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.
\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
"},{"id":4873994076265,"title":"(SOLD OUT until this summer)#0276.F2 Chiyonoen Tea Garden: #27 Mountain-Grown Yame Sakura Leaf Black Tea 【矢部紅茶】春の香紅茶 桜のナチュラルフレーバー","handle":"chiyonoen-tea-garden-27-mountain-grown-yame-sakura-leaf-black-tea","description":"
A unique sakura (cherry blossom) leaf black tea from Chiyonoen that has been in the process of experimentation since 2016. This black tea is made by blending handpicked leaves from their own sakura trees with their tea leaves, then processing the blended batch with their black tea. With this characteristic black tea, the Harashima family won the Fine Product Award at the 2017 Nihoncha Awards (a kind of people's choice award held annually). Naturally flavored, this award-winning black tea has a pleasant spring aroma which comes from sakura leaves.
\n
\n
Product Description
\n
\n
\nIngredients: Black Tea
\n
\nCultivation notes: No pesticides, no synthetic fertilizer used in cultivation \n
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 500 meters.
\n
\n
Steeping Notes \n
\n
Tea: 5 grams. Time: 5 minutes. Water: 95C / 200F, 300 ml. Reduce time or temperature to reduce astringency. Note the aroma of sakura leaves & blossoms as you begin steeping!
\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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A unique sakura (cherry blossom) leaf black tea from Chiyonoen that has been in the process of experimentation since 2016. This black tea is made by blending handpicked leaves from their own sakura trees with their tea leaves, then processing the blended batch with their black tea. With this characteristic black tea, the Harashima family won the Fine Product Award at the 2017 Nihoncha Awards (a kind of people's choice award held annually). Naturally flavored, this award-winning black tea has a pleasant spring aroma which comes from sakura leaves.
\n
\n
Product Description
\n
\n
\nIngredients: Black Tea
\n
\nCultivation notes: No pesticides, no synthetic fertilizer used in cultivation \n
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 500 meters.
\n
\n
Steeping Notes \n
\n
Tea: 5 grams. Time: 5 minutes. Water: 95C / 200F, 300 ml. Reduce time or temperature to reduce astringency. Note the aroma of sakura leaves & blossoms as you begin steeping!
\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.
To make gyokuro, tea bushes are shaded directly for about 3 weeks cutting out the sunlight increasing umami flavor and decreasing bitterness. The leaves are then harvested by machine and processed using sencha processing methods--steaming, rolling, and drying.
\n
Finally, during the finishing process, stems of the leaves are separated. This makes a karigane, or high grade stem tea, called \"shira-ore\" in the Kyushu region. The stems tend to have less flavor overall, but also less bitterness and more sweetness.
\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
\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 gyokuro, tea bushes are shaded directly for about 3 weeks cutting out the sunlight increasing umami flavor and decreasing bitterness. The leaves are then harvested by machine and processed using sencha processing methods--steaming, rolling, and drying.
\n
Finally, during the finishing process, stems of the leaves are separated. This makes a karigane, or high grade stem tea, called \"shira-ore\" in the Kyushu region. The stems tend to have less flavor overall, but also less bitterness and more sweetness.
\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
\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.
Named after the goddess of the Yame region, Yame Tsuhime, this sencha is Kurihara Tea's most premium sencha...a green tea worthy of the goddess. Picked on the morning of the 88th night after the start of spring in the lunar calendar, Hachijyuhachiya (“days” were counted starting in the evening in ancient times hence the use of “night”), has been known as a fortuitous time to pick tea leaves. During the shincha new tea season it is also sold in a special package.
\n
Story of “Hime-cha”
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According to the Nihon Shoki (720), the Chronicles of Japan, while Emperor Keiko was traveling in the Kyushu region he pointed to the direction of Yabe-mura and asked, “are there gods in the beautiful mountains of the east?” Then the territorial ruler answered, “there is a goddess named Yametsu-hime.” It is said that this is the origin of the name Yame. Yabe-mura, Kami-no-iwaya (god’s cave) district of Okuyame region surrounded by the mountains is where the Yame Shrine stands. Tea produced in the land where the hime (princess in Japanese) became goddess is named “Hime-cha” (cha meaning tea). The morning mist, settle wind, and the fresh spring water makes the beautiful nature and soil. “Human-friendly, body-friendly, and environmental-friendly” is the motto for our tea production that has been passed on for four generations in the Okuyame region. And “Hime-cha Monogatari (Hime-cha story)” incorporates all these feelings and history of the tea producers. Please enjoy the flavor and taste cultivated by people and nature.
\n\n\n
Product Info
\n
\n
\nName: Imperial Sencha Yame Tsuhime\n
\n
\nIngredients: Green Tea
\n
\nHarvest: Spring
\n
\nCultivation notes: Machine harvested
\n
\nPackaging: Either the resealable craft bag, or vacuum sealed Yame Mountains bag. Main photo is generally current stock, but may change depending on stock levels.
\n
\n
Farm Info
\n
\n
\nProducer: Kippei, Yuji, and Akio Kurihara (Father and sons), Kurihara Seicha Ltd.\n
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Named after the goddess of the Yame region, Yame Tsuhime, this sencha is Kurihara Tea's most premium sencha...a green tea worthy of the goddess. Picked on the morning of the 88th night after the start of spring in the lunar calendar, Hachijyuhachiya (“days” were counted starting in the evening in ancient times hence the use of “night”), has been known as a fortuitous time to pick tea leaves. During the shincha new tea season it is also sold in a special package.
\n
Story of “Hime-cha”
\n
According to the Nihon Shoki (720), the Chronicles of Japan, while Emperor Keiko was traveling in the Kyushu region he pointed to the direction of Yabe-mura and asked, “are there gods in the beautiful mountains of the east?” Then the territorial ruler answered, “there is a goddess named Yametsu-hime.” It is said that this is the origin of the name Yame. Yabe-mura, Kami-no-iwaya (god’s cave) district of Okuyame region surrounded by the mountains is where the Yame Shrine stands. Tea produced in the land where the hime (princess in Japanese) became goddess is named “Hime-cha” (cha meaning tea). The morning mist, settle wind, and the fresh spring water makes the beautiful nature and soil. “Human-friendly, body-friendly, and environmental-friendly” is the motto for our tea production that has been passed on for four generations in the Okuyame region. And “Hime-cha Monogatari (Hime-cha story)” incorporates all these feelings and history of the tea producers. Please enjoy the flavor and taste cultivated by people and nature.
\n\n\n
Product Info
\n
\n
\nName: Imperial Sencha Yame Tsuhime\n
\n
\nIngredients: Green Tea
\n
\nHarvest: Spring
\n
\nCultivation notes: Machine harvested
\n
\nPackaging: Either the resealable craft bag, or vacuum sealed Yame Mountains bag. Main photo is generally current stock, but may change depending on stock levels.
\n
\n
Farm Info
\n
\n
\nProducer: Kippei, Yuji, and Akio Kurihara (Father and sons), Kurihara Seicha Ltd.\n
A very premium sencha from the Kurihara family in the Village of Yabe, Yame District, Fukuoka, the Hime Shizuku is made with delicate first flush spring harvested leaves, and steamed just a little longer than usual to create a deep green color.
\n
Note: 100g bag packaging may vary between one of the two versions in the photo gallery.
\n2nd steeping -Time: 20 sec. Water: 90C/194F, 200 ml.
\n
\n3rd / 4th steeping - Time: 30-60 sec. or adjust to preference. Water: 90C/194F, 200 ml.
\n
\n\n
Product Info
\n
\n
\nName: Imperial Sencha Hime Shizuku
\n
\nIngredients: Green tea
\n
\nHarvest: May
\n
\nPackaging: Either the resealable craft bag, or vacuum sealed Yame Mountains bag. Main photo is generally current stock, but may change depending on stock levels.
\n
\nRegion: Yabe Village, Yame District, Fukuoka
\n
\nNotes: Machine harvested
\n
\n
Farmer Info
\n
\n
\nProducer: Kippei, Yuji, and Akio Kurihara (Father and sons), Kurihara Seicha Ltd.
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A very premium sencha from the Kurihara family in the Village of Yabe, Yame District, Fukuoka, the Hime Shizuku is made with delicate first flush spring harvested leaves, and steamed just a little longer than usual to create a deep green color.
\n
Note: 100g bag packaging may vary between one of the two versions in the photo gallery.
\n2nd steeping -Time: 20 sec. Water: 90C/194F, 200 ml.
\n
\n3rd / 4th steeping - Time: 30-60 sec. or adjust to preference. Water: 90C/194F, 200 ml.
\n
\n\n
Product Info
\n
\n
\nName: Imperial Sencha Hime Shizuku
\n
\nIngredients: Green tea
\n
\nHarvest: May
\n
\nPackaging: Either the resealable craft bag, or vacuum sealed Yame Mountains bag. Main photo is generally current stock, but may change depending on stock levels.
\n
\nRegion: Yabe Village, Yame District, Fukuoka
\n
\nNotes: Machine harvested
\n
\n
Farmer Info
\n
\n
\nProducer: Kippei, Yuji, and Akio Kurihara (Father and sons), Kurihara Seicha Ltd.
"},{"id":1321131717,"title":"PREORDER ships late May - #0072.F2 Kurihara Tea #08: Premium Sencha Hime Midori 媛みどり","handle":"kurihara-tea-08-premium-sencha-hime-midori","description":"
The hime midori is a late spring harvest premium sencha leaf from the award-winning Kurihara family (based in Yame, Fukuoka prefecture). They are one of Japan's best at creating a premium green tea called gyokuro. We are happy to share that tea farmer Akio Kurihara creates some of the best teas we have. This is a popular sencha that is perfect to send as a gift and a go-to sencha at home. The Kurihara family recommends steeping in hot water between 70-80 degrees for about a minute. The sweetness will spread even more and fill you with delicious delight.
\n
Please note that the \"Shincha\" packaging (white package with the characters for shincha; 新茶) is limited and will switch over to standard packaging when it runs out.
\n
Product Info
\n
\n
\nName: Permium Sencha - Hime Midori
\n
\nIngredients: Green tea
\n
\nCultivar: Yabukita blend
\n
\nHarvest: May
\n
\nRegion: Yabemura, Yame, Fukuoka Prefecture
\n
\nNotes: Machine harvested from the tea fields of the Kurihara family farm.
\n
\n
\n\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd. - Kippei, Yuji, and Akio Kurihara (Father and sons)
\n
\nRegion: Yabemura, Yame, Fukuoka
\n
\nSize: About 3 hectares in multiple tea fields
\n
\nAltitude: 300 - 700 meters depending on the field
\n
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The hime midori is a late spring harvest premium sencha leaf from the award-winning Kurihara family (based in Yame, Fukuoka prefecture). They are one of Japan's best at creating a premium green tea called gyokuro. We are happy to share that tea farmer Akio Kurihara creates some of the best teas we have. This is a popular sencha that is perfect to send as a gift and a go-to sencha at home. The Kurihara family recommends steeping in hot water between 70-80 degrees for about a minute. The sweetness will spread even more and fill you with delicious delight.
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Please note that the \"Shincha\" packaging (white package with the characters for shincha; 新茶) is limited and will switch over to standard packaging when it runs out.
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Product Info
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\nName: Permium Sencha - Hime Midori
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\nIngredients: Green tea
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\nCultivar: Yabukita blend
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\nHarvest: May
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\nRegion: Yabemura, Yame, Fukuoka Prefecture
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\nNotes: Machine harvested from the tea fields of the Kurihara family farm.
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Vendor Info
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\nName: Kurihara Seicha Ltd. - Kippei, Yuji, and Akio Kurihara (Father and sons)
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\nRegion: Yabemura, Yame, Fukuoka
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\nSize: About 3 hectares in multiple tea fields
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\nAltitude: 300 - 700 meters depending on the field
A very popular sencha from Chiyonoen, this Saemidori single cultivar sencha will please you as it is very soft and gentle to the mouth. This cultivar is known for not having much bitterness. In fact, one is sure to be delighted by a combination of refreshing flavor mixed with its sweetness that will spread throughout your mouth. Please enjoy across multiple steeps!
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A note about the cultivar: The Saemidori cultivar is known for its bright green color (in Japanese, Saemidori menas “clear green”). It is a cultivar that was first cross-bred in 1969 between Asatsuyu, the “natural gyokuro” for its rich umami flavors and the popular Yabukita cultivar which balances flavor with great crop yield and resistance to disease. It is a cultivar that has grown in familiarity and has been increasingly liked by Japanese tea lovers. Please enjoy this single-oriign Saemidori sencha from Chiyonoen.
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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: Saemidori
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\nHarvest: Spring
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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.
Pour boiling water into a teacup or cup, leave it for about 2 minutes to cool to around 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.
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A very popular sencha from Chiyonoen, this Saemidori single cultivar sencha will please you as it is very soft and gentle to the mouth. This cultivar is known for not having much bitterness. In fact, one is sure to be delighted by a combination of refreshing flavor mixed with its sweetness that will spread throughout your mouth. Please enjoy across multiple steeps!
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A note about the cultivar: The Saemidori cultivar is known for its bright green color (in Japanese, Saemidori menas “clear green”). It is a cultivar that was first cross-bred in 1969 between Asatsuyu, the “natural gyokuro” for its rich umami flavors and the popular Yabukita cultivar which balances flavor with great crop yield and resistance to disease. It is a cultivar that has grown in familiarity and has been increasingly liked by Japanese tea lovers. Please enjoy this single-oriign Saemidori sencha from Chiyonoen.
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Product Description
\n
\n
\nIngredients: Green Tea
\n
\nNet weight: 100 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
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\nCultivar: Saemidori
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\nHarvest: Spring
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters.
\n
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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.
Pour boiling water into a teacup or cup, leave it for about 2 minutes to cool to around 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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\n
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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.
The Harashima family's oldest tea field, planted in 1955, is made up of Yabukita cultivar tea plants. It is generally said that the life of a tea tree is about 30 to 35 years. The age of this Yabukita tea plantation at Chiyonoen is over 60 years. The Yabukita variety which was planted by the 2nd generation tea farmer at Chiyonoen has a characteristic aroma and produces a complex leaf.
\n
Product Description \n
\n
\n
\nIngredients: Green Tea
\n
\nNet weight: 50 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
\n
\nCultivar: Yabukita
\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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The Harashima family's oldest tea field, planted in 1955, is made up of Yabukita cultivar tea plants. It is generally said that the life of a tea tree is about 30 to 35 years. The age of this Yabukita tea plantation at Chiyonoen is over 60 years. The Yabukita variety which was planted by the 2nd generation tea farmer at Chiyonoen has a characteristic aroma and produces a complex leaf.
\n
Product Description \n
\n
\n
\nIngredients: Green Tea
\n
\nNet weight: 50 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
\n
\nCultivar: Yabukita
\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.
While Japan is certainly not known for its black tea, innovative and dedicated tea farmers are learning to produce delicate but delicious black teas. This mellow and soft tasting black tea comes from the Kurihara family (based in Yame, Fukuoka Prefecture), one of Japan's best at creating a premium green tea called gyokuro. With this black tea, they introduce a new dimension to Japanese black tea grown in the climate of Oku Yame, a place that is abundant with nature. As these leaves come from the Yabukita cultivar, you may find that the tea leaves hold a faint sweetness reminiscent of Japanese sencha. Characterized by its pleasantly smooth and sweet flavor with a floral aroma, this black tea is meant to be drunk without sugar. The light taste is produced precisely because it uses tea leaves that are generally considered perfect for sencha green tea.
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Please note that Japanese black tea has a lower caffeine content in comparison to other black teas, so it can be enjoyed by the entire family from children to the elderly. This black tea will go well with the standard sweets that generally accompany black teas, but also with Japanese sweets such as red bean paste and mochi snacks.
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Product Info
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\nName: Oku Yame Black Tea KURENAI YAMETSUHIME
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\nIngredients: Black tea\n
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\nHarvest: Summer
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\nRegion: Yabemura village, Yame, Fukuoka
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Vendor Info
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Name: Kurihara Seicha Ltd.
\n
Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
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While Japan is certainly not known for its black tea, innovative and dedicated tea farmers are learning to produce delicate but delicious black teas. This mellow and soft tasting black tea comes from the Kurihara family (based in Yame, Fukuoka Prefecture), one of Japan's best at creating a premium green tea called gyokuro. With this black tea, they introduce a new dimension to Japanese black tea grown in the climate of Oku Yame, a place that is abundant with nature. As these leaves come from the Yabukita cultivar, you may find that the tea leaves hold a faint sweetness reminiscent of Japanese sencha. Characterized by its pleasantly smooth and sweet flavor with a floral aroma, this black tea is meant to be drunk without sugar. The light taste is produced precisely because it uses tea leaves that are generally considered perfect for sencha green tea.
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Please note that Japanese black tea has a lower caffeine content in comparison to other black teas, so it can be enjoyed by the entire family from children to the elderly. This black tea will go well with the standard sweets that generally accompany black teas, but also with Japanese sweets such as red bean paste and mochi snacks.
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Product Info
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\nName: Oku Yame Black Tea KURENAI YAMETSUHIME
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\nIngredients: Black tea\n
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\nHarvest: Summer
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\nRegion: Yabemura village, Yame, Fukuoka
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Vendor Info
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Name: Kurihara Seicha Ltd.
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Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
"},{"id":6743462936681,"title":"PREORDER ships late May - #0082.F2 Kurihara Tea #25: Single Cultivar Yame Sencha - Kirari 31 単一品種八女煎茶きらり31","handle":"kurihara-tea-25-single-cultivar-yame-sencha-kirari-31-31","description":"
A Kirari 31 single cultivar sencha from Kurihara Tea Farm’s new tea field in Yame, Fukuoka prefecture.
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A note about the Kirari 31 cultivar
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A cultivar that is receiving increasing attention. It was derived from a cross of Sakimidori (the mother or pollen parent) and Saemidori (the father or pollen parent. Saemidori itself a cross between Yabukita and Asatsuyu cultivars). The cultivar was first produced in 1994 with traits such as disease and cold resistance, good growth, and tea quality in mind, and indeed has shown very good resistance against frost so has been recommended to farmers cultivating at higher elevations. In general, the quality of tea made from the Kirari 31 is greater than that of Yabukita and compares with the umami level and color of Saemidori. Ready for harvest in general 3-4 days earlier than Yabukita, it has an excellent color (as you may be able to tell from the photo) with a mild flavor that is similar to Saemidori quality.
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Steeping notes \n
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Our recommendation: \n
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Tea: 5 grams
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Temperature: 70C / 158F
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Water: 200 ml
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Time: 60 sec
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Can be re-steeped and enjoyed 3-5 times
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Product Info
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\nIngredients: Green tea
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\nCultivar: Kirari 31
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Harvest: May
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Region: Yabemura village, Yame, Fukuoka
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\nNotes: Regular steaming (40-50 seconds) used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
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Producer Info
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\nName: Kurihara Seicha Ltd.\n
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Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
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A Kirari 31 single cultivar sencha from Kurihara Tea Farm’s new tea field in Yame, Fukuoka prefecture.
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A note about the Kirari 31 cultivar
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A cultivar that is receiving increasing attention. It was derived from a cross of Sakimidori (the mother or pollen parent) and Saemidori (the father or pollen parent. Saemidori itself a cross between Yabukita and Asatsuyu cultivars). The cultivar was first produced in 1994 with traits such as disease and cold resistance, good growth, and tea quality in mind, and indeed has shown very good resistance against frost so has been recommended to farmers cultivating at higher elevations. In general, the quality of tea made from the Kirari 31 is greater than that of Yabukita and compares with the umami level and color of Saemidori. Ready for harvest in general 3-4 days earlier than Yabukita, it has an excellent color (as you may be able to tell from the photo) with a mild flavor that is similar to Saemidori quality.
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Steeping notes \n
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Our recommendation: \n
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Tea: 5 grams
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Temperature: 70C / 158F
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Water: 200 ml
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Time: 60 sec
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Can be re-steeped and enjoyed 3-5 times
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Product Info
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\nIngredients: Green tea
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\nCultivar: Kirari 31
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Harvest: May
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Region: Yabemura village, Yame, Fukuoka
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\nNotes: Regular steaming (40-50 seconds) used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
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\n
Producer Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
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Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
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Ooiwase single cultivar sencha from Kurihara Tea Farm’s new tea field in Yame, Fukuoka prefecture.
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Product Info
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\nIngredients: Green tea
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Harvest: May
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Region: Yabemura village, Yame, Fukuoka
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\nNotes: Regular steaming (40-50 seconds) used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
\n
\n
Producer Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
\n
Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
A standard bancha from the Kurihara family who grow and process tea in the mountains of southern Japan. Based in Yabe-mura (population 1000), the Kurihara brothers are 4th generation tea farmers growing tea leaves under the tutelage of their father who is now a respected councilman in Yame City.
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Bancha tea is known for its strong astringency. Usually produced in the summer and autumn, it is exposed to sunlight during cultivation and the leaves are allowed to grow large. The result is a tea leaf that his proportionately heavy in catechin antioxidants while relatively low in caffeine (though not caffeine free).
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The name of this bancha is Yamabiko (山彦), a mountain god or spirit in Japanese folklore, and the sound of a delayed echo in the pristine mountain forest. Written 幽谷響, the sound is thought to be the answering voice of a tree spirit. SeeWikipedia.)
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Yamecha, is one of the most famous teas in Japan along with Ujicha from Kyoto and Shizuokacha from Shizuoka.
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Steeping Info
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Tea: 3-5 grams. Time: 60 sec. Water: 70-80C/160-180F, 200 ml. Resteep 2-3 times. Steeping Techniques for steeping techniques
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Product Info
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\nName: Bancha, Yamabiko
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\nIngredients: Green tea\n
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Region: Yabemura, Yame City, Fukuoka
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Notes: Machine harvested
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Vendor Info
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\nName: Kurihara Seicha Ltd. (Kippei, Yuji, and Akio Kurihara (Father and sons))
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A standard bancha from the Kurihara family who grow and process tea in the mountains of southern Japan. Based in Yabe-mura (population 1000), the Kurihara brothers are 4th generation tea farmers growing tea leaves under the tutelage of their father who is now a respected councilman in Yame City.
\n
Bancha tea is known for its strong astringency. Usually produced in the summer and autumn, it is exposed to sunlight during cultivation and the leaves are allowed to grow large. The result is a tea leaf that his proportionately heavy in catechin antioxidants while relatively low in caffeine (though not caffeine free).
\n
The name of this bancha is Yamabiko (山彦), a mountain god or spirit in Japanese folklore, and the sound of a delayed echo in the pristine mountain forest. Written 幽谷響, the sound is thought to be the answering voice of a tree spirit. SeeWikipedia.)
\n
Yamecha, is one of the most famous teas in Japan along with Ujicha from Kyoto and Shizuokacha from Shizuoka.
\n
Steeping Info
\n
Tea: 3-5 grams. Time: 60 sec. Water: 70-80C/160-180F, 200 ml. Resteep 2-3 times. Steeping Techniques for steeping techniques
\n
Product Info
\n
\n
\nName: Bancha, Yamabiko
\n
\nIngredients: Green tea\n
\n
Region: Yabemura, Yame City, Fukuoka
\n
Notes: Machine harvested
\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd. (Kippei, Yuji, and Akio Kurihara (Father and sons))
A new single cultivar green tea, this Kirari-31 sencha comes from the award-winning Kuma Tea Gardens in Yame, Fukuoka Prefecture. The Kirari-31 tea bushes were cultivated through the open-field cultivation. This tea will please you with a silky smooth mouthfeel and with its elegant and refreshing aroma. It is a tea that you will want to keep drinking.
\n
Unshaded, it will have slightly more bitter profile than sencha that have been shaded for a few days, and suited for those who like a strong-bodied green tea.
\n
\n
A note about the Kirari 31 cultivar
\n
A cultivar that is receiving increasing attention. It was derived from a cross of Sakimidori (the mother or pollen parent) and Saemidori (the father or pollen parent. Saemidori itself a cross between Yabukita and Asatsuyu cultivars). The cultivar was first produced in 1994 with traits such as disease and cold resistance, good growth, and tea quality in mind, and indeed has shown very good resistance against frost so has been recommended to farmers cultivating at higher elevations. In general, the quality of tea made from the Kirari 31 is greater than that of Yabukita and compares with the umami level and color of Saemidori. Ready for harvest in general 3-4 days earlier than Yabukita, it has an excellent color (as you may be able to tell from the photo) with a mild flavor that is similar to Saemidori quality.
\n
\n
Steeping notes
\n
\n
From Kuma Tea Garden
\n
\n
Tea: 3-5g
\n
Temperature: 57-80℃ / 135-176˚F\n
\n
Water: 140-210ml
\n
Time: 30-60 sec
\n
\n
Our recommendation:
\n
\n
Tea: 5 grams
\n
Temperature: 70C / 158F
\n
Water: 200 ml
\n
Time: 60 sec
\n
\n
Can be re-steeped and enjoyed 3-5 times
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Cultivar: Kirari 31 cultivar
\n
\nHarvest: 2024.4.27
\n
Region: Yame, Fukuoka Prefecture, Japan
\n
Notes: Mountain-grown
\n
\n
\n
About the Farm
\n
Japanese tea instructor Kazumi Nakatani manages Kuma Tea Gardens as a brand representing her tea farmer uncles and cousins, and uses her expert palette to design exquisite sencha and gyokuro teas from the leaves farmed by her extended family. Cousin Masahiro Kuma is quickly becoming a legend in Japan, having won the top prize (Minister's Award) for the gyokuro tea category at the 2017 National Tea Competition. Learn more about the family here.
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A new single cultivar green tea, this Kirari-31 sencha comes from the award-winning Kuma Tea Gardens in Yame, Fukuoka Prefecture. The Kirari-31 tea bushes were cultivated through the open-field cultivation. This tea will please you with a silky smooth mouthfeel and with its elegant and refreshing aroma. It is a tea that you will want to keep drinking.
\n
Unshaded, it will have slightly more bitter profile than sencha that have been shaded for a few days, and suited for those who like a strong-bodied green tea.
\n
\n
A note about the Kirari 31 cultivar
\n
A cultivar that is receiving increasing attention. It was derived from a cross of Sakimidori (the mother or pollen parent) and Saemidori (the father or pollen parent. Saemidori itself a cross between Yabukita and Asatsuyu cultivars). The cultivar was first produced in 1994 with traits such as disease and cold resistance, good growth, and tea quality in mind, and indeed has shown very good resistance against frost so has been recommended to farmers cultivating at higher elevations. In general, the quality of tea made from the Kirari 31 is greater than that of Yabukita and compares with the umami level and color of Saemidori. Ready for harvest in general 3-4 days earlier than Yabukita, it has an excellent color (as you may be able to tell from the photo) with a mild flavor that is similar to Saemidori quality.
\n
\n
Steeping notes
\n
\n
From Kuma Tea Garden
\n
\n
Tea: 3-5g
\n
Temperature: 57-80℃ / 135-176˚F\n
\n
Water: 140-210ml
\n
Time: 30-60 sec
\n
\n
Our recommendation:
\n
\n
Tea: 5 grams
\n
Temperature: 70C / 158F
\n
Water: 200 ml
\n
Time: 60 sec
\n
\n
Can be re-steeped and enjoyed 3-5 times
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Cultivar: Kirari 31 cultivar
\n
\nHarvest: 2024.4.27
\n
Region: Yame, Fukuoka Prefecture, Japan
\n
Notes: Mountain-grown
\n
\n
\n
About the Farm
\n
Japanese tea instructor Kazumi Nakatani manages Kuma Tea Gardens as a brand representing her tea farmer uncles and cousins, and uses her expert palette to design exquisite sencha and gyokuro teas from the leaves farmed by her extended family. Cousin Masahiro Kuma is quickly becoming a legend in Japan, having won the top prize (Minister's Award) for the gyokuro tea category at the 2017 National Tea Competition. Learn more about the family here.
A saemidori single cultivar sencha from Kurihara Tea Farm’s new tea field in Yame, Fukuoka prefecture.
\n
The saemidori cultivar has gained respect in the industry for it’s bright color, sweet and umami rich flavor. As sencha, it produces a delicious balance of grassiness with strong savoriness from the umami.
\n\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Harvest: May
\n
Region: Yabemura village, Yame, Fukuoka
\n
\nNotes: Regular steaming (40-50 seconds) used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
\n
\n
Producer Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
\n
Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
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A saemidori single cultivar sencha from Kurihara Tea Farm’s new tea field in Yame, Fukuoka prefecture.
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The saemidori cultivar has gained respect in the industry for it’s bright color, sweet and umami rich flavor. As sencha, it produces a delicious balance of grassiness with strong savoriness from the umami.
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Product Info
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\nIngredients: Green tea
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Harvest: May
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Region: Yabemura village, Yame, Fukuoka
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\nNotes: Regular steaming (40-50 seconds) used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
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Producer Info
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\nName: Kurihara Seicha Ltd.\n
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Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
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A delicate and lightly sweet tea coming from the award-winning Kurihara Tea Farm is a shiraore stem tea. So, what is meant by shiraore? Shiraore is a term used for kukicha (“twig tea”), or leaf 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 or gyokuro. This imperial shiraore consists of a blend of tea stems, stalks and twigs which came from the production of their imperial sencha, their finest sencha tea. While in Kyushu (the most southern island), the people call this type of tea shiraore, Kyoto folks call it karigane. Because the shiraore is a tea that comes mainly from the stems, the characteristics is a refreshing stalk aroma that will slightly differ from your typical sencha.
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Kukicha (stem tea) is a fantastic staple tea to add especially because a high quality kukicha such as this one will be pleasing but they are also often affordable. If you are looking to explore more, the Kurihara family also has a shiraore with matcha and a gyokuro shiraore for you to try!
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Product Info
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Name: Imperial Shiraore Stem Tea
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\nJapanese name: 極上白折
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\nIngredients: Green tea
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\nCultivar: Yabukita blend
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\nHarvest: May
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\nRegion: Yabemura, Yame, Fukuoka
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\nNotes: Machine harvested from the tea fields of the Kurihara family farm.
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Vendor Info
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\nName: Kurihara Seicha Ltd. - Kippei, Yuji, and Akio Kurihara (Father and sons)
\nAltitude: 300 - 700 meters depending on the field
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\n
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A delicate and lightly sweet tea coming from the award-winning Kurihara Tea Farm is a shiraore stem tea. So, what is meant by shiraore? Shiraore is a term used for kukicha (“twig tea”), or leaf 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 or gyokuro. This imperial shiraore consists of a blend of tea stems, stalks and twigs which came from the production of their imperial sencha, their finest sencha tea. While in Kyushu (the most southern island), the people call this type of tea shiraore, Kyoto folks call it karigane. Because the shiraore is a tea that comes mainly from the stems, the characteristics is a refreshing stalk aroma that will slightly differ from your typical sencha.
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Kukicha (stem tea) is a fantastic staple tea to add especially because a high quality kukicha such as this one will be pleasing but they are also often affordable. If you are looking to explore more, the Kurihara family also has a shiraore with matcha and a gyokuro shiraore for you to try!
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Product Info
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Name: Imperial Shiraore Stem Tea
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\nJapanese name: 極上白折
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\nIngredients: Green tea
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\nCultivar: Yabukita blend
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\nHarvest: May
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\nRegion: Yabemura, Yame, Fukuoka
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\nNotes: Machine harvested from the tea fields of the Kurihara family farm.
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Vendor Info
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\nName: Kurihara Seicha Ltd. - Kippei, Yuji, and Akio Kurihara (Father and sons)
\nAltitude: 300 - 700 meters depending on the field
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From spring harvested leaves, Harashima-san and his wife present a black tea grown on the mountain tops of Yabe Village, Fukuoka. This tea won 4 stars (out of 5), taking the Premium Tea Award at the 2019 Japanese Tea Festival in Tokyo.
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\nIngredients: Black Tea
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\nCultivar: Benifuuki - a cultivar grown for its high methyl-catechin content, allowing it to create flavorful black tea.
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\nHarvest: Spring
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\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters.
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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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From spring harvested leaves, Harashima-san and his wife present a black tea grown on the mountain tops of Yabe Village, Fukuoka. This tea won 4 stars (out of 5), taking the Premium Tea Award at the 2019 Japanese Tea Festival in Tokyo.
\n
\n
\nIngredients: Black Tea
\n
\nCultivar: Benifuuki - a cultivar grown for its high methyl-catechin content, allowing it to create flavorful black tea.
\n
\nHarvest: Spring
\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.
Another shiraore stem tea coming from the award-winning Kurihara Tea Farm. So, what exactly do we meant by shiraore? Shiraore is a term used for kukicha (“twig tea”), or leaf 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 or gyokuro. This shiraore consists of matcha powder and a blend of tea stems, stalks, and twigs which came from the production of their sencha tea. While in Kyushu (the most southern island), the people call this type of tea shiraore, Kyoto folks call it karigane. Because the shiraore is a tea that comes mainly from the stems, the characteristics is a refreshing stalk aroma that will slightly differ from your typical sencha. With the addition of the matcha powder, you will experience a vegetal tea, light-bodied with a deep green color.
\n
Kukicha is a fantastic staple tea to add especially because a high quality kukicha such as this one will be pleasing but they are also often affordable. If you are looking to explore in the realm of kukichas, the Kurihara family also has a gyokuro shiraore and imperial shiraore, waiting for you to try!
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Another shiraore stem tea coming from the award-winning Kurihara Tea Farm. So, what exactly do we meant by shiraore? Shiraore is a term used for kukicha (“twig tea”), or leaf 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 or gyokuro. This shiraore consists of matcha powder and a blend of tea stems, stalks, and twigs which came from the production of their sencha tea. While in Kyushu (the most southern island), the people call this type of tea shiraore, Kyoto folks call it karigane. Because the shiraore is a tea that comes mainly from the stems, the characteristics is a refreshing stalk aroma that will slightly differ from your typical sencha. With the addition of the matcha powder, you will experience a vegetal tea, light-bodied with a deep green color.
\n
Kukicha is a fantastic staple tea to add especially because a high quality kukicha such as this one will be pleasing but they are also often affordable. If you are looking to explore in the realm of kukichas, the Kurihara family also has a gyokuro shiraore and imperial shiraore, waiting for you to try!
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This Kanayamidori cultivar was grown in the mountains of Yabe Village (Yame, Fukuoka Prefecture) at an altitude of about 500m. It is a cultivar that is characteristic with a milky sensation. Many people enjoy this black tea due to its sweet aroma and flavor. This black tea does not have a strong personality, so Chiyonoen recommends it for those who may not usually drink black tea - as it is a soft, gentle, pleasing Japanese black tea!
\n
Product Description \n
\n
\n
\nIngredients: Black Tea
\n
\nNet weight: 30 grams
\n
\nCultivar: Kanaya Midori
\n
\nHarvest: Spring
\n
\nCultivation notes: No pesticides, no synthetic fertilizer used in cultivation \n
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 500 meters
\n
\n
Steeping Notes \n
\n
The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Before preparing the tea, have the teapot warmed up (e.g., by pouring hot water in it)
\n
Put the tea leaves in the teapot, pour hot water and steep for 3-4 minutes
\n
Pour the tea until the last drop
\n
\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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This Kanayamidori cultivar was grown in the mountains of Yabe Village (Yame, Fukuoka Prefecture) at an altitude of about 500m. It is a cultivar that is characteristic with a milky sensation. Many people enjoy this black tea due to its sweet aroma and flavor. This black tea does not have a strong personality, so Chiyonoen recommends it for those who may not usually drink black tea - as it is a soft, gentle, pleasing Japanese black tea!
\n
Product Description \n
\n
\n
\nIngredients: Black Tea
\n
\nNet weight: 30 grams
\n
\nCultivar: Kanaya Midori
\n
\nHarvest: Spring
\n
\nCultivation notes: No pesticides, no synthetic fertilizer used in cultivation \n
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 500 meters
\n
\n
Steeping Notes \n
\n
The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Before preparing the tea, have the teapot warmed up (e.g., by pouring hot water in it)
\n
Put the tea leaves in the teapot, pour hot water and steep for 3-4 minutes
\n
Pour the tea until the last drop
\n
\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.
Highly Commended Award winner at the 2023 Leafies Awards.
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Created from the handpicked leaves of a Saemidori cultivar tea field that produced 2017’s perfect score Gyokuro winning the top prize at the National Tea Competition, this matcha offers an intense green color and rich umami flavor.
\n
Shaded by the Kuma family (Yame Tea Kumaen) for about 40 days using labor-intensive traditional canopy shading made of scaffolding and layered straw, the high elevation of the field helps to create slow growing leaves that take the time to absorb nutrients from the soil as the develop.
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At harvest time, the leaves are handpicked, then processed into tencha leaves, then aged for at least half a year in deep freeze to reduce bitterness even further. The leaves are then refined, and ground by stone mill into matcha.
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An ultra small batch, just a few kilograms of this matcha is available each year.
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Instructions for koicha
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Use 3g of matcha for 30 ml of water at 80C/175F degrees. Sift the matcha into your bowl, and add the water. Kneed the matcha against the bowl until you form a thick, even syrup. If you are unfamiliar with the terms koicha and usucha, please refer to the koicha blogpost.
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Instructions for usucha
\n
Use 2g of matcha for 100ml of water at 80C/175Fdegrees. Sift the matcha into your bowl, and add the water. Whisk with a bamboo whisk into a smooth liquor.
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\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Harvest: Early May
\n
Total annual production: about 25kg
\n
Region: Yame, Fukuoka prefecture, Japan
\n
\nNotes: Shaded for about 40 days using traditional canopy shading (straw / bamboo scaffolding), handpicked, and ground by stone mill.\n
\n
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Highly Commended Award winner at the 2023 Leafies Awards.
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Created from the handpicked leaves of a Saemidori cultivar tea field that produced 2017’s perfect score Gyokuro winning the top prize at the National Tea Competition, this matcha offers an intense green color and rich umami flavor.
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Shaded by the Kuma family (Yame Tea Kumaen) for about 40 days using labor-intensive traditional canopy shading made of scaffolding and layered straw, the high elevation of the field helps to create slow growing leaves that take the time to absorb nutrients from the soil as the develop.
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At harvest time, the leaves are handpicked, then processed into tencha leaves, then aged for at least half a year in deep freeze to reduce bitterness even further. The leaves are then refined, and ground by stone mill into matcha.
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An ultra small batch, just a few kilograms of this matcha is available each year.
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Instructions for koicha
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Use 3g of matcha for 30 ml of water at 80C/175F degrees. Sift the matcha into your bowl, and add the water. Kneed the matcha against the bowl until you form a thick, even syrup. If you are unfamiliar with the terms koicha and usucha, please refer to the koicha blogpost.
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Instructions for usucha
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Use 2g of matcha for 100ml of water at 80C/175Fdegrees. Sift the matcha into your bowl, and add the water. Whisk with a bamboo whisk into a smooth liquor.
\n
\n
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Product Info
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\n
\nIngredients: Green tea
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Harvest: Early May
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Total annual production: about 25kg
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Region: Yame, Fukuoka prefecture, Japan
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\nNotes: Shaded for about 40 days using traditional canopy shading (straw / bamboo scaffolding), handpicked, and ground by stone mill.\n
\n
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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.
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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.
"},{"id":7012996415593,"title":"#0278.F2 Chiyonoen Tea Garden: #30 Mountain-Grown Yame Gyokuro, Standard 玉露","handle":"chiyonoen-tea-garden-30-mountain-grown-yame-gyokuro-standard","description":"\n
To make this gyokuro, the tea bushes are shaded directly for about 3 weeks with a material that cuts out the sunlight increasing umami flavor and decreasing bitterness.
\n
The leaves are then harvested by machine and processed using sencha processing methods--steaming, rolling, and drying.
\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
\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 gyokuro, the tea bushes are shaded directly for about 3 weeks with a material that cuts out the sunlight increasing umami flavor and decreasing bitterness.
\n
The leaves are then harvested by machine and processed using sencha processing methods--steaming, rolling, and drying.
\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
\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.
This yabukita sencha from Kuma Tea Gardens is an artisanally crafted sencha, grown with reduced use of pesticides and harvested in April 2021. It is our most typical and traditional sencha, great for everyday drinking. It is simultaneously delicate yet provides a strong umami aroma and flavor. This is what Kuma-san says about the mountain-grown yabukita sencha from this year:
\n
This yabukita sencha is full of life energy, highly aromatic, with refreshing notes of spring. When you enter our tea factory during this time of year, it is filled with the scent of freshly picked tea leaves, it’s such a pleasant olfactory sensation! Our yabukita sencha is a tea that could be described as one that has captured the scent of the raw tea leaves that you smell in our tea factory.
\n
During the time we harvested this tea, we received periods of sunny and dry days. This tea has an honest, straightforward taste, perhaps as it grew steadily under such conditions. On a side note, our garden brews this tea every morning! With this tea, I feel my mind and body are in balance.
Notes: Mountain-grown. Steaming is on the long side of standard steaming for sencha, not quite fukamushi. This results in a broken leaf and a near fukamushicha-like opacity.
\n
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This yabukita sencha from Kuma Tea Gardens is an artisanally crafted sencha, grown with reduced use of pesticides and harvested in April 2021. It is our most typical and traditional sencha, great for everyday drinking. It is simultaneously delicate yet provides a strong umami aroma and flavor. This is what Kuma-san says about the mountain-grown yabukita sencha from this year:
\n
This yabukita sencha is full of life energy, highly aromatic, with refreshing notes of spring. When you enter our tea factory during this time of year, it is filled with the scent of freshly picked tea leaves, it’s such a pleasant olfactory sensation! Our yabukita sencha is a tea that could be described as one that has captured the scent of the raw tea leaves that you smell in our tea factory.
\n
During the time we harvested this tea, we received periods of sunny and dry days. This tea has an honest, straightforward taste, perhaps as it grew steadily under such conditions. On a side note, our garden brews this tea every morning! With this tea, I feel my mind and body are in balance.
Notes: Mountain-grown. Steaming is on the long side of standard steaming for sencha, not quite fukamushi. This results in a broken leaf and a near fukamushicha-like opacity.
A high quality Sencha coming from the famous tea producing Yame region of Fukuoka prefecture (Southern Japan). In Yame, one will find large temperature differences between day and night such that temperatures will be high during the day and cools off at night. This type of inland climate is well-suited for tea cultivation. Enjoy this Yame tea grown in a blessed climate and fertile land, the mellow taste and rich aroma of this sencha is sure to be a delight!
\n
\nProduct Info
\n
\n
Name: Yame Shincha from Fukuoka, Yame no Homare
\n
Japanese name: 八女の誉
\n
Ingredients: Green tea
\n
Net weight: 100g / 3.52 oz (sample sized packed by Yunomi)
In 1892, Dobashien's founder Tetsugoro Dobashi established a small tea shop in a quiet residential district on the outskirts of Tokyo. As the city expanded, the area known as Akasaka-Mitsuke became one of the city's elite districts with ryotei, luxury Japanese restaurants, hosting meetings between powerful politicians. At these ryotei, only the best tea leaves from Shizuoka and other parts of Japan are served.
A high quality Sencha coming from the famous tea producing Yame region of Fukuoka prefecture (Southern Japan). In Yame, one will find large temperature differences between day and night such that temperatures will be high during the day and cools off at night. This type of inland climate is well-suited for tea cultivation. Enjoy this Yame tea grown in a blessed climate and fertile land, the mellow taste and rich aroma of this sencha is sure to be a delight!
\n
\nProduct Info
\n
\n
Name: Yame Shincha from Fukuoka, Yame no Homare
\n
Japanese name: 八女の誉
\n
Ingredients: Green tea
\n
Net weight: 100g / 3.52 oz (sample sized packed by Yunomi)
In 1892, Dobashien's founder Tetsugoro Dobashi established a small tea shop in a quiet residential district on the outskirts of Tokyo. As the city expanded, the area known as Akasaka-Mitsuke became one of the city's elite districts with ryotei, luxury Japanese restaurants, hosting meetings between powerful politicians. At these ryotei, only the best tea leaves from Shizuoka and other parts of Japan are served.
"},{"id":4328579596393,"title":"#0261.F2 Chiyonoen Tea Garden #11: Mountain-Grown Fukamushicha, Deep Steamed Green Tea 煎茶「深蒸し茶」 (Naturally Grown)","handle":"chiyonoen-tea-garden-mountain-grown-fukamushicha-deep-steamed-green-tea","description":"
Perhaps the most popular tea in Japan today, fukamushicha is a variant of sencha in which the leaves are steamed for 60 seconds or longer (vs 30-40 seconds for normal sencha). It is said that this deep steaming method is appropriate for thick mountainous tea leaves and because of the longer steaming, the leaves become extremely soft and break apart easily. When the tea is steeped, it results in a thick-deep green color with a rich flavor with little astringency. This tea can be steeped at both lower and higher temperatures, please enjoy finding your personal preference!
\n
Product Description \n
\n
\n
\nIngredients: Green Tea
\n
\nNet weight: 100 grams
\n
\nHarvest: Spring
\n
\nProduction: Deep steamed
\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.
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Perhaps the most popular tea in Japan today, fukamushicha is a variant of sencha in which the leaves are steamed for 60 seconds or longer (vs 30-40 seconds for normal sencha). It is said that this deep steaming method is appropriate for thick mountainous tea leaves and because of the longer steaming, the leaves become extremely soft and break apart easily. When the tea is steeped, it results in a thick-deep green color with a rich flavor with little astringency. This tea can be steeped at both lower and higher temperatures, please enjoy finding your personal preference!
\n
Product Description \n
\n
\n
\nIngredients: Green Tea
\n
\nNet weight: 100 grams
\n
\nHarvest: Spring
\n
\nProduction: Deep steamed
\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.
The Harashima family's Yamakiri (signifying \"mountain mist\") is a medium grade sencha that evokes the mountain mists that surround their tea fields in the cool morning spring air. This is a blended sencha utilising the Yabukita cultivar as a base and is Chiyonoen's original blend. The Yamakiri is well-balanced in aroma and deep taste. It is a recommended blend from the Harashima family and is their most popular sencha to enjoy in the household.
\n
Product Description
\n
\n
\nIngredients: Green Tea
\n
\nNet weight: 100 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
\n
\nCultivar: Yabukita-based blend (other cultivars include Saemidori, Okumidori, Okuyutaka)
\n
\nHarvest: May 2021
\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
Steeping Notes
\n
The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Pour boiling water into a teacup or cup, leave it for about 2 minutes to cool to around 79 °C/158F, 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.
\n
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.
\n
\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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The Harashima family's Yamakiri (signifying \"mountain mist\") is a medium grade sencha that evokes the mountain mists that surround their tea fields in the cool morning spring air. This is a blended sencha utilising the Yabukita cultivar as a base and is Chiyonoen's original blend. The Yamakiri is well-balanced in aroma and deep taste. It is a recommended blend from the Harashima family and is their most popular sencha to enjoy in the household.
\n
Product Description
\n
\n
\nIngredients: Green Tea
\n
\nNet weight: 100 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
\n
\nCultivar: Yabukita-based blend (other cultivars include Saemidori, Okumidori, Okuyutaka)
\n
\nHarvest: May 2021
\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
Steeping Notes
\n
The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Pour boiling water into a teacup or cup, leave it for about 2 minutes to cool to around 79 °C/158F, 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.
\n
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.
\n
\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.
A classic, Yabukita single-cultivar sencha from Chiyonoen. Because approximately 75% of the teas in Japan are made from the variety called Yabukita, it is an acquired taste for Japanese and many tea lovers. Indeed, it is an excellent cultivar with a wonderful balance of taste and aroma, a cultivar that was selected from native varieties (seedlings) and registered in Shizuoka in 1953. Chiyonoen’s Yabukita sencha is characterized by its crisp taste and pleasant aroma.
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nNet weight: 100 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
\n
\nCultivar: Yabukita
\n
\nHarvest: May
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters.
\n
\n
Steeping Notes
\n
The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Pour boiling water into a teacup or cup, leave it for about 2 minutes to cool to around 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.
\n
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.
\n
\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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A classic, Yabukita single-cultivar sencha from Chiyonoen. Because approximately 75% of the teas in Japan are made from the variety called Yabukita, it is an acquired taste for Japanese and many tea lovers. Indeed, it is an excellent cultivar with a wonderful balance of taste and aroma, a cultivar that was selected from native varieties (seedlings) and registered in Shizuoka in 1953. Chiyonoen’s Yabukita sencha is characterized by its crisp taste and pleasant aroma.
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Product Info
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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: Yabukita
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\nHarvest: May
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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.
Pour boiling water into a teacup or cup, leave it for about 2 minutes to cool to around 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.
Hojicha roasted green tea made from premium spring sencha and stems. Roasted at a high temperature for fresh flavor profile. The roasting also sublimates the caffeine which is contained in the green tea so this tea is also perfect for children, pregnant women, and the elderly. It is said that the aroma of hojicha can make your heart at peace. A tea to enjoy with the entire family.
\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.
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Hojicha roasted green tea made from premium spring sencha and stems. Roasted at a high temperature for fresh flavor profile. The roasting also sublimates the caffeine which is contained in the green tea so this tea is also perfect for children, pregnant women, and the elderly. It is said that the aroma of hojicha can make your heart at peace. A tea to enjoy with the entire family.
\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.
This tea coming from the award-winning Kurihara Tea Farm is a shiraore leaf stem tea, it was made from leaf stems filtered from the production of their incredible gyokuro. So, what exactly do we mean by shiraore? Shiraore actually belongs to the category of kukicha (“twig tea”), which is a green 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 or gyokuro. This gyokuro shiraore consists of a blend of tea stems, stalks and twigs which come from the production of gyokuro. This is the reason why it is considered to be the highest quality of kukicha. Similar to a gyokuro, with shiraore tea, one will experience umami which comes from the high theanine content. While in Kyushu (the most southern island), the people call this type of tea shiraore, Kyoto folks call it karigane.
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This tea coming from the award-winning Kurihara Tea Farm is a shiraore leaf stem tea, it was made from leaf stems filtered from the production of their incredible gyokuro. So, what exactly do we mean by shiraore? Shiraore actually belongs to the category of kukicha (“twig tea”), which is a green 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 or gyokuro. This gyokuro shiraore consists of a blend of tea stems, stalks and twigs which come from the production of gyokuro. This is the reason why it is considered to be the highest quality of kukicha. Similar to a gyokuro, with shiraore tea, one will experience umami which comes from the high theanine content. While in Kyushu (the most southern island), the people call this type of tea shiraore, Kyoto folks call it karigane.
Kuma Tea Gardens’ award winning saemidori sencha is a tea which will make you pleasantly realize that Japanese tea can indeed be sweet. This tea is their hatsu-tsumi sencha, which is their \"First picking\" or the tea farmer's very first harvest of the spring season. The saemidori cultivar is known for its brilliant color and brilliant green is exactly what you get with this leaf when steeping at hotter temperatures. Besides the pleasant color, the surprising amount of umami flavor despite zero shading (i.e., it is a sencha) is a testament to Kuma-san's soil development and care for his tea bushes. This saemidori sencha received the gold medal (Prix D'OR) in the Japanese Tea Selection Paris 2020.
\n
A note from Kuma-san (tea farmer):
\n
A tea which is representative of Yame-cha (Yame, Fukuoka’s tea) with a mellow taste and rounded sweetness. We are proud to present you with this sencha that can be characterized by a soft but rich condensed taste and a refreshing flavor, which we hope will make your heart content! When brewed with ice, the rich umami and sweetness that this tea produces will make you mistake it for a gyokuro… The refreshing aroma of this tea upon opening this tea package is exquisite and inviting. We will be delighted if you may enjoy this authentic tea from Yame!
\n
\n
Steeping notes
\n
We find that this tea is so delicate, you can have a lot of fun steeping it like a gyokuro.
2nd steeping - Time: 20 sec. Water: 90C/194F, 200 ml.
\n
3rd steeping - Time: 60 sec. Water: 90C/194F, 200 ml.
\n
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.
Steaming: A long chumushi (regular) but not quite fukamushi (deep steamed) creating leaf that is largely powdery but retains some shape and a tea liquor that is deep green and opaque when steeped at a hot temperature.
\n
\n
\n
About the Farm
\n
Japanese tea instructor Kazumi Nakatani manages Kuma Tea Gardens as a brand representing her tea farmer uncles and cousins, and uses her expert palette to design exquisite sencha and gyokuro teas from the leaves farmed by her extended family. Cousin Masahiro Kuma is quickly becoming a legend in Japan, having won the top prize (Minister's Award) for the gyokuro tea category at the 2017 National Tea Competition. Learn more about the family here.
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Kuma Tea Gardens’ award winning saemidori sencha is a tea which will make you pleasantly realize that Japanese tea can indeed be sweet. This tea is their hatsu-tsumi sencha, which is their \"First picking\" or the tea farmer's very first harvest of the spring season. The saemidori cultivar is known for its brilliant color and brilliant green is exactly what you get with this leaf when steeping at hotter temperatures. Besides the pleasant color, the surprising amount of umami flavor despite zero shading (i.e., it is a sencha) is a testament to Kuma-san's soil development and care for his tea bushes. This saemidori sencha received the gold medal (Prix D'OR) in the Japanese Tea Selection Paris 2020.
\n
A note from Kuma-san (tea farmer):
\n
A tea which is representative of Yame-cha (Yame, Fukuoka’s tea) with a mellow taste and rounded sweetness. We are proud to present you with this sencha that can be characterized by a soft but rich condensed taste and a refreshing flavor, which we hope will make your heart content! When brewed with ice, the rich umami and sweetness that this tea produces will make you mistake it for a gyokuro… The refreshing aroma of this tea upon opening this tea package is exquisite and inviting. We will be delighted if you may enjoy this authentic tea from Yame!
\n
\n
Steeping notes
\n
We find that this tea is so delicate, you can have a lot of fun steeping it like a gyokuro.
2nd steeping - Time: 20 sec. Water: 90C/194F, 200 ml.
\n
3rd steeping - Time: 60 sec. Water: 90C/194F, 200 ml.
\n
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.
Steaming: A long chumushi (regular) but not quite fukamushi (deep steamed) creating leaf that is largely powdery but retains some shape and a tea liquor that is deep green and opaque when steeped at a hot temperature.
\n
\n
\n
About the Farm
\n
Japanese tea instructor Kazumi Nakatani manages Kuma Tea Gardens as a brand representing her tea farmer uncles and cousins, and uses her expert palette to design exquisite sencha and gyokuro teas from the leaves farmed by her extended family. Cousin Masahiro Kuma is quickly becoming a legend in Japan, having won the top prize (Minister's Award) for the gyokuro tea category at the 2017 National Tea Competition. Learn more about the family here.
A blended fukamushi sencha, this tea is often the most popular tea from Kumamoto Tea Gardens. This is a mellow and rich fukamushicha which blends the fragrant Yabukita cultivar and umami-full Okuyutaka cultivar.
\n
From Kuma-san (tea farmer):
\n
Last summer, we were fortunate as we did not experience negative impacts such as intense heat, drought or flood damage. So, we are happy to share that this tea grew on a strong foundation as it went through a peaceful autumn and received plentiful rest throughout the winter months. This past March, we experienced a high rise in temperature as we hastily welcomed spring. Despite the warm weather, there were days with below zero degree (C) temperatures in the mornings which created temperature differences around 20 degrees between morning and afternoons. That being said, we have had excellent conditions with respect to making tea with remarkable flavor. The remaining days until our shincha harvest for this tea will determine whether we will be able to make good and high quality tea. Please look forward to this one, we will not let you down!
Notes: Mountain-grown. Deep-steamed resulting in a broken, powdery leaf and an opaque, deep-green liquor.
\n
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A blended fukamushi sencha, this tea is often the most popular tea from Kumamoto Tea Gardens. This is a mellow and rich fukamushicha which blends the fragrant Yabukita cultivar and umami-full Okuyutaka cultivar.
\n
From Kuma-san (tea farmer):
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Last summer, we were fortunate as we did not experience negative impacts such as intense heat, drought or flood damage. So, we are happy to share that this tea grew on a strong foundation as it went through a peaceful autumn and received plentiful rest throughout the winter months. This past March, we experienced a high rise in temperature as we hastily welcomed spring. Despite the warm weather, there were days with below zero degree (C) temperatures in the mornings which created temperature differences around 20 degrees between morning and afternoons. That being said, we have had excellent conditions with respect to making tea with remarkable flavor. The remaining days until our shincha harvest for this tea will determine whether we will be able to make good and high quality tea. Please look forward to this one, we will not let you down!
Notes: Mountain-grown. Deep-steamed resulting in a broken, powdery leaf and an opaque, deep-green liquor.
\n
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Gyokuro tea is grown beneath shading, cutting out some 85% of the sunlight. This allows the leaves to mature without obtaining bitterness. The results is an ultra delicate green tea with an extremely sweet taste profile.
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Unlike Kurihara Tea's Heritage Grade level Gyokuro (grown beneath traditional, handmade bamboo and/or straw shading), this Premium Gyokuro uses easier-to-handle vinyl covering, and is machine-harvested for greater volume. The shading allows for a rich umami flavor, while the larger volume harvested provides a lower price.
\n
\n
\nAging & Shincha\n
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While gyokuro is harvested at the same time as other spring teas, producers commonly prefer to age their gyokuro at least 4 months, often 6 months before releasing the product for sale. The aging of the product in cool, temperature-controlled environment allows the greenness--bitter, astringent flavors--to degrade, ever so slightly increasing the umami flavors. The final polish that transforms a high grade product into the best Japan has to offer. Kurihara Tea, however, chooses to make the new tea leaf available both for tea enthusiasts to taste the fresh leaf, and to enjoy aging on their own.
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\n
Flavor Guide
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\n
SAVORINESS (umami): ★★★★
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SWEETNESS (amami): ★★★★
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ASTRINGENCY (shibumi): ★
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FRAGANCE: Rich umami aroma
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BREWED LEAVES: Great for salads! Used leaves should be steeped 3-4 times before using eating. Top with soy sauce and bonito flakes, or your own salad dressing.
\n
\n
\n
Product Info
\n
\n
\nName: Premium Gyokuro Tea\n
\n
Japanese name: 本玉露
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Ingredients: Green tea
\n
Harvest: Mid-May
\n
\nRegion: Yabemura village, Yame, Fukuoka
\n
\nNotes: Shaded for 3 weeks before harvest, machine cut, medium steaming used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
\n
Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
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Gyokuro tea is grown beneath shading, cutting out some 85% of the sunlight. This allows the leaves to mature without obtaining bitterness. The results is an ultra delicate green tea with an extremely sweet taste profile.
\n
Unlike Kurihara Tea's Heritage Grade level Gyokuro (grown beneath traditional, handmade bamboo and/or straw shading), this Premium Gyokuro uses easier-to-handle vinyl covering, and is machine-harvested for greater volume. The shading allows for a rich umami flavor, while the larger volume harvested provides a lower price.
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\n
\nAging & Shincha\n
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While gyokuro is harvested at the same time as other spring teas, producers commonly prefer to age their gyokuro at least 4 months, often 6 months before releasing the product for sale. The aging of the product in cool, temperature-controlled environment allows the greenness--bitter, astringent flavors--to degrade, ever so slightly increasing the umami flavors. The final polish that transforms a high grade product into the best Japan has to offer. Kurihara Tea, however, chooses to make the new tea leaf available both for tea enthusiasts to taste the fresh leaf, and to enjoy aging on their own.
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\n
Flavor Guide
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\n
SAVORINESS (umami): ★★★★
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SWEETNESS (amami): ★★★★
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ASTRINGENCY (shibumi): ★
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FRAGANCE: Rich umami aroma
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BREWED LEAVES: Great for salads! Used leaves should be steeped 3-4 times before using eating. Top with soy sauce and bonito flakes, or your own salad dressing.
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\n
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Product Info
\n
\n
\nName: Premium Gyokuro Tea\n
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Japanese name: 本玉露
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Ingredients: Green tea
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Harvest: Mid-May
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\nRegion: Yabemura village, Yame, Fukuoka
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\nNotes: Shaded for 3 weeks before harvest, machine cut, medium steaming used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
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\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
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Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
This genmaicha from the beautiful mountains of Yabe Village (located in Yame, Fukuoka prefecture) utilizes brown rice from the Kyushu region (Southern most island of Japan) and sencha from Chiyonoen's second flush. Please enjoy the fragrant aroma of brown rice mixed with sencha, a comforting tea that is commonly liked by all - from children to the elderly.
\n
Please enjoy brewing quickly with hot water.
\n
Product Description
\n
\n
\nIngredients: Green Tea, Kyushu-grown toasted rice
\n
\nNet weight: 200 grams
\n
\nHarvest: Spring
\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.
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This genmaicha from the beautiful mountains of Yabe Village (located in Yame, Fukuoka prefecture) utilizes brown rice from the Kyushu region (Southern most island of Japan) and sencha from Chiyonoen's second flush. Please enjoy the fragrant aroma of brown rice mixed with sencha, a comforting tea that is commonly liked by all - from children to the elderly.
\n
Please enjoy brewing quickly with hot water.
\n
Product Description
\n
\n
\nIngredients: Green Tea, Kyushu-grown toasted rice
\n
\nNet weight: 200 grams
\n
\nHarvest: Spring
\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":4873993093225,"title":"#0269.F2 Chiyonoen Tea Garden: #21B Mountain-Grown Yame Black Tea, Single Cultivar Yabukita Summer【矢部紅茶】やぶきた夏摘み (Naturally Grown)","handle":"chiyonoen-tea-garden-21b-mountain-grown-yame-black-tea-single-cultivar-yabukita","description":"
The Yabukita cultivar that was harvested to make this black tea comes from the beautiful mountains of Yabe Village (500m altitude, Yame, Fukuoka Prefecture). This summer harvested organic black tea comes from Chiyonoen’s second flush. It has a strong and sweet aroma, similar to Chinese black tea with a mellow rich flavor. Chiyonoen recommends this black tea for when you would like to warm-up and relax during the colder months.
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\n
Product Description
\n
\n
\nIngredients: Black Tea \n
\n
\nCultivar: Yabukita
\n
\nHarvest: Summer, second flush
\n
\nCultivation notes: No pesticides, no synthetic fertilizer used in cultivation \n
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 500 meters.
\n
\n
\n
Steeping Notes \n
\n
The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Before preparing the tea, have the teapot warmed up (e.g., by pouring hot water in it)
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Put the tea leaves in the teapot, pour hot water and steep for 3-4 minutes
\n
Pour the tea until the last drop
\n
\n
\n
\n
\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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The Yabukita cultivar that was harvested to make this black tea comes from the beautiful mountains of Yabe Village (500m altitude, Yame, Fukuoka Prefecture). This summer harvested organic black tea comes from Chiyonoen’s second flush. It has a strong and sweet aroma, similar to Chinese black tea with a mellow rich flavor. Chiyonoen recommends this black tea for when you would like to warm-up and relax during the colder months.
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\n
Product Description
\n
\n
\nIngredients: Black Tea \n
\n
\nCultivar: Yabukita
\n
\nHarvest: Summer, second flush
\n
\nCultivation notes: No pesticides, no synthetic fertilizer used in cultivation \n
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 500 meters.
\n
\n
\n
Steeping Notes \n
\n
The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Before preparing the tea, have the teapot warmed up (e.g., by pouring hot water in it)
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Put the tea leaves in the teapot, pour hot water and steep for 3-4 minutes
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Pour the tea until the last drop
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\n
\n
\n
\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":4328549253225,"title":"#0271.F2 Chiyonoen Tea Garden: #22 Mountain-Grown Yame Black Tea, Single Cultivar Sayama Midori (Naturally Grown)","handle":"chiyonoen-tea-garden-mountain-grown-yame-black-tea-sayama-midori","description":"
A single cultivar Japanese black tea made from tea leaves cultivated in the mountains at an altitude of 600m in Yabe Village (Yame, Fukuoka Prefecture). Husband and wife tea farmers Harashima-san carefully handles the picked tea leaves so that they are not scratched. In this way, the tea is finished on a pleasant note. This black tea is low in bitterness and astringency, and you will enjoy a gentle sweetness that spreads in your mouth. Sayama Midori is an older cultivar which was registered in the same year as the popular Yabukita cultivar. Because its personality lies in their unique aroma, please enjoy the smell of this cultivar by using a large amount of tea leaves.
\n
Product Description
\n
\n
\nIngredients: Black Tea
\n
\nHarvest: Spring
\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.
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A single cultivar Japanese black tea made from tea leaves cultivated in the mountains at an altitude of 600m in Yabe Village (Yame, Fukuoka Prefecture). Husband and wife tea farmers Harashima-san carefully handles the picked tea leaves so that they are not scratched. In this way, the tea is finished on a pleasant note. This black tea is low in bitterness and astringency, and you will enjoy a gentle sweetness that spreads in your mouth. Sayama Midori is an older cultivar which was registered in the same year as the popular Yabukita cultivar. Because its personality lies in their unique aroma, please enjoy the smell of this cultivar by using a large amount of tea leaves.
\n
Product Description
\n
\n
\nIngredients: Black Tea
\n
\nHarvest: Spring
\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":4328592081001,"title":"#0265.F2 Chiyonoen Tea Garden: #16 Mountain-Grown Single Cultivar Green Tea Powder, Benifuuki (Naturally Grown)","handle":"chiyonoen-tea-garden-mountain-grown-single-cultivar-green-tea-powder-benifuuki-1","description":"
The benifuuki cultivar is known for having a large amount of methylated catechin, which is bitter tasting. Powdered, this makes a bitter drink, but…
\n
\n
\nIngredients: Green Tea Powder
\n
\nNet weight: 50 grams
\n
\nHarvest: Spring
\n
\nCultivar: Benifuuki
\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.
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The benifuuki cultivar is known for having a large amount of methylated catechin, which is bitter tasting. Powdered, this makes a bitter drink, but…
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\n
\nIngredients: Green Tea Powder
\n
\nNet weight: 50 grams
\n
\nHarvest: Spring
\n
\nCultivar: Benifuuki
\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":1335180460137,"title":"#0440.F2 Kuma Tea Garden FK037: Yamecha Mountain-Grown First Flush Benihikari Black Tea","handle":"kuma-tea-garden-yamecha-mountain-grown-first-flush-benihikari-black-tea","description":"
A single cultivar (benihikari) light black tea with sweet, floral notes of citrus and a hint of cinnamon. Enjoy straight, or steep stronger for making milk tea. Harvested in micro batches (2-3 dozen kilograms) in late May by the Kuma family in the mountains of Yame, Fukuoka.
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: Benihikari
\n
\nHarvest: Late May
\n
Region: Yame, Fukuoka
\n
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A single cultivar (benihikari) light black tea with sweet, floral notes of citrus and a hint of cinnamon. Enjoy straight, or steep stronger for making milk tea. Harvested in micro batches (2-3 dozen kilograms) in late May by the Kuma family in the mountains of Yame, Fukuoka.
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.
A shincha coming from Kurihara Tea Farm (Yame, Fukuoka prefecture); specialists in gyokuro tea leaf cultivation and processing, this Hachijyuhachiya shincha (literally, “88th night new tea”) is a tea that was poetically harvested on the 88th day from the start of spring according to the old lunar calendar. Picked on May 1st this year, drinking this tea is said to bring you good fortune and health throughout the year ahead. Indeed, this shincha comes from the transition from spring to summer, which in Japan is regarded as an ideal and fortuitous time to harvest tea and start the planting of rice. Not only can you enjoy this tea over multiple steeps (3-4 steeps), the brewed tea leaves can be great for salads (top with soy sauce and bonito flakes, or your own salad dressing), to add into miso soup, or as a pizza topping. Enjoy!
\n
\n
Flavor Guide
\n
\n
SAVORINESS (umami): ★★★★
\n
SWEETNESS (amami) : ★★★★★
\n
ASTRINGENCY (shibumi): ★
\n
FRAGANCE: ★★★
\n
\n
\n\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Harvest: May 1
\n
Region: Yabemura village, Yame, Fukuoka
\n
\nNotes: Regular steaming (40-50 seconds) used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
\n
Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
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A shincha coming from Kurihara Tea Farm (Yame, Fukuoka prefecture); specialists in gyokuro tea leaf cultivation and processing, this Hachijyuhachiya shincha (literally, “88th night new tea”) is a tea that was poetically harvested on the 88th day from the start of spring according to the old lunar calendar. Picked on May 1st this year, drinking this tea is said to bring you good fortune and health throughout the year ahead. Indeed, this shincha comes from the transition from spring to summer, which in Japan is regarded as an ideal and fortuitous time to harvest tea and start the planting of rice. Not only can you enjoy this tea over multiple steeps (3-4 steeps), the brewed tea leaves can be great for salads (top with soy sauce and bonito flakes, or your own salad dressing), to add into miso soup, or as a pizza topping. Enjoy!
\n
\n
Flavor Guide
\n
\n
SAVORINESS (umami): ★★★★
\n
SWEETNESS (amami) : ★★★★★
\n
ASTRINGENCY (shibumi): ★
\n
FRAGANCE: ★★★
\n
\n
\n\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Harvest: May 1
\n
Region: Yabemura village, Yame, Fukuoka
\n
\nNotes: Regular steaming (40-50 seconds) used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
\n
Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
"},{"id":9023221893,"title":"#0433.F2 Kuma Tea Garden: Tenkaichi 天下一 Yamecha Gyokuro Saemidori Heritage Grade - 71st All Japan Tea Competition Grand Prize Winning Garden","handle":"kuma-tea-gardens-saemidori-gyokuro-tenkaichi-71st-all-japan-tea-competition-grand-prize-winning-garden","description":"
This competition grade saemidori cultivar gyokuro from Yame, Fukuoka was cultivated using traditional canopy shading and other techniques then handpicked in a micro-batch by tea farmer Masahiro Kuma (Yame Tea Kumaen). A small batch is submitted to the National Tea Competition each year. This gyokuro holds gentle and soft nuances of round fruits such as white peach and melon.
This harvest was handpicked in April and won the Special “FORTNUM & MASON BEST IN SHOW” Award at the 2023 & 2024 Leafies Competition in the UK.
\n
This field produced 2017's 71st All Japan National Tea Competition, Gyokuro Category winning gyokuro (Minister's Award). Tea farmer Masahiro Kuma's winning gyokuro submission in 2017 was the only tea that received a perfect 200 out of 200 points.
\n
In 2019, this gyokuro won the Japanese Tea Selection Paris Grand Prix (shown in photo). This contest is judged by French food critics/scholars and they will evaluate not just the taste and aroma but also the compatibility with French cuisine as well as the packaging. Some of the comments Kuma-san received indicated that it goes well with chocolate. In 2020 as well Tenkaichi won the Bronze Medal, and in 2021 and 2022, won the Gold Medal at this competition. In 2023, Tenkaichi won the Fortnum & Mason Best in Show Award and a Gold Medal at the Leafies held in the UK.
\n
In 2024, the Tenkaichi was placed 9th at the National Tea Competition with a score of 194 / 200 points.
\n
The Name
\n
The name \"Tenkaichi\" means \"number one under the heavens\" and is used by many Japanese tea brands as their top gyokuro. But in Kuma-san's case in 2017, his gyokuro was truly the top in Japan, and fulfilled his son's Tanabata wish: \"ocha de ichiban\" --- \"to be number one in tea\" (Tanabata is the July 7th festival in which children place their wishes on bamboo branches).
\n
Another interesting bit of trivia is that Kuma-san and our other Gyokuro specialist Akio Kurihara (from Kurihara Tea Farm) are high school classmates and frequently compete against each other. In 2017, there were 100 entries and of the top 30, 24 were from Yame, Fukuoka, 4 from Kyoto, and 2 from Shizuoka. The saemidori cultivar also made up 28 of the top 30 entries.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Saemidori
\n
\nBatch: 4kg micro batch, handpicked
\n
\nHarvest: Handpicked in April. Aged and released in September
\n
\nRegion: Yame, Fukuoka Prefecture, Japan
\n
\nNotes: Shading begins in late March, and increased little by little for 3-4 weeks. Then the approx 10kg harvest is processed carefully as a micro-batch.
\n
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This competition grade saemidori cultivar gyokuro from Yame, Fukuoka was cultivated using traditional canopy shading and other techniques then handpicked in a micro-batch by tea farmer Masahiro Kuma (Yame Tea Kumaen). A small batch is submitted to the National Tea Competition each year. This gyokuro holds gentle and soft nuances of round fruits such as white peach and melon.
This harvest was handpicked in April and won the Special “FORTNUM & MASON BEST IN SHOW” Award at the 2023 & 2024 Leafies Competition in the UK.
\n
This field produced 2017's 71st All Japan National Tea Competition, Gyokuro Category winning gyokuro (Minister's Award). Tea farmer Masahiro Kuma's winning gyokuro submission in 2017 was the only tea that received a perfect 200 out of 200 points.
\n
In 2019, this gyokuro won the Japanese Tea Selection Paris Grand Prix (shown in photo). This contest is judged by French food critics/scholars and they will evaluate not just the taste and aroma but also the compatibility with French cuisine as well as the packaging. Some of the comments Kuma-san received indicated that it goes well with chocolate. In 2020 as well Tenkaichi won the Bronze Medal, and in 2021 and 2022, won the Gold Medal at this competition. In 2023, Tenkaichi won the Fortnum & Mason Best in Show Award and a Gold Medal at the Leafies held in the UK.
\n
In 2024, the Tenkaichi was placed 9th at the National Tea Competition with a score of 194 / 200 points.
\n
The Name
\n
The name \"Tenkaichi\" means \"number one under the heavens\" and is used by many Japanese tea brands as their top gyokuro. But in Kuma-san's case in 2017, his gyokuro was truly the top in Japan, and fulfilled his son's Tanabata wish: \"ocha de ichiban\" --- \"to be number one in tea\" (Tanabata is the July 7th festival in which children place their wishes on bamboo branches).
\n
Another interesting bit of trivia is that Kuma-san and our other Gyokuro specialist Akio Kurihara (from Kurihara Tea Farm) are high school classmates and frequently compete against each other. In 2017, there were 100 entries and of the top 30, 24 were from Yame, Fukuoka, 4 from Kyoto, and 2 from Shizuoka. The saemidori cultivar also made up 28 of the top 30 entries.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Saemidori
\n
\nBatch: 4kg micro batch, handpicked
\n
\nHarvest: Handpicked in April. Aged and released in September
\n
\nRegion: Yame, Fukuoka Prefecture, Japan
\n
\nNotes: Shading begins in late March, and increased little by little for 3-4 weeks. Then the approx 10kg harvest is processed carefully as a micro-batch.
The Harashima family's Hachijyuhachiya is harvested on the 88th day of spring in the lunar calendar, which is not only a fortuitous day but an early harvest of extra delicate leaves that grew in the beautiful mountains of Yame village (Yame, Fukuoka prefecture). This tea is especially for those who are seeking high-quality rich tea. Within the deep flavor, one will also be pleased with a sense of being refreshed.
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Product Description \n
\n
\n
\nIngredients: Green Tea
\n
\nNet weight: 100 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
\n
\nCultivar: Blended from the best leaves in among their fields (saemidori, yabukita, okumidori, okuyutaka)
\n
\nHarvest: May 1 (88th day of spring)
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters.
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Steeping Notes
\n
The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Pour boiling water into a teacup or cup, leave it for about 2 minutes to cool to around 79 °C/158F, 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.
\n
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.
\n
\n
\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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The Harashima family's Hachijyuhachiya is harvested on the 88th day of spring in the lunar calendar, which is not only a fortuitous day but an early harvest of extra delicate leaves that grew in the beautiful mountains of Yame village (Yame, Fukuoka prefecture). This tea is especially for those who are seeking high-quality rich tea. Within the deep flavor, one will also be pleased with a sense of being refreshed.
\n
Product Description \n
\n
\n
\nIngredients: Green Tea
\n
\nNet weight: 100 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
\n
\nCultivar: Blended from the best leaves in among their fields (saemidori, yabukita, okumidori, okuyutaka)
\n
\nHarvest: May 1 (88th day of spring)
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters.
\n
\n
Steeping Notes
\n
The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Pour boiling water into a teacup or cup, leave it for about 2 minutes to cool to around 79 °C/158F, 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.
\n
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.
\n
\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":6540549750889,"title":"#0270.F2 Chiyonoen Tea Garden: #21C Mountain-Grown Yame Black Tea, Single Cultivar Yabukita Spring【矢部紅茶】やぶきた春摘み (Naturally Grown)","handle":"chiyonoen-tea-garden-21c-mountain-grown-yame-black-tea-single-cultivar-yabukita-spring","description":"
A Yabukita cultivar single cultivar Japanese black tea from Chiyonoen's spring harvest (first slush). This black tea has won the Grandprix award in 2020 for Domestic (i.e., Japanese) Black Tea. Chiyonoen recommends this bladk tea for when one would like to be soothed. It is a subtle black tea that is gentle to drink. Produced without chemical fertilizer and pesticides.
\n
Product Description \n
\n
\n
\nIngredients: Black Tea
\n
\nCultivar: Yabukita
\n
\nHarvest: Spring
\n
\nCultivation notes: No pesticides, no synthetic fertilizer used in cultivation \n
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 500 meters.
\n
\n
Steeping Notes \n
\n
The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Before preparing the tea, have the teapot warmed up (e.g., by pouring hot water in it)
\n
Put the tea leaves in the teapot, pour hot water and steep for 3-4 minutes
\n
Pour the tea until the last drop
\n
\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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A Yabukita cultivar single cultivar Japanese black tea from Chiyonoen's spring harvest (first slush). This black tea has won the Grandprix award in 2020 for Domestic (i.e., Japanese) Black Tea. Chiyonoen recommends this bladk tea for when one would like to be soothed. It is a subtle black tea that is gentle to drink. Produced without chemical fertilizer and pesticides.
\n
Product Description \n
\n
\n
\nIngredients: Black Tea
\n
\nCultivar: Yabukita
\n
\nHarvest: Spring
\n
\nCultivation notes: No pesticides, no synthetic fertilizer used in cultivation \n
\n
\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 500 meters.
\n
\n
Steeping Notes \n
\n
The steeping guidelines below are from Chiyonoen. For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Before preparing the tea, have the teapot warmed up (e.g., by pouring hot water in it)
\n
Put the tea leaves in the teapot, pour hot water and steep for 3-4 minutes
\n
Pour the tea until the last drop
\n
\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":1321127429,"title":"PREORDER ships June - #0066.F2 Kurihara Tea: Den 伝 (Tradition) - Heritage Gyokuro Green Tea","handle":"kurihara-tea-02-heritage-gyokuro-green-tea","description":"
Gyokuro tea is grown beneath shading, cutting out some 85% of the sunlight. This allows the leaves to mature without obtaining bitterness. The results is an ultra delicate green tea with an extremely sweet taste profile.
\n
Kurihara Tea's Heritage Gyokuro is grown beneath traditional, handmade bamboo and/or straw shading. The moisture that drips from this natural shading flavors the tea -- a return to the past with this gourmet tea.
\n\n
Advanced cultivation technique
\n
(See tea plant photo) Termination of apex domination. A tea plant allowed to grow more freely for handpicking has an apex leaf bud at the tip of each branch as well as lateral leaf buds that form on older base leaves further down the branch. The plant will favor this apex bud giving it more nutrients to grow larger. By cutting off each and every apex at the start of spring, Kurihara-san forces these nutrients into the lateral buds infusing the new spring leaves with flavor. Those lateral buds are then carefully picked by hand.
While gyokuro is harvested at the same time as other spring teas, producers commonly prefer to age their gyokuro at least 4 months, often 6 months before releasing the product for sale. The aging of the product in cool, temperature-controlled environment allows the greenness--bitter, astringent flavors--to degrade, ever so slightly increasing the umami flavors. The final polish that transforms a high grade product into the best Japan has to offer. Kurihara Tea, however, chooses to make the new tea leaf available both for tea enthusiasts to taste the fresh leaf, and to enjoy aging on their own.
\n
\n
Flavor Guide
\n
\n
SAVORINESS (umami): ★★★★★
\n
SWEETNESS (amami): ★★★★★
\n
ASTRINGENCY (shibumi): ★
\n
FRAGANCE: Rich umami aroma
\n
BREWED LEAVES: Great for salads! Used leaves should be steeped 3-4 times before using eating. Top with soy sauce and bonito flakes, or your own salad dressing.
\n
\n
\n
Product Info
\n
\n
\nName: Heritage Gyokuro Tea\n
\n
Japanese name: 伝統本玉露
\n
Ingredients: Green tea
\n
Harvest: Spring.
\n
Region: Yabemura village, Yame, Fukuoka
\n
\nNotes: Medium steaming used but leaves are young and delicate so the tea liquor resembles a deep steamed (fukamushi) when you steep at a high temperature\n
\n
\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
\n
Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
\n
Location: Yabe Village, Yame City, Fukuoka
\n
Size of fields: About 3 hectares
\n
\nAltitude of fields: 300 - 700 meters\n
\n
\n
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Gyokuro tea is grown beneath shading, cutting out some 85% of the sunlight. This allows the leaves to mature without obtaining bitterness. The results is an ultra delicate green tea with an extremely sweet taste profile.
\n
Kurihara Tea's Heritage Gyokuro is grown beneath traditional, handmade bamboo and/or straw shading. The moisture that drips from this natural shading flavors the tea -- a return to the past with this gourmet tea.
\n\n
Advanced cultivation technique
\n
(See tea plant photo) Termination of apex domination. A tea plant allowed to grow more freely for handpicking has an apex leaf bud at the tip of each branch as well as lateral leaf buds that form on older base leaves further down the branch. The plant will favor this apex bud giving it more nutrients to grow larger. By cutting off each and every apex at the start of spring, Kurihara-san forces these nutrients into the lateral buds infusing the new spring leaves with flavor. Those lateral buds are then carefully picked by hand.
While gyokuro is harvested at the same time as other spring teas, producers commonly prefer to age their gyokuro at least 4 months, often 6 months before releasing the product for sale. The aging of the product in cool, temperature-controlled environment allows the greenness--bitter, astringent flavors--to degrade, ever so slightly increasing the umami flavors. The final polish that transforms a high grade product into the best Japan has to offer. Kurihara Tea, however, chooses to make the new tea leaf available both for tea enthusiasts to taste the fresh leaf, and to enjoy aging on their own.
\n
\n
Flavor Guide
\n
\n
SAVORINESS (umami): ★★★★★
\n
SWEETNESS (amami): ★★★★★
\n
ASTRINGENCY (shibumi): ★
\n
FRAGANCE: Rich umami aroma
\n
BREWED LEAVES: Great for salads! Used leaves should be steeped 3-4 times before using eating. Top with soy sauce and bonito flakes, or your own salad dressing.
\n
\n
\n
Product Info
\n
\n
\nName: Heritage Gyokuro Tea\n
\n
Japanese name: 伝統本玉露
\n
Ingredients: Green tea
\n
Harvest: Spring.
\n
Region: Yabemura village, Yame, Fukuoka
\n
\nNotes: Medium steaming used but leaves are young and delicate so the tea liquor resembles a deep steamed (fukamushi) when you steep at a high temperature\n
\n
\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
\n
Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
This genmaicha that is mixed with matcha utilizes brown rice from the Kyushu region (Southern most island of Japan), sencha from Chiyonoen's second flush, and is topped with their original matcha. The fragrant aroma of brown rice and the mellow taste of matcha is a flavor that is commonly liked by all - from children to the elderly.
\nIngredients: Green Tea, Kyushu-grown toasted rice, green tea powder
\n
\nNet weight: 100 grams
\n
\nHarvest: Spring
\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.
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This genmaicha that is mixed with matcha utilizes brown rice from the Kyushu region (Southern most island of Japan), sencha from Chiyonoen's second flush, and is topped with their original matcha. The fragrant aroma of brown rice and the mellow taste of matcha is a flavor that is commonly liked by all - from children to the elderly.
\nIngredients: Green Tea, Kyushu-grown toasted rice, green tea powder
\n
\nNet weight: 100 grams
\n
\nHarvest: Spring
\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.
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The Harashima family's Matcha is a standard ceremonial grade matcha made with a relatively new and rare cultivar, Hime Midori. Shaded for about 4 weeks prior to harvest, with a good balance between astringency and umami flavor.
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\n
\nIngredients: Green Tea
\n
\nCultivar: Hime midori
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\nHarvest: Spring \n
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\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters.
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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 Matcha is a standard ceremonial grade matcha made with a relatively new and rare cultivar, Hime Midori. Shaded for about 4 weeks prior to harvest, with a good balance between astringency and umami flavor.
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Hime midori
\n
\nHarvest: Spring \n
\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.
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#0260.F2 Chiyonoen Tea Garden #10: Mountain-Grown Yame Sencha, Yabukita 1955 (Naturally Grown) - [2024] 10g / 0.35 oz / May / Yunomi bag
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The Harashima family's oldest tea field, planted in 1955, is made up of Yabukita cultivar tea plants. It is generally said that the life of a tea tree is about 30 to 35 years. The age of this Yabukita tea plantation at Chiyonoen is over 60 years. The Yabukita variety which was planted by the 2nd generation tea farmer at Chiyonoen has a characteristic aroma and produces a complex leaf.
Product Description
Ingredients: Green Tea
Net weight: 50 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
Cultivar: Yabukita
Harvest: May
Region: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters. Made from tea plants originally planted in 1968
About the Farm
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 Harashima family's oldest tea field, planted in 1955, is made up of Yabukita cultivar tea plants. It is generally said that the life of a tea tree is about 30 to 35 years. The age of this Yabukita tea plantation at Chiyonoen is over 60 years. The Yabukita variety which was planted by the 2nd generation tea farmer at Chiyonoen has a characteristic aroma and produces a complex leaf.
Product Description
Ingredients: Green Tea
Net weight: 50 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
Cultivar: Yabukita
Harvest: May
Region: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters. Made from tea plants originally planted in 1968
About the Farm
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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