In the spring of 1999, tea farmer Takayuki Tarui harvested a batcha of Yabukita cultivar green tea. Steaming and processing it as a fukamushicha, he then did a post-processing green-roasting to remove even more moisture from the leaves before then packing the batch into sealed bags, and placing it into his special -20˚C / -4˚F degree storage warehouse.
19 years later, in 2018, he removed a test amount and made the decision to declare the batch ready.
Bringing it to the Yunomi office on July 18, 2018, Takayuki, his wife, and Yunomi tea merchant Ian steeped this 19-year vintage fukamushi: 5g, 70˚C/158˚F, 200 ml of water, for 60 seconds. The resulting tea liquor had an interesting combination of sweetness and astringency, with complex floral notes. It didn't taste like sencha or fukamushicha that we are used to here at Yunomi, nor did it taste anything like oolong....but it was something in-between.
- Ingredients: Green tea
- Cultivar: Yabukita
- Harvest: Spring 1999
- Region: Nearaimatsu, Hamamatsu, Shizuoka
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