Just 1.7 kg were carefully handpicked and steamed for 10 minutes. After rolling for 6.5 hours, just 300 grams were produced.
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\nIngredients: Green tea
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\nCultivar: Kirari 31
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\nHarvest: April
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\nRegion: Sayama, Saitama
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Limited to one unit per person
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The Cultivar - Kirari 31
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The Kirari 31 is a cultivar that is receiving increasing attention in recent years. 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.
From 7-time Minister's Award Winning, 15th generation tea farmer Masahiro Okutomi (Okutomi Tea Garden, Sayama, Saitama), a single cultivar sencha green tea (Kirari 31) harvested on April 12, 2023, and rolled by hand for 6.5 hours.
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Just 1.7 kg were carefully handpicked and steamed for 10 minutes. After rolling for 6.5 hours, just 300 grams were produced.
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Kirari 31
\n
\nHarvest: April
\n
\nRegion: Sayama, Saitama
\n
Limited to one unit per person
\n
\n
\n
The Cultivar - Kirari 31
\n
The Kirari 31 is a cultivar that is receiving increasing attention in recent years. 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
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Benifuuki is a tea plant cultivar with a high level of catechin making it suitable for making black tea.
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#0247.S2 Bizenya: #07 Shimizu Mukashi Blend - Handpicked Sayama Ichoucha Sencha 手摘み萎凋香煎茶 清水昔 - [2024] 10g / 0.35 oz / May / Yunomi bag
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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.
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.
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!
Processing
Withering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.
Sencha processing
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.
Product Info
Cultivars:
Yabukita (Bizenya)
Fukumidori (Bizenya & Yutaka Miyaoka)
Harvest: May
Region:Takahagi, Hidetaka City, Saitama, Japan
Production notes: Handpicked, grown without pesticides
Steeping Recommendation from Bizenya
Tea: 5g
Water: 150ml
Water temperature / time
First steeping: 70C (158F), 30 sec - Enjoy the fresh aroma and scent
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.
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.
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!
Processing
Withering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.
Sencha processing
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.
Product Info
Cultivars:
Yabukita (Bizenya)
Fukumidori (Bizenya & Yutaka Miyaoka)
Harvest: May
Region:Takahagi, Hidetaka City, Saitama, Japan
Production notes: Handpicked, grown without pesticides
Steeping Recommendation from Bizenya
Tea: 5g
Water: 150ml
Water temperature / time
First steeping: 70C (158F), 30 sec - Enjoy the fresh aroma and scent
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