\nNotes: Roasted. No pesticides used prior to harvest, synthetic fertilizers used.
\n
\nRegion: Wazuka Village, Kyoto Prefecture
\n
\n
\n
Steeping Recommendation
\n
Tea: 5 grams.Time: 1 min.Water: 80C/178F, 200 ml. Resteep up to 6 times.
\n
\n
About the Garden
\n
The 4th generation Kiroku Tea Garden is in the heart of Wazuka, Kyoto prefecture, an area whose mountain tea fields and undulating terraced slopes thick with fog make perfect tea-growing conditions. Founded nearly 100 years ago, before cars and farming machinery were available, their mountain fields were cleared by hand by the Great-Grandfather of sisters Megumi and Ui Hori.
\n
Today, with their mother, the sisters find themselves in the unusual position of being a farm entirely owned and operated by women. After the passing of their father, the three women took over the running of the farm to continue their family’s legacy, one that began in these fields all those years ago. In the male-dominated tea agriculture and production industry, their efforts are a challenge to the status quo. At Yunomi, we are proud to support their dedication. To learn more about the Kiroku Tea Garden, please check out our interview with Ui Hori (posted April 2021).
","published_at":"2022-02-09T13:51:15+09:00","created_at":"2022-02-09T13:51:15+09:00","vendor":"Kiroku Tea Garden","type":"Green Tea - Hojicha","tags":["bulk","Cultivar_Okumidori","Cultivar_Zairai","family business","farm","grown pesticide-free","Harvest_Spring","hojicha","hvala hojicha","Notes_Single Cultivar","Notes_Single Estate","Notes_Women in Tea","okumidori","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","P50","photo needed","Price_3 - Affordable","Region_Kyoto","single cultivar","single estate","single field","single tea field","spring","Subregion_Kyoto > Wazuka","Tea Type_Hojicha (Roasted Teas)","Tea Type_Tencha","tencha","Ujicha","Vendor Type_Family Business","Vendor Type_Farm","Wazuka","wholesale50","womenintea"],"price":750,"price_min":750,"price_max":42851,"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":39861141635177,"title":"10g / 0.35 oz","option1":"10g / 0.35 oz","option2":null,"option3":null,"sku":"k6ch-005-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0410.K6 Kiroku Tea Garden: Okumidori Roasted Spring Tencha Amehojicha, The Sweet Roast 喜六茶園 飴ほうじ茶 - 10g / 0.35 oz","public_title":"10g / 0.35 oz","options":["10g / 0.35 oz"],"price":750,"weight":20,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":40681526362217,"title":"50g / 1.76 oz","option1":"50g / 1.76 oz","option2":null,"option3":null,"sku":"k6ch-005-050","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0410.K6 Kiroku Tea Garden: Okumidori Roasted Spring Tencha Amehojicha, The Sweet Roast 喜六茶園 飴ほうじ茶 - 50g / 1.76 oz","public_title":"50g / 1.76 oz","options":["50g / 1.76 oz"],"price":2678,"weight":50,"compare_at_price":null,"inventory_quantity":5,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39861141667945,"title":"80g / 2.8 oz (last few units)","option1":"80g / 2.8 oz (last few units)","option2":null,"option3":null,"sku":"k6ch-005-080","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0410.K6 Kiroku Tea Garden: Okumidori Roasted Spring Tencha Amehojicha, The Sweet Roast 喜六茶園 飴ほうじ茶 - 80g / 2.8 oz (last few units)","public_title":"80g / 2.8 oz (last few units)","options":["80g / 2.8 oz (last few units)"],"price":3214,"weight":100,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":40681529540713,"title":"250g / 8.8 oz","option1":"250g / 8.8 oz","option2":null,"option3":null,"sku":"k6ch-005-250","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0410.K6 Kiroku Tea Garden: Okumidori Roasted Spring Tencha Amehojicha, The Sweet Roast 喜六茶園 飴ほうじ茶 - 250g / 8.8 oz","public_title":"250g / 8.8 oz","options":["250g / 8.8 oz"],"price":11784,"weight":250,"compare_at_price":null,"inventory_quantity":2,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39861141700713,"title":"1kg / 2.2 lbs","option1":"1kg / 2.2 lbs","option2":null,"option3":null,"sku":"k6ch-005-1kg","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0410.K6 Kiroku Tea Garden: Okumidori Roasted Spring Tencha Amehojicha, The Sweet Roast 喜六茶園 飴ほうじ茶 - 1kg / 2.2 lbs","public_title":"1kg / 2.2 lbs","options":["1kg / 2.2 lbs"],"price":42851,"weight":1000,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/kiroku-tea-garden-okumidori-roasted-spring-tencha-amehojicha-the-sweet-roast-345343.jpg?v=1691995591","//yunomi.life/cdn/shop/files/YunomiBag-Generic-jpg.jpg?v=1741232960"],"featured_image":"//yunomi.life/cdn/shop/products/kiroku-tea-garden-okumidori-roasted-spring-tencha-amehojicha-the-sweet-roast-345343.jpg?v=1691995591","options":["Size"],"media":[{"alt":"Kiroku Tea Garden: Okumidori Roasted Spring Tencha Amehojicha, The Sweet Roast 喜六茶園 飴ほうじ茶 - Yunomi.life","id":22781375283305,"position":1,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//yunomi.life/cdn/shop/products/kiroku-tea-garden-okumidori-roasted-spring-tencha-amehojicha-the-sweet-roast-345343.jpg?v=1691995591"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//yunomi.life/cdn/shop/products/kiroku-tea-garden-okumidori-roasted-spring-tencha-amehojicha-the-sweet-roast-345343.jpg?v=1691995591","width":2048},{"alt":null,"id":24169912828009,"position":2,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//yunomi.life/cdn/shop/files/YunomiBag-Generic-jpg.jpg?v=1741232960"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//yunomi.life/cdn/shop/files/YunomiBag-Generic-jpg.jpg?v=1741232960","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
The women of Kiroku Tea Garden began experimenting with a unique roasting of their tencha tea leaves a few years ago (in cooperation with their roasting partner in Wazuka Village), and created this unique roast—a deep, double-roasting of their single cultivar okumidori spring tencha leaves that creates a sweetness in the tea when steeped.
\n
Tencha is the green tea leaf used to make matcha, and okumidori cultivar spring tencha is highly sought after for matcha. Most farmers would think it a waste to roast these leaves, but in the pursuit of innovation in tea, the Hori family sets aside a small amount each year for creating this sweet roast.
\nNotes: Roasted. No pesticides used prior to harvest, synthetic fertilizers used.
\n
\nRegion: Wazuka Village, Kyoto Prefecture
\n
\n
\n
Steeping Recommendation
\n
Tea: 5 grams.Time: 1 min.Water: 80C/178F, 200 ml. Resteep up to 6 times.
\n
\n
About the Garden
\n
The 4th generation Kiroku Tea Garden is in the heart of Wazuka, Kyoto prefecture, an area whose mountain tea fields and undulating terraced slopes thick with fog make perfect tea-growing conditions. Founded nearly 100 years ago, before cars and farming machinery were available, their mountain fields were cleared by hand by the Great-Grandfather of sisters Megumi and Ui Hori.
\n
Today, with their mother, the sisters find themselves in the unusual position of being a farm entirely owned and operated by women. After the passing of their father, the three women took over the running of the farm to continue their family’s legacy, one that began in these fields all those years ago. In the male-dominated tea agriculture and production industry, their efforts are a challenge to the status quo. At Yunomi, we are proud to support their dedication. To learn more about the Kiroku Tea Garden, please check out our interview with Ui Hori (posted April 2021).
"},{"id":6702523056233,"title":"#0636.K6 Shogyokuen: Tencha Green Tea Leaves Okumidori Single Cultivar","handle":"shogyokuen-tencha-green-tea-leaves-okumidori-single-cultivar","description":"
Tencha is the name of the leaf used to make matcha. It is generally made by shading to prevent the leaf from becoming bitter (reducing sunlight prevents catechin from building up as the leaf grows), then steaming, drying without rolling, and finally refining into flakes.
\n
The Okumidori cultivar is well-known as a good cultivar for high grade sencha,gyokuro, tencha/matcha. It is known for its deep, dark green color.
\n
Grade: This particular would like be ground into a Premium Ceremonial Grade matcha if made commercially.
\n
You can enjoy this tencha as a tea, or attempt to grind it yourself. Note that commercial level stone mills as well as pulverization machines can create very fine grain matcha powder (5 microns at the highest quality, 15-25 microns for lower quality matcha). Grinding on your own with a handheld grinder or even a coffee grinder will probably not reach the higher quality levels, but 20-30 microns may be possible depending on your grinder.
\n
\n
Steeping recommendation as tea \n
\n
There is no one recommended method to steep tencha since it's not commonly consumed as tea, but we recommend you start with standard sencha steeping and then adjust the parameters to preference: 3 grams of tencha, steeped for 2 minutes in 200 ml of 70C/160F degree water.
\n
Use hotter temperature to extract more astringency and bitterness, cooler temperature for more sweetness. Use more leaves or less water for stronger flavor.
\n
Cold steeping: I also recommend cold steeping 5g / 500 ml of water in the refrigerator overnight: 8-12 hours.
Hiroshi Kobayashi is an award winning blender, and one of 13 tea professionals in Japan who hold the top rank of tea appraisal, level 10.
\n
\n
","published_at":"2021-09-17T11:56:26+09:00","created_at":"2021-09-17T11:56:26+09:00","vendor":"Shogyokuen Tea Factory","type":"Green Tea","tags":["Ceremonial Grade","Cultivar_Okumidori","factory","family business","farm","green tea","Harvest_Spring","Notes_Single Cultivar","okumidori","Price_2 - Premium","Region_Kyoto","shogyokuen","single cultivar","spring","tea factory","Tea Type_Tencha","tencha","Uji","Ujicha","Vendor Type_Factory","Vendor Type_Family Business","wholesale50"],"price":621,"price_min":621,"price_max":8570,"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":39627059626089,"title":"10g / 0.35 oz / May Harvest","option1":"10g / 0.35 oz / May Harvest","option2":null,"option3":null,"sku":"shg-ten100-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0636.K6 Shogyokuen: Tencha Green Tea Leaves Okumidori Single Cultivar - 10g / 0.35 oz / May Harvest","public_title":"10g / 0.35 oz / May Harvest","options":["10g / 0.35 oz / May Harvest"],"price":621,"weight":10,"compare_at_price":null,"inventory_quantity":3,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39627059658857,"title":"50g / 1.76 oz / May Harvest","option1":"50g / 1.76 oz / May Harvest","option2":null,"option3":null,"sku":"shg-ten100-050","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0636.K6 Shogyokuen: Tencha Green Tea Leaves Okumidori Single Cultivar - 50g / 1.76 oz / May Harvest","public_title":"50g / 1.76 oz / May Harvest","options":["50g / 1.76 oz / May Harvest"],"price":1928,"weight":50,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39638680404073,"title":"250g / 8.8 oz / May Harvest","option1":"250g / 8.8 oz / May Harvest","option2":null,"option3":null,"sku":"shg-ten100-250","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0636.K6 Shogyokuen: Tencha Green Tea Leaves Okumidori Single Cultivar - 250g / 8.8 oz / May Harvest","public_title":"250g / 8.8 oz / May Harvest","options":["250g / 8.8 oz / May Harvest"],"price":8570,"weight":250,"compare_at_price":null,"inventory_quantity":7,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-okumidori-single-cultivar-241257.jpg?v=1663993868","//yunomi.life/cdn/shop/files/YunomiBag-GreenTea_fd56a417-f067-4e67-a2ba-a17f32930423.png?v=1739757997"],"featured_image":"//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-okumidori-single-cultivar-241257.jpg?v=1663993868","options":["Size"],"media":[{"alt":"Shogyokuen: Tencha Green Tea Leaves Okumidori Single Cultivar - Yunomi.life","id":22781492527209,"position":1,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-okumidori-single-cultivar-241257.jpg?v=1663993868"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-okumidori-single-cultivar-241257.jpg?v=1663993868","width":1000},{"alt":null,"id":24170011132009,"position":2,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//yunomi.life/cdn/shop/files/YunomiBag-GreenTea_fd56a417-f067-4e67-a2ba-a17f32930423.png?v=1739757997"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//yunomi.life/cdn/shop/files/YunomiBag-GreenTea_fd56a417-f067-4e67-a2ba-a17f32930423.png?v=1739757997","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
Tencha is the name of the leaf used to make matcha. It is generally made by shading to prevent the leaf from becoming bitter (reducing sunlight prevents catechin from building up as the leaf grows), then steaming, drying without rolling, and finally refining into flakes.
\n
The Okumidori cultivar is well-known as a good cultivar for high grade sencha,gyokuro, tencha/matcha. It is known for its deep, dark green color.
\n
Grade: This particular would like be ground into a Premium Ceremonial Grade matcha if made commercially.
\n
You can enjoy this tencha as a tea, or attempt to grind it yourself. Note that commercial level stone mills as well as pulverization machines can create very fine grain matcha powder (5 microns at the highest quality, 15-25 microns for lower quality matcha). Grinding on your own with a handheld grinder or even a coffee grinder will probably not reach the higher quality levels, but 20-30 microns may be possible depending on your grinder.
\n
\n
Steeping recommendation as tea \n
\n
There is no one recommended method to steep tencha since it's not commonly consumed as tea, but we recommend you start with standard sencha steeping and then adjust the parameters to preference: 3 grams of tencha, steeped for 2 minutes in 200 ml of 70C/160F degree water.
\n
Use hotter temperature to extract more astringency and bitterness, cooler temperature for more sweetness. Use more leaves or less water for stronger flavor.
\n
Cold steeping: I also recommend cold steeping 5g / 500 ml of water in the refrigerator overnight: 8-12 hours.
Hiroshi Kobayashi is an award winning blender, and one of 13 tea professionals in Japan who hold the top rank of tea appraisal, level 10.
\n
\n
"},{"id":4776283897961,"title":"#0110.K6 Cultivar Comparison (10g x 10 types): Azuma Tea Garden Stone Milled Matcha Sampler (Last few units until Sept)","handle":"cultivar-comparison-10g-x-10-types-azuma-tea-garden-matcha","description":"
A set of pure matcha green tea powders in ten different cultivars. Variations between teas can occur due to cultivars but also due to weather, terrain, region, a farmer's cultivation techniques including soil development, fertilizing, etc, and as a result of different processing and grinding.
\n
However, by comparing products by the same farmer, we can eliminate at least some of this variation, allowing you to taste the difference in cultivars as accurately as possible. Azuma-san's farm is a fully vertically integrated operation, managing their own fields, initial tencha processing, finishing, and most recently their own stone mill grinding.
\n
Even then, there will always be variation also from year to year for any specific cultivar. Please keep this in mind as you taste and compare cultivars.
\n
The processing of each cultivar is the same according to Azuma-san, and yes, the matcha does change in flavor as time passes from month to month, but since they were all processed and ground at the same time in the same way, the differences in flavor will be mainly the differences in the cultivar.
\n
Also, if you look really carefully at the photos, you might see some non-powder items...those are leaf veins. The samples for photography were made using tencha refined by hand, so are a little more rough. What you'll see in the set when it arrives will have been refined using a photoelectric sorter (the leaf has a darker color than the stems and veins), so the color and texture will be better than what I tasted in the samples.
\n
What is a Cultivar?
\n
A cultivar is a cultivated variety; a tea plant that has been selected for certain characteristics and propagated not by seed but by cuttings so that the entire field / production lot has the same characteristics. Each plant in the field will have the same DNA as others.
\n
Still working on the below descriptions....for those who buy the set, would love to see your own tasting notes in the review!
\n
\n
\nASAHI - A cultivar originally selected from Uji seed grown plants (zairai) on Hirano Jinojo's farm in 1953, the leaves grow thin and wide making it perfect for tencha with a bright green color and a creamy flavor profile. The crop yield is low compared to Yabukita, and the best timing for picking is short, making it a relatively more expensive cultivar. Asahi is perhaps the most highly valued cultiar for tencha and is often used by farmers submitting their tencha leaves to competitions.
\n
\nGOKOU - Another tea cultivar registered in 1953 in Kyoto, gokou is also known for its sweet, milky profile due to a high level of umami, and used for both tencha and gyokuro production.
\n
\nKANAYA MIDORI - Created from Yabukita and a unnamed cultivar called \"S6\" and registered in 1970, this cultivar has been said to have a more milky characteristic. Tasting notes: My tasting of this was sweet but also a bit toasty, with a deep green color
\n
\nOKUMIDORI - The okumidori cultivar is rich in chlorophyll creating a very deep green color, and is used across all teas from sencha to gyokuro to of course tencha for matcha. Tasting notes: sweet, bright green color.
\n
\nOKUYUTAKA - While this cultivar registered in 1983 has a great flavor profile, the young plants tend to be weak, and crop yield low, so has not become as popular among farms as some other cultivars.
\n
\nSAEMIDORI - This cultivar has become very popular recently for gyokuro due to its light, bright green color and sweet, umami-rich profile. As a matcha, the color may be a little too light, but the difference is subtle.
\n
\nSAMIDORI - The samidori cultivar is a tencha specific cultivar, with a bright color and rich umami flavor perfect for matcha. It is probably the cultivar most commonly used for handpicked tencha since as a late flushing cultivar, the harvest period is longer.
\n
\nUJI MIDORI - This cultivar was selected from a single zairai plant (grown from seed) in Uji in 1985. Rarely grown outside of the Kyoto region, it is also a rare plant within Kyoto and mainly used for high grade tencha and gyokuro.
\n
\nYABUKITA- Identified in 1908 by Sugiyama Hikosaburo in Shizuoka, and officially registered in 1953, the yabukita cultivar is the most common tea plant cultivar used in approximately 75% of the tea fields in Japan. As such, it is the standard by which many other tea cultivars are measured in both harvest timing as well as flavor profile. The balanced flavor of the leaves makes it popular for sencha, but it provides a weaker umami taste and its green color is duller, so is not usually used for matcha as a result.
\n
\nYAMATO MIDORI - First grown in 1924 at what is now the Yamato Tea Research Center, and taken from seed-grown plant from the farm of Fukui Kanjiro, this is the only cultivar that originates from Nara. It was registered officially in 1953, and its name comes from the ancient name for the region, Yamato, which is also synonym for the country of Japan since the first emperors of Japan where based in this area. Yamato Midori (midori means \"green\") is a late flushing plant generally harvested 10 days after Yabukita making it more resistant to the colder air of early spring. It has a well-balanced flavor profile.
The Azuma family specializes in growing tencha, the leaves used for creating matcha. In the process of certifying tea fields as organic, they shifting cultivation of their fields to pesticide free practices.
\n
Based in Wazuka, Kyoto, Japan, the family has also recently built their own matcha grinding factory becoming fully vertically integrated as a producer.
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A set of pure matcha green tea powders in ten different cultivars. Variations between teas can occur due to cultivars but also due to weather, terrain, region, a farmer's cultivation techniques including soil development, fertilizing, etc, and as a result of different processing and grinding.
\n
However, by comparing products by the same farmer, we can eliminate at least some of this variation, allowing you to taste the difference in cultivars as accurately as possible. Azuma-san's farm is a fully vertically integrated operation, managing their own fields, initial tencha processing, finishing, and most recently their own stone mill grinding.
\n
Even then, there will always be variation also from year to year for any specific cultivar. Please keep this in mind as you taste and compare cultivars.
\n
The processing of each cultivar is the same according to Azuma-san, and yes, the matcha does change in flavor as time passes from month to month, but since they were all processed and ground at the same time in the same way, the differences in flavor will be mainly the differences in the cultivar.
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Also, if you look really carefully at the photos, you might see some non-powder items...those are leaf veins. The samples for photography were made using tencha refined by hand, so are a little more rough. What you'll see in the set when it arrives will have been refined using a photoelectric sorter (the leaf has a darker color than the stems and veins), so the color and texture will be better than what I tasted in the samples.
\n
What is a Cultivar?
\n
A cultivar is a cultivated variety; a tea plant that has been selected for certain characteristics and propagated not by seed but by cuttings so that the entire field / production lot has the same characteristics. Each plant in the field will have the same DNA as others.
\n
Still working on the below descriptions....for those who buy the set, would love to see your own tasting notes in the review!
\n
\n
\nASAHI - A cultivar originally selected from Uji seed grown plants (zairai) on Hirano Jinojo's farm in 1953, the leaves grow thin and wide making it perfect for tencha with a bright green color and a creamy flavor profile. The crop yield is low compared to Yabukita, and the best timing for picking is short, making it a relatively more expensive cultivar. Asahi is perhaps the most highly valued cultiar for tencha and is often used by farmers submitting their tencha leaves to competitions.
\n
\nGOKOU - Another tea cultivar registered in 1953 in Kyoto, gokou is also known for its sweet, milky profile due to a high level of umami, and used for both tencha and gyokuro production.
\n
\nKANAYA MIDORI - Created from Yabukita and a unnamed cultivar called \"S6\" and registered in 1970, this cultivar has been said to have a more milky characteristic. Tasting notes: My tasting of this was sweet but also a bit toasty, with a deep green color
\n
\nOKUMIDORI - The okumidori cultivar is rich in chlorophyll creating a very deep green color, and is used across all teas from sencha to gyokuro to of course tencha for matcha. Tasting notes: sweet, bright green color.
\n
\nOKUYUTAKA - While this cultivar registered in 1983 has a great flavor profile, the young plants tend to be weak, and crop yield low, so has not become as popular among farms as some other cultivars.
\n
\nSAEMIDORI - This cultivar has become very popular recently for gyokuro due to its light, bright green color and sweet, umami-rich profile. As a matcha, the color may be a little too light, but the difference is subtle.
\n
\nSAMIDORI - The samidori cultivar is a tencha specific cultivar, with a bright color and rich umami flavor perfect for matcha. It is probably the cultivar most commonly used for handpicked tencha since as a late flushing cultivar, the harvest period is longer.
\n
\nUJI MIDORI - This cultivar was selected from a single zairai plant (grown from seed) in Uji in 1985. Rarely grown outside of the Kyoto region, it is also a rare plant within Kyoto and mainly used for high grade tencha and gyokuro.
\n
\nYABUKITA- Identified in 1908 by Sugiyama Hikosaburo in Shizuoka, and officially registered in 1953, the yabukita cultivar is the most common tea plant cultivar used in approximately 75% of the tea fields in Japan. As such, it is the standard by which many other tea cultivars are measured in both harvest timing as well as flavor profile. The balanced flavor of the leaves makes it popular for sencha, but it provides a weaker umami taste and its green color is duller, so is not usually used for matcha as a result.
\n
\nYAMATO MIDORI - First grown in 1924 at what is now the Yamato Tea Research Center, and taken from seed-grown plant from the farm of Fukui Kanjiro, this is the only cultivar that originates from Nara. It was registered officially in 1953, and its name comes from the ancient name for the region, Yamato, which is also synonym for the country of Japan since the first emperors of Japan where based in this area. Yamato Midori (midori means \"green\") is a late flushing plant generally harvested 10 days after Yabukita making it more resistant to the colder air of early spring. It has a well-balanced flavor profile.
The Azuma family specializes in growing tencha, the leaves used for creating matcha. In the process of certifying tea fields as organic, they shifting cultivation of their fields to pesticide free practices.
\n
Based in Wazuka, Kyoto, Japan, the family has also recently built their own matcha grinding factory becoming fully vertically integrated as a producer.
To make this premium gyokuro, a shelf is built over the tea bushes and straw woven with straw is spread over the entire tea fields. This method is considered one of the traditional shading methods to make gyokuro and is quite rare these days! After being shaded for 20 days, the tea leaves are harvested. By shading for a long period of time (which is a typical process to make gyokuro), the growth of catechin which creates the bitter taste in tea is suppressed and the umami and richness will be emphasized.
\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
\nCultivar: Yabukita, Okumidori
\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
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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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To make this premium gyokuro, a shelf is built over the tea bushes and straw woven with straw is spread over the entire tea fields. This method is considered one of the traditional shading methods to make gyokuro and is quite rare these days! After being shaded for 20 days, the tea leaves are harvested. By shading for a long period of time (which is a typical process to make gyokuro), the growth of catechin which creates the bitter taste in tea is suppressed and the umami and richness will be emphasized.
\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
\nCultivar: Yabukita, Okumidori
\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.
To make this high quality gyokuro from Chiyonoen in the beautiful mountains of Yame (Fukuoka prefecture), a shelf is built over the tea bushes and straw woven with straw is spread over the entire tea fields. This method is considered one of the traditional shading methods to make gyokuro and is quite rare these days! After being shaded for 20 days, the tea leaves are harvested.
\n
By shading for a long period of time (which is a typical process to make gyokuro), the growth of catechin which creates the bitter taste in tea is suppressed and the umami and richness will be emphasized. 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
\n
\nIngredients: Green Tea
\n
\nCultivar: Yabukita, Okumidori
\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
\nPackaging: May change without notice.
\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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\n
To make this high quality gyokuro from Chiyonoen in the beautiful mountains of Yame (Fukuoka prefecture), a shelf is built over the tea bushes and straw woven with straw is spread over the entire tea fields. This method is considered one of the traditional shading methods to make gyokuro and is quite rare these days! After being shaded for 20 days, the tea leaves are harvested.
\n
By shading for a long period of time (which is a typical process to make gyokuro), the growth of catechin which creates the bitter taste in tea is suppressed and the umami and richness will be emphasized. 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
\n
\nIngredients: Green Tea
\n
\nCultivar: Yabukita, Okumidori
\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
\nPackaging: May change without notice.
\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":4655601156201,"title":"#0644.K2 Sueyoshi Tea Atelier #004: Okumidori Kabusecha (Bocha) Deep Steamed Stem Tea from Kagoshima 末吉銘茶 郷里の華 奥みどり 棒茶","handle":"sueyoshi-tea-atelier-004-okumidori-kabusecha-bocha-from-kagoshima","description":"
Bocha (BOH-chah) is a type of tea made from larger stems filtered from larger leaves, then usually roasted until brown, and often called \"twig tea\" because it resembles small twigs as a result.
\n
However, Mataki-san doesn't roast this spring-harvested bocha created from single cultivar and shaded okumidori kabusecha that has been deep steamed. Unroasted, and not strictly filtered from tea leaves, it creates a tea with a sweet, delicate scent and rich umami.
\n
A soft aftertaste, gentle to the mouth, this tea will make you want to experience it again and again. On the second round, steep this bocha at a higher temperature and you may be pleasantly surprised by a subtle edge, followed by a mellow sweetness.
\n
Awards: Teas of the World 2019 Gourmet Medal
\n
Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.
\nCultivation notes: Utilizes Chagusaba Agriculture, very lightly roasted
\n
\nProduction notes: Deep steamed (fukamushi) and lightly green-roasted
\n
\n
About the Farmer
\n
Mataki Tatefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.
\n
The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.
\n
He is also proactive in preserving the biodiveristy of the region thru the practice of Chagusaba Agriculture from Shizuoka Prefecture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
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Bocha (BOH-chah) is a type of tea made from larger stems filtered from larger leaves, then usually roasted until brown, and often called \"twig tea\" because it resembles small twigs as a result.
\n
However, Mataki-san doesn't roast this spring-harvested bocha created from single cultivar and shaded okumidori kabusecha that has been deep steamed. Unroasted, and not strictly filtered from tea leaves, it creates a tea with a sweet, delicate scent and rich umami.
\n
A soft aftertaste, gentle to the mouth, this tea will make you want to experience it again and again. On the second round, steep this bocha at a higher temperature and you may be pleasantly surprised by a subtle edge, followed by a mellow sweetness.
\n
Awards: Teas of the World 2019 Gourmet Medal
\n
Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.
\nCultivation notes: Utilizes Chagusaba Agriculture, very lightly roasted
\n
\nProduction notes: Deep steamed (fukamushi) and lightly green-roasted
\n
\n
About the Farmer
\n
Mataki Tatefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.
\n
The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.
\n
He is also proactive in preserving the biodiveristy of the region thru the practice of Chagusaba Agriculture from Shizuoka Prefecture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
"},{"id":4649338994793,"title":"#0642.K2 Sueyoshi Tea Atelier #002: 2024 \"Furusato no Hana\" Okumidori Fukamushi Kabusecha from Kagoshima 末吉銘茶 郷里の華 奥みどり","handle":"sueyoshi-tea-atelier-002-furusato-no-hana-okumidori-fukamushi-kabusecha-from-kagoshima","description":"
This Okumidori cultivar kabusecha is part of Sueyoshi’s Furusato no Hana series (郷里の華) comes from the increasingly popular Okumidori cultivar. Literally, “hometown flower”, the name will conjure up feelings of nostalgia for the countryside, transporting you to the tea fields of the Soo region on the Southernmost main island of Japan, Kagoshima.
\n
The delicate dance of sweetness, bitterness and umami, results in a deeply refreshing tea experience. With the first sip, you sense the umami melting in your mouth. With the second sip, a perfect combination of sweetness and bitterness follows. This tea will leave a soft, gentle impression in your mouth.
\n
Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.
\nCultivation notes: Utilizes Chagusaba Agriculture, shaded for extra umami flavor
\n
\nProduction notes: Regular steamed and very lightly green-roasted.
\n
\n
About the Farmer
\n
Mataki Takefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.
\n
The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.
\n
He is also proactive in preserving the biodiveristy of the region through the practice of Chagusaba Agriculture from Shizuoka Prefecture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
","published_at":"2020-05-11T18:11:36+09:00","created_at":"2020-05-06T01:37:11+09:00","vendor":"Sueyoshi Tea Atelier","type":"Green Tea","tags":["2024 Shincha","202503","award winning","Cultivar_Okumidori","family business","farm","futsumushi","Harvest_Spring","kabuse","kabusecha","Kagoshima","Notes_Steaming: Deep (Fukamushi)","okumidori","P25","Price_2 - Premium","Region_Kagoshima","regular steaming","Ships late June","spring","Subregion_Kagoshima > Soo","Tea Type_Fukamushicha (Deep Steamed)","Tea Type_Kabusecha","Vendor Type_Family Business","Vendor Type_Farm","wholesale40"],"price":536,"price_min":536,"price_max":3213,"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":32331632640105,"title":"10g / 0.35 oz / May 2024 / Pre-order ships in late May","option1":"10g / 0.35 oz / May 2024 / Pre-order ships in late May","option2":null,"option3":null,"sku":"sue02-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0642.K2 Sueyoshi Tea Atelier #002: 2024 \"Furusato no Hana\" Okumidori Fukamushi Kabusecha from Kagoshima 末吉銘茶 郷里の華 奥みどり - 10g / 0.35 oz / May 2024 / Pre-order ships in late May","public_title":"10g / 0.35 oz / May 2024 / Pre-order ships in late May","options":["10g / 0.35 oz / May 2024 / Pre-order ships in late May"],"price":536,"weight":15,"compare_at_price":null,"inventory_quantity":2,"inventory_management":"shopify","inventory_policy":"deny","barcode":"32640105","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":32331632672873,"title":"100g / 3.5 oz / May 2024 / Pre-order ships in late May","option1":"100g / 3.5 oz / May 2024 / Pre-order ships in late May","option2":null,"option3":null,"sku":"sue02-100-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0642.K2 Sueyoshi Tea Atelier #002: 2024 \"Furusato no Hana\" Okumidori Fukamushi Kabusecha from Kagoshima 末吉銘茶 郷里の華 奥みどり - 100g / 3.5 oz / May 2024 / Pre-order ships in late May","public_title":"100g / 3.5 oz / May 2024 / Pre-order ships in late May","options":["100g / 3.5 oz / May 2024 / Pre-order ships in late May"],"price":3213,"weight":100,"compare_at_price":null,"inventory_quantity":6,"inventory_management":"shopify","inventory_policy":"deny","barcode":"32672873","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/sueyoshi-tea-atelier-002-2022-furusato-no-hana-okumidori-fukamushi-kabusecha-from-kagoshima-991240.jpg?v=1663993867","//yunomi.life/cdn/shop/products/image_dc2977d5-0ed1-44f4-96f3-773588d300b7.heic?v=1675929274","//yunomi.life/cdn/shop/products/sueyoshi-tea-atelier-002-2022-furusato-no-hana-okumidori-fukamushi-kabusecha-from-kagoshima-647693.jpg?v=1675929274","//yunomi.life/cdn/shop/products/image_45cad748-c4bf-4a69-935c-dc51c4e662ac.heic?v=1734962347"],"featured_image":"//yunomi.life/cdn/shop/products/sueyoshi-tea-atelier-002-2022-furusato-no-hana-okumidori-fukamushi-kabusecha-from-kagoshima-991240.jpg?v=1663993867","options":["Size"],"media":[{"alt":"Sueyoshi Tea Atelier #002: 2022 \"Furusato no Hana\" Okumidori Fukamushi Kabusecha from Kagoshima 末吉銘茶 郷里の華 奥みどり - Yunomi.life","id":22781492265065,"position":1,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//yunomi.life/cdn/shop/products/sueyoshi-tea-atelier-002-2022-furusato-no-hana-okumidori-fukamushi-kabusecha-from-kagoshima-991240.jpg?v=1663993867"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//yunomi.life/cdn/shop/products/sueyoshi-tea-atelier-002-2022-furusato-no-hana-okumidori-fukamushi-kabusecha-from-kagoshima-991240.jpg?v=1663993867","width":2048},{"alt":null,"id":23203634544745,"position":2,"preview_image":{"aspect_ratio":1,"height":3024,"width":3024,"src":"//yunomi.life/cdn/shop/products/image_dc2977d5-0ed1-44f4-96f3-773588d300b7.heic?v=1675929274"},"aspect_ratio":1,"height":3024,"media_type":"image","src":"//yunomi.life/cdn/shop/products/image_dc2977d5-0ed1-44f4-96f3-773588d300b7.heic?v=1675929274","width":3024},{"alt":"Sueyoshi Tea Atelier #002: 2022 \"Furusato no Hana\" Okumidori Fukamushi Kabusecha from Kagoshima 末吉銘茶 郷里の華 奥みどり - Yunomi.life","id":22781492297833,"position":3,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//yunomi.life/cdn/shop/products/sueyoshi-tea-atelier-002-2022-furusato-no-hana-okumidori-fukamushi-kabusecha-from-kagoshima-647693.jpg?v=1675929274"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//yunomi.life/cdn/shop/products/sueyoshi-tea-atelier-002-2022-furusato-no-hana-okumidori-fukamushi-kabusecha-from-kagoshima-647693.jpg?v=1675929274","width":2048},{"alt":null,"id":23203634643049,"position":4,"preview_image":{"aspect_ratio":1,"height":3024,"width":3024,"src":"//yunomi.life/cdn/shop/products/image_45cad748-c4bf-4a69-935c-dc51c4e662ac.heic?v=1734962347"},"aspect_ratio":1,"height":3024,"media_type":"image","src":"//yunomi.life/cdn/shop/products/image_45cad748-c4bf-4a69-935c-dc51c4e662ac.heic?v=1734962347","width":3024},{"alt":null,"id":23048906440809,"position":5,"preview_image":{"aspect_ratio":1.333,"height":360,"width":480,"src":"//yunomi.life/cdn/shop/products/hqdefault_136f8530-627c-4c63-af30-22d66c774796.jpg?v=1668248219"},"aspect_ratio":1.77,"external_id":"LjlQE4yXiYk","host":"youtube","media_type":"external_video"}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
This Okumidori cultivar kabusecha is part of Sueyoshi’s Furusato no Hana series (郷里の華) comes from the increasingly popular Okumidori cultivar. Literally, “hometown flower”, the name will conjure up feelings of nostalgia for the countryside, transporting you to the tea fields of the Soo region on the Southernmost main island of Japan, Kagoshima.
\n
The delicate dance of sweetness, bitterness and umami, results in a deeply refreshing tea experience. With the first sip, you sense the umami melting in your mouth. With the second sip, a perfect combination of sweetness and bitterness follows. This tea will leave a soft, gentle impression in your mouth.
\n
Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.
\nCultivation notes: Utilizes Chagusaba Agriculture, shaded for extra umami flavor
\n
\nProduction notes: Regular steamed and very lightly green-roasted.
\n
\n
About the Farmer
\n
Mataki Takefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.
\n
The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.
\n
He is also proactive in preserving the biodiveristy of the region through the practice of Chagusaba Agriculture from Shizuoka Prefecture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
"},{"id":4293696716905,"title":"PREORDER ships late May - #0252.F2 Chiyonoen Tea Garden #02: Yame Sencha Okumidori - Mountain Grown Single Cultivar Green Tea おくみどり (Naturally Grown)","handle":"chiyonoen-tea-garden-mountain-grown-single-cultivar-sencha-okumidori","description":"
This is Chiyonoen’s number one popular single-cultivar sencha; the Okumidori sencha. It has a refreshing aroma and fruity after taste that will spread in your mouth. To fully appreciate the original aroma and flavor of the Okumidori cultivar, husband and wife tea farmers Masashi and Eri Harashima steamed it slightly strongly ( not a deep-steamed sencha) and fired it slightly to provide a rich taste. Chiyonoen has several single-cultivar senchas, please enjoy the unique taste and aroma of the different tea varieties. A note about the Okumidori Cultivar: It is a late-maturing cultivar that is harvested towards the end of tea harvesting season. A cultivar that is well known for having a strong taste and aroma, often utilized to make matcha.
\n
Product Description
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Okumidori
\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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This is Chiyonoen’s number one popular single-cultivar sencha; the Okumidori sencha. It has a refreshing aroma and fruity after taste that will spread in your mouth. To fully appreciate the original aroma and flavor of the Okumidori cultivar, husband and wife tea farmers Masashi and Eri Harashima steamed it slightly strongly ( not a deep-steamed sencha) and fired it slightly to provide a rich taste. Chiyonoen has several single-cultivar senchas, please enjoy the unique taste and aroma of the different tea varieties. A note about the Okumidori Cultivar: It is a late-maturing cultivar that is harvested towards the end of tea harvesting season. A cultivar that is well known for having a strong taste and aroma, often utilized to make matcha.
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Product Description
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\nIngredients: Green Tea
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\nCultivar: Okumidori
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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.
"},{"id":3595218714729,"title":"#0483.M3 Miyazaki Sabou MY03: Naturally Grown Kamairicha Green Tea - Okumidori Single Cultivar","handle":"okumidori-kamairicha-green-tea-from-miyazaki-single-cultivar","description":"
An okumidori single cultivar kamairicha green tea coming from the award-winning Miyazaki Sabou Tea Garden. The okumidori cultivar, while not as popular as the yabukita is a well-rounded and late-budding tea cultivar with an advantage of being able to resist early spring frost. Often used for senchas, this is a kamairicha coming from the award-winning Miyazaki Sabou Tea Garden who specializes in pan-fired green tea (kamairicha), as well as oolong tea, and black tea.
\n
What is a kamairicha? Kamairicha is a centuries-old traditional Japanese green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark). In general, kamairicha is well known as a traditional folk tea from Southern Japan and is now predominantly cultivated by small-scale family farms in remote mountain areas such as Gokase (certified as a World Agricultural site in 2015), Miyazaki prefecture where Miyazaki Sabou Tea Garden is located. Kamairichas can be a nice change from the senchas one may be used to with the pleasant scent of roasted chestnuts. And one coming from the Miyazaki Sabou Tea Garden is sure to be a high quality tea worth trying!
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\n
Product Information
\n
\n
\nIngredients: Pan-fired green tea
\n
\nCultivar: Okumidori
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\nHarvest: Spring
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\nRegion: Gokase Village, Miyazaki Prefecture\n
\n
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An okumidori single cultivar kamairicha green tea coming from the award-winning Miyazaki Sabou Tea Garden. The okumidori cultivar, while not as popular as the yabukita is a well-rounded and late-budding tea cultivar with an advantage of being able to resist early spring frost. Often used for senchas, this is a kamairicha coming from the award-winning Miyazaki Sabou Tea Garden who specializes in pan-fired green tea (kamairicha), as well as oolong tea, and black tea.
\n
What is a kamairicha? Kamairicha is a centuries-old traditional Japanese green tea which is made by heating the leaves in a pan instead of the typical steaming process that senchas go through. It is the common method of producing Chinese green tea, but is quite rare today in Japan. Rather than producing the typical round pellet shape associated with gunpowder tea, the Japanese method gives the shape of a comma (i.e., the punctuation mark). In general, kamairicha is well known as a traditional folk tea from Southern Japan and is now predominantly cultivated by small-scale family farms in remote mountain areas such as Gokase (certified as a World Agricultural site in 2015), Miyazaki prefecture where Miyazaki Sabou Tea Garden is located. Kamairichas can be a nice change from the senchas one may be used to with the pleasant scent of roasted chestnuts. And one coming from the Miyazaki Sabou Tea Garden is sure to be a high quality tea worth trying!
Okumidori cultivar matcha, made with tradition Japanese cultivation and processing methods, from the prize-winning tea garden of the Kuma family.
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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.
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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.
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Product Info \n
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\nIngredients: Green tea
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\nCultivar: Okumidori
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\nHarvest: Early may
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\nGrinding: We will be grinding every 3 months. Unless otherwise specified.
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\nRegion: Yame, Fukuoka prefecture, Japan
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\nNotes: Shaded for 3-4 weeks prior to handpicked harvest and processed as a micro-batch.
\n
","published_at":"2020-08-27T11:56:08+09:00","created_at":"2019-04-08T15:01:27+09:00","vendor":"Kuma Tea Gardens","type":"Green Tea - Matcha","tags":["4 weeks","ceremonial grade","Cultivar_Okumidori","family business","family-owned Japanese tea farms","farm","Fukuoka","Grade_Heritage Grade","green tea","Harvest_Spring","heritage grade","matcha","Matcha Grade_1 - Ceremonial Grade (Heritage)","Notes_Handpicked","Notes_Mountain-grown","Notes_Single Estate","Notes_Women in Tea","okumidori","Price per 30g_4000 to 5000 yen (~US$36 to US$45)","Price_2 - Premium","Region_Fukuoka","spring","Subregion_Fukuoka > Yame","Vendor Type_Family Business","Vendor Type_Farm","wholesale50","women in tea","womenintea","Yame","Yamecha"],"price":2871,"price_min":2871,"price_max":2871,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":27691637473385,"title":"20g / 0.7 oz","option1":"20g / 0.7 oz","option2":null,"option3":null,"sku":"kmtmoku-020","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0442.F2 Kuma Tea Garden FK039: Yame Oboro Matcha, Single Estate (Okumidori), Heritage Grade (20g) - 20g / 0.7 oz","public_title":"20g / 0.7 oz","options":["20g / 0.7 oz"],"price":2871,"weight":70,"compare_at_price":null,"inventory_quantity":12,"inventory_management":"shopify","inventory_policy":"deny","barcode":"37473385","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/kuma-tea-garden-yame-oboro-matcha-single-estate-okumidori-heritage-grade-784748.jpg?v=1668724235","//yunomi.life/cdn/shop/products/kuma-tea-garden-yame-oboro-matcha-single-estate-okumidori-heritage-grade-566705.jpg?v=1668724224","//yunomi.life/cdn/shop/products/kuma-tea-garden-yame-oboro-matcha-single-estate-okumidori-heritage-grade-973548.jpg?v=1734962271"],"featured_image":"//yunomi.life/cdn/shop/products/kuma-tea-garden-yame-oboro-matcha-single-estate-okumidori-heritage-grade-784748.jpg?v=1668724235","options":["Size"],"media":[{"alt":"Kuma Tea Garden: Yame Oboro Matcha, Single Estate (Okumidori), Heritage Grade - Yunomi.life","id":22781389570153,"position":1,"preview_image":{"aspect_ratio":1,"height":800,"width":800,"src":"//yunomi.life/cdn/shop/products/kuma-tea-garden-yame-oboro-matcha-single-estate-okumidori-heritage-grade-784748.jpg?v=1668724235"},"aspect_ratio":1,"height":800,"media_type":"image","src":"//yunomi.life/cdn/shop/products/kuma-tea-garden-yame-oboro-matcha-single-estate-okumidori-heritage-grade-784748.jpg?v=1668724235","width":800},{"alt":"Kuma Tea Garden: Yame Oboro Matcha, Single Estate (Okumidori), Heritage Grade - Yunomi.life","id":22781389602921,"position":2,"preview_image":{"aspect_ratio":1.333,"height":300,"width":400,"src":"//yunomi.life/cdn/shop/products/kuma-tea-garden-yame-oboro-matcha-single-estate-okumidori-heritage-grade-566705.jpg?v=1668724224"},"aspect_ratio":1.333,"height":300,"media_type":"image","src":"//yunomi.life/cdn/shop/products/kuma-tea-garden-yame-oboro-matcha-single-estate-okumidori-heritage-grade-566705.jpg?v=1668724224","width":400},{"alt":"Kuma Tea Garden: Yame Oboro Matcha, Single Estate (Okumidori), Heritage Grade - Yunomi.life","id":22781389635689,"position":3,"preview_image":{"aspect_ratio":1.774,"height":541,"width":960,"src":"//yunomi.life/cdn/shop/products/kuma-tea-garden-yame-oboro-matcha-single-estate-okumidori-heritage-grade-973548.jpg?v=1734962271"},"aspect_ratio":1.774,"height":541,"media_type":"image","src":"//yunomi.life/cdn/shop/products/kuma-tea-garden-yame-oboro-matcha-single-estate-okumidori-heritage-grade-973548.jpg?v=1734962271","width":960},{"alt":null,"id":20926460067945,"position":4,"preview_image":{"aspect_ratio":1.333,"height":360,"width":480,"src":"//yunomi.life/cdn/shop/products/hqdefault_9f30bb02-0bfc-47b1-9627-9c87e803a98a.jpg?v=1627690468"},"aspect_ratio":1.77,"external_id":"6nM0oSbkQ5E","host":"youtube","media_type":"external_video"}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
Okumidori cultivar matcha, made with tradition Japanese cultivation and processing methods, from the prize-winning tea garden of the Kuma family.
\n
Instructions for koicha
\n
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.
\n
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.
\n
\n
Product Info \n
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Okumidori
\n
\nHarvest: Early may
\n
\nGrinding: We will be grinding every 3 months. Unless otherwise specified.
\n
\nRegion: Yame, Fukuoka prefecture, Japan
\n
\nNotes: Shaded for 3-4 weeks prior to handpicked harvest and processed as a micro-batch.
\n
"},{"id":1480812036201,"title":"#0027.K6 Obubu KY027 Matcha: Okumidori Cultivar from Wazuka, Kyoto","handle":"obubu-matcha-okumidori-cultivar-25g","description":"
Okumidori variety (cultivar) of tea plant is one of the primary cultivars used for matcha, produces a matcha with a deep green color. This cultivar is a matcha from Uji. It is a cultivar that is known for having a strong taste and aroma.
\n
If you are curious about comparing across different cultivars, Obubu Tea Farms also has available a cultivar comparison set representing some of the major cultivars that are particularly well-suited for Kyoto prefecture.
\nCultivation & processing notes: Shaded for 3-4 weeks prior to harvest, steamed and dried without rolling to make tencha leaves. Refined tencha leaves are then ground by stone mill into matcha powder.
Kyoto Obubu Tea Plantations, is a Japanese tea brand owned and operated by tea farmers in the town of Wazuka, Kyoto. Started by Akihiro Kita and Yasuharu Matsumoto in 2004, the company began as an agricultural social venture. Akky and Matsu's aim was and still is, to teach tea lovers both in Japan and overseas about the value of tea farming, and to contribute to society through tea.
\n
","published_at":"2017-05-10T16:33:58+09:00","created_at":"2018-10-03T11:31:50+09:00","vendor":"Kyoto Obubu Tea Farms","type":"Green Tea - Matcha","tags":["Ceremonial Grade","Cultivar_Okumidori","farm","green tea","Harvest_Spring","Kyoto Obubu Tea Farms","matcha","Notes_Single Cultivar","okumidori","Price_3 - Affordable","reduced pesticide use","Region_Kyoto","shaded","spring","Subregion_Kyoto > Wazuka","Vendor Type_Farm","Wazuka","Wazukacha","wholesale30"],"price":4284,"price_min":4284,"price_max":14998,"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":39366541934697,"title":"25g / 0.9 oz / Obubu Refill Bag","option1":"25g / 0.9 oz / Obubu Refill Bag","option2":null,"option3":null,"sku":"obt-maoku-025","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0027.K6 Obubu KY027 Matcha: Okumidori Cultivar from Wazuka, Kyoto - 25g / 0.9 oz / Obubu Refill Bag","public_title":"25g / 0.9 oz / Obubu Refill Bag","options":["25g / 0.9 oz / Obubu Refill Bag"],"price":4284,"weight":25,"compare_at_price":null,"inventory_quantity":-1,"inventory_management":"shopify","inventory_policy":"deny","barcode":"41934697","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":40841152364649,"title":"100g / 3.5 oz / Obubu resealable Bag","option1":"100g / 3.5 oz / Obubu resealable Bag","option2":null,"option3":null,"sku":"obt-maoku-100","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0027.K6 Obubu KY027 Matcha: Okumidori Cultivar from Wazuka, Kyoto - 100g / 3.5 oz / Obubu resealable Bag","public_title":"100g / 3.5 oz / Obubu resealable Bag","options":["100g / 3.5 oz / Obubu resealable Bag"],"price":14998,"weight":100,"compare_at_price":null,"inventory_quantity":3,"inventory_management":"shopify","inventory_policy":"deny","barcode":"41934697","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/obubu-matcha-okumidori-cultivar-25g-from-wazuka-kyoto-366522.jpg?v=1663994385","//yunomi.life/cdn/shop/files/YunomiBag-Matcha.png?v=1741253985"],"featured_image":"//yunomi.life/cdn/shop/products/obubu-matcha-okumidori-cultivar-25g-from-wazuka-kyoto-366522.jpg?v=1663994385","options":["Size"],"media":[{"alt":"Obubu Matcha: Okumidori Cultivar (25g) from Wazuka, Kyoto. - Yunomi.life","id":22781565730921,"position":1,"preview_image":{"aspect_ratio":1.2,"height":710,"width":852,"src":"//yunomi.life/cdn/shop/products/obubu-matcha-okumidori-cultivar-25g-from-wazuka-kyoto-366522.jpg?v=1663994385"},"aspect_ratio":1.2,"height":710,"media_type":"image","src":"//yunomi.life/cdn/shop/products/obubu-matcha-okumidori-cultivar-25g-from-wazuka-kyoto-366522.jpg?v=1663994385","width":852},{"alt":null,"id":24170112483433,"position":2,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//yunomi.life/cdn/shop/files/YunomiBag-Matcha.png?v=1741253985"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//yunomi.life/cdn/shop/files/YunomiBag-Matcha.png?v=1741253985","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
Okumidori variety (cultivar) of tea plant is one of the primary cultivars used for matcha, produces a matcha with a deep green color. This cultivar is a matcha from Uji. It is a cultivar that is known for having a strong taste and aroma.
\n
If you are curious about comparing across different cultivars, Obubu Tea Farms also has available a cultivar comparison set representing some of the major cultivars that are particularly well-suited for Kyoto prefecture.
\nCultivation & processing notes: Shaded for 3-4 weeks prior to harvest, steamed and dried without rolling to make tencha leaves. Refined tencha leaves are then ground by stone mill into matcha powder.
Kyoto Obubu Tea Plantations, is a Japanese tea brand owned and operated by tea farmers in the town of Wazuka, Kyoto. Started by Akihiro Kita and Yasuharu Matsumoto in 2004, the company began as an agricultural social venture. Akky and Matsu's aim was and still is, to teach tea lovers both in Japan and overseas about the value of tea farming, and to contribute to society through tea.
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