's finest teas, the Ritz Carlton Hotel of Kyoto features his teas in their line up for guests. He is the 5th generation master farmer carrying on a tradition that dates back to the mid-19th century when his ancestor started the Uejima family as a branch family of an even older main family. The farm also operates the Wazuka Village's Wazuka Cha Cafe.
Uejima-san below gives a simple introduction about the Wazuka valley
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From the village of Wazuka, tea farmer Uejima-san presents a hojicha roasted green tea made from a tea field in the mountains surrounding the village. This tea field has not seen the use of pesticides in 15 years, and Uejima-san roasts the leaf using a small-scale tea leaf roaster (Morita-style from the Morita Metalworks Factory) that uses a spinning metal barrel to ensure even roasting.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nRegion: Wazuka Village, Kyoto Prefecture
\n
\n
\n
About Tea Farmer: Noriyasu Uejima
\n
Noriyasu Uejima is a tea master. In the 90+ year old tea tasting competition held in Kyoto, he is the only winner to ever achieve a perfect score. Cultivating and processing some of Kyoto's finest teas, the Ritz Carlton Hotel of Kyoto features his teas in their line up for guests. He is the 5th generation master farmer carrying on a tradition that dates back to the mid-19th century when his ancestor started the Uejima family as a branch family of an even older main family. The farm also operates the Wazuka Village's Wazuka Cha Cafe.
Tea farmer Tomizawa-san uses an extra long roasting of his guricha green tea leaves to create this richly flavored deep-roasted hojicha. This tea is grown without pesticides or chemical fertilizers. Enjoy pure, natural flavors with every sip, knowing you're supporting sustainable farming practices.
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Steeping Notes
\n
\n
Tea: 3-5 grams
\n
\nTime: 1 minute
\n
\nWater temperature: 95C/203F degrees
\n
\nWater amount: 200 ml
\n
Resteep at hotter temperature up to 3 times
\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
\nIngredients: Green tea
\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. Tomizawa family also had been affected by this earthquake losing their tea shop, but this was the catalyst enabling us to become introduced.
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Tea farmer Tomizawa-san uses an extra long roasting of his guricha green tea leaves to create this richly flavored deep-roasted hojicha. This tea is grown without pesticides or chemical fertilizers. Enjoy pure, natural flavors with every sip, knowing you're supporting sustainable farming practices.
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Steeping Notes
\n
\n
Tea: 3-5 grams
\n
\nTime: 1 minute
\n
\nWater temperature: 95C/203F degrees
\n
\nWater amount: 200 ml
\n
Resteep at hotter temperature up to 3 times
\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
\nIngredients: Green tea
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Region: Mashiki, Kumamoto
\n
\n
Vendor Info
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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. Tomizawa family also had been affected by this earthquake losing their tea shop, but this was the catalyst enabling us to become introduced.
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\n
\nIngredients: Black Tea
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\nHarvest: Summer
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\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters.
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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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\n
\n
\nIngredients: Black Tea
\n
\nHarvest: Summer
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters.
\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":6802122408041,"title":"#0410.K6 Kiroku Tea Garden: Okumidori Roasted Spring Tencha Amehojicha, The Sweet Roast 喜六茶園 飴ほうじ茶","handle":"kiroku-tea-garden-okumidori-spring-tencha-amehojicha-the-sweet-roast","description":"
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).
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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).
Roasted Tencha Stems, in Japanese: Tenbone Houjicha(てん骨ほうじ茶) is made from the branch stems of tencha (てん茶) while the leaf stems and veins are roasted into Obubu's Tsugumi Hojicha. Tencha are the 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.
\n
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).
\n
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 branch stems of tencha (てん茶) while the leaf stems and veins are roasted into Obubu's Tsugumi Hojicha. Tencha are the 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.
\n
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).
\n
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!
Have you ever tried a genmaicha with a hojicha base? The Zenkouen Tea Garden has created this genmai hojicha by blending their naturally grown hojicha (roasted green tea) and rice made by Norio Narizawa in Tome City, Miyagi Prefecture. For the rice, they utilise both roasted rice and brown rice at a ratio of 1:2. Please enjoy the elegant taste and aroma of this tea! A wonderful accompaniment to your meals.
\n
\n
Product info
\n
\n
\nIngredients: Green tea, toasted rice.
\n
\nNet weight: 150 grams / 5.3 oz
\n
\nRegion: Shimada, Shizuoka
\n
\n
\n\n
About the Tea Farmer \n
\n
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.
\n
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.)
\n
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.
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Have you ever tried a genmaicha with a hojicha base? The Zenkouen Tea Garden has created this genmai hojicha by blending their naturally grown hojicha (roasted green tea) and rice made by Norio Narizawa in Tome City, Miyagi Prefecture. For the rice, they utilise both roasted rice and brown rice at a ratio of 1:2. Please enjoy the elegant taste and aroma of this tea! A wonderful accompaniment to your meals.
\n
\n
Product info
\n
\n
\nIngredients: Green tea, toasted rice.
\n
\nNet weight: 150 grams / 5.3 oz
\n
\nRegion: Shimada, Shizuoka
\n
\n
\n\n
About the Tea Farmer \n
\n
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.
\n
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.)
\n
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.
\n"},{"id":6602527146089,"title":"#0717.T2 Yancha: Standard Yabukita Sencha from Aruse Village, Tokushima","handle":"yancha-standard-yabukita-sencha-from-aruse-village-tokushima","description":"
New tea farmer Yancy Lever revived abandoned yabukita tea fields that had been growing wildly for a couple of years, and began harvesting from it in 2019 under the direction of a veteran farmer. Processing occurs at his teacher's factory, and he is learning to process tea as well. Yancy's standard sencha is an everyday tea that also has the stems included.
\n
\n
\nIngredients: Green Tea
\n
\nHarvest: Spring
\n
\nCultivar: Yabukita
\n
\nRegion: Aruse Village, Tokushima (The field is 200 meters from the border of Kochi where Yancy lives.)
\n
\nProcessing: Yamashiro Chagyo Kumiai, Yamashiro Village, Miyoshi City, Tokushima Prefecture
Yancy Lever is an American farming tea, yuzu citrus, soba (buckwheat) and other vegetables in the beautiful mountains of Otoyo Village, Kochi, and neighboring Aruse Village, Tokushima, Japan. He began tea farming just 2 years ago, after falling in love with and marrying his wife Azusa who is from Otoyo Village.
\n
Otoyo Village is more well known for its goishicha tea, but the same tea fields also produce sencha, so Yancy is starting his journey as a tea farmer with Japan's standard tea.
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New tea farmer Yancy Lever revived abandoned yabukita tea fields that had been growing wildly for a couple of years, and began harvesting from it in 2019 under the direction of a veteran farmer. Processing occurs at his teacher's factory, and he is learning to process tea as well. Yancy's standard sencha is an everyday tea that also has the stems included.
\n
\n
\nIngredients: Green Tea
\n
\nHarvest: Spring
\n
\nCultivar: Yabukita
\n
\nRegion: Aruse Village, Tokushima (The field is 200 meters from the border of Kochi where Yancy lives.)
\n
\nProcessing: Yamashiro Chagyo Kumiai, Yamashiro Village, Miyoshi City, Tokushima Prefecture
Yancy Lever is an American farming tea, yuzu citrus, soba (buckwheat) and other vegetables in the beautiful mountains of Otoyo Village, Kochi, and neighboring Aruse Village, Tokushima, Japan. He began tea farming just 2 years ago, after falling in love with and marrying his wife Azusa who is from Otoyo Village.
\n
Otoyo Village is more well known for its goishicha tea, but the same tea fields also produce sencha, so Yancy is starting his journey as a tea farmer with Japan's standard tea.
"},{"id":4828737372265,"title":"#0715.T2 Yancha: Premium Yabukita Sencha from Aruse Village, Tokushima","handle":"yancha-premium-yabukita-sencha-from-aruse-village-tokushima","description":"
New tea farmer Yancy Lever revived abandoned yabukita tea fields that had been growing wildly for a couple of years, and began harvesting from it in 2019 under the direction of a veteran farmer. Processing occurs at his teacher's factory, and he is learning to process tea as well. Yancy's premium sencha has the small stems sorted out. Please see below for more detail on flavor.
\n
\n
\nIngredients: Green Tea
\n
\nHarvest: May
\n
\nCultivar: Yabukita
\n
\nRegion: AruseVillage, Tokushima (The field is 200 meters from the border of Kochi where Yancy lives.)
\n
\nProcessing: Yamashiro Chagyo Kumiai, Yamashiro Village, Miyoshi City, Tokushima Prefecture
This sencha has an unique, yet very charming, flavor for a sencha. It is flowery and aromatic in a way more typical to oolong teas. The taste is soft and has notes of vegetal green with no bitterness. For fans of fragrant teas, or people looking to try an unique sencha, this is the perfect choice.
Yancy Lever is an American farming tea, yuzu citrus, soba (buckwheat) and other vegetables in the beautiful mountains of Otoyo Village, Kochi, and neighboring Aruse Village, Tokushima, Japan. He began tea farming just 2 years ago, after falling in love with and marrying his wife Azusa who is from Otoyo Village.
\n
Otoyo Village is more well known for its goishicha tea, but the same tea fields also produce sencha, so Yancy is starting his journey as a tea farmer with Japan's standard tea.
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New tea farmer Yancy Lever revived abandoned yabukita tea fields that had been growing wildly for a couple of years, and began harvesting from it in 2019 under the direction of a veteran farmer. Processing occurs at his teacher's factory, and he is learning to process tea as well. Yancy's premium sencha has the small stems sorted out. Please see below for more detail on flavor.
\n
\n
\nIngredients: Green Tea
\n
\nHarvest: May
\n
\nCultivar: Yabukita
\n
\nRegion: AruseVillage, Tokushima (The field is 200 meters from the border of Kochi where Yancy lives.)
\n
\nProcessing: Yamashiro Chagyo Kumiai, Yamashiro Village, Miyoshi City, Tokushima Prefecture
This sencha has an unique, yet very charming, flavor for a sencha. It is flowery and aromatic in a way more typical to oolong teas. The taste is soft and has notes of vegetal green with no bitterness. For fans of fragrant teas, or people looking to try an unique sencha, this is the perfect choice.
Yancy Lever is an American farming tea, yuzu citrus, soba (buckwheat) and other vegetables in the beautiful mountains of Otoyo Village, Kochi, and neighboring Aruse Village, Tokushima, Japan. He began tea farming just 2 years ago, after falling in love with and marrying his wife Azusa who is from Otoyo Village.
\n
Otoyo Village is more well known for its goishicha tea, but the same tea fields also produce sencha, so Yancy is starting his journey as a tea farmer with Japan's standard tea.
Hiroki Matsumoto, the young farmer at Kaneroku Matsumoto Tea Garden is always challenging himself to create unique and unusual teas. His inspiration comes from the fact that many tea farmers around him in Shizuoka (perhaps, the best known prefecture for tea in Japan) are already making very good and high quality tea. While the focus of the generations before him was to sell cultivated tea to wholesalers, during his time as a tea farmer, Kaneroku Matsumoto Tea Garden began to make their own products, which allowed Matsumoto-san to directly interact with customers (i.e., the people who drink his tea!). These interactions shifted something in him as began thinking about creating his own style of tea, one which wasn’t limited by the labels placed as \"Shizuoka-cha\" or \"Shimada-cha\".
\n
A black tea for the fig lovers out there, this fig wood smoked black tea is just one of Matsumoto-san’s innovative smoked teas. At Yunomi, we have a wide selection of Matsumoto-san's smoked black teas; therefore, you may want to try a few flavors to compare across his fascinating tea selection! Matsumoto-san smokes his black teas using the wood from Japanese whisky barrels and utilises wood that comes from the award winning Ichiro Distillery in Chichibu. This smoked tea can be enjoyed cold or hot and can be a great compliment to nuts and/or chocolate. One could also use the tea leaves and their strong flavor as condiment or seasoning. Please enjoy in many creative ways!
\n
Please note that all aspects of the production at Kaneroku Matsumoto Tea Garden adhere to the environmental conservation cultivation method world renown as GIAHS (i.e., Globally Important Agricultural Heritage System). Therefore, tea bushes are cultivated in the traditional Japanese chagusaba method where grass is used as mulch to protect and flavor the tea leaves. No flavorings and additives have been used. Matsumoto-san is the Silver Medal Winner of the 2014 International Tea Tasting Competition.
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Hiroki Matsumoto, the young farmer at Kaneroku Matsumoto Tea Garden is always challenging himself to create unique and unusual teas. His inspiration comes from the fact that many tea farmers around him in Shizuoka (perhaps, the best known prefecture for tea in Japan) are already making very good and high quality tea. While the focus of the generations before him was to sell cultivated tea to wholesalers, during his time as a tea farmer, Kaneroku Matsumoto Tea Garden began to make their own products, which allowed Matsumoto-san to directly interact with customers (i.e., the people who drink his tea!). These interactions shifted something in him as began thinking about creating his own style of tea, one which wasn’t limited by the labels placed as \"Shizuoka-cha\" or \"Shimada-cha\".
\n
A black tea for the fig lovers out there, this fig wood smoked black tea is just one of Matsumoto-san’s innovative smoked teas. At Yunomi, we have a wide selection of Matsumoto-san's smoked black teas; therefore, you may want to try a few flavors to compare across his fascinating tea selection! Matsumoto-san smokes his black teas using the wood from Japanese whisky barrels and utilises wood that comes from the award winning Ichiro Distillery in Chichibu. This smoked tea can be enjoyed cold or hot and can be a great compliment to nuts and/or chocolate. One could also use the tea leaves and their strong flavor as condiment or seasoning. Please enjoy in many creative ways!
\n
Please note that all aspects of the production at Kaneroku Matsumoto Tea Garden adhere to the environmental conservation cultivation method world renown as GIAHS (i.e., Globally Important Agricultural Heritage System). Therefore, tea bushes are cultivated in the traditional Japanese chagusaba method where grass is used as mulch to protect and flavor the tea leaves. No flavorings and additives have been used. Matsumoto-san is the Silver Medal Winner of the 2014 International Tea Tasting Competition.
\n"},{"id":6651549909097,"title":"#0322.S2 Hiraoka Tea Garden: Spring Premium Grade Sencha \"Momo\"【新茶】高級煎茶「桃」","handle":"hiraoka-tea-garden-shincha-premium-grade-sencha-momo","description":"
\n
Steeping Notes
\n
\n
\nTea: 5 grams
\n
\nTime: 60 seconds
\n
\nWater: 70C/160F, 200 ml
\n
Use hotter temperature for more astringency, cooler temperature for more sweetness. Also take a look at our steeping techniques section for info on cold steeping and ice steeping, etc.
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Blend of mainly Yabukita
\n
Shaded for a few days before harvest
\n
\nPackage size: 10g Yunomi Sample Bag, 100g original bag (shincha design during May - July), bulk available upon request
\n
\nHarvest: Spring
\n
\nRegion: Sayama, Saitama
\n
\nPackage: Shincha package available while supplies last
\n
\n\n
Producer Info
\n
\n
\nName: Hiraoka Tea Garden
\n
\nCEO: Tadahito Hiraoka
\n
\nLocation: Sayama, Saitama
\n
\nEstablished: During the Edo Period (1600 - 1868, exact date unknown)
\n
","published_at":"2021-06-13T00:23:27+09:00","created_at":"2021-06-13T00:23:27+09:00","vendor":"Hiraoka Tea Garden","type":"Green Tea","tags":["2024 Shincha","202501","farm","green tea","Harvest_Spring","Limited Edition","Notes_Single Estate","P20","Price_3 - Affordable","Region_Saitama","regular steaming","saitama","sale","sencha","single estate","spring","Subregion_Saitama > Sayama","Tea Type_Sencha","Vendor Type_Family Business","Vendor Type_Farm","wholesale30"],"price":45000,"price_min":45000,"price_max":229900,"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":40661974417513,"title":"10g / 0.35 oz / 2024","option1":"10g / 0.35 oz","option2":"2024","option3":null,"sku":"HRKG116-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0322.S2 Hiraoka Tea Garden: Spring Premium Grade Sencha \"Momo\"【新茶】高級煎茶「桃」 - 10g / 0.35 oz / 2024","public_title":"10g / 0.35 oz / 2024","options":["10g / 0.35 oz","2024"],"price":45000,"weight":15,"compare_at_price":null,"inventory_quantity":5,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":40661973205097,"title":"100g / 3.5 oz / 2024","option1":"100g / 3.5 oz","option2":"2024","option3":null,"sku":"HRKG116-100-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0322.S2 Hiraoka Tea Garden: Spring Premium Grade Sencha \"Momo\"【新茶】高級煎茶「桃」 - 100g / 3.5 oz / 2024","public_title":"100g / 3.5 oz / 2024","options":["100g / 3.5 oz","2024"],"price":229900,"weight":100,"compare_at_price":null,"inventory_quantity":2,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//de.yunomi.life/cdn/shop/files/843F15C2-13C3-49FF-B614-AC41A74979EA.jpg?v=1692066389","//de.yunomi.life/cdn/shop/products/hiraoka-tea-garden-2022-spring-premium-grade-sencha-momo-352832.jpg?v=1692066389","//de.yunomi.life/cdn/shop/products/hiraoka-tea-garden-2022-spring-premium-grade-sencha-momo-507048.jpg?v=1692066389"],"featured_image":"//de.yunomi.life/cdn/shop/files/843F15C2-13C3-49FF-B614-AC41A74979EA.jpg?v=1692066389","options":["Size","Year"],"media":[{"alt":null,"id":23425696465001,"position":1,"preview_image":{"aspect_ratio":0.999,"height":1081,"width":1080,"src":"//de.yunomi.life/cdn/shop/files/843F15C2-13C3-49FF-B614-AC41A74979EA.jpg?v=1692066389"},"aspect_ratio":0.999,"height":1081,"media_type":"image","src":"//de.yunomi.life/cdn/shop/files/843F15C2-13C3-49FF-B614-AC41A74979EA.jpg?v=1692066389","width":1080},{"alt":"Hiraoka Tea Garden: 2022 Spring Premium Grade Sencha \"Momo\"【新茶】高級煎茶「桃」 - Yunomi.life","id":22781338976361,"position":2,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//de.yunomi.life/cdn/shop/products/hiraoka-tea-garden-2022-spring-premium-grade-sencha-momo-352832.jpg?v=1692066389"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//de.yunomi.life/cdn/shop/products/hiraoka-tea-garden-2022-spring-premium-grade-sencha-momo-352832.jpg?v=1692066389","width":2048},{"alt":"Hiraoka Tea Garden: 2022 Spring Premium Grade Sencha \"Momo\"【新茶】高級煎茶「桃」 - Yunomi.life","id":22781339009129,"position":3,"preview_image":{"aspect_ratio":1,"height":750,"width":750,"src":"//de.yunomi.life/cdn/shop/products/hiraoka-tea-garden-2022-spring-premium-grade-sencha-momo-507048.jpg?v=1692066389"},"aspect_ratio":1,"height":750,"media_type":"image","src":"//de.yunomi.life/cdn/shop/products/hiraoka-tea-garden-2022-spring-premium-grade-sencha-momo-507048.jpg?v=1692066389","width":750}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
\n
Steeping Notes
\n
\n
\nTea: 5 grams
\n
\nTime: 60 seconds
\n
\nWater: 70C/160F, 200 ml
\n
Use hotter temperature for more astringency, cooler temperature for more sweetness. Also take a look at our steeping techniques section for info on cold steeping and ice steeping, etc.
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Blend of mainly Yabukita
\n
Shaded for a few days before harvest
\n
\nPackage size: 10g Yunomi Sample Bag, 100g original bag (shincha design during May - July), bulk available upon request
\n
\nHarvest: Spring
\n
\nRegion: Sayama, Saitama
\n
\nPackage: Shincha package available while supplies last
\n
\n\n
Producer Info
\n
\n
\nName: Hiraoka Tea Garden
\n
\nCEO: Tadahito Hiraoka
\n
\nLocation: Sayama, Saitama
\n
\nEstablished: During the Edo Period (1600 - 1868, exact date unknown)
Use hotter temperature for more astringency, cooler temperature for more sweetness. Also take a look at our steeping techniques section for info on cold steeping and ice steeping, etc.
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Blend of mainly Yabukita
\n
\nHarvest: Spring
\n
\nRegion: Sayama, Saitama
\n
\n\n
Producer Info
\n
\n
\nName: Hiraoka Tea Garden
\n
\nCEO: Tadahito Hiraoka
\n
\nLocation: Sayama, Saitama
\n
\nEstablished: During the Edo Period (1600 - 1868, exact date unknown)
\n
","published_at":"2021-06-12T23:45:16+09:00","created_at":"2021-06-12T23:45:16+09:00","vendor":"Hiraoka Tea Garden","type":"Green Tea","tags":["2024 Shincha","202501","farm","green tea","Harvest_Spring","hvala sencha","Limited Edition","Notes_Single Estate","P35","Price_2 - Premium","Region_Saitama","regular steaming","saitama","sencha","single estate","spring","Subregion_Saitama > Sayama","Tea Type_Sencha","Vendor Type_Family Business","Vendor Type_Farm","wholesale30"],"price":59000,"price_min":59000,"price_max":388000,"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":39492334813289,"title":"[2024] 10g / 0.35 oz / May / Yunomi bag","option1":"[2024] 10g / 0.35 oz / May / Yunomi bag","option2":null,"option3":null,"sku":"HRKG114-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0324.S2 Hiraoka Tea Garden: Shincha - Premium Grade Sencha \"Sakura\"【新茶】特上煎茶「桜」 - [2024] 10g / 0.35 oz / May / Yunomi bag","public_title":"[2024] 10g / 0.35 oz / May / Yunomi bag","options":["[2024] 10g / 0.35 oz / May / Yunomi bag"],"price":59000,"weight":15,"compare_at_price":null,"inventory_quantity":4,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":41425892671593,"title":"[2024] 100g / 3.5 oz / May / Original bag","option1":"[2024] 100g / 3.5 oz / May / Original bag","option2":null,"option3":null,"sku":"HRKG114-100-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0324.S2 Hiraoka Tea Garden: Shincha - Premium Grade Sencha \"Sakura\"【新茶】特上煎茶「桜」 - [2024] 100g / 3.5 oz / May / Original bag","public_title":"[2024] 100g / 3.5 oz / May / Original bag","options":["[2024] 100g / 3.5 oz / May / Original bag"],"price":388000,"weight":100,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//de.yunomi.life/cdn/shop/files/5D583E50-49F4-453F-92F8-1FC0ADDA5F89.jpg?v=1692158869","//de.yunomi.life/cdn/shop/products/hiraoka-tea-garden-2022-shincha-premium-grade-sencha-sakura-137859.jpg?v=1692158869","//de.yunomi.life/cdn/shop/products/hiraoka-tea-garden-2022-shincha-premium-grade-sencha-sakura-422819.jpg?v=1692158869"],"featured_image":"//de.yunomi.life/cdn/shop/files/5D583E50-49F4-453F-92F8-1FC0ADDA5F89.jpg?v=1692158869","options":["Size"],"media":[{"alt":null,"id":23426546368617,"position":1,"preview_image":{"aspect_ratio":0.999,"height":1081,"width":1080,"src":"//de.yunomi.life/cdn/shop/files/5D583E50-49F4-453F-92F8-1FC0ADDA5F89.jpg?v=1692158869"},"aspect_ratio":0.999,"height":1081,"media_type":"image","src":"//de.yunomi.life/cdn/shop/files/5D583E50-49F4-453F-92F8-1FC0ADDA5F89.jpg?v=1692158869","width":1080},{"alt":"Hiraoka Tea Garden: 2022 Shincha - Premium Grade Sencha \"Sakura\"【新茶】特上煎茶「桜」 - Yunomi.life","id":22781339598953,"position":2,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//de.yunomi.life/cdn/shop/products/hiraoka-tea-garden-2022-shincha-premium-grade-sencha-sakura-137859.jpg?v=1692158869"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//de.yunomi.life/cdn/shop/products/hiraoka-tea-garden-2022-shincha-premium-grade-sencha-sakura-137859.jpg?v=1692158869","width":2048},{"alt":"Hiraoka Tea Garden: 2022 Shincha - Premium Grade Sencha \"Sakura\"【新茶】特上煎茶「桜」 - Yunomi.life","id":22781339631721,"position":3,"preview_image":{"aspect_ratio":1,"height":750,"width":750,"src":"//de.yunomi.life/cdn/shop/products/hiraoka-tea-garden-2022-shincha-premium-grade-sencha-sakura-422819.jpg?v=1692158869"},"aspect_ratio":1,"height":750,"media_type":"image","src":"//de.yunomi.life/cdn/shop/products/hiraoka-tea-garden-2022-shincha-premium-grade-sencha-sakura-422819.jpg?v=1692158869","width":750}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
\n
Steeping Notes \n
\n
\n
\nTea: 5 grams
\n
\nTime: 60 seconds
\n
\nWater: 70C/160F, 200 ml
\n
Use hotter temperature for more astringency, cooler temperature for more sweetness. Also take a look at our steeping techniques section for info on cold steeping and ice steeping, etc.
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Blend of mainly Yabukita
\n
\nHarvest: Spring
\n
\nRegion: Sayama, Saitama
\n
\n\n
Producer Info
\n
\n
\nName: Hiraoka Tea Garden
\n
\nCEO: Tadahito Hiraoka
\n
\nLocation: Sayama, Saitama
\n
\nEstablished: During the Edo Period (1600 - 1868, exact date unknown)
Use hotter temperature for more astringency, cooler temperature for more sweetness. Also take a look at our steeping techniques section for info on cold steeping and ice steeping, etc.
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Blend of mainly Yabukita
\n
Shaded for a few days before harvest
\n
\nPackage size: 10g Yunomi Sample Bag, 100g original bag (shincha design during May - July), bulk available upon request
\n
\nHarvest: Spring
\n
\nRegion: Sayama, Saitama
\n
\n\n
Producer Info
\n
\n
\nName: Hiraoka Tea Garden
\n
\nCEO: Tadahito Hiraoka
\n
\nLocation: Sayama, Saitama
\n
\nEstablished: During the Edo Period (1600 - 1868, exact date unknown)
Use hotter temperature for more astringency, cooler temperature for more sweetness. Also take a look at our steeping techniques section for info on cold steeping and ice steeping, etc.
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Blend of mainly Yabukita
\n
Shaded for a few days before harvest
\n
\nPackage size: 10g Yunomi Sample Bag, 100g original bag (shincha design during May - July), bulk available upon request
\n
\nHarvest: Spring
\n
\nRegion: Sayama, Saitama
\n
\n\n
Producer Info
\n
\n
\nName: Hiraoka Tea Garden
\n
\nCEO: Tadahito Hiraoka
\n
\nLocation: Sayama, Saitama
\n
\nEstablished: During the Edo Period (1600 - 1868, exact date unknown)
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 early May harvest (making it a kabusecha).
\n
The Saeakari tea cultivar is quite new on the tea market. A descendant of Saemidori and Z1 cultivars, it is ready for harvest a little after Saemidori and before Yabukita cultivars, producing more volume. In the spring, like Saemidori, it produces leaves with a bright green color. While each tea's flavor is also heavily influenced by the farmer's cultivation and processing skill (and their intended flavor), one can expect a bright green, refreshing sweet tea from Tomizawa Tea Garden. This is a tea with a sweet taste that spreads in your mouth and disappears quickly without any bitterness or astringency.
\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
\nIngredients: Green tea \n
\n
Cultivar: Saeakari
\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 early May harvest (making it a kabusecha).
\n
The Saeakari tea cultivar is quite new on the tea market. A descendant of Saemidori and Z1 cultivars, it is ready for harvest a little after Saemidori and before Yabukita cultivars, producing more volume. In the spring, like Saemidori, it produces leaves with a bright green color. While each tea's flavor is also heavily influenced by the farmer's cultivation and processing skill (and their intended flavor), one can expect a bright green, refreshing sweet tea from Tomizawa Tea Garden. This is a tea with a sweet taste that spreads in your mouth and disappears quickly without any bitterness or astringency.
\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
\nIngredients: Green tea \n
\n
Cultivar: Saeakari
\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":1315130900585,"title":"#0832.S5 Murata Tea Garden: Hashiri Shincha (Yabukita) From Kikugawa, Shizuoka","handle":"murata-tea-garden-hashiri-shincha-from-kikugawa-shizuoka","description":"
Single origin, single estate, single cultivar.
\n
The term \"hashiri\" means \"running\" literally. It implies that the farmers have run out to the tea fields to harvest the leaves at earliest point possible.
\n
This particular tea was cultivated by tea farmer Yuya Murata using the Chagusaba Tea Agriculture Method, a UNESCO designated Agricultural Heritage. Deep steamed into a fukamushicha for a strong bodied taste.
\n
Tea field photo above from 2019/04/10.
\n
Flavor Notes
\n
Strong body, grassy astringency, complex vegetal flavors. This profile is likely a result of the lack of shading. Slightly buttery aftertaste with very slight hints of umami. Suitable for those who dislike the umami of shaded teas.
\n
Steeping Notes
\n
As a fukamushi, this product steeps very fast. We recommend tea: 5 grams, time: 60 seconds, water: 70C/160F, 200 ml. But if this is too strong for you, reduce the amount of leaves or the time. Use a hotter temperature for even stronger body, lower temperature (or even cold steeping) for a sweeter profile.
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Yabukita
\n
\nHarvest: Early May
\n
\nRegion: Kikugawa, Shizuoka
\n
\n
About Tea Farmer Yuya Murata
\n
Murata-san is a 4th generation tea farmer, certified Japanese tea instructor, and father, based in Kikugawa, Shimada City, Shizuoka, Japan. He is a member of the Kikusui Tea Cooperative and utilizes the Coop's factory to process his fukamushi or deep-steamed sencha green tea. In his 20s he worked at an IT company, but returned to the family in his 30s to learn and take over the family heritage.
","published_at":"2018-07-04T17:01:54+09:00","created_at":"2018-07-04T17:19:44+09:00","vendor":"Murata Tea Garden","type":"Green Tea","tags":["2024 Shincha","202501","bulk","Cultivar_Yabukita","family business","farm","fukamushi","fukamushicha","grassy","green tea","hashiri","Kikugawa","Limited Edition","Notes_Single Cultivar","Notes_Single Estate","Notes_Steaming: Deep (Fukamushi)","P30","Price_2 - Premium","Region_Shizuoka","sale","Ships late May","shizuoka","single cultivar","single estate","SPVAL","strong body","Subregion_Shizuoka > Kikugawa","Tea Type_Fukamushicha (Deep Steamed)","Vendor Type_Family Business","Vendor Type_Farm","wholesale30","yabukita"],"price":50000,"price_min":50000,"price_max":249900,"available":true,"price_varies":true,"compare_at_price":249900,"compare_at_price_min":249900,"compare_at_price_max":249900,"compare_at_price_varies":false,"variants":[{"id":40641857978473,"title":"[2024] 10g / 0.35 oz / May","option1":"[2024] 10g / 0.35 oz / May","option2":null,"option3":null,"sku":"mura003-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0832.S5 Murata Tea Garden: Hashiri Shincha (Yabukita) From Kikugawa, Shizuoka - [2024] 10g / 0.35 oz / May","public_title":"[2024] 10g / 0.35 oz / May","options":["[2024] 10g / 0.35 oz / May"],"price":50000,"weight":15,"compare_at_price":null,"inventory_quantity":1,"inventory_management":"shopify","inventory_policy":"deny","barcode":"53260137","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":41498160857193,"title":"[2024] 80g / 2.8 oz / May","option1":"[2024] 80g / 2.8 oz / May","option2":null,"option3":null,"sku":"mura003-080-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0832.S5 Murata Tea Garden: Hashiri Shincha (Yabukita) From Kikugawa, Shizuoka - [2024] 80g / 2.8 oz / May","public_title":"[2024] 80g / 2.8 oz / May","options":["[2024] 80g / 2.8 oz / May"],"price":249900,"weight":80,"compare_at_price":249900,"inventory_quantity":1,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":28043353260137,"title":"[2023 -20% off] 80g / 2.8 oz / May 2023","option1":"[2023 -20% off] 80g / 2.8 oz / May 2023","option2":null,"option3":null,"sku":"mura003-080-y23","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0832.S5 Murata Tea Garden: Hashiri Shincha (Yabukita) From Kikugawa, Shizuoka - [2023 -20% off] 80g / 2.8 oz / May 2023","public_title":"[2023 -20% off] 80g / 2.8 oz / May 2023","options":["[2023 -20% off] 80g / 2.8 oz / May 2023"],"price":199900,"weight":80,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"53260137","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":12343868981353,"title":"[2022 - 40% off] 80g / 2.8 oz / May 2022","option1":"[2022 - 40% off] 80g / 2.8 oz / May 2022","option2":null,"option3":null,"sku":"mura003-080-y22","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0832.S5 Murata Tea Garden: Hashiri Shincha (Yabukita) From Kikugawa, Shizuoka - [2022 - 40% off] 80g / 2.8 oz / May 2022","public_title":"[2022 - 40% off] 80g / 2.8 oz / May 2022","options":["[2022 - 40% off] 80g / 2.8 oz / May 2022"],"price":149900,"weight":80,"compare_at_price":249900,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"68981353","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//de.yunomi.life/cdn/shop/files/9954814D-22F1-40C7-828C-C21E5A41719C.jpg?v=1692077807","//de.yunomi.life/cdn/shop/products/murata-tea-garden-2022-hashiri-shincha-yabukita-from-kikugawa-shizuoka-645981.jpg?v=1692077807","//de.yunomi.life/cdn/shop/products/murata-tea-garden-2022-hashiri-shincha-yabukita-from-kikugawa-shizuoka-309195.jpg?v=1692077807","//de.yunomi.life/cdn/shop/products/murata-tea-garden-2022-hashiri-shincha-yabukita-from-kikugawa-shizuoka-603738.jpg?v=1692077807"],"featured_image":"//de.yunomi.life/cdn/shop/files/9954814D-22F1-40C7-828C-C21E5A41719C.jpg?v=1692077807","options":["Size"],"media":[{"alt":null,"id":23425840578665,"position":1,"preview_image":{"aspect_ratio":0.999,"height":1081,"width":1080,"src":"//de.yunomi.life/cdn/shop/files/9954814D-22F1-40C7-828C-C21E5A41719C.jpg?v=1692077807"},"aspect_ratio":0.999,"height":1081,"media_type":"image","src":"//de.yunomi.life/cdn/shop/files/9954814D-22F1-40C7-828C-C21E5A41719C.jpg?v=1692077807","width":1080},{"alt":"Murata Tea Garden: 2022 Hashiri Shincha (Yabukita) From Kikugawa, Shizuoka - 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Yunomi.life","id":22781428760681,"position":4,"preview_image":{"aspect_ratio":1.77,"height":226,"width":400,"src":"//de.yunomi.life/cdn/shop/products/murata-tea-garden-2022-hashiri-shincha-yabukita-from-kikugawa-shizuoka-603738.jpg?v=1692077807"},"aspect_ratio":1.77,"height":226,"media_type":"image","src":"//de.yunomi.life/cdn/shop/products/murata-tea-garden-2022-hashiri-shincha-yabukita-from-kikugawa-shizuoka-603738.jpg?v=1692077807","width":400}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
Single origin, single estate, single cultivar.
\n
The term \"hashiri\" means \"running\" literally. It implies that the farmers have run out to the tea fields to harvest the leaves at earliest point possible.
\n
This particular tea was cultivated by tea farmer Yuya Murata using the Chagusaba Tea Agriculture Method, a UNESCO designated Agricultural Heritage. Deep steamed into a fukamushicha for a strong bodied taste.
\n
Tea field photo above from 2019/04/10.
\n
Flavor Notes
\n
Strong body, grassy astringency, complex vegetal flavors. This profile is likely a result of the lack of shading. Slightly buttery aftertaste with very slight hints of umami. Suitable for those who dislike the umami of shaded teas.
\n
Steeping Notes
\n
As a fukamushi, this product steeps very fast. We recommend tea: 5 grams, time: 60 seconds, water: 70C/160F, 200 ml. But if this is too strong for you, reduce the amount of leaves or the time. Use a hotter temperature for even stronger body, lower temperature (or even cold steeping) for a sweeter profile.
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Yabukita
\n
\nHarvest: Early May
\n
\nRegion: Kikugawa, Shizuoka
\n
\n
About Tea Farmer Yuya Murata
\n
Murata-san is a 4th generation tea farmer, certified Japanese tea instructor, and father, based in Kikugawa, Shimada City, Shizuoka, Japan. He is a member of the Kikusui Tea Cooperative and utilizes the Coop's factory to process his fukamushi or deep-steamed sencha green tea. In his 20s he worked at an IT company, but returned to the family in his 30s to learn and take over the family heritage.
Yet another shincha from Shimizu-san’s own nogi-en (and others), the Shourai blend is unique because it comes from their 八十八夜 (hachijyu-hachiya) harvest. According to the traditional Japanese lunar calendar, hachijyu-hachiya signifies the 88th night after the start of spring and is also used to mark the start of shincha harvesting.
\n
The Shourai blend is made from the aracha (unrefined tea in which stems and leaf fannings are not filtered out) of three types of cultivars: fukumidori (plays central role), yumewakaba, and yabukita.
\n
After the tea is harvested, it goes through a process of withering in which the tea leaves are first sun dried, then dried in the shade for about half a day to create the aroma. Each cultivar is hand-fired separately using a hoiro (焙炉 a special table with thick washi paper surface that is heated from the bottom), then blended to complete the Shourai blend. This tea was served to the Japanese emperor and empress to accompany their dessert at Koryo Shrine on September 20, 2017.
\n
\n
Processing
\n\n
Withering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.
\n
Sencha processing
\n
Finishing - sorting out stems and fannings, including green-roasting using an old-style drying machine. The hot air used in to dry out the unrefined tea for long-term storage also adds a little toastiness to the fruity floral aroma.
3rd steeping: 85C (185F), 30 sec - Enjoy the refreshing taste and aroma
\n
\n
\n
","published_at":"2020-05-19T20:28:24+09:00","created_at":"2020-05-19T20:37:59+09:00","vendor":"Bizenya","type":"Green Tea","tags":["202501","Cultivar_Fukumidori","Cultivar_Yabukita","Cultivar_Yume Wakaba","family business","fukumidori","handpicked","Harvest_Spring","Notes_Handpicked","photo needed","Price_1 - Luxury","Region_Saitama","saitama","Sayama","Subregion_Saitama > Sayama","Vendor Type_Family Business","Vendor Type_Farm","wholesale30","yabukita","yume wakaba"],"price":128000,"price_min":128000,"price_max":499900,"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":40612663328873,"title":"[2024] 10g / 0.35 oz / May / Yunomi bag","option1":"[2024] 10g / 0.35 oz / May / Yunomi bag","option2":null,"option3":null,"sku":"bznyT201-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0248.S2 Bizenya: #08 Shourai Blend - Handpicked Sayama Hachijyuhachiya Sencha 松籟 八十八夜手摘み煎茶 - [2024] 10g / 0.35 oz / May / Yunomi bag","public_title":"[2024] 10g / 0.35 oz / May / Yunomi bag","options":["[2024] 10g / 0.35 oz / May / Yunomi bag"],"price":128000,"weight":30,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"bznyT201015","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":41358291665001,"title":"[2024] 30g / 1 oz / May / Yunomi bag","option1":"[2024] 30g / 1 oz / May / Yunomi bag","option2":null,"option3":null,"sku":"bznyT201-030-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0248.S2 Bizenya: #08 Shourai Blend - Handpicked Sayama Hachijyuhachiya Sencha 松籟 八十八夜手摘み煎茶 - [2024] 30g / 1 oz / May / Yunomi bag","public_title":"[2024] 30g / 1 oz / May / Yunomi bag","options":["[2024] 30g / 1 oz / May / Yunomi bag"],"price":299900,"weight":30,"compare_at_price":null,"inventory_quantity":3,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":41589792473193,"title":"[2024] 60g / 2.1 oz / May / Original bag","option1":"[2024] 60g / 2.1 oz / May / Original bag","option2":null,"option3":null,"sku":"bznyT201-060-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0248.S2 Bizenya: #08 Shourai Blend - 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Yet another shincha from Shimizu-san’s own nogi-en (and others), the Shourai blend is unique because it comes from their 八十八夜 (hachijyu-hachiya) harvest. According to the traditional Japanese lunar calendar, hachijyu-hachiya signifies the 88th night after the start of spring and is also used to mark the start of shincha harvesting.
\n
The Shourai blend is made from the aracha (unrefined tea in which stems and leaf fannings are not filtered out) of three types of cultivars: fukumidori (plays central role), yumewakaba, and yabukita.
\n
After the tea is harvested, it goes through a process of withering in which the tea leaves are first sun dried, then dried in the shade for about half a day to create the aroma. Each cultivar is hand-fired separately using a hoiro (焙炉 a special table with thick washi paper surface that is heated from the bottom), then blended to complete the Shourai blend. This tea was served to the Japanese emperor and empress to accompany their dessert at Koryo Shrine on September 20, 2017.
\n
\n
Processing
\n\n
Withering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.
\n
Sencha processing
\n
Finishing - sorting out stems and fannings, including green-roasting using an old-style drying machine. The hot air used in to dry out the unrefined tea for long-term storage also adds a little toastiness to the fruity floral aroma.
A single cultivar sencha from the Kurihara brothers, this Okuhikari is known for its vibrant green color.
\n
Okuhikari is a cross between the Yabukita cultivar that makes up 75% of the tea grown in Japan, and a Chinese cultivar, Shizu Cy225, and officially registered in 1987. The plant grows slower than Yabukita requiring more care to avoid damage from weather and insects, but produces a better crop yield.
\nNotes: Machine harvested from a tea field at altitude of about 600 meters (1968 feet). Regular steaming, but on the long side, so close to a fukamushi (deep steamed tea) but not quite.
\nSize: About 3 hectares total across several fields
\n
\nAltitude of tea fields: 300 - 700 meters
\n
\n
","published_at":"2017-05-10T16:27:08+09:00","created_at":"2016-03-03T11:26:46+09:00","vendor":"Kurihara Tea Farm","type":"Green Tea","tags":["2024 Shincha","202501","Cultivar_Okuhikari","Eco-Farmer","family business","farm","Fukuoka","futsumushi","green tea","Harvest_Spring","Kurihara Tea Farm","Mountain-grown","Notes_Single Cultivar","Notes_Single Estate","okuhikari","P25","Price_2 - Premium","reduced pesticide use","Region_Fukuoka","regular steaming","sample","sencha","Ships late May","single cultivar","single estate","spring","Subregion_Fukuoka > Yame","under-10","Vendor Type_Family Business","Vendor Type_Farm","wholesale40","Yame","Yamecha"],"price":50000,"price_min":50000,"price_max":299900,"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":41195904041065,"title":"[2024] 10g / 0.35 oz / May / Yunomi bag","option1":"[2024] 10g / 0.35 oz / May / Yunomi bag","option2":null,"option3":null,"sku":"khtsg05-010-y23","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0079.F2 Kurihara Tea #17: Okuhikari Cultivar Yame Sencha おくひかり - 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A single cultivar sencha from the Kurihara brothers, this Okuhikari is known for its vibrant green color.
\n
Okuhikari is a cross between the Yabukita cultivar that makes up 75% of the tea grown in Japan, and a Chinese cultivar, Shizu Cy225, and officially registered in 1987. The plant grows slower than Yabukita requiring more care to avoid damage from weather and insects, but produces a better crop yield.
\nNotes: Machine harvested from a tea field at altitude of about 600 meters (1968 feet). Regular steaming, but on the long side, so close to a fukamushi (deep steamed tea) but not quite.
The Miyazaki Sabou Tea Garden, operated by the Miyazaki family, specializes in a variety of single cultivar teas which they process into pan-fired green tea or kamairicha, oolong tea, and black tea. They have been farming without pesticides since 1983.
\n
This tea is a selection from their individual lots blended by Miyazaki-san to create a Premium Kamairicha.
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Blended by the farmer using Yabukita, Sakimidori and Saemidori cultivars
\n
\nHarvest: Spring
\n
\nRegion: Gokase Village, Miyazaki Prefecture
\n
\n
Steeping Notes
\n
Tea: 5 grams. Time: 60 sec. Water: 70C/158F, 200 ml.
\n
\n
An Award Winning Farm
\n
Among the many awards that the family has won for their tea, the single greatest honor was the Emperor’s Cup award in 2002. The Emperor’s cup is give once a year to seven winners chosen from among the 400-500 winners of the previous year’s Minister’s Awards in the various fields of agriculture in Japan. To win, a tea farmer not only needs to be top in his own field of tea, but must compete with farms as well as agricultural producers in other fields.
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The Miyazaki Sabou Tea Garden, operated by the Miyazaki family, specializes in a variety of single cultivar teas which they process into pan-fired green tea or kamairicha, oolong tea, and black tea. They have been farming without pesticides since 1983.
\n
This tea is a selection from their individual lots blended by Miyazaki-san to create a Premium Kamairicha.
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Blended by the farmer using Yabukita, Sakimidori and Saemidori cultivars
\n
\nHarvest: Spring
\n
\nRegion: Gokase Village, Miyazaki Prefecture
\n
\n
Steeping Notes
\n
Tea: 5 grams. Time: 60 sec. Water: 70C/158F, 200 ml.
\n
\n
An Award Winning Farm
\n
Among the many awards that the family has won for their tea, the single greatest honor was the Emperor’s Cup award in 2002. The Emperor’s cup is give once a year to seven winners chosen from among the 400-500 winners of the previous year’s Minister’s Awards in the various fields of agriculture in Japan. To win, a tea farmer not only needs to be top in his own field of tea, but must compete with farms as well as agricultural producers in other fields.
"},{"id":4180410728553,"title":"#0484.M3 Miyazaki Sabou: Organic Kamairicha Green Tea - Yabukita Single Cultivar - Reserve 有機釜炒り茶【特選】","handle":"award-winning-yabukita-kamairicha-green-tea-from-miyazaki-single-cultivar","description":"
This reserve lot kamairicha (“pan-fired tea” or “pan-roasted tea”) from award-winning Miyazaki Sabou Tea Garden is an extra early harvest in early May of young delicate leaves from their best field. What is a kamairicha? Kamairicha is green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark).
\n
Miyazaki prefecture, where the Miyazaki Sabou Tea Garden is located is known to be the best prefecture for making this type of tea so look no further! This kamairicha comes from the mountain tea fields of Gokase (certified as a World Agricultural site in 2015) found about 600m in altitude. In general, kamairicha is a traditional folk tea from Southern Japan.
\n
The Miyazaki Sabou Tea Garden, operated by the Miyazaki family, specializes in a variety of single cultivar teas which they process into pan-fired green tea or kamairicha, oolong tea, and black tea. They have been farming without pesticides since 1983.
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This reserve lot kamairicha (“pan-fired tea” or “pan-roasted tea”) from award-winning Miyazaki Sabou Tea Garden is an extra early harvest in early May of young delicate leaves from their best field. What is a kamairicha? Kamairicha is green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark).
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Miyazaki prefecture, where the Miyazaki Sabou Tea Garden is located is known to be the best prefecture for making this type of tea so look no further! This kamairicha comes from the mountain tea fields of Gokase (certified as a World Agricultural site in 2015) found about 600m in altitude. In general, kamairicha is a traditional folk tea from Southern Japan.
\n
The Miyazaki Sabou Tea Garden, operated by the Miyazaki family, specializes in a variety of single cultivar teas which they process into pan-fired green tea or kamairicha, oolong tea, and black tea. They have been farming without pesticides since 1983.
According to Hiroki Murakami, who will become the farm's 4th generation master, the family doesn't know exactly when they started farming tea, though his great-grandfather was the one who built their first processing factory in the late 19th century.
\n
Based in the Yoshiwara district, a mountainous region famous for its sea of clouds within the municipality of Shizuoka City, the family produces about 2 tons of tea altogether per year (first and second flushes).
\n
Their leaves are mostly processed as a near-fukamushi (deep steamed), a steaming technique that creates a tea that has fukashimicha's deep, opaque green color and sweetness, but while also retaining much of the leaf's shape.
\nProduction capacity: About 1300 kg per year. The family only harvests the spring first flush harvest.
\n
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Farm Introduction
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According to Hiroki Murakami, who will become the farm's 4th generation master, the family doesn't know exactly when they started farming tea, though his great-grandfather was the one who built their first processing factory in the late 19th century.
\n
Based in the Yoshiwara district, a mountainous region famous for its sea of clouds within the municipality of Shizuoka City, the family produces about 2 tons of tea altogether per year (first and second flushes).
\n
Their leaves are mostly processed as a near-fukamushi (deep steamed), a steaming technique that creates a tea that has fukashimicha's deep, opaque green color and sweetness, but while also retaining much of the leaf's shape.
The Harashima family's Hanatsumi sencha comes from the first picking of the year in April, resulting in an extra delicate sencha. Sold as Shincha in May and June. With this top-quality sencha, one will taste the rich deep taste and high aroma of sencha which sprouted slowly over time being surrounded by the beautiful mountains of the village of Yabe (Yame, Fukuoka Prefecture). The climate of the semi-high cold region at an altitude of 600m creates a deep and fragrant taste. Please enjoy the breath of the very first picked small sprouts. This sencha can also be a perfect gift for that special someone...
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Please enjoy across multiple steeps. Because these tea leaves are high quality, after you have finished drinking the tea, the Harashima family recommends repurposing the tea leaves in your fried rice, miso soup, or however you fancy!
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Product Description
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\nIngredients: Green Tea
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\nNet weight: 100 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
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\nCultivar: Blended from the best leaves in among their fields (cultivars: Saemidori, Yabukita, Okumidori, Okuyutaka)
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\nHarvest: April
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\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters.
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Steeping Notes
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The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Note about high quality sencha: In general, this sencha is low in shibumi (bitterness) however, if you steep with hot water below 70 °C, you will be able to hold down the shibumi even more. If you are one who prefers to taste a bit more shibumi in your tea as well as the nice aroma, please utilize hot water of about 80° C. \n
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\n
\n
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Tips for a Pleasant Tea Drinking Experience
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Pour boiling water into a teacup or cup, leave it for about 2 minutes to cool around 70-80° C, and then transfer it to a kyusu (Japanese tea pot). Steep for 60 to 90 seconds and it is ready to drink! Pour up to the last drop as the last drops are where the umami resides.
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From the 2nd steep, pour the hot water at a higher temperature than the 1st steep and steep for a shorter duration.
\n
Please enjoy the tea up to the third steep.
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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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The Harashima family's Hanatsumi sencha comes from the first picking of the year in April, resulting in an extra delicate sencha. Sold as Shincha in May and June. With this top-quality sencha, one will taste the rich deep taste and high aroma of sencha which sprouted slowly over time being surrounded by the beautiful mountains of the village of Yabe (Yame, Fukuoka Prefecture). The climate of the semi-high cold region at an altitude of 600m creates a deep and fragrant taste. Please enjoy the breath of the very first picked small sprouts. This sencha can also be a perfect gift for that special someone...
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Please enjoy across multiple steeps. Because these tea leaves are high quality, after you have finished drinking the tea, the Harashima family recommends repurposing the tea leaves in your fried rice, miso soup, or however you fancy!
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Product Description
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\nIngredients: Green Tea
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\nNet weight: 100 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
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\nCultivar: Blended from the best leaves in among their fields (cultivars: Saemidori, Yabukita, Okumidori, Okuyutaka)
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\nHarvest: April
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\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters.
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Steeping Notes
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The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Note about high quality sencha: In general, this sencha is low in shibumi (bitterness) however, if you steep with hot water below 70 °C, you will be able to hold down the shibumi even more. If you are one who prefers to taste a bit more shibumi in your tea as well as the nice aroma, please utilize hot water of about 80° C. \n
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\n
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Tips for a Pleasant Tea Drinking Experience
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Pour boiling water into a teacup or cup, leave it for about 2 minutes to cool around 70-80° C, and then transfer it to a kyusu (Japanese tea pot). Steep for 60 to 90 seconds and it is ready to drink! Pour up to the last drop as the last drops are where the umami resides.
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From the 2nd steep, pour the hot water at a higher temperature than the 1st steep and steep for a shorter duration.
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Please enjoy the tea up to the third steep.
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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.
The women of the Hori family shades their field of Gokou cultivar tea plants for about 3 weeks prior to harvest in May to create a umami-rich green tea.
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The Gokou cultivar is an unregistered cultivar that was specifically made to suit the soil and climate of Kyoto Prefecture, where the Kiroku Tea Garden is based. This cultivar is very well-suited for shading and therefore is sure to make a high quality kabusecha! Please note that this is a Kabusecha Aracha, meaning that it is unrefined tea.
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Product Info
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\n
\nIngredients: Green tea
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\nCultivar: Gokou (primary cultivar used)
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\nHarvest: May
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\nNotes: Shaded for about 3 weeks, no pesticides used prior to harvest. Synthetic fertilizers used.
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\nRegion: Wazuka Village, Kyoto Prefecture
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\n
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Steeping Recommendation
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Tea: 5 grams.Time: 1 min.Water: 70C/158F, 200 ml. Resteep up to 3 times.
\n
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About the Garden
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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).
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The women of the Hori family shades their field of Gokou cultivar tea plants for about 3 weeks prior to harvest in May to create a umami-rich green tea.
\n\n
The Gokou cultivar is an unregistered cultivar that was specifically made to suit the soil and climate of Kyoto Prefecture, where the Kiroku Tea Garden is based. This cultivar is very well-suited for shading and therefore is sure to make a high quality kabusecha! Please note that this is a Kabusecha Aracha, meaning that it is unrefined tea.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Gokou (primary cultivar used)
\n
\nHarvest: May
\n
\nNotes: Shaded for about 3 weeks, 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: 70C/158F, 200 ml. Resteep up to 3 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).
Produced using first flush spring leaves and the pan-fired (kamairi) method of processing, the leaves are rolled, dried in a greenhouse under the sunlight. The process is similar to Puer tea up to this point. It is then lightly roasted to finish the tea. A strong-roasted version is also available.
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This tea processing method is a folk tea called Kumano Bancha 熊野晩茶 in the Kumano region of Wakayama Prefecture, which Mitocha is attempting to preserve. It was used to make rice porridge to be eaten with pickled vegetables and dried foods, and drunk as an every day tea. It also ages well according to the Mitocha.
Cultivated without use of pesticides / synthetic fertilizers
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Region: Yamazoe Village, Nara
\n
","published_at":"2021-10-31T01:01:41+09:00","created_at":"2021-08-17T09:59:03+09:00","vendor":"Tea Farm Mitocha","type":"Green Tea","tags":["2023autumn","Black / Oolong / Dark Teas","bulk","dark tea","Harvest_Spring","hojicha","hvala rare","kamairicha","Nara","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","rare","rare tea","Region_Nara","spring","Spring harvest","Tea Type_Dark Tea","Tea Type_Hojicha (Roasted Teas)","Tea Type_Kamairicha (Pan-fired)","Vendor Type_Family Business","Vendor Type_Farm","wholesale50"],"price":42000,"price_min":42000,"price_max":2000000,"available":true,"price_varies":true,"compare_at_price":138000,"compare_at_price_min":138000,"compare_at_price_max":138000,"compare_at_price_varies":false,"variants":[{"id":39890620776553,"title":"10g / 0.35 oz / May 2021","option1":"10g / 0.35 oz / May 2021","option2":null,"option3":null,"sku":"TFMNR001-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0615.N3 Mitocha NR001: Sun-dried Kamairicha (Light Roast) 天日干し釜炒り茶(軽焙煎) - 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Produced using first flush spring leaves and the pan-fired (kamairi) method of processing, the leaves are rolled, dried in a greenhouse under the sunlight. The process is similar to Puer tea up to this point. It is then lightly roasted to finish the tea. A strong-roasted version is also available.
\n
This tea processing method is a folk tea called Kumano Bancha 熊野晩茶 in the Kumano region of Wakayama Prefecture, which Mitocha is attempting to preserve. It was used to make rice porridge to be eaten with pickled vegetables and dried foods, and drunk as an every day tea. It also ages well according to the Mitocha.
Cultivated without use of pesticides / synthetic fertilizers
\n
Region: Yamazoe Village, Nara
\n
"},{"id":6620403400809,"title":"#0716.T2 Yancha: Spring Harvest Light Roast Yabukita Hojicha from Aruse Village, Tokushima","handle":"yancha-spring-harvest-light-roast-yabukita-hojicha-from-aruse-village-tokushima","description":"
New tea farmer Yancy Lever revived abandoned yabukita tea fields that had been growing wildly for a couple of years, and began harvesting them from the year 2019 under the direction of a veteran farmer. Processing occurs at his teacher's factory, and he is learning to process tea as well.
\n
This hojicha is slowly hand-roasted by Yancy in small 5-6kg batches as an ultra light roast with fruity notes. Yancy'shojicha is unique because he roasts it on a rotisserie (called baisenki, in Japanese) over charcoal that he made himself. When we interviewed Yancy, he let us know that he turns the rotisserie by hand, and he does it all by feel. This is a delicious light roasted hojicha that can be enjoyed by all.
\n
\n
\nIngredients: Green Tea
\n
\nHarvest: May
\n
\nCultivar: Yabukita
\n
\nRegion: Aruse Village, Tokushima (The field is 200 meters from the border of Kochi where Yancy lives.)
Yancy Lever is an American farming tea, yuzu citrus, soba (buckwheat) and other vegetables in the beautiful mountains of Otoyo Village, Kochi, and neighboring Aruse Village, Tokushima, Japan. He began tea farming just 2 years ago, after falling in love with and marrying his wife Azusa who is from Otoyo Village.
\n
Otoyo Village is more well known for its goishicha tea, but the same tea fields also produce sencha, so Yancy is starting his journey as a tea farmer with Japan's standard tea.
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New tea farmer Yancy Lever revived abandoned yabukita tea fields that had been growing wildly for a couple of years, and began harvesting them from the year 2019 under the direction of a veteran farmer. Processing occurs at his teacher's factory, and he is learning to process tea as well.
\n
This hojicha is slowly hand-roasted by Yancy in small 5-6kg batches as an ultra light roast with fruity notes. Yancy'shojicha is unique because he roasts it on a rotisserie (called baisenki, in Japanese) over charcoal that he made himself. When we interviewed Yancy, he let us know that he turns the rotisserie by hand, and he does it all by feel. This is a delicious light roasted hojicha that can be enjoyed by all.
\n
\n
\nIngredients: Green Tea
\n
\nHarvest: May
\n
\nCultivar: Yabukita
\n
\nRegion: Aruse Village, Tokushima (The field is 200 meters from the border of Kochi where Yancy lives.)
Yancy Lever is an American farming tea, yuzu citrus, soba (buckwheat) and other vegetables in the beautiful mountains of Otoyo Village, Kochi, and neighboring Aruse Village, Tokushima, Japan. He began tea farming just 2 years ago, after falling in love with and marrying his wife Azusa who is from Otoyo Village.
\n
Otoyo Village is more well known for its goishicha tea, but the same tea fields also produce sencha, so Yancy is starting his journey as a tea farmer with Japan's standard tea.
"},{"id":7079888773,"title":"#0591.N2 Oishi Tea Farm: Tsushima Black Tea","handle":"oishi-tea-farm-tsushima-black-tea","description":"
This benifuuki cultivar black tea comes from a small family farm on the pristine island of Tsushima between Japan and Korea, where 90% of the island is still virgin forest. The Oishi family has been farming tea there for a decade now, learning to specialize in organic cultivation and processing of black tea. The tea leaves grown in the rich nature of Tsushima were carefully hand-processed. This black tea is gentle and soft with a fruity aroma and a honey-like sweetness. You may want to try it straight first without adding milk or sugar to simply delight in its' pure color and taste. This item was the earliest product of Oishi Farms and is still a popular representative product.
This benifuuki cultivar black tea comes from a small family farm on the pristine island of Tsushima between Japan and Korea, where 90% of the island is still virgin forest. The Oishi family has been farming tea there for a decade now, learning to specialize in organic cultivation and processing of black tea. The tea leaves grown in the rich nature of Tsushima were carefully hand-processed. This black tea is gentle and soft with a fruity aroma and a honey-like sweetness. You may want to try it straight first without adding milk or sugar to simply delight in its' pure color and taste. This item was the earliest product of Oishi Farms and is still a popular representative product.
\nLocation: 817-1603, 1384 Higashizato, Kamiagata Town, Tsushima City, Nagasaki Prefecture
\n
"},{"id":3595218714729,"title":"#0483.M3 Miyazaki Sabou MY03: Naturally Grown Kamairicha Green Tea - Okumidori Single Cultivar","handle":"okumidori-kamairicha-green-tea-from-miyazaki-single-cultivar","description":"
An okumidori single cultivar kamairicha green tea coming from the award-winning Miyazaki Sabou Tea Garden. The okumidori cultivar, while not as popular as the yabukita is a well-rounded and late-budding tea cultivar with an advantage of being able to resist early spring frost. Often used for senchas, this is a kamairicha coming from the award-winning Miyazaki Sabou Tea Garden who specializes in pan-fired green tea (kamairicha), as well as oolong tea, and black tea.
\n
What is a kamairicha? Kamairicha is a centuries-old traditional Japanese green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark). In general, kamairicha is well known as a traditional folk tea from Southern Japan and is now predominantly cultivated by small-scale family farms in remote mountain areas such as Gokase (certified as a World Agricultural site in 2015), Miyazaki prefecture where Miyazaki Sabou Tea Garden is located. Kamairichas can be a nice change from the senchas one may be used to with the pleasant scent of roasted chestnuts. And one coming from the Miyazaki Sabou Tea Garden is sure to be a high quality tea worth trying!
\n
\n
Product Information
\n
\n
\nIngredients: Pan-fired green tea
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nRegion: Gokase Village, Miyazaki Prefecture\n
\n
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An okumidori single cultivar kamairicha green tea coming from the award-winning Miyazaki Sabou Tea Garden. The okumidori cultivar, while not as popular as the yabukita is a well-rounded and late-budding tea cultivar with an advantage of being able to resist early spring frost. Often used for senchas, this is a kamairicha coming from the award-winning Miyazaki Sabou Tea Garden who specializes in pan-fired green tea (kamairicha), as well as oolong tea, and black tea.
\n
What is a kamairicha? Kamairicha is a centuries-old traditional Japanese green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark). In general, kamairicha is well known as a traditional folk tea from Southern Japan and is now predominantly cultivated by small-scale family farms in remote mountain areas such as Gokase (certified as a World Agricultural site in 2015), Miyazaki prefecture where Miyazaki Sabou Tea Garden is located. Kamairichas can be a nice change from the senchas one may be used to with the pleasant scent of roasted chestnuts. And one coming from the Miyazaki Sabou Tea Garden is sure to be a high quality tea worth trying!
\n
\n
Product Information
\n
\n
\nIngredients: Pan-fired green tea
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nRegion: Gokase Village, Miyazaki Prefecture\n
\n
"},{"id":3595221598313,"title":"#0485.M3 Miyazaki Sabou MY05: Naturally Grown Kamairicha Green Tea - Takachiho Single Cultivar","handle":"takachiho-kamairicha-green-tea-from-miyazaki-single-cultivar","description":"
A takachiho single cultivar kamairicha green tea coming from the award-winning Miyazaki Sabou Tea Garden. The takachiho is a unique cultivar in that it is a cultivar that was specifically developed for kamairicha. In fact, the cultivar was named Takachiho after the town in Miyazaki prefecture (which is a famous kamairicha producing region). This cultivar, when made into a kamairicha gives presence to a golden liquor with little astringency and a pleasing aftertaste. This is a kamairicha coming from the award-winning Miyazaki Sabou Tea Garden who specializes in pan-fired green tea (kamairicha), as well as oolong tea, and black tea.
\n
Flavor
\n
This kamairicha has a gently toasty flavor, reminiscent of freshly toasted chestnuts. This comforting toasty note pairs well with the vegetal green notes of the tea. The flavor is balanced, and the mouth feel light and round, making the tea very pleasant and easy to drink to. The nuanced and warm flavor makes the tea a soothing yet refreshing drink for any time of the day.
\n
What is a kamairicha?
\n
Kamairicha is a centuries-old traditional Japanese green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark). In general, kamairicha is well known as a traditional folk tea from Southern Japan and is now predominantly cultivated by small-scale family farms in remote mountain areas such as Takachiho and Gokase (certified as a World Agricultural site in 2015), Miyazaki prefecture where Miyazaki Sabou Tea Garden is located. Kamairichas can be a nice change from the senchas one may be used to with the pleasant scent of roasted chestnuts. A kamairicha produced by the Miyazaki Sabou Tea Garden is sure to be a high quality tea worth trying!
Among the many awards that the Miyazaki Sabou Tea Garden has won for their tea, the single greatest honor has been the Emperor’s Cup award in 2002. The Emperor’s cup is give once a year to seven winners chosen from among the 400-500 winners of the previous year’s Minister’s Awards in the various fields of agriculture in Japan. To win, a tea farmer not only needs to be top in his own field of tea, but must compete with farms as well as agricultural producers in other fields.
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A takachiho single cultivar kamairicha green tea coming from the award-winning Miyazaki Sabou Tea Garden. The takachiho is a unique cultivar in that it is a cultivar that was specifically developed for kamairicha. In fact, the cultivar was named Takachiho after the town in Miyazaki prefecture (which is a famous kamairicha producing region). This cultivar, when made into a kamairicha gives presence to a golden liquor with little astringency and a pleasing aftertaste. This is a kamairicha coming from the award-winning Miyazaki Sabou Tea Garden who specializes in pan-fired green tea (kamairicha), as well as oolong tea, and black tea.
\n
Flavor
\n
This kamairicha has a gently toasty flavor, reminiscent of freshly toasted chestnuts. This comforting toasty note pairs well with the vegetal green notes of the tea. The flavor is balanced, and the mouth feel light and round, making the tea very pleasant and easy to drink to. The nuanced and warm flavor makes the tea a soothing yet refreshing drink for any time of the day.
\n
What is a kamairicha?
\n
Kamairicha is a centuries-old traditional Japanese green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark). In general, kamairicha is well known as a traditional folk tea from Southern Japan and is now predominantly cultivated by small-scale family farms in remote mountain areas such as Takachiho and Gokase (certified as a World Agricultural site in 2015), Miyazaki prefecture where Miyazaki Sabou Tea Garden is located. Kamairichas can be a nice change from the senchas one may be used to with the pleasant scent of roasted chestnuts. A kamairicha produced by the Miyazaki Sabou Tea Garden is sure to be a high quality tea worth trying!
Among the many awards that the Miyazaki Sabou Tea Garden has won for their tea, the single greatest honor has been the Emperor’s Cup award in 2002. The Emperor’s cup is give once a year to seven winners chosen from among the 400-500 winners of the previous year’s Minister’s Awards in the various fields of agriculture in Japan. To win, a tea farmer not only needs to be top in his own field of tea, but must compete with farms as well as agricultural producers in other fields.
"},{"id":6891800723561,"title":"#0500.M3 Miyazaki Sabou: Organic Kamairicha Green Tea - Handpicked, Sakimidori Single Cultivar","handle":"miyazaki-sabou-my23-kamairicha-green-tea-handpicked-samidori-single-cultivar","description":"
Samidori cultivar tea leaves are carefully handpicked in the spring, and pan-fired before rolling and drying to create this kamairicha.
The Miyazaki Sabou Tea Garden, operated by the Miyazaki family, specializes in a variety of single cultivar teas which they process into pan-fired green tea or kamairicha, oolong tea, and black tea.
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Nagomi Yutaka cultivar tea leaves are carefully handpicked in the spring, and pan-fired before rolling and drying to create this kamairicha.
The Miyazaki Sabou Tea Garden, operated by the Miyazaki family, specializes in a variety of single cultivar teas which they process into pan-fired green tea or kamairicha, oolong tea, and black tea.
"},{"id":6891805868137,"title":"#0481.M3 Miyazaki Sabou MY01: Organic Kamairicha Green Tea - Saemidori Single Cultivar","handle":"miyazaki-sabou-my01-kamairicha-green-tea-saemidori-single-cultivar","description":"
What is a kamairicha? Kamairicha is green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark).In general, kamairicha is a traditional folk tea from Southern Japan and Miyazaki prefecture is known as the best prefecture for this type of tea! Kamairichas can be a nice change from the senchas one may be used to with the pleasant scent of roasted chestnuts.
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Flavor
\n
The clear and warm green colored brew has a nuanced vegetal flavor with a slightly toasty note at the end. The mouthfeel is smooth and the warm green aftertaste lingers for a while.
\n
Product Info
\n
\n
\nIngredients: Pan-fired green tea
\n
\nCultivar: Saemidori
\n
\nHarvest: Spring
\n
\nCertification: Original package JAS certified organic
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\nRegion: Gokase Village, Miyazaki Prefecture
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What is a kamairicha? Kamairicha is green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark).In general, kamairicha is a traditional folk tea from Southern Japan and Miyazaki prefecture is known as the best prefecture for this type of tea! Kamairichas can be a nice change from the senchas one may be used to with the pleasant scent of roasted chestnuts.
\n
Flavor
\n
The clear and warm green colored brew has a nuanced vegetal flavor with a slightly toasty note at the end. The mouthfeel is smooth and the warm green aftertaste lingers for a while.
\n
Product Info
\n
\n
\nIngredients: Pan-fired green tea
\n
\nCultivar: Saemidori
\n
\nHarvest: Spring
\n
\nCertification: Original package JAS certified organic
\n
\nRegion: Gokase Village, Miyazaki Prefecture
\n
"},{"id":6891813961833,"title":"#0489.M3 Miyazaki Sabou MY09: Organic Kamairicha Green Tea - Sayama Kaori Single Cultivar","handle":"miyazaki-sabou-my09-kamairicha-green-tea-sayama-kaori-single-cultivar","description":"
What is a kamairicha? Kamairicha is green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark).In general, kamairicha is a traditional folk tea from Southern Japan and Miyazaki prefecture is known as the best prefecture for this type of tea! Kamairichas can be a nice change from the senchas one may be used to with the pleasant scent of roasted chestnuts.
\n
Product Info
\n
\n
\nIngredients: Pan-fired green tea
\n
\nCultivar: Sayama Kaori
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\nHarvest: Spring
\n
\nCertification: Original package JAS certified organic
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\nRegion: Gokase Village, Miyazaki Prefecture
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Sayama Kaori Single Cultivar - Yunomi.life","id":22781410082921,"position":4,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//de.yunomi.life/cdn/shop/products/miyazaki-sabou-my09-kamairicha-green-tea-sayama-kaori-single-cultivar-177761.jpg?v=1692174632"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//de.yunomi.life/cdn/shop/products/miyazaki-sabou-my09-kamairicha-green-tea-sayama-kaori-single-cultivar-177761.jpg?v=1692174632","width":2048}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
What is a kamairicha? Kamairicha is green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark).In general, kamairicha is a traditional folk tea from Southern Japan and Miyazaki prefecture is known as the best prefecture for this type of tea! Kamairichas can be a nice change from the senchas one may be used to with the pleasant scent of roasted chestnuts.
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Product Info
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\n
\nIngredients: Pan-fired green tea
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\nCultivar: Sayama Kaori
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\nHarvest: Spring
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\nCertification: Original package JAS certified organic
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\nRegion: Gokase Village, Miyazaki Prefecture
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"},{"id":6575582478441,"title":"#0545.S5 OHANA BOTANICA: Pure Cacao Matcha","handle":"kanes-tea-factory-12-unsweetened-matcha-cacao-30g","description":"
Shizuoka matcha powder blended with cacao powder from The Netherlands
A Japanese black tea (wakocha 和紅茶) from the Yabukita Cultivar coming from the Masuda family in Shizuoka Prefecture. This black tea does not have much bitterness. In fact, its' charms lie in its gentle sweetness and the floral aroma. Because it has rather a refreshing flavor, we recommend drinking it straight or enjoying it as a lemon tea.
\n
No use of pesticides, use of only organic fertiliser. Also available in tea bag form.
\n
\n
Steeping recommendation
\n
\n
Steep one tea bag per 200 ml of hot water (90C/194F) for 3-5 minutes. Resteep 2-3 times.
\n
\n
Product info
\n
\n
\nIngredients: Black tea
\n
\nNet weight: 30 grams / 1 oz
\n
\nCultivar: Yabukita
\n
\nHarvest: June
\n
\nRegion: Kanaya, Shimada, Shizuoka (Part of the Makinohara Plain)
\n
\n
\n
About the Tea Farmer
\n
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.
\n
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.)
\n
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.
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A Japanese black tea (wakocha 和紅茶) from the Yabukita Cultivar coming from the Masuda family in Shizuoka Prefecture. This black tea does not have much bitterness. In fact, its' charms lie in its gentle sweetness and the floral aroma. Because it has rather a refreshing flavor, we recommend drinking it straight or enjoying it as a lemon tea.
\n
No use of pesticides, use of only organic fertiliser. Also available in tea bag form.
\n
\n
Steeping recommendation
\n
\n
Steep one tea bag per 200 ml of hot water (90C/194F) for 3-5 minutes. Resteep 2-3 times.
\n
\n
Product info
\n
\n
\nIngredients: Black tea
\n
\nNet weight: 30 grams / 1 oz
\n
\nCultivar: Yabukita
\n
\nHarvest: June
\n
\nRegion: Kanaya, Shimada, Shizuoka (Part of the Makinohara Plain)
\n
\n
\n
About the Tea Farmer
\n
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.
\n
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.)
\n
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.
The Tarui Family's Organic Sencha Chouseiden, meaning \"long-life\", utilizes Shizu 7132, a rare cultivar that provides a full-bodied, rich flavor balanced with sweetness. A cultivar with a strong personality, the Shizu7132 is a rare tea cultivar that has never been given a name. Characterised to be aromatic, some describe it has a subtle cherry blossom leaf aroma .
\n
This is a cultivar that does particularly well in higher elevation areas of Shizuoka Prefecture. It was developed in the 1960's along with the other Shizu-7000 series (Tarui Tea Farm also cultivates the Yamakai cultivar in their Shurei). Please enjoy this unique and delicious sencha, which will provide you with a taste of the type of Senchas unique to Shizuoka! In the Chouseiden, only the bud and first two leaves are used.
\n
Product Info
\n
\n
\nName: Organic Sencha Chouseiden
\n
\nJapanese name: 有機長生殿
\n
\nIngredients: green tea
\n
\nCultivar: Shizu 7132
\n
\nCultivation & Processing Notes: Uses only the top bud and first two leaves (isshin niyou 一芯二葉)
\n
\nSteaming: Fukamushi, deep-steamed
\n
\n
\nHarvest: Spring
\n
\nRegion: Nearaicho, Shizuoka Prefecture
\n
\n
\n
Steeping Notes
\n
Consider also cold steeping or ice steeping (see Steeping Techniques). The main thing to note is that lower water temperatures create a sweeter flavor profile while hotter temperatures create a more bitter, astringent profile. More water or less tea will reduce the strength of the tea.
3rd steeping - Increasetimeto 30-60 seconds or to desired strength.
\n
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The Tarui Family's Organic Sencha Chouseiden, meaning \"long-life\", utilizes Shizu 7132, a rare cultivar that provides a full-bodied, rich flavor balanced with sweetness. A cultivar with a strong personality, the Shizu7132 is a rare tea cultivar that has never been given a name. Characterised to be aromatic, some describe it has a subtle cherry blossom leaf aroma .
\n
This is a cultivar that does particularly well in higher elevation areas of Shizuoka Prefecture. It was developed in the 1960's along with the other Shizu-7000 series (Tarui Tea Farm also cultivates the Yamakai cultivar in their Shurei). Please enjoy this unique and delicious sencha, which will provide you with a taste of the type of Senchas unique to Shizuoka! In the Chouseiden, only the bud and first two leaves are used.
\n
Product Info
\n
\n
\nName: Organic Sencha Chouseiden
\n
\nJapanese name: 有機長生殿
\n
\nIngredients: green tea
\n
\nCultivar: Shizu 7132
\n
\nCultivation & Processing Notes: Uses only the top bud and first two leaves (isshin niyou 一芯二葉)
\n
\nSteaming: Fukamushi, deep-steamed
\n
\n
\nHarvest: Spring
\n
\nRegion: Nearaicho, Shizuoka Prefecture
\n
\n
\n
Steeping Notes
\n
Consider also cold steeping or ice steeping (see Steeping Techniques). The main thing to note is that lower water temperatures create a sweeter flavor profile while hotter temperatures create a more bitter, astringent profile. More water or less tea will reduce the strength of the tea.
3rd steeping - Increasetimeto 30-60 seconds or to desired strength.
\n
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\nIngredients: Green Tea
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\nCultivar: Asanoka
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\nHarvest: April
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\nShading: Unshaded
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\nRegion: Tanegashima Island, Kagoshima
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\nProducer: Independent tea farm, Iba Yu Tea Garden
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\n\n
About Tanegashima Island, Kagoshima Prefecture
\n
Tanegashima Island is a small Japanese island located in the southwestern region of the country, known for its rich history and natural beauty. The island is renowned for being the site of Japan's first contact with firearms and Western culture, as well as being a launch site for rockets and space exploration. With its stunning beaches, lush forests, and diverse wildlife, Tanegashima Island has become a popular destination for tourists seeking a unique and unforgettable experience in Japan.
\n
Because if it’s southern latitude, tea fields on the island are some of the earliest to be harvested in Japan, with the first harvest occurring at the end of March.
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\n
\nIngredients: Green Tea
\n
\nCultivar: Asanoka
\n
\nHarvest: April
\n
\nShading: Unshaded
\n
\nRegion: Tanegashima Island, Kagoshima
\n
\nProducer: Independent tea farm, Iba Yu Tea Garden
\n
\n\n
About Tanegashima Island, Kagoshima Prefecture
\n
Tanegashima Island is a small Japanese island located in the southwestern region of the country, known for its rich history and natural beauty. The island is renowned for being the site of Japan's first contact with firearms and Western culture, as well as being a launch site for rockets and space exploration. With its stunning beaches, lush forests, and diverse wildlife, Tanegashima Island has become a popular destination for tourists seeking a unique and unforgettable experience in Japan.
\n
Because if it’s southern latitude, tea fields on the island are some of the earliest to be harvested in Japan, with the first harvest occurring at the end of March.
"},{"id":1335179182185,"title":"#0441.F2 Kuma Tea Garden FK038: Yamecha Mountain-Grown First Flush Spring Benifuuki Black Tea.","handle":"kuma-tea-gardens-mountain-grown-first-flush-benifuuki-black-tea-may","description":"
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.
\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.
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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.
The Miyazaki Sabou Tea Garden, operated by the Miyazaki family, specializes in a variety of single cultivar teas which they process into pan-fired green tea or kamairicha, oolong tea, and black tea.
\n
\n
\nIngredients: Oolong tea
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\nCultivar: Kanaya Midori
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\nRegion: Miyazaki \n
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Flavor profile:
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Steeping: 5 grams of tea, 4 minutes, 80C/176F, 200 ml.
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The Miyazaki Sabou Tea Garden, operated by the Miyazaki family, specializes in a variety of single cultivar teas which they process into pan-fired green tea or kamairicha, oolong tea, and black tea.
\n
\n
\nIngredients: Oolong tea
\n
\nCultivar: Kanaya Midori
\n
\nRegion: Miyazaki \n
\n
\n
Flavor profile:
\n
Steeping: 5 grams of tea, 4 minutes, 80C/176F, 200 ml.
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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 branch stems of tencha (てん茶) while the leaf stems and veins are roasted into Obubu's Tsugumi Hojicha. Tencha are the 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 branch stems of tencha (てん茶) while the leaf stems and veins are roasted into Obubu's Tsugumi Hojicha. Tencha are the 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!
Ingredients: Green tea (leaf stems)
Cultivar: Yabukita
Harvest: July
Region: Wazuka Village, Kyoto
Size
10g / 0.35 oz
100g / 3.5 oz
1kg / 2.2. lbs
10kg (1kg x 10 bags) / 22 lbs / Procured on Demand
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