\nProduction capacity: About 1300 kg per year. The family only harvests the spring first flush harvest.
\n
","published_at":"2017-07-27T23:21:01+09:00","created_at":"2017-06-04T12:59:16+09:00","vendor":"Murakami Tea Garden","type":"Green Tea","tags":["2024 Shincha","202503","Asamushi","Cultivar_Yabukita","family business","handpicked","kabusecha","Limited Edition","mountain","Mountain-grown","Notes_Handpicked","Notes_Mountain-grown","Notes_Single Cultivar","Notes_Single Estate","Notes_Steaming: Light (Asamushi)","over-50","Price_2 - Premium","Region_Shizuoka","sale","shaded 3 weeks","shizuoka","single estate","single tea field","Subregion_Shizuoka > Yoshiwara","Tea Type_Asamushicha (Light Steamed)","Tea Type_Kabusecha","Vendor Type_Family Business","Vendor Type_Farm","wholesale30","yabukita"],"price":70000,"price_min":70000,"price_max":4700000,"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":41280382697577,"title":"[2024] 10g / 0.35 oz / Late April / Yunomi bag","option1":"[2024] 10g / 0.35 oz / Late April / Yunomi bag","option2":null,"option3":null,"sku":"mrkkb-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0033.S5 Murakami Tea Garden: Limited Edition - 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Handpicked Mountain-Grown Kabusecha from Yoshiwara, Shizuoka かぶせ茶 - Yunomi.life","id":22781420830825,"position":3,"preview_image":{"aspect_ratio":1.334,"height":743,"width":991,"src":"//yunomi.life/cdn/shop/products/murakami-tea-garden-2022-limited-edition-handpicked-mountain-grown-kabusecha-from-yoshiwara-shizuoka-197489.jpg?v=1709796749"},"aspect_ratio":1.334,"height":743,"media_type":"image","src":"//yunomi.life/cdn/shop/products/murakami-tea-garden-2022-limited-edition-handpicked-mountain-grown-kabusecha-from-yoshiwara-shizuoka-197489.jpg?v=1709796749","width":991}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\n
Farm Introduction
\n
\n
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
"},{"id":3623018233961,"title":"PREORDER ships late May #0858.K4 Ikegawa Tea Farm Coop: First Flush Shaded Kochi Sencha (Kabusecha) 池川茶業 一番限定特撰かぶせ茶","handle":"ikegawa-tea-farm-coop-first-flush-shaded-sencha-kabusecha-70-grams","description":"
A high quality kabusecha with a pleasant aroma and flavor coming from the Ikegawa Tea Farm Coop in Niyodogawa, Kochi Prefecture. This kabusecha was shaded one week prior to harvest to produce a mellow, deep rich flavor.
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Net weight: 70 grams
\n
Harvest: Spring. Shaded for about 1 week before harvest.
\n
Region: Niyodogawa Village, Agawa District, Kochi Prefecture
Name: Ikegawa Tea Farm Coop (Ikegawa Chagyo Association). A very small coop of seven families in Niyodogawa Village.
\n
Type: Agriculture Cooperation
\n
\nLocation: 1696 Sakamoto, Niyodogawa Village, Agawa District, Kochi Prefecture
\n
\n
\n
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A high quality kabusecha with a pleasant aroma and flavor coming from the Ikegawa Tea Farm Coop in Niyodogawa, Kochi Prefecture. This kabusecha was shaded one week prior to harvest to produce a mellow, deep rich flavor.
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Net weight: 70 grams
\n
Harvest: Spring. Shaded for about 1 week before harvest.
\n
Region: Niyodogawa Village, Agawa District, Kochi Prefecture
The saemidori kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. This saemidori kabusecha has many fans for its bright green color and rich flavor.
\n
Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is their specialization.
\n
A note about the cultivar: The Saemidori cultivar (which means \"clear green\") was first cross-bred in 1969 between asatsuyu, the \"natural gyokuro\" for its rich umami flavors, and the popular yabukita which balances flavor with great crop yield and resistance to disease.This cultivar is becoming more familiar and liked by Japanese tea lovers. Grown as a kabusecha, you'll find a rich and balanced umami taste, grassy with a citrus-like astringency.
\n
Product Info \n
\n
\n
\nName: Kabusecha Shaded Green Tea, Saemidori
\n
\nCultivar: Saemidori
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2 weeks, direct covering (see photo)
\n
Steaming: Regular steaming
\n
\n
Harvest: May
\n
Region: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
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The saemidori kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. This saemidori kabusecha has many fans for its bright green color and rich flavor.
\n
Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is their specialization.
\n
A note about the cultivar: The Saemidori cultivar (which means \"clear green\") was first cross-bred in 1969 between asatsuyu, the \"natural gyokuro\" for its rich umami flavors, and the popular yabukita which balances flavor with great crop yield and resistance to disease.This cultivar is becoming more familiar and liked by Japanese tea lovers. Grown as a kabusecha, you'll find a rich and balanced umami taste, grassy with a citrus-like astringency.
\n
Product Info \n
\n
\n
\nName: Kabusecha Shaded Green Tea, Saemidori
\n
\nCultivar: Saemidori
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2 weeks, direct covering (see photo)
\n
Steaming: Regular steaming
\n
\n
Harvest: May
\n
Region: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
Saeakari cultivar kabusecha (shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. The saeakari kabusecha is quite unique, one can enjoy the sweet scent of boiled corn/boiled edamame. Since it is a relatively new variety, it is still considered to be rare. This is a tea that is relatively popular amongst women.
\n
Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is what they specialise in! This tea can be wonderfully refreshing when ice steeped, a recommendation for the summer time.
\n
A note about the saeakari cultivar: Registered rather more recently in 2011, saeakari means \"radiant/clear brightness\" in Japanese. It can be characterised with notes of chestnut and boiled corn. Due to its high umami, this cultivar is well-suited as a gyokuro or kabusecha.
\n
Product Info
\n
\n
\nName: Kabusecha Shaded Green Tea, Saeakari
\n
\nCultivar: Saeakari
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2 weeks, direct covering (see photo)
\n
Steaming: Regular Steaming
\n
\n
Harvest Season: May
\n
\nRegion: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
","published_at":"2017-05-10T16:34:53+09:00","created_at":"2015-08-02T00:09:34+09:00","vendor":"Marushige Shimizu Tea Farm","type":"Green Tea","tags":["2 weeks","2025 Shincha","bulk","Cultivar_Saeakari","family business","farm","futsumushi","green tea","Harvest_Spring","kabusecha","Marushige Shimizu Tea Farm","Mie","Notes_Single Cultivar","Notes_Single Estate","Price_2 - Premium","saeakari","single cultivar","spring","Suizawa","Tea Type_Kabusecha","Vendor Type_Family Business","Vendor Type_Farm","wholesale50"],"price":50000,"price_min":50000,"price_max":2682000,"available":true,"price_varies":true,"compare_at_price":298000,"compare_at_price_min":298000,"compare_at_price_max":298000,"compare_at_price_varies":false,"variants":[{"id":41379629957225,"title":"[2024] 10g / 0.35 oz / May / Yunomi sample bag","option1":"[2024] 10g / 0.35 oz / May / Yunomi sample bag","option2":null,"option3":null,"sku":"mss002-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"PREORDER #0457.M1 Marushige Shimizu Tea Farm: Kabusecha Shaded Green Tea, Saeakari さえあかり - 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Saeakari cultivar kabusecha (shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. The saeakari kabusecha is quite unique, one can enjoy the sweet scent of boiled corn/boiled edamame. Since it is a relatively new variety, it is still considered to be rare. This is a tea that is relatively popular amongst women.
\n
Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is what they specialise in! This tea can be wonderfully refreshing when ice steeped, a recommendation for the summer time.
\n
A note about the saeakari cultivar: Registered rather more recently in 2011, saeakari means \"radiant/clear brightness\" in Japanese. It can be characterised with notes of chestnut and boiled corn. Due to its high umami, this cultivar is well-suited as a gyokuro or kabusecha.
\n
Product Info
\n
\n
\nName: Kabusecha Shaded Green Tea, Saeakari
\n
\nCultivar: Saeakari
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2 weeks, direct covering (see photo)
\n
Steaming: Regular Steaming
\n
\n
Harvest Season: May
\n
\nRegion: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
"},{"id":1321125637,"title":"PREORDER ships late May - #0069.F2 Kurihara Tea: Mountain-Grown Yamecha Kabusecha Green Tea かぶせ茶","handle":"kurihara-tea-04-kabusecha-green-tea","description":"
Kabusecha tea is grown beneath shading, reducing about 85% of the sunlight. This allows the leaves to mature without obtaining bitterness like gyokuro. However, the period of shading is usually shorter, 10-14 days, allowing for a slightly more astringency than gyokuro and producing a tea with a refined balance.
\n
\n
Steeping Notes
\n
\n
\nTea: 5g. Time: 60 sec. Water: 60C/140F, 200 ml. Resteep 2-3 times
\n
Following Gyokuro steeping methods, as well as ice or cold steeping methods also recommended. See Yunomi.life/steep for more info.
\n
Shaded tea such as Kabusecha and Gyokuro are known for their umami flavor which is overwhelmed by the bitterness of catechins that are extracted at hot temperatures. After the umami has been extracted and enjoyed while steeping at lower temperatures you can continue steeping at high temperature to extract the more bitter flavors.
\n
\n\n
Product Info
\n
\n
\nName: Mountain-Grown Yamecha Kabusecha Green Tea
\n
\nIngredients: Green tea
\n
\nCultivation notes: Machine harvested, shaded for 2 weeks
\n
\nProcessing: Regular steaming
\n
\nProducer: Kippei, Yuji, and Akio Kurihara (Father and sons), Kurihara Seicha Ltd.
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Kabusecha tea is grown beneath shading, reducing about 85% of the sunlight. This allows the leaves to mature without obtaining bitterness like gyokuro. However, the period of shading is usually shorter, 10-14 days, allowing for a slightly more astringency than gyokuro and producing a tea with a refined balance.
\n
\n
Steeping Notes
\n
\n
\nTea: 5g. Time: 60 sec. Water: 60C/140F, 200 ml. Resteep 2-3 times
\n
Following Gyokuro steeping methods, as well as ice or cold steeping methods also recommended. See Yunomi.life/steep for more info.
\n
Shaded tea such as Kabusecha and Gyokuro are known for their umami flavor which is overwhelmed by the bitterness of catechins that are extracted at hot temperatures. After the umami has been extracted and enjoyed while steeping at lower temperatures you can continue steeping at high temperature to extract the more bitter flavors.
\n
\n\n
Product Info
\n
\n
\nName: Mountain-Grown Yamecha Kabusecha Green Tea
\n
\nIngredients: Green tea
\n
\nCultivation notes: Machine harvested, shaded for 2 weeks
\n
\nProcessing: Regular steaming
\n
\nProducer: Kippei, Yuji, and Akio Kurihara (Father and sons), Kurihara Seicha Ltd.
Premium fukamushicha (a deep steamed tea leaf) made with a single tea plant cultivar, okumidori. The Okumidori tea cultivar is a cultivar that has been quite popular in recent years for its strong natural umami flavor and refreshing taste and smell. It is often blended with the Yabukita cultivar but this tea from the Yokota Tea Garden is a single cultivar, allowing you to fully taste this well-rounded cultivar. Grown by 4th, 5th, and 6th generation tea farmers in the famous Sayama region of Saitama prefecture.
Premium fukamushicha (a deep steamed tea leaf) made with a single tea plant cultivar, okumidori. The Okumidori tea cultivar is a cultivar that has been quite popular in recent years for its strong natural umami flavor and refreshing taste and smell. It is often blended with the Yabukita cultivar but this tea from the Yokota Tea Garden is a single cultivar, allowing you to fully taste this well-rounded cultivar. Grown by 4th, 5th, and 6th generation tea farmers in the famous Sayama region of Saitama prefecture.
\n3rd steeping: Increase time to 30-60 seconds or to desired strength.
\n
"},{"id":9102659269,"title":"#0517.K6 Nakai Tea Farm: Naturally Grown Yabukita Kabusecha from Wazuka, Kyoto. Grown Without Pesticides","handle":"nakai-tea-farm-kabusecha-from-wazuka-kyoto","description":"\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nCultivar: Yabukita
\n
\nRegion: Wazuka, Kyoto, Japan
\n
\nShading: 2 weeks (approximate), direct covering
\n
\nSteaming: Regular
\n
\nCertifications: While the Nakai family farms organically, Yunomi is buying in bulk and repackaging, so this product is not certified organic. Custom packaging by the Nakai family may be negotiated and requested by wholesale customers to create acertified organic final retail product.
\n
\n
About the Nakai family
\n
Since the late 17th century, the Nakai family has been cultivating tea in the village of Wazuka, Kyoto. The 6th tea master, Masao Nakai, began organic and non-pesticide cultivation in 1980, a time when few people were concerned about producing organically. Aiming to create an agricultural system that coexists with the natural environment of the beautiful mountains, Nakai-san was a pioneer in the tea industry of Kyoto. His son, 7th tea master Michio Nakai, continues this tradition today.
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Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nCultivar: Yabukita
\n
\nRegion: Wazuka, Kyoto, Japan
\n
\nShading: 2 weeks (approximate), direct covering
\n
\nSteaming: Regular
\n
\nCertifications: While the Nakai family farms organically, Yunomi is buying in bulk and repackaging, so this product is not certified organic. Custom packaging by the Nakai family may be negotiated and requested by wholesale customers to create acertified organic final retail product.
\n
\n
About the Nakai family
\n
Since the late 17th century, the Nakai family has been cultivating tea in the village of Wazuka, Kyoto. The 6th tea master, Masao Nakai, began organic and non-pesticide cultivation in 1980, a time when few people were concerned about producing organically. Aiming to create an agricultural system that coexists with the natural environment of the beautiful mountains, Nakai-san was a pioneer in the tea industry of Kyoto. His son, 7th tea master Michio Nakai, continues this tradition today.
This Okumidori cultivar kabusecha is part of Sueyoshi’s Furusato no Hana series (郷里の華) comes from the increasingly popular Okumidori cultivar. Literally, “hometown flower”, the name will conjure up feelings of nostalgia for the countryside, transporting you to the tea fields of the Soo region on the Southernmost main island of Japan, Kagoshima.
\n
The delicate dance of sweetness, bitterness and umami, results in a deeply refreshing tea experience. With the first sip, you sense the umami melting in your mouth. With the second sip, a perfect combination of sweetness and bitterness follows. This tea will leave a soft, gentle impression in your mouth.
\n
Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.
\nCultivation notes: Utilizes Chagusaba Agriculture, shaded for extra umami flavor
\n
\nProduction notes: Regular steamed and very lightly green-roasted.
\n
\n
About the Farmer
\n
Mataki Takefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.
\n
The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.
\n
He is also proactive in preserving the biodiveristy of the region through the practice of Chagusaba Agriculture from Shizuoka Prefecture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
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This Okumidori cultivar kabusecha is part of Sueyoshi’s Furusato no Hana series (郷里の華) comes from the increasingly popular Okumidori cultivar. Literally, “hometown flower”, the name will conjure up feelings of nostalgia for the countryside, transporting you to the tea fields of the Soo region on the Southernmost main island of Japan, Kagoshima.
\n
The delicate dance of sweetness, bitterness and umami, results in a deeply refreshing tea experience. With the first sip, you sense the umami melting in your mouth. With the second sip, a perfect combination of sweetness and bitterness follows. This tea will leave a soft, gentle impression in your mouth.
\n
Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.
\nCultivation notes: Utilizes Chagusaba Agriculture, shaded for extra umami flavor
\n
\nProduction notes: Regular steamed and very lightly green-roasted.
\n
\n
About the Farmer
\n
Mataki Takefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.
\n
The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.
\n
He is also proactive in preserving the biodiveristy of the region through the practice of Chagusaba Agriculture from Shizuoka Prefecture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
"},{"id":6658221015145,"title":"PREORDER ships Late May #0460.M1 Marushige Shimizu Tea Farm: Kabusecha Shaded Green Tea, Tsuyuhikari つゆひかり","handle":"marushige-shimizu-tea-farm-kabusecha-shaded-green-tea-tsuyuhikari","description":"
A tsuyuhikari cultivar kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. This tsuyuhikari kabusecha has a sweet taste at first, which is followed by a gentle bitter taste upon drinking.
\n
Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is their specialization.
\n
Note about the cultivar: The tsuyuhikari cultivar was developed in Shizuoka Prefecture. It is a crossbreed with a mother of “Shizu7132” and a father of “Asatsuyu”. This cultivar is characterised with its rich umami taste, fresh aroma, and is delicately floral.
\n
Product Info
\n
\n
\nName: Kabusecha Shaded Green Tea, Tsuyuhikari
\n
\nCultivar: Tsuyuhikari
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2 weeks, direct covering (see photo)
\n
Steaming: Regular Steaming
\n
\n
Harvest Season: May
\n
\nRegion: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
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A tsuyuhikari cultivar kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. This tsuyuhikari kabusecha has a sweet taste at first, which is followed by a gentle bitter taste upon drinking.
\n
Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is their specialization.
\n
Note about the cultivar: The tsuyuhikari cultivar was developed in Shizuoka Prefecture. It is a crossbreed with a mother of “Shizu7132” and a father of “Asatsuyu”. This cultivar is characterised with its rich umami taste, fresh aroma, and is delicately floral.
\n
Product Info
\n
\n
\nName: Kabusecha Shaded Green Tea, Tsuyuhikari
\n
\nCultivar: Tsuyuhikari
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2 weeks, direct covering (see photo)
\n
Steaming: Regular Steaming
\n
\n
Harvest Season: May
\n
\nRegion: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
"},{"id":8098527173,"title":"PREORDER Ships Late May 2025 #0455.M1 Marushige Shimizu Tea Farm: Premium Sencha, Terakawa-wase cultivar てらかわわせ","handle":"marushige-shimizu-tea-farm-sencha-green-tea-terakawa-wase-cultivar","description":"
Very rare terakawa-wase cultivar sencha grown and processed by the Shimizu family of Suizawa, Mie Prefecture. The leaves are first covered by a translucent veil in March to protect them against wind and cold air (that could create damaging frost), then covered for about two weeks in late April to create an extra boost of umami flavor.
\n
This tea has a mild taste and is easy to drink and the Shimizu family even recommend this tea for children.
\n
A note about the Terakawa-wase cultivar: A cultivar that was developed for matcha, this cultivar was selected out of seedlings from a native tea plant in Uji, Kyoto Prefecture and registered in 1990.
\n
Product Info
\n
\n
\nName: Premium Sencha, Terakawa-wase
\n
\nCultivar: Terakawa-wase
\n
Cultivation & Processing Notes
\n
\n
Shaded
\n
Steaming: Regular Steaming
\n
\n
Harvest: Late April / Early May
\n
\nRegion: Suizawa Village, Yokkaichi City, Mie Prefecture
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Very rare terakawa-wase cultivar sencha grown and processed by the Shimizu family of Suizawa, Mie Prefecture. The leaves are first covered by a translucent veil in March to protect them against wind and cold air (that could create damaging frost), then covered for about two weeks in late April to create an extra boost of umami flavor.
\n
This tea has a mild taste and is easy to drink and the Shimizu family even recommend this tea for children.
\n
A note about the Terakawa-wase cultivar: A cultivar that was developed for matcha, this cultivar was selected out of seedlings from a native tea plant in Uji, Kyoto Prefecture and registered in 1990.
\n
Product Info
\n
\n
\nName: Premium Sencha, Terakawa-wase
\n
\nCultivar: Terakawa-wase
\n
Cultivation & Processing Notes
\n
\n
Shaded
\n
Steaming: Regular Steaming
\n
\n
Harvest: Late April / Early May
\n
\nRegion: Suizawa Village, Yokkaichi City, Mie Prefecture
The word tobikkiri in Japanese means \"extraordinary\" or \"a cut above the rest\". The Shimizu family named these leaves tobikkiri because they are truly a cut above the rest of their teas having been refined from competition grade leaves.
\n
To achieve this excellence, the harvest was shaded with a double layer for 2-3 weeks, dramatically reducing the sunlight that reaches the plant to increase the chlorophyll content and reduce the bitterness in the leaf. We suggest using a warm water steeping method (below) to enjoy the umami and sweet flavors first.
\n
PRODUCT INFO
\n
\n
\nName: Kabusecha Shaded Green Tea, Tobikkiri
\n
\nCultivar: Saemidori
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2-3 weeks, overhead double covering
\n
Steaming: Regular steaming
\n
Tea field used for producing competition teas
\n
\n
Harvest: May
\n
Region: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
Increase time to 30-45 seconds or to desired strength.
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The word tobikkiri in Japanese means \"extraordinary\" or \"a cut above the rest\". The Shimizu family named these leaves tobikkiri because they are truly a cut above the rest of their teas having been refined from competition grade leaves.
\n
To achieve this excellence, the harvest was shaded with a double layer for 2-3 weeks, dramatically reducing the sunlight that reaches the plant to increase the chlorophyll content and reduce the bitterness in the leaf. We suggest using a warm water steeping method (below) to enjoy the umami and sweet flavors first.
\n
PRODUCT INFO
\n
\n
\nName: Kabusecha Shaded Green Tea, Tobikkiri
\n
\nCultivar: Saemidori
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2-3 weeks, overhead double covering
\n
Steaming: Regular steaming
\n
Tea field used for producing competition teas
\n
\n
Harvest: May
\n
Region: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
Increase time to 30-45 seconds or to desired strength.
"},{"id":1321134981,"title":"PREORDER ships late May #0001.K6 Obubu Tea: 2025 Kabuse Sencha, Shaded Spring Green Tea","handle":"obubu-01-kabuse-sencha-shaded-spring-green-tea","description":"
Kyoto Obubu Tea Farm's most premium green tea, Kabuse Sencha is shaded for 2 weeks to create a rich, syrupy tea because the leaves are so delicate.
\n\n
Obubu's most premium green tea, Kabuse Sencha (かぶせ煎茶) is a kabusecha or shaded tea, and can be steeped into a rich syrupy tea using a warm water steeping technique because the leaves are so delicate and tender. Using a standard boiling water steeping method, and the taste is delicate and sweet.Grown by covering the tea plants just after new leaves begin to sprout in early May, the shade reduces sunlight by as much as 85% to encourage the plants to produce wide, tender, chlorophyll-rich tea leaves. Two weeks later they are harvested and processed ready for shipping by the end of the month. Obubu's Kabuse Sencha is grown at a relatively high altitude for the region (500 m or 1640 ft) on southeast facing slopes providing good exposure to the sun (an important combination for shaded tea!).
\n
\n
FLAVOR GUIDE
\n
\n
SWEETNESS: ★★★★★
\n
BITTERNESS: ★★★
\n
FRAGRANCE: Luxurious
\n
BREWED LEAVES: ★★★★★ - Deliciously tender
\n
\n
\n
HEALTH INFO
\n
\n
Catechin: ★★
\n
Theanine: ★★★★★
\n
Caffeine: ★★★★★
\n
Vitamin C: ★★★
\n
Chlorophyll: ★★★★★
\n
\n
The above info are relative estimations based on cultivation and processing methods. They may also be affected by the steeping technique used, by storage conditions, etc.
Cultivation notes: Shaded for about 14 days before harvest using a plastic tarp that reduces sunlight by about 85%
\n
Processing notes: Light steaming (asamushi)
\n
Produced by Akihiro Kita, President, Kyoto Obubu Tea Farms
\n
\n
\n
\n
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Kyoto Obubu Tea Farm's most premium green tea, Kabuse Sencha is shaded for 2 weeks to create a rich, syrupy tea because the leaves are so delicate.
\n\n
Obubu's most premium green tea, Kabuse Sencha (かぶせ煎茶) is a kabusecha or shaded tea, and can be steeped into a rich syrupy tea using a warm water steeping technique because the leaves are so delicate and tender. Using a standard boiling water steeping method, and the taste is delicate and sweet.Grown by covering the tea plants just after new leaves begin to sprout in early May, the shade reduces sunlight by as much as 85% to encourage the plants to produce wide, tender, chlorophyll-rich tea leaves. Two weeks later they are harvested and processed ready for shipping by the end of the month. Obubu's Kabuse Sencha is grown at a relatively high altitude for the region (500 m or 1640 ft) on southeast facing slopes providing good exposure to the sun (an important combination for shaded tea!).
\n
\n
FLAVOR GUIDE
\n
\n
SWEETNESS: ★★★★★
\n
BITTERNESS: ★★★
\n
FRAGRANCE: Luxurious
\n
BREWED LEAVES: ★★★★★ - Deliciously tender
\n
\n
\n
HEALTH INFO
\n
\n
Catechin: ★★
\n
Theanine: ★★★★★
\n
Caffeine: ★★★★★
\n
Vitamin C: ★★★
\n
Chlorophyll: ★★★★★
\n
\n
The above info are relative estimations based on cultivation and processing methods. They may also be affected by the steeping technique used, by storage conditions, etc.
Cultivation notes: Shaded for about 14 days before harvest using a plastic tarp that reduces sunlight by about 85%
\n
Processing notes: Light steaming (asamushi)
\n
Produced by Akihiro Kita, President, Kyoto Obubu Tea Farms
\n
\n
\n
\n
"},{"id":5575892293,"title":"PREORDER ships in late April - #0684.K5 Tomizawa Tea Garden: Kabusecha Okuyutaka Kumamoto Guricha \"Green Tea.Lab\" 単04 かぶせ茶 おくゆたか (JAS Organic)","handle":"2022-tomizawa-tea-garden-kabusecha-okuyutaka-kumamoto-guricha-green-tea","description":"
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 its early May harvest (making it a kabusecha). Utilizing the Okuyutaka tea cultivar for a deep green color, and steaming for
\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
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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.
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Product Info
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Name: Kabusecha Okuyutaka
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Japanese name: かぶせ茶 富茶華（とみさわ） おくゆたか
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Ingredients: Green tea
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Cultivar: Okuyutaka
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Harvest: Early May
\n
Steaming: Slightly longer than regular steaming but retains shape well, so not quite fukamushi (deep steamed)
\n
Region: Mashiki, Kumamoto
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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.
\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 its early May harvest (making it a kabusecha). Utilizing the Okuyutaka tea cultivar for a deep green color, and steaming for
\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
Name: Kabusecha Okuyutaka
\n
Japanese name: かぶせ茶 富茶華（とみさわ） おくゆたか
\n
Ingredients: Green tea
\n
Cultivar: Okuyutaka
\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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