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.
Since 2011, Masami Ishizaki has operated the small non-profit, Ashigaracha Labo, dedicated to educating consumers about Japanese tea, and tea from the Ashigara region in particular (Cities of Minami Ashigara and Odawara where Yunomi is based).
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For the last several years she has also been renting tea fields from the region's aging tea farmers to try her hand at tea cultivation. She has been at the current location in Ogikubo, Odawara, and is cultivating Yabukita tea leaves without the use of pesticides with her son and the NPO's supporters.
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Steeping Notes
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\nTea: 5 grams. Time: 60 sec. Water: 70C/158F, 200 ml.
Since 2011, Masami Ishizaki has operated the small non-profit, Ashigaracha Labo, dedicated to educating consumers about Japanese tea, and tea from the Ashigara region in particular (Cities of Minami Ashigara and Odawara where Yunomi is based).
\n
For the last several years she has also been renting tea fields from the region's aging tea farmers to try her hand at tea cultivation. She has been at the current location in Ogikubo, Odawara, and is cultivating Yabukita tea leaves without the use of pesticides with her son and the NPO's supporters.
\n
Steeping Notes
\n
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\nTea: 5 grams. Time: 60 sec. Water: 70C/158F, 200 ml.
Do not apply hot liquid to a bowl that has been cooled (in the refrigerator for example).
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Do not use in dishwasher. Hand wash with mild soap and dry with soft cloth.
\n
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About the Aritst
\n
Ceramics artist Shinro Yamamoto fell in love with the lifestyle of creating beauty by hand and apprenticed with an artist in the mountains of Western Kanagawa before striking out as an independent artist in the early 2000s. Five years ago he established the Yagurazawa Ceramics Studio in Minami-Ashigara City, Kanagawa, and has made a name for himself with his beautiful porcelain marble pieces which blend white, black and occasionally blue and pink colored porcelain.
Do not apply hot liquid to a bowl that has been cooled (in the refrigerator for example).
\n
Do not use in dishwasher. Hand wash with mild soap and dry with soft cloth.
\n
\n
About the Aritst
\n
Ceramics artist Shinro Yamamoto fell in love with the lifestyle of creating beauty by hand and apprenticed with an artist in the mountains of Western Kanagawa before striking out as an independent artist in the early 2000s. Five years ago he established the Yagurazawa Ceramics Studio in Minami-Ashigara City, Kanagawa, and has made a name for himself with his beautiful porcelain marble pieces which blend white, black and occasionally blue and pink colored porcelain.
Do not apply hot liquid to a bowl that has been cooled (in the refrigerator for example).
\n
Do not use in dishwasher. Hand wash with mild soap and dry with soft cloth.
\n
\n
\n
About the Aritst
\n
Ceramics artist Shinro Yamamoto fell in love with the lifestyle of creating beauty by hand and apprenticed with an artist in the mountains of Western Kanagawa before striking out as an independent artist in the early 2000s. Five years ago he established the Yagurazawa Ceramics Studio in Minami-Ashigara City, Kanagawa, and has made a name for himself with his beautiful porcelain marble pieces which blend white, black and occasionally blue and pink colored porcelain.
Do not apply hot liquid to a bowl that has been cooled (in the refrigerator for example).
\n
Do not use in dishwasher. Hand wash with mild soap and dry with soft cloth.
\n
\n
\n
About the Aritst
\n
Ceramics artist Shinro Yamamoto fell in love with the lifestyle of creating beauty by hand and apprenticed with an artist in the mountains of Western Kanagawa before striking out as an independent artist in the early 2000s. Five years ago he established the Yagurazawa Ceramics Studio in Minami-Ashigara City, Kanagawa, and has made a name for himself with his beautiful porcelain marble pieces which blend white, black and occasionally blue and pink colored porcelain.
These salt-pickled sakura blossoms create the flavor of sakura mochi, a traditional Japanese dessert, and are beautiful garnishing to baked goods and desserts. Soak in water to wash away the salt, and add it to your tea for a hint of sakura flavor.
These salt-pickled sakura blossoms create the flavor of sakura mochi, a traditional Japanese dessert, and are beautiful garnishing to baked goods and desserts. Soak in water to wash away the salt, and add it to your tea for a hint of sakura flavor.
\nRegion: Japanese grown blossoms, ume vinegar made from ume fruit grown in Soga district, Odawara, Kanagawa Prefecture \n
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\nCultivar: Sekiyama (or Kanzan) Yaezakura
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\nStorage: Keep in cool, dark area of 15C/60F or cooler. Refrigerate during hotter summer months.
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\nContamination: Food packing facility also packs products that include wheat, eggs, dairy products, buckwheat, peanuts, shrimp and crab.
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\nNutritional info (per 100 grams)
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Calories: 11 kcal
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Protein: 1.2 grams
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Fat: 0.2 grams
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Carbohydrates: 4.1 grams
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Sodium: 60 grams
\n
\n
\nWarning: Please remove the oxygen absorber packet before use.
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\n
"},{"id":4549647564905,"title":"Oiso Studio: Sea Blue Cup & Saucer (Order now for Feb 2025 target shipment)","handle":"oiso-studio-sea-blue-cup-with-handle","description":"
Komeya-san created this series with a sea blue or turkish blue colored glaze with greenish tints and charred black accents.
\n
(The subtle colors are hard to capture accurately, so we've included several different photos.)
\n
\n
Product info
\n
\n
\nTop diameter: 9 cm (11.5 cm including handle)
\n
\nHeight: 8 cm
\n
\nVolume: 150 ml filled to 1 cm below rim (200 ml filled to rim)
\n
\nNotes: Handmade, the color and size may differ slightly from cup to cup.
\n
\nUsage: Do not use in dishwasher or microwave.
\n
\n
About Oiso Studio
\n
Located in the seaside town of Oiso, Kanagawa Prefecture, Toshiyuki Komeya began his studio in 2006. Specializing in ceramics and porcelain during his high school years in Gifu Prefecture (known for the Minoyaki ceramics tradition), Komeya-san has made a name for himself utilizing the blue sky and ocean of the town of Oiso as his artistic theme.
\n
He has held exhibitions and participated in number of events related to arts and crafts in both Japan and abroad. In December 2010, he submitted his works to “HAND MADE IN JAPAN AWARD” and was exhibited at a gallery in Düsseldorf, Germany, where his work won second prize. In May 2011, he exhibited his work at Gallery DEN in Berlin, Germany, an event organized by “HANDMADE IN JAPAN EXHIBITION”, held on behalf of the 150th anniversary of Japan-Germany Relationships.
\n
\n\n
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Komeya-san created this series with a sea blue or turkish blue colored glaze with greenish tints and charred black accents.
\n
(The subtle colors are hard to capture accurately, so we've included several different photos.)
\n
\n
Product info
\n
\n
\nTop diameter: 9 cm (11.5 cm including handle)
\n
\nHeight: 8 cm
\n
\nVolume: 150 ml filled to 1 cm below rim (200 ml filled to rim)
\n
\nNotes: Handmade, the color and size may differ slightly from cup to cup.
\n
\nUsage: Do not use in dishwasher or microwave.
\n
\n
About Oiso Studio
\n
Located in the seaside town of Oiso, Kanagawa Prefecture, Toshiyuki Komeya began his studio in 2006. Specializing in ceramics and porcelain during his high school years in Gifu Prefecture (known for the Minoyaki ceramics tradition), Komeya-san has made a name for himself utilizing the blue sky and ocean of the town of Oiso as his artistic theme.
\n
He has held exhibitions and participated in number of events related to arts and crafts in both Japan and abroad. In December 2010, he submitted his works to “HAND MADE IN JAPAN AWARD” and was exhibited at a gallery in Düsseldorf, Germany, where his work won second prize. In May 2011, he exhibited his work at Gallery DEN in Berlin, Germany, an event organized by “HANDMADE IN JAPAN EXHIBITION”, held on behalf of the 150th anniversary of Japan-Germany Relationships.
These salt-pickled sakura blossoms create the flavor of sakura mochi, a traditional Japanese dessert, and are beautiful garnishing to baked goods and desserts. Soak in water to wash away the salt, and add it to your tea for a hint of sakura flavor.
\nStorage: Refrigerate when possible. While the product will not spoil if not refrigerated, the salt will melt making the blossom extra salty and ruining the color.
\n
\nAllergen info: This product does not contain the following: shrimp, crab, wheat, buckwheat, eggs, milk, peanuts.
\n
\nNutritional info (per 100 grams)
\n
\n
Calories: 11 kcal
\n
Protein: 1.2 grams
\n
Fat: 0.2 grams
\n
Carbohydrates: 4.1 grams
\n
Sodium: 60 grams
\n
\n
\nWarning: Please remove the oxygen absorber packet before use.
\n
\n
About the Producer
\n
Along the coastline West of Tokyo, between the towns of Kozu and Ninomiya, with the mountains at our back and the sea at our doorstep, our family has been making delicious food for your table for over a century. What my great grandfather started then, I continue today, growing sakura and ume trees, and using the techniques inherited over the generations to make salt-pickled sakura, umeboshi, and yukari (ume-pickled purple shiso leaves).
\n
Discover more about life in our quiet part of Japan onInstagram!
\n
Check out these sakura-inspired recipes to sweeten your day!
These salt-pickled sakura blossoms create the flavor of sakura mochi, a traditional Japanese dessert, and are beautiful garnishing to baked goods and desserts. Soak in water to wash away the salt, and add it to your tea for a hint of sakura flavor.
\nStorage: Refrigerate when possible. While the product will not spoil if not refrigerated, the salt will melt making the blossom extra salty and ruining the color.
\n
\nAllergen info: This product does not contain the following: shrimp, crab, wheat, buckwheat, eggs, milk, peanuts.
\n
\nNutritional info (per 100 grams)
\n
\n
Calories: 11 kcal
\n
Protein: 1.2 grams
\n
Fat: 0.2 grams
\n
Carbohydrates: 4.1 grams
\n
Sodium: 60 grams
\n
\n
\nWarning: Please remove the oxygen absorber packet before use.
\n
\n
About the Producer
\n
Along the coastline West of Tokyo, between the towns of Kozu and Ninomiya, with the mountains at our back and the sea at our doorstep, our family has been making delicious food for your table for over a century. What my great grandfather started then, I continue today, growing sakura and ume trees, and using the techniques inherited over the generations to make salt-pickled sakura, umeboshi, and yukari (ume-pickled purple shiso leaves).
\n
Discover more about life in our quiet part of Japan onInstagram!
\n
Check out these sakura-inspired recipes to sweeten your day!
"},{"id":7031998742633,"title":"#0537.K3 Ogura Tea Garden KN005: Yabukita Wakocha First Flush Roasted Black Tea from Ashigara, Kanagawa 足柄産の焙じ紅茶","handle":"ogura-tea-garden-kn005-yabukita-wakocha-first-flush-roasted-black-tea-from-ashigara-kanagawa","description":"
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, and finally, he roasts the leaf.
\n
\n
\nIngredients: Black tea
\n
\nCultivar: Yabukita
\n
\nHarvest: Early May
\n
\nRegion: Ashigara, Kanagawa
\n
\nNotes: Grown without use of pesticides.
\n
\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","published_at":"2023-06-23T12:08:23+09:00","created_at":"2023-06-23T12:08:23+09:00","vendor":"Ogura Tea Garden","type":"Black Tea","tags":["aged","aged tea","Ashigara","black tea","bulk","Cultivar_Yabukita","family business","farm","grown pesticide-free","Harvest_Spring","Kanagawa","Notes_Aged","Notes_Single Cultivar","Notes_Single Estate","P25","Price_2 - Premium","Region_Kanagawa","Ships late May","spring","Subregion_Kanagawa > Ashigara","Tea Type_Black Tea","Top 10 Best Selling 2021 Black Tea","Vendor Type_Family Business","Vendor Type_Farm","wholesale30","Yabukita"],"price":198000,"price_min":198000,"price_max":198000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40677434949737,"title":"[2023] 50g / 1.76 oz / May","option1":"[2023] 50g / 1.76 oz / May","option2":null,"option3":null,"sku":"ogt05-050","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0537.K3 Ogura Tea Garden KN005: Yabukita Wakocha First Flush Roasted Black Tea from Ashigara, Kanagawa 足柄産の焙じ紅茶 - 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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, and finally, he roasts the leaf.
\n
\n
\nIngredients: Black tea
\n
\nCultivar: Yabukita
\n
\nHarvest: Early May
\n
\nRegion: Ashigara, Kanagawa
\n
\nNotes: Grown without use of pesticides.
\n
\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"},{"id":7035379023977,"title":"Oiso Studio: Sea Blue Matcha Bowl 2023(Order now for Feb 2025 target shipment)","handle":"oiso-studio-sea-blue-matcha-bowl-2023","description":"
Komeya-san created this series with a sea blue or turkish blue colored glaze with greenish tints and charred black accents.
\n
(The subtle colors are hard to capture accurately, so we've included several different photos.)
\nNotes: Handmade, the color and size may differ slightly from cup to cup.
\n
\nUsage: Do not use in dishwasher or microwave.
\n
\n
About Oiso Studio
\n
Located in the seaside town of Oiso, Kanagawa Prefecture, Toshiyuki Komeya began his studio in 2006. Specializing in ceramics and porcelain during his high school years in Gifu Prefecture (known for the Minoyaki ceramics tradition), Komeya-san has made a name for himself utilizing the blue sky and ocean of the town of Oiso as his artistic theme.
\n
He has held exhibitions and participated in number of events related to arts and crafts in both Japan and abroad. In December 2010, he submitted his works to “HAND MADE IN JAPAN AWARD” and was exhibited at a gallery in Düsseldorf, Germany, where his work won second prize. In May 2011, he exhibited his work at Gallery DEN in Berlin, Germany, an event organized by “HANDMADE IN JAPAN EXHIBITION”, held on behalf of the 150th anniversary of Japan-Germany Relationships.
\n
\n\n
","published_at":"2023-07-18T11:26:18+09:00","created_at":"2023-07-18T11:18:56+09:00","vendor":"Oiso Studio","type":"","tags":["blue","Color_Blue","featured202308","Kanagawa","matcha bowl","Oiso Studio","Region_Kanagawa","tea cup","tealove","wholesale40","Yunomi"],"price":998000,"price_min":998000,"price_max":998000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40693503918185,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"oiso-sbma2","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Oiso Studio: Sea Blue Matcha Bowl 2023(Order now for Feb 2025 target shipment)","public_title":null,"options":["Default Title"],"price":998000,"weight":500,"compare_at_price":null,"inventory_quantity":4,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//de.yunomi.life/cdn/shop/files/image_6325621c-0fb7-42dc-9af4-510341e2bc6d.heic?v=1689654186","//de.yunomi.life/cdn/shop/files/image_16c0a0b2-6713-4317-9fd6-7c5a9dffef86.heic?v=1689654357"],"featured_image":"//de.yunomi.life/cdn/shop/files/image_6325621c-0fb7-42dc-9af4-510341e2bc6d.heic?v=1689654186","options":["Title"],"media":[{"alt":null,"id":23402671669353,"position":1,"preview_image":{"aspect_ratio":1,"height":3024,"width":3024,"src":"//de.yunomi.life/cdn/shop/files/image_6325621c-0fb7-42dc-9af4-510341e2bc6d.heic?v=1689654186"},"aspect_ratio":1,"height":3024,"media_type":"image","src":"//de.yunomi.life/cdn/shop/files/image_6325621c-0fb7-42dc-9af4-510341e2bc6d.heic?v=1689654186","width":3024},{"alt":null,"id":23402672980073,"position":2,"preview_image":{"aspect_ratio":1,"height":3024,"width":3024,"src":"//de.yunomi.life/cdn/shop/files/image_16c0a0b2-6713-4317-9fd6-7c5a9dffef86.heic?v=1689654357"},"aspect_ratio":1,"height":3024,"media_type":"image","src":"//de.yunomi.life/cdn/shop/files/image_16c0a0b2-6713-4317-9fd6-7c5a9dffef86.heic?v=1689654357","width":3024}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
Komeya-san created this series with a sea blue or turkish blue colored glaze with greenish tints and charred black accents.
\n
(The subtle colors are hard to capture accurately, so we've included several different photos.)
\nNotes: Handmade, the color and size may differ slightly from cup to cup.
\n
\nUsage: Do not use in dishwasher or microwave.
\n
\n
About Oiso Studio
\n
Located in the seaside town of Oiso, Kanagawa Prefecture, Toshiyuki Komeya began his studio in 2006. Specializing in ceramics and porcelain during his high school years in Gifu Prefecture (known for the Minoyaki ceramics tradition), Komeya-san has made a name for himself utilizing the blue sky and ocean of the town of Oiso as his artistic theme.
\n
He has held exhibitions and participated in number of events related to arts and crafts in both Japan and abroad. In December 2010, he submitted his works to “HAND MADE IN JAPAN AWARD” and was exhibited at a gallery in Düsseldorf, Germany, where his work won second prize. In May 2011, he exhibited his work at Gallery DEN in Berlin, Germany, an event organized by “HANDMADE IN JAPAN EXHIBITION”, held on behalf of the 150th anniversary of Japan-Germany Relationships.
These salt-pickled purple shiso (perilla) leaves are traditionally used to garnish rice (furikake). Like salt-pickled sakura blossoms, it borrows part of its umeboshi from the ume vinegar used in pickling.
\n
Traditionally, shiso leaves are salted and rolled, squeezed of its moisture then ume vinegar and salt are added for pickling, and finally dried after pickling and crushed.
\n
As tea merchants, this flavor has much potential for tea blending. We will be experimenting with blending with black and oolong tea especially
\n
\n
\nIngredients: Shiso (perilla) leaves, ume (Japanese plum) vinegar, salt \n
\n
\nRegion: Hadano and Odawara, Kanagawa Prefecutre \n
\n
\nCultivar: Yaezakura Kanzan
\n
\nStorage: Refrigerate when possible. While the product will not spoil if not refrigerated, refrigeration preserves the color longer.
\n
\nAllergen info: This product does not contain the following: shrimp, crab, wheat, buckwheat, eggs, milk, peanuts.
\n
\nNutritional info (per 100 grams)
\n
\n
Calories: 11 kcal
\n
Protein: 1.2 grams
\n
Fat: 0.2 grams
\n
Carbohydrates: 4.1 grams
\n
Sodium: 60 grams
\n
\n
\nWarning: Please remove the oxygen absorber packet before use.
\n
\n
About the Producer
\n
Along the coastline West of Tokyo, between the towns of Kozu and Ninomiya, with the mountains at our back and the sea at our doorstep, our family has been making delicious food for your table for over a century. What my great grandfather started then, I continue today, growing sakura and ume trees, and using the techniques inherited over the generations to make salt-pickled sakura, umeboshi, and yukari (ume-pickled purple shiso leaves).
\n
Discover more about life in our quiet part of Japan onInstagram!
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These salt-pickled purple shiso (perilla) leaves are traditionally used to garnish rice (furikake). Like salt-pickled sakura blossoms, it borrows part of its umeboshi from the ume vinegar used in pickling.
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Traditionally, shiso leaves are salted and rolled, squeezed of its moisture then ume vinegar and salt are added for pickling, and finally dried after pickling and crushed.
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As tea merchants, this flavor has much potential for tea blending. We will be experimenting with blending with black and oolong tea especially
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\nIngredients: Shiso (perilla) leaves, ume (Japanese plum) vinegar, salt \n
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\nRegion: Hadano and Odawara, Kanagawa Prefecutre \n
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\nCultivar: Yaezakura Kanzan
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\nStorage: Refrigerate when possible. While the product will not spoil if not refrigerated, refrigeration preserves the color longer.
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\nAllergen info: This product does not contain the following: shrimp, crab, wheat, buckwheat, eggs, milk, peanuts.
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\nNutritional info (per 100 grams)
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Calories: 11 kcal
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Protein: 1.2 grams
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Fat: 0.2 grams
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Carbohydrates: 4.1 grams
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Sodium: 60 grams
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\nWarning: Please remove the oxygen absorber packet before use.
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About the Producer
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Along the coastline West of Tokyo, between the towns of Kozu and Ninomiya, with the mountains at our back and the sea at our doorstep, our family has been making delicious food for your table for over a century. What my great grandfather started then, I continue today, growing sakura and ume trees, and using the techniques inherited over the generations to make salt-pickled sakura, umeboshi, and yukari (ume-pickled purple shiso leaves).
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Discover more about life in our quiet part of Japan onInstagram!
These salt-pickled sakura blossoms create the flavor of sakura mochi, a traditional Japanese dessert. These blossoms have been freeze-dried and powdered. For use as sprinkling on baked goods and dessert, or as flavoring.
These salt-pickled sakura blossoms create the flavor of sakura mochi, a traditional Japanese dessert. These blossoms have been freeze-dried and powdered. For use as sprinkling on baked goods and dessert, or as flavoring.
Salt-pickled sakura blossoms create the flavor of sakura mochi, a traditional Japanese dessert. These blossoms have been freeze-dried and crushed into flakes. For use as sprinkling on baked goods and dessert, or as flavoring.
Salt-pickled sakura blossoms create the flavor of sakura mochi, a traditional Japanese dessert. These blossoms have been freeze-dried and crushed into flakes. For use as sprinkling on baked goods and dessert, or as flavoring.
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These salt-pickled sakura blossoms create the flavor of sakura mochi, a traditional Japanese dessert, and are beautiful garnishing to baked goods and desserts. Soak in water to wash away the salt, and add it to your tea for a hint of sakura flavor.
These salt-pickled sakura blossoms create the flavor of sakura mochi, a traditional Japanese dessert, and are beautiful garnishing to baked goods and desserts. Soak in water to wash away the salt, and add it to your tea for a hint of sakura flavor.
