We recommend the warm water steeping method for this Yakushima Shincha. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly, then again at higher temperatures to release more flavors.
\n
\n
First steeping
\n
\n
\nTea: 5 grams
\n
\nTime: 90 seconds
\n
\nWater: 65C/150F degrees, 200 ml
\n
\n
Second steeping
\n
\n
\nTime: 10 seconds (the tea is primed at this point so will extract flavor immediately)
\n
\nWater: 80C/176F degrees, 200 ml
\n
\n
Third & fourth steeping
\n
\n
\n
\nTime: 30-60 seconds
\n
\nWater: 90C/195F degrees, 200 ml
\n
\n
","published_at":"2017-05-10T16:34:31+09:00","created_at":"2020-05-04T11:48:10+09:00","vendor":"Hachimanjyu Yakushima Tea","type":"Green Tea","tags":["1 week","2024 Shincha","202503","April","arrived","bulk","certified organic","Cultivar_Asatsuyu","Cultivar_Kuritawase","family business","farm","green tea","Hachimanjyu Yakushima Tea","Harvest_Spring","JAS certified organic","Kagoshima","kuritawase","kuriwatase","Limited Edition","now shipping","organic","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","Organic_JAS Certified Organic","P30","Price_2 - Premium","Region_Kagoshima","sample","sencha","spring","Subregion_Kagoshima > Yakushima","Tea Type_Sencha","Teasider","ultra minor","Vendor Type_Family Business","Vendor Type_Farm","wholesale50","Yakushima"],"price":45000,"price_min":45000,"price_max":2800000,"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":40553040281705,"title":"[2024] 10g / 0.35 oz / April / Yunomi bag (not certified organic)","option1":"[2024] 10g / 0.35 oz / April / Yunomi bag (not certified organic)","option2":null,"option3":null,"sku":"hmj26149-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0307.K2 Hachimanjyu Yakushima Tea: Early Spring First Flush Green Tea (Limited Edition / Last units) 屋久島 新茶 - 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An extra early harvest from the popular tea farm on Yakushima Island, Kagoshima, Japan, this blend by farmer Watanabe-san is an exquisite taste of umami as a lightly steamed sencha. Package may differ from photo.
\nSteaming: Asamushi, or lightly steamed. This results a leaf that is kept more intact than longer steaming, and therefore results in a clearer, liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher quality leaf.
\n
\nOrganic certification: Note to wholesale customers, this product is grown and processed to JAS organic certification. Please contact us for proper organic export documentation. Minimum purchase may be required.
We recommend the warm water steeping method for this Yakushima Shincha. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly, then again at higher temperatures to release more flavors.
\n
\n
First steeping
\n
\n
\nTea: 5 grams
\n
\nTime: 90 seconds
\n
\nWater: 65C/150F degrees, 200 ml
\n
\n
Second steeping
\n
\n
\nTime: 10 seconds (the tea is primed at this point so will extract flavor immediately)
Creating organic gyokuro has been something of a holy grail for those interested. Why? Due to the heavy fertilization that is necessary to produce the richness in gyokuro, it has been very difficult to achieve using organic fertilizers. This attempt by Nishide-san and the farmers he works with is quite decent with rich umami flavors that spread across the tongue.
\n
This Nishide OG18 gyokuro was made from two cultivars that are from the Kyoto prefecture: Gokou and Ujimidori. These two cultivars were especially developed to suit the soil and climate of Kyoto prefecture. Both are cultivars that are very appropriate for shading. That is why they are often made into gyokuro or matcha. With the gokou cultivar known for its' rich umami and the Ujimidori characteristic of its aromatic characteristics (floral, creamy aroma), please delight in the dance of these two cultivars! Oh, and please don't forget to enjoy across multiple (3-4) steeps.
\nAddress: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan
\n
\n
The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.
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Creating organic gyokuro has been something of a holy grail for those interested. Why? Due to the heavy fertilization that is necessary to produce the richness in gyokuro, it has been very difficult to achieve using organic fertilizers. This attempt by Nishide-san and the farmers he works with is quite decent with rich umami flavors that spread across the tongue.
\n
This Nishide OG18 gyokuro was made from two cultivars that are from the Kyoto prefecture: Gokou and Ujimidori. These two cultivars were especially developed to suit the soil and climate of Kyoto prefecture. Both are cultivars that are very appropriate for shading. That is why they are often made into gyokuro or matcha. With the gokou cultivar known for its' rich umami and the Ujimidori characteristic of its aromatic characteristics (floral, creamy aroma), please delight in the dance of these two cultivars! Oh, and please don't forget to enjoy across multiple (3-4) steeps.
\nAddress: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan
\n
\n
The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.
"}],"collections":[93005317,93104078953,268453576809,262284214377,18053169193,92789253,269024985193,14750089257,217672901,20656947241,56754110569,189234821,72586428521,133056168041,103329157,268453740649,169897066601],"taxes_included":true}
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#0308.K2 Hachimanjyu Yakushima Tea: Premium Spring Sencha Green Tea (Yabukita & Asatsuyu, Limited Quantity) 屋久島茶 有機緑茶
12 Reviews
JPY ¥2,199
Unit price /
Unavailable
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#0308.K2 Hachimanjyu Yakushima Tea: Premium Spring Sencha Green Tea (Yabukita & Asatsuyu, Limited Quantity) 屋久島茶 有機緑茶 - [2024] 80g / 2.8 oz / April / Original JAS organic bag
<-- Currently not in stock. Order now for immediate procurement (2-3 week delay). If larger size available, repacking takes a week. If "sold out", please inquire for more accurate availability.
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.)
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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Cultivars: Yabukita, Asatsuyu. Harvest: April Steaming: The Yabukita is an Asamushi tea, or lightly steamed. This results a leaf that is kept more intact than longer steaming, and therefore results in a clearer, liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher quality leaf.
Meanwhile the Asatsuyu leaf, known for its strong umami flavor, is steamed chumushi, or regular steaming. This adds a delicious umami flavor and aroma to the tea.
Steeping info
We recommend the warm water steeping method. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly like gyokuro, then again at higher temperatures to release more flavors.
1st Steeping
Tea: 5 grams. Time: 60 seconds. Water Temperature: 60˚C/140˚F degrees. Water Amount: 160 ml (2/3 cup).
2nd & 3rd Steeping
Much of your umami flavor was extracted in the first steeping. Use a short time (5-15 seconds), because the leaves are already primed to release flavor. Also use hotter water (80˚ - 90˚C / 176˚ - 194˚F) in order to extract the more bitter flavors.
Cultivar
Asatsuyu,
Yabukita
Harvest
First Flush (Spring)
Region
Kagoshima - 鹿児島県
Organic
JAS Certified Organic,
Grown without Pesticides,
Grown without Chemical Fertilizers
Vendor Type
Farm,
Family Business
Payment & Security
Payment methods
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
#0308.K2 Hachimanjyu Yakushima Tea: Premium Spring Sencha Green Tea (Yabukita & Asatsuyu, Limited Quantity) 屋久島茶 有機緑茶
FromJPY ¥350
Unit price /
Unavailable
Cultivars: Yabukita, Asatsuyu. Harvest: April Steaming: The Yabukita is an Asamushi tea, or lightly steamed. This results a leaf that is kept more intact than longer steaming, and therefore results in a clearer, liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher quality leaf.
Meanwhile the Asatsuyu leaf, known for its strong umami flavor, is steamed chumushi, or regular steaming. This adds a delicious umami flavor and aroma to the tea.
Steeping info
We recommend the warm water steeping method. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly like gyokuro, then again at higher temperatures to release more flavors.
1st Steeping
Tea: 5 grams. Time: 60 seconds. Water Temperature: 60˚C/140˚F degrees. Water Amount: 160 ml (2/3 cup).
2nd & 3rd Steeping
Much of your umami flavor was extracted in the first steeping. Use a short time (5-15 seconds), because the leaves are already primed to release flavor. Also use hotter water (80˚ - 90˚C / 176˚ - 194˚F) in order to extract the more bitter flavors.
Size
[2024] 10g / 0.35 oz / April / Yunomi bag (not certified organic)
[2024] 80g / 2.8 oz / April / Original JAS organic bag
[2025] MULTIPACK (80g x 10 bags) 800g / 28 oz / April / Original JAS organic bag
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