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\n
Hiraoka Tadahito harvests around a dozen cultivars in his various tea fields in Sayama, just north of Tokyo. Grading the different batches, he separates and blends them together to create a series of excellent sencha products.
\n
Steeping Notes \n
\n
\n
\nTea: 5 grams
\n
\nTime: 60 seconds
\n
\nWater: 70C/160F, 200 ml
\n
Use hotter temperature for more astringency, cooler temperature for more sweetness. Also take a look at our steeping techniques section for info on cold steeping and ice steeping, etc.
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Blend of mainly Yabukita
\n
\nHarvest: Spring
\n
\nRegion: Sayama, Saitama
\n
\n
\n
Producer Info
\n
\n
\nName: Hiraoka Tea Garden
\n
\nCEO: Tadahito Hiraoka
\n
\nLocation: Sayama, Saitama
\n
\nEstablished: During the Edo Period (1600 - 1868, exact date unknown)
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From 7-time Minister's Award Winning, 15th generation tea farmer Masahiro Okutomi (Okutomi Tea Garden, Sayama, Saitama), a single cultivar sencha green tea that has been withered slightly for a few hours to impart a floral aroma.
\n
This type of tea is known as ichoucha - \"withered tea\" - and the processing technique is borrowed from oolong tea processing. During withering (a few hours between harvest and before steaming), the leaves undergo a very slight amount enzymatic oxidization, the same process used to create oolong and black teas. Doing this adds floral notes to the leaf.
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\n
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\nCultivar: Hokumei
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\n
\nRegion: Sayama, Saitama
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\n
\n
The Cultivar - Hokumei
\n
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From 7-time Minister's Award Winning, 15th generation tea farmer Masahiro Okutomi (Okutomi Tea Garden, Sayama, Saitama), a single cultivar sencha green tea that has been withered slightly for a few hours to impart a floral aroma.
\n
This type of tea is known as ichoucha - \"withered tea\" - and the processing technique is borrowed from oolong tea processing. During withering (a few hours between harvest and before steaming), the leaves undergo a very slight amount enzymatic oxidization, the same process used to create oolong and black teas. Doing this adds floral notes to the leaf.
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Hokumei
\n
\nHarvest: Spring
\n
\nRegion: Sayama, Saitama
\n
\n
\n
The Cultivar - Hokumei
\n
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Winner of
\n
From 7-time Minister's Award Winning, 15th generation tea farmer Masahiro Okutomi (Okutomi Tea Garden, Sayama, Saitama), a single cultivar sencha green tea that has been withered slightly for a few hours to impart a floral aroma.
\n
This type of tea is known as ichoucha - \"withered tea\" - and the processing technique is borrowed from oolong tea processing. During withering (a few hours between harvest and before steaming), the leaves undergo a very slight amount enzymatic oxidization, the same process used to create oolong and black teas. Doing this adds floral notes to the leaf.
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Okuharuka
\n
\nHarvest: Spring
\n
\nRegion: Sayama, Saitama
\n
\n
\n
The Cultivar - Okuharuka
\n
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Winner of
\n
From 7-time Minister's Award Winning, 15th generation tea farmer Masahiro Okutomi (Okutomi Tea Garden, Sayama, Saitama), a single cultivar sencha green tea that has been withered slightly for a few hours to impart a floral aroma.
\n
This type of tea is known as ichoucha - \"withered tea\" - and the processing technique is borrowed from oolong tea processing. During withering (a few hours between harvest and before steaming), the leaves undergo a very slight amount enzymatic oxidization, the same process used to create oolong and black teas. Doing this adds floral notes to the leaf.
Carefully finished (post-processed) selecting the highest grades of leaves, the Morita family created this premium sencha with the love and dedication of 10th generation tea farmers.
\n
The most premium sencha created by the Morita family, Suiren is shaded for 2 weeks so can also be called a kabusecha, though the northern latitude of the farm creates a stronger body than teas from more southern regions.
\n
The name: Suiren 睡蓮
\n
Morita-san's premium sencha takes the name Suiren, the Japanese name for the water lily. Translated literally to \"sleeping lotus\", Suiren flowers are related to the lotus flower, and is the flower that Claude Monet studied in his famous Water Lilies painting. The lotus is a symbol of enlightenment in Japanese and Chinese aesthetics because the plant rises from the darkness of the pond and blooms into the light.
\n\n
\n
\nIngredients: Green tea
\n
\nHarvest: May
\n
\nCultivar: Blend (Yabukita, Fukumidori, Sayama Kaori, Sae Akari, and others)
The Morita family are 10th generation tea farmers, and the eldest son (pictured above) has just decided to become the 11th generation.
\n
Located in the Sayama region of Saitama Prefecture, the Morita family was affected by the Fukushima Nuclear Power Plant failure in March, 2011. While their tea is tested to be radiation free (test results available), Sayama-cha is being avoided by vendors. We hope to help out the Morita family by connecting them with tea lovers around the world.
\n
On behalf of the Morita family, we greatly appreciate your understanding and trust that the tea provided here is tested and found to be completely safe.
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Yunomi.life","id":22781407330409,"position":4,"preview_image":{"aspect_ratio":2.57,"height":330,"width":848,"src":"//yunomi.life/cdn/shop/products/morita-tea-garden-01-2022-premium-sayama-sencha-suiren-967988.jpg?v=1663993316"},"aspect_ratio":2.57,"height":330,"media_type":"image","src":"//yunomi.life/cdn/shop/products/morita-tea-garden-01-2022-premium-sayama-sencha-suiren-967988.jpg?v=1663993316","width":848}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
Carefully finished (post-processed) selecting the highest grades of leaves, the Morita family created this premium sencha with the love and dedication of 10th generation tea farmers.
\n
The most premium sencha created by the Morita family, Suiren is shaded for 2 weeks so can also be called a kabusecha, though the northern latitude of the farm creates a stronger body than teas from more southern regions.
\n
The name: Suiren 睡蓮
\n
Morita-san's premium sencha takes the name Suiren, the Japanese name for the water lily. Translated literally to \"sleeping lotus\", Suiren flowers are related to the lotus flower, and is the flower that Claude Monet studied in his famous Water Lilies painting. The lotus is a symbol of enlightenment in Japanese and Chinese aesthetics because the plant rises from the darkness of the pond and blooms into the light.
\n\n
\n
\nIngredients: Green tea
\n
\nHarvest: May
\n
\nCultivar: Blend (Yabukita, Fukumidori, Sayama Kaori, Sae Akari, and others)
The Morita family are 10th generation tea farmers, and the eldest son (pictured above) has just decided to become the 11th generation.
\n
Located in the Sayama region of Saitama Prefecture, the Morita family was affected by the Fukushima Nuclear Power Plant failure in March, 2011. While their tea is tested to be radiation free (test results available), Sayama-cha is being avoided by vendors. We hope to help out the Morita family by connecting them with tea lovers around the world.
\n
On behalf of the Morita family, we greatly appreciate your understanding and trust that the tea provided here is tested and found to be completely safe.
"},{"id":1311844677,"title":"PREORDER ships late June - #0748.S2 Yokota Tea Garden: 2025 Sayamacha Benifuuki Sencha Green Tea","handle":"yokota-sayamacha-benifuuki-sencha-green-tea","description":"
Methylated Catechins, found abundantly in benifuuki green tea, is an antioxidant that is marketed in Japan for relieving symptoms hay fever allergies. Drinking benifuuki green tea seems to work for many Japanese (start drinking daily for 6 months before the onset of hay fever season…so you’ll have to learn to like the bitter flavor), so has been very popular in recent years.
\n
Our recommendation is 2 grams per 100 cc of water, steeping for 5 minutes with hot water to extract the maximum amount of nutrients. Avoid drinking on an empty stomach as this recipe extracts the leaf's bitter bitter bitter flavor (making it bitter...which is good medicine as mom always says).
\n
\n
Name: Benifuuki Sencha Green Tea
\n
\nIngredients: Green tea\n
\n
Cultivar: Benifuuki
\n
Harvest: Spring
\n
\nRegion: Sayama, Saitama, Japan
\n
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Wholesale accounts ineligible (contact us for special arrangements).","options":[{"name":"Deliver every","position":1,"value":"3 months"}],"recurring_deliveries":true,"price_adjustments":[{"order_count":1,"position":1,"value_type":"percentage","value":5},{"order_count":null,"position":2,"value_type":"percentage","value":15}],"checkout_charge":{"value_type":"percentage","value":100}},{"id":1158643817,"name":"4 Month subscription","description":"Subscribe and save 5% on your first order, 15% on follow-up orders. Wholesale accounts ineligible (contact us for special arrangements).","options":[{"name":"Deliver every","position":1,"value":"4 months"}],"recurring_deliveries":true,"price_adjustments":[{"order_count":1,"position":1,"value_type":"percentage","value":5},{"order_count":null,"position":2,"value_type":"percentage","value":15}],"checkout_charge":{"value_type":"percentage","value":100}},{"id":1521221737,"name":"6 Month subscription","description":"Subscribe and save 5% on your first order, 15% on follow-up orders. Wholesale accounts ineligible (contact us for special arrangements).","options":[{"name":"Deliver every","position":1,"value":"6 months"}],"recurring_deliveries":true,"price_adjustments":[{"order_count":1,"position":1,"value_type":"percentage","value":5},{"order_count":null,"position":2,"value_type":"percentage","value":15}],"checkout_charge":{"value_type":"percentage","value":100}}],"app_id":"Seal Subscriptions"}],"content":"
Methylated Catechins, found abundantly in benifuuki green tea, is an antioxidant that is marketed in Japan for relieving symptoms hay fever allergies. Drinking benifuuki green tea seems to work for many Japanese (start drinking daily for 6 months before the onset of hay fever season…so you’ll have to learn to like the bitter flavor), so has been very popular in recent years.
\n
Our recommendation is 2 grams per 100 cc of water, steeping for 5 minutes with hot water to extract the maximum amount of nutrients. Avoid drinking on an empty stomach as this recipe extracts the leaf's bitter bitter bitter flavor (making it bitter...which is good medicine as mom always says).
\n
\n
Name: Benifuuki Sencha Green Tea
\n
\nIngredients: Green tea\n
\n
Cultivar: Benifuuki
\n
Harvest: Spring
\n
\nRegion: Sayama, Saitama, Japan
\n
"},{"id":333455228969,"title":"#0478.S2 Miyano Tea Factory: Sayama Premium Genmaicha with Matcha 特上抹茶入り玄米茶","handle":"miyano-tea-factory-sayama-premium-genmaicha-with-matcha","description":"
Premium Sayama sencha with the toasty aroma of toasted rice, plus matcha added for sweetness.
\n
Steeping Info
\n
\n
\nTea: 5 grams\n
\n
Time: 1 minutes
\n
Water temperature: 70C/160F degrees
\n
Water amount: 200 ml
\n
\nResteeping: 3 tmes.\n
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea, toasted rice\n
\n
\nHarvest (tea): Spring\n
\n
\nRegion (tea): Sayama, Saitama, Japan\n
\n
\nStorage: Store airtight in cool, dry place.
\n
\n
About Miyano Tea Factory
\n
This family operated factory has been in business since 1869, and just celebrated their 150th anniversary. Takehisa Miyano cultivates tea on his own where he also often holds tea picking events and seminars, but as a factory, he buys quality tea leaves from farmers throughout the Sayama region, blending expertly into the very best teas.
\n
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Premium Sayama sencha with the toasty aroma of toasted rice, plus matcha added for sweetness.
\n
Steeping Info
\n
\n
\nTea: 5 grams\n
\n
Time: 1 minutes
\n
Water temperature: 70C/160F degrees
\n
Water amount: 200 ml
\n
\nResteeping: 3 tmes.\n
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea, toasted rice\n
\n
\nHarvest (tea): Spring\n
\n
\nRegion (tea): Sayama, Saitama, Japan\n
\n
\nStorage: Store airtight in cool, dry place.
\n
\n
About Miyano Tea Factory
\n
This family operated factory has been in business since 1869, and just celebrated their 150th anniversary. Takehisa Miyano cultivates tea on his own where he also often holds tea picking events and seminars, but as a factory, he buys quality tea leaves from farmers throughout the Sayama region, blending expertly into the very best teas.
Premium deep-steamed sencha (fukamushicha) harvested from the tea fields of Sayama, Miyano-san selects, blends and refines the very best leaves available from the current year's harvest for this product. Expect a rich flavor with strong umami.
\n\n
Steeping Info
\n
\n
\nTea: 5 grams\n
\n
Time: 1 minutes
\n
Water temperature: 70C/160F degrees
\n
Water amount: 200 ml
\n
\nResteeping: 3 times.\n
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea\n
\n
\nHarvest: Spring\n
\n
\nRegion: Sayama, Saitama, Japan\n
\n
Notes: Deep steamed
\n
\nStorage: Store airtight in cool, dry place.
\n
\n\n
About Miyano Tea Factory
\n
This family operated factory has been in business since 1869, and just celebrated their 150th anniversary. Takehisa Miyanocultivates tea onhis own where he also often holds tea picking events and seminars, but as a factory, he buys quality tea leaves from farmers throughout the Sayama region, blending expertly into the very best teas.
","published_at":"2017-05-10T16:24:22+09:00","created_at":"2017-12-12T12:45:33+09:00","vendor":"Miyano Tea Factory","type":"Green Tea","tags":["2025 Shincha","factory","family business","fukamushi","fukamushicha","green tea","Harvest_Spring","Price_1 - Luxury","Region_Saitama","remove","Remove2023","saitama","sayama","Sayama Tea","Sayamacha","sencha","Ships late May","spring","Subregion_Saitama > Sayama","Tea Type_Fukamushicha (Deep Steamed)","Vendor Type_Factory","Vendor Type_Family Business","wholesale50"],"price":40000,"price_min":40000,"price_max":450000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":4312826282025,"title":"[2025] 10g / 0.35 oz / Spring / Yunomi Sample Bag","option1":"[2025] 10g / 0.35 oz / Spring / Yunomi Sample Bag","option2":null,"option3":null,"sku":"mynse01-010-y25","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"PREORDER ships May - #0472.S2 Miyano Tea Factory: Imperial Sayama Fukamushi Sencha Komachi 狭山小町 - [2025] 10g / 0.35 oz / Spring / Yunomi Sample Bag","public_title":"[2025] 10g / 0.35 oz / Spring / Yunomi Sample Bag","options":["[2025] 10g / 0.35 oz / Spring / Yunomi Sample Bag"],"price":40000,"weight":14,"compare_at_price":null,"inventory_quantity":-1,"inventory_management":"shopify","inventory_policy":"deny","barcode":"26282025","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":41480757248105,"title":"[2025] 100g / 3.5 oz / Spring / Original Bag","option1":"[2025] 100g / 3.5 oz / Spring / Original Bag","option2":null,"option3":null,"sku":"mynse01-100-y25","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"PREORDER ships May - #0472.S2 Miyano Tea Factory: Imperial Sayama Fukamushi Sencha Komachi 狭山小町 - [2025] 100g / 3.5 oz / Spring / Original Bag","public_title":"[2025] 100g / 3.5 oz / Spring / Original Bag","options":["[2025] 100g / 3.5 oz / Spring / Original Bag"],"price":450000,"weight":100,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/files/IMG_2696.jpg?v=1741252202","//yunomi.life/cdn/shop/files/IMG_2704.jpg?v=1741252202","//yunomi.life/cdn/shop/files/IMG_2694.jpg?v=1741252202","//yunomi.life/cdn/shop/files/IMG_2706.jpg?v=1741252202","//yunomi.life/cdn/shop/products/miyano-tea-factory-2022-imperial-sayama-fukamushi-sencha-komachi-817520.jpg?v=1741252202"],"featured_image":"//yunomi.life/cdn/shop/files/IMG_2696.jpg?v=1741252202","options":["Net Weight"],"media":[{"alt":null,"id":25349987237993,"position":1,"preview_image":{"aspect_ratio":1,"height":4000,"width":4000,"src":"//yunomi.life/cdn/shop/files/IMG_2696.jpg?v=1741252202"},"aspect_ratio":1,"height":4000,"media_type":"image","src":"//yunomi.life/cdn/shop/files/IMG_2696.jpg?v=1741252202","width":4000},{"alt":null,"id":25349988483177,"position":2,"preview_image":{"aspect_ratio":1,"height":4000,"width":4000,"src":"//yunomi.life/cdn/shop/files/IMG_2704.jpg?v=1741252202"},"aspect_ratio":1,"height":4000,"media_type":"image","src":"//yunomi.life/cdn/shop/files/IMG_2704.jpg?v=1741252202","width":4000},{"alt":null,"id":25349985927273,"position":3,"preview_image":{"aspect_ratio":1,"height":4000,"width":4000,"src":"//yunomi.life/cdn/shop/files/IMG_2694.jpg?v=1741252202"},"aspect_ratio":1,"height":4000,"media_type":"image","src":"//yunomi.life/cdn/shop/files/IMG_2694.jpg?v=1741252202","width":4000},{"alt":null,"id":25349989892201,"position":4,"preview_image":{"aspect_ratio":1,"height":4000,"width":4000,"src":"//yunomi.life/cdn/shop/files/IMG_2706.jpg?v=1741252202"},"aspect_ratio":1,"height":4000,"media_type":"image","src":"//yunomi.life/cdn/shop/files/IMG_2706.jpg?v=1741252202","width":4000},{"alt":"Miyano Tea Factory: 2022 Imperial Sayama Fukamushi Sencha Komachi 狭山小町 - Yunomi.life","id":22781413425257,"position":5,"preview_image":{"aspect_ratio":0.75,"height":1333,"width":1000,"src":"//yunomi.life/cdn/shop/products/miyano-tea-factory-2022-imperial-sayama-fukamushi-sencha-komachi-817520.jpg?v=1741252202"},"aspect_ratio":0.75,"height":1333,"media_type":"image","src":"//yunomi.life/cdn/shop/products/miyano-tea-factory-2022-imperial-sayama-fukamushi-sencha-komachi-817520.jpg?v=1741252202","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\n
Premium deep-steamed sencha (fukamushicha) harvested from the tea fields of Sayama, Miyano-san selects, blends and refines the very best leaves available from the current year's harvest for this product. Expect a rich flavor with strong umami.
\n\n
Steeping Info
\n
\n
\nTea: 5 grams\n
\n
Time: 1 minutes
\n
Water temperature: 70C/160F degrees
\n
Water amount: 200 ml
\n
\nResteeping: 3 times.\n
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea\n
\n
\nHarvest: Spring\n
\n
\nRegion: Sayama, Saitama, Japan\n
\n
Notes: Deep steamed
\n
\nStorage: Store airtight in cool, dry place.
\n
\n\n
About Miyano Tea Factory
\n
This family operated factory has been in business since 1869, and just celebrated their 150th anniversary. Takehisa Miyanocultivates tea onhis own where he also often holds tea picking events and seminars, but as a factory, he buys quality tea leaves from farmers throughout the Sayama region, blending expertly into the very best teas.
Perhaps you are familiar with a hojicha but exactly is a kuki hojicha? Akukicha (“twig tea”), or stem tea, is made with parts of the tea plant that is usually not used for making the most common type of green tea such as sencha. So, this tea from Yokota Tea Garden is a roasted stem tea, and specifically with stems/stalks coming from their summer harvest in Sayama, Saitama prefecture. Lightly smoky and earthy in flavor, and low in caffeine due to the summer harvest and roasting process. Many of our customers have also commented on the gentle sweetness and nuttiness of this kuki hojicha so if you prefer your hojichas to have a subtle sweetness, this one may be for you!
Perhaps you are familiar with a hojicha but exactly is a kuki hojicha? Akukicha (“twig tea”), or stem tea, is made with parts of the tea plant that is usually not used for making the most common type of green tea such as sencha. So, this tea from Yokota Tea Garden is a roasted stem tea, and specifically with stems/stalks coming from their summer harvest in Sayama, Saitama prefecture. Lightly smoky and earthy in flavor, and low in caffeine due to the summer harvest and roasting process. Many of our customers have also commented on the gentle sweetness and nuttiness of this kuki hojicha so if you prefer your hojichas to have a subtle sweetness, this one may be for you!
\n"},{"id":1306247790697,"title":"PREORDER ships May - #0741.S2 Yokota Tea Garden: Hatsutsumi (Hachijyuhachiya) Sayama Shincha Green Tea 狭山茶八十八夜摘み","handle":"yokota-tea-garden-hachijyuhachiya-sayama-shincha-green-tea","description":"
A premium sencha coming from the Yokota Tea Garden which was picked on the 88th night (Japanese: 八十八夜; hachijyu-hachiya). According to the traditional Japanese lunar calendar, hachijyu-hachiya signifies the 88th night after the start of spring and is also used to mark the start of shincha harvesting. Tea from this harvest is said to bring you a fortuitous life. Meanwhile the first picking of the season is called hatsutsumi. Early picking of younger leaves generates a tea with an extra delicate and sweeter flavor profile with an aroma full of early summer. The younger leaves were then deep steamed to make a fukamushicha. Grown by 4th, 5th, and 6th generation tea farmers in the famous Sayama region of Saitama Prefecture.
\n
2024 package may differ from photo
\n
Product Info \n
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Early May (88th day from the start of spring on the lunar calendar)
\n
\nRegion: Sayama, Saitama Prefecture
\n
\nSteaming: Fukamushi (Deep-steamed)
\n
\nNumber of Cups in 100g: 30 cups (10 uses / 3 steepings / 1 cup per steeping. Varies with your steeping recipe.)
\n3rd steeping: Increase time to 30-60 seconds or to desired strength.
\n
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A premium sencha coming from the Yokota Tea Garden which was picked on the 88th night (Japanese: 八十八夜; hachijyu-hachiya). According to the traditional Japanese lunar calendar, hachijyu-hachiya signifies the 88th night after the start of spring and is also used to mark the start of shincha harvesting. Tea from this harvest is said to bring you a fortuitous life. Meanwhile the first picking of the season is called hatsutsumi. Early picking of younger leaves generates a tea with an extra delicate and sweeter flavor profile with an aroma full of early summer. The younger leaves were then deep steamed to make a fukamushicha. Grown by 4th, 5th, and 6th generation tea farmers in the famous Sayama region of Saitama Prefecture.
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2024 package may differ from photo
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Product Info \n
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\nIngredients: Green tea
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\nHarvest: Early May (88th day from the start of spring on the lunar calendar)
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\nRegion: Sayama, Saitama Prefecture
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\nSteaming: Fukamushi (Deep-steamed)
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\nNumber of Cups in 100g: 30 cups (10 uses / 3 steepings / 1 cup per steeping. Varies with your steeping recipe.)
Shimizu-san's Fukimukashi blend is thought to be their finest shincha. This tea originates from Shimizu-san and the Sayama tea farmers’ fields (comes from three tea plantations).
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Like Bizenya’s Shourai blend, it consists of aracha (unrefined tea in which stems and leaf fannings are not filtered) from three types of cultivars: fukumidori, yumewakaba, and yabukita.
\n\n
After the tea is harvested, it goes through a process of withering in which the tea leaves are first sun dried, then dried in the shade for about half a day to create the aroma. Each cultivar is hand-fired separately using a hoiro (焙炉 a special table with thick washi paper surface that is heated from the bottom), then blended to complete the Shourai blend. This tea was served to the Japanese emperor and empress to accompany their dessert at Koryo Shrine on September 20, 2017.
Withering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.
\n
Sencha processing
\n
Finishing - sorting out stems and fannings, including green-roasting using an old-style drying machine. The hot air used in to dry out the unrefined tea for long-term storage also adds a little toastiness to the fruity floral aroma.
3rd steeping: 85C (185F), 30 sec - Enjoy the refreshing taste and aroma
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Shimizu-san's Fukimukashi blend is thought to be their finest shincha. This tea originates from Shimizu-san and the Sayama tea farmers’ fields (comes from three tea plantations).
\n
Like Bizenya’s Shourai blend, it consists of aracha (unrefined tea in which stems and leaf fannings are not filtered) from three types of cultivars: fukumidori, yumewakaba, and yabukita.
\n\n
After the tea is harvested, it goes through a process of withering in which the tea leaves are first sun dried, then dried in the shade for about half a day to create the aroma. Each cultivar is hand-fired separately using a hoiro (焙炉 a special table with thick washi paper surface that is heated from the bottom), then blended to complete the Shourai blend. This tea was served to the Japanese emperor and empress to accompany their dessert at Koryo Shrine on September 20, 2017.
Withering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.
\n
Sencha processing
\n
Finishing - sorting out stems and fannings, including green-roasting using an old-style drying machine. The hot air used in to dry out the unrefined tea for long-term storage also adds a little toastiness to the fruity floral aroma.
Bizenya’s tea merchant Keiichiro Shimizu is proud of his Shimizu Mukashiblend, both for its flavor and its aroma that is incomparable to other teas. This shincha is handpicked primarily from his own Nogi-en tea farm, located in Takahagi, Hidaka city (Sayama region, well-known for their Sayamacha). The Nogi-en tea farm is cultivated without use of pesticides and leaves from this farm are only handpicked and only once a year.
\n
It takes Shimuzi-san and his staff 10 days to handpick the 20 acre Nogi-en for their \"Shimizu Mukashi\" aracha. Aracha is a type of traditional, unrefined tea in which stems and leaf fannings are not filtered out. For this special preparation, the freshly picked tea leaves will go through a carefully controlled shading process, termed ichoka (icho = withering, ka=aroma), which concentrates and preserves the subtle aromas.
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Because it is handpicked, the rolled tea leaves will appear larger than what one may be used to seeing, perhaps giving a wild look, foreshadowing its ambition. As you begin the first sip, the alluring aroma slips past your tongue followed instantaneously by a sweet and refreshing taste. You may be surprised by the desire for time to stop and forever live in that perfect moment when aroma and taste both tantalize and satisfy. This is the magic of Bizenya's Shimizu-mukashi shincha. One to look forward to every year!
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Processing
\n\n
Withering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.
\n
Sencha processing
\n
Finishing - sorting out stems and fannings, including green-roasting using an old-style drying machine. The hot air used in to dry out the unrefined tea for long-term storage also adds a little toastiness to the fruity floral aroma.
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Product Info
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Cultivars:
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Yabukita (Bizenya)
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Fukumidori (Bizenya & Yutaka Miyaoka)
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\nHarvest: May
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\nRegion:Takahagi, Hidetaka City, Saitama, Japan\n
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\nProduction notes: Handpicked, grown without pesticides\n
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Steeping Recommendation from Bizenya
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\nTea: 5g
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\nWater: 150ml
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\nWater temperature / time \n
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First steeping: 70C (158F), 30 sec - Enjoy the fresh aroma and scent
3rd steeping: 85C (185F), 30 sec - Enjoy the refreshing taste and aroma
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Bizenya’s tea merchant Keiichiro Shimizu is proud of his Shimizu Mukashiblend, both for its flavor and its aroma that is incomparable to other teas. This shincha is handpicked primarily from his own Nogi-en tea farm, located in Takahagi, Hidaka city (Sayama region, well-known for their Sayamacha). The Nogi-en tea farm is cultivated without use of pesticides and leaves from this farm are only handpicked and only once a year.
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It takes Shimuzi-san and his staff 10 days to handpick the 20 acre Nogi-en for their \"Shimizu Mukashi\" aracha. Aracha is a type of traditional, unrefined tea in which stems and leaf fannings are not filtered out. For this special preparation, the freshly picked tea leaves will go through a carefully controlled shading process, termed ichoka (icho = withering, ka=aroma), which concentrates and preserves the subtle aromas.
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Because it is handpicked, the rolled tea leaves will appear larger than what one may be used to seeing, perhaps giving a wild look, foreshadowing its ambition. As you begin the first sip, the alluring aroma slips past your tongue followed instantaneously by a sweet and refreshing taste. You may be surprised by the desire for time to stop and forever live in that perfect moment when aroma and taste both tantalize and satisfy. This is the magic of Bizenya's Shimizu-mukashi shincha. One to look forward to every year!
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Processing
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Withering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.
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Sencha processing
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Finishing - sorting out stems and fannings, including green-roasting using an old-style drying machine. The hot air used in to dry out the unrefined tea for long-term storage also adds a little toastiness to the fruity floral aroma.
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Product Info
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Cultivars:
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Yabukita (Bizenya)
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Fukumidori (Bizenya & Yutaka Miyaoka)
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\nHarvest: May
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\nRegion:Takahagi, Hidetaka City, Saitama, Japan\n
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\nProduction notes: Handpicked, grown without pesticides\n
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Steeping Recommendation from Bizenya
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\nTea: 5g
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\nWater: 150ml
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\nWater temperature / time \n
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First steeping: 70C (158F), 30 sec - Enjoy the fresh aroma and scent
Premium leaf stems from spring harvested green tea are lightly roasted to create a delicate, clean flavor.
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If you are looking for the cozy toastiness of hojicha but don't want anything too intense and heavy, this tea is perfect for you. The the tea is rich in aroma of warm, dry, toastiness. Yet the tea is light bodied and the flavour is smooth and easy to drink. The roasted aroma lingers in the aftertaste without overwhelming. This tea is also great to pair with mousse cakes and other desserts.
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Steeping Info
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\nTea: 5 grams\n
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Time: 1 minutes
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Water temperature: 90C/195F degrees
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Water amount: 200 ml
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\nResteeping: 3 - 4 times.\n
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Product Info
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\nIngredients: Green Tea\n
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\nHarvest: Spring\n
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\nRegion: Sayama, Saitama, Japan\n
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\nStorage: Store airtight in cool, dry place.
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About Miyano Tea Factory
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This family operated factory has been in business since 1869, and just celebrated their 150th anniversary. Takehisa Miyanocultivates tea onhis own where he also often holds tea picking events and seminars, but as a factory, he buys quality tea leaves from farmers throughout the Sayama region, blending expertly into the very best teas.
Premium leaf stems from spring harvested green tea are lightly roasted to create a delicate, clean flavor.
\n
If you are looking for the cozy toastiness of hojicha but don't want anything too intense and heavy, this tea is perfect for you. The the tea is rich in aroma of warm, dry, toastiness. Yet the tea is light bodied and the flavour is smooth and easy to drink. The roasted aroma lingers in the aftertaste without overwhelming. This tea is also great to pair with mousse cakes and other desserts.
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Steeping Info
\n
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\nTea: 5 grams\n
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Time: 1 minutes
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Water temperature: 90C/195F degrees
\n
Water amount: 200 ml
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\nResteeping: 3 - 4 times.\n
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Product Info
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\nIngredients: Green Tea\n
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\nHarvest: Spring\n
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\nRegion: Sayama, Saitama, Japan\n
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\nStorage: Store airtight in cool, dry place.
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About Miyano Tea Factory
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This family operated factory has been in business since 1869, and just celebrated their 150th anniversary. Takehisa Miyanocultivates tea onhis own where he also often holds tea picking events and seminars, but as a factory, he buys quality tea leaves from farmers throughout the Sayama region, blending expertly into the very best teas.
Purchasing Restricted (Currently out-of-stock at our Warehouse. Please contact us to discuss availability or custom repacking if other sizes are available.)
Purchasing Restricted (Currently out-of-stock at our Warehouse. Please contact us to discuss availability or custom repacking if other sizes are available.)
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