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 familyâs 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).Â
","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":444,"price_min":444,"price_max":25390,"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 åå è¶å 飴ã»ããè¶ - 10g / 0.35 oz","public_title":"10g / 0.35 oz","options":["10g / 0.35 oz"],"price":444,"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 åå è¶å 飴ã»ããè¶ - 50g / 1.76 oz","public_title":"50g / 1.76 oz","options":["50g / 1.76 oz"],"price":1587,"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 åå è¶å 飴ã»ããè¶ - 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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 roastâa deep, double-roasting of their single cultivar okumidori spring tencha leaves that creates a sweetness in the tea when steeped.
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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.
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 familyâs 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).Â
Named Seisho, or “Green Pine”, after Seishoji, a Buddhist temple located a short walk from the Nakai Tea Farm.
\n\n
Flavor Profile
\n
Based on our own tasting, this product has the following profile. However, tastings are not conducted side by side, and different water, ambient temperature, etc. may affect the outcome. Please use this profile as a simple guide.
\n
\n
\nUmami strength(5 = strongest): 3/5
\n
\nAstringency(5 = least astringent): 3/5
\n
\nColor(1 = yellow, 5 = brilliant green): 4/5
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\nTexture(1 = very grainy, 5 = very smooth): 3/5
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Product Info
\n
\n
\nIngredients: Green tea
\n
\nNet weight: 30g
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nRegion: Wazuka, Kyoto, Japan \n
\n
\nShading: 4 weeks (approximate), direct covering
\n
\nSteaming: Regular
\n
\nCertifications: While the Nakai family farms organically, Yunomi is buying in bulk and repackaging, so this product is not certified organic. Custom packaging by the Nakai family may be negotiated and requested by wholesale customers to create acertified organic final retail product.
\n
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About the Nakai family
\n
Since the late 17th century, the Nakai family has been cultivating tea in the village of Wazuka, Kyoto. The 6th tea master, Masao Nakai, began organic and non-pesticide cultivation in 1980, a time when few people were concerned about producing organically. Aiming to create an agricultural system that coexists with the natural environment of the beautiful mountains, Nakai-san was a pioneer in the tea industry of Kyoto. His son, 7th tea master Michio Nakai, continues this tradition today.
","published_at":"2017-10-02T12:26:00+09:00","created_at":"2017-10-02T12:29:51+09:00","vendor":"Nakai Tea Farm","type":"Green Tea - Matcha","tags":["Ceremonial Grade","certified organic","Cultivar_Okumidori","family business","farm","green tea","Harvest_Spring","JAS certified organic","matcha","Notes_Single Cultivar","Notes_Single Estate","okumidori","organic","Price_3 - Affordable","private label","Region_Kyoto","single cultivar","single estate","spring","Subregion_Kyoto > Wazuka","Vendor Type_Family Business","Vendor Type_Farm","Wazuka","wholesale50"],"price":1904,"price_min":1904,"price_max":19994,"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":31831396155497,"title":"30g / 1 oz / Spring Harvest","option1":"30g / 1 oz / Spring Harvest","option2":null,"option3":null,"sku":"nkscm02-030","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0514.K6 Nakai Tea Farm: Naturally Grown Uji Matcha Seisho (Okumidori) Standard Ceremonial Grade, Wazuka, Kyoto - 30g / 1 oz / Spring Harvest","public_title":"30g / 1 oz / Spring Harvest","options":["30g / 1 oz / Spring Harvest"],"price":1904,"weight":30,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"96155497","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39904807714921,"title":"MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz / Spring harvest","option1":"MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz / Spring harvest","option2":null,"option3":null,"sku":"nkscm02-030x10","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0514.K6 Nakai Tea Farm: Naturally Grown Uji Matcha Seisho (Okumidori) Standard Ceremonial Grade, Wazuka, Kyoto - MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz / Spring harvest","public_title":"MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz / Spring harvest","options":["MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz / Spring harvest"],"price":19994,"weight":300,"compare_at_price":null,"inventory_quantity":3,"inventory_management":"shopify","inventory_policy":"deny","barcode":"96155497","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/nakai-tea-farm-uji-matcha-seisho-okumidori-standard-ceremonial-grade-wazuka-kyoto-534832.jpg?v=1663993482","//yunomi.life/cdn/shop/files/YunomiBag-Matcha.png?v=1741253985"],"featured_image":"//yunomi.life/cdn/shop/products/nakai-tea-farm-uji-matcha-seisho-okumidori-standard-ceremonial-grade-wazuka-kyoto-534832.jpg?v=1663993482","options":["Size"],"media":[{"alt":"Nakai Tea Farm: Uji Matcha Seisho (Okumidori) Standard Ceremonial Grade, Wazuka, Kyoto - Yunomi.life","id":22781436231785,"position":1,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//yunomi.life/cdn/shop/products/nakai-tea-farm-uji-matcha-seisho-okumidori-standard-ceremonial-grade-wazuka-kyoto-534832.jpg?v=1663993482"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//yunomi.life/cdn/shop/products/nakai-tea-farm-uji-matcha-seisho-okumidori-standard-ceremonial-grade-wazuka-kyoto-534832.jpg?v=1663993482","width":1000},{"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":"\n
Named Seisho, or “Green Pine”, after Seishoji, a Buddhist temple located a short walk from the Nakai Tea Farm.
\n\n
Flavor Profile
\n
Based on our own tasting, this product has the following profile. However, tastings are not conducted side by side, and different water, ambient temperature, etc. may affect the outcome. Please use this profile as a simple guide.
\n
\n
\nUmami strength(5 = strongest): 3/5
\n
\nAstringency(5 = least astringent): 3/5
\n
\nColor(1 = yellow, 5 = brilliant green): 4/5
\n
\nTexture(1 = very grainy, 5 = very smooth): 3/5
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nNet weight: 30g
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nRegion: Wazuka, Kyoto, Japan \n
\n
\nShading: 4 weeks (approximate), direct covering
\n
\nSteaming: Regular
\n
\nCertifications: While the Nakai family farms organically, Yunomi is buying in bulk and repackaging, so this product is not certified organic. Custom packaging by the Nakai family may be negotiated and requested by wholesale customers to create acertified organic final retail product.
\n
\n
About the Nakai family
\n
Since the late 17th century, the Nakai family has been cultivating tea in the village of Wazuka, Kyoto. The 6th tea master, Masao Nakai, began organic and non-pesticide cultivation in 1980, a time when few people were concerned about producing organically. Aiming to create an agricultural system that coexists with the natural environment of the beautiful mountains, Nakai-san was a pioneer in the tea industry of Kyoto. His son, 7th tea master Michio Nakai, continues this tradition today.
"},{"id":1311863941,"title":"#0112.K6 Kanoyama - Okumidori Cultivar Uji Matcha, Naturally Grown by Azuma Tea Garden, Standard Ceremonial Grade 伊の山","handle":"azuma-tea-garden-matcha-cultivar-series-okumidori","description":"
NOTE: Please note that stone mill grinding at the farm is backlogged, and while we have production orders in place, orders are fulfilled on a first-come / first-served, so your order may need to wait for follow up production, and items not in stock may take 1-2 months. We do have 250g sized bags in stock, so 100g bags can be repacked, but pull-top cans are in high demand.
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Okumidori Matcha is a vivid green Uji matcha made from the tea plant cultivar okumidori. Cultivars are \"cultivated varieties\" identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA. The okumidori cultivar is known for having a strong taste and aroma.
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Uses 100 % Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives. A certified organic version made from a different okumidori tea field that has been certified organic is available here — Ipponmatsu Matcha
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To discover a little bit more about Matcha Grades, please refer Yunomi Matcha Grades.
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Product Info
\n
\n
\n
\nName: Okumidori Matcha
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\nIngredients: Green Tea
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\nCultivar: Okumidori
\n
\nNotes: Grown pesticide-free, but not yet certified organic.
Azuma Tea Garden is a family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed in the family's factory: steamed, dried without rolling, and refined into even flakes for grinding. These tencha leaves are then, ground into matcha tea powder in the family's new factory that includes both stone mill grinders and a jet air pulverization machine for large scale culinary matcha production. The processing factory for tencha and sencha were once part of a large cooperative, but the family is the only remaining member of the cooperative. Azuma Teruko, originally from China, married into the family after visiting the village and falling in love with her husband. She is now face of the farm, and is helping to convert tea fields from relatives and retiring farmer friends into organic cultivation.
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Matcha usage, storage, and quality preservation
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Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable containershould keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later.
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We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.
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","published_at":"2019-02-26T12:48:10+09:00","created_at":"2015-08-02T00:12:53+09:00","vendor":"Azuma Tea Garden","type":"Green Tea - Matcha","tags":["202502","Azuma Tea Garden","bulk","Ceremonial Grade","Cultivar_Okumidori","dropship","family business","farm","grown pesticide-free","marchmatcha","matcha","Matcha Grade_4 - Ceremonial Grade (Standard)","Notes_Single Cultivar","Notes_Single Estate","Notes_Women in Tea","okumidori","organic","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","P20","Price_3 - Affordable","private label","Region_Kyoto","single cultivar","Subregion_Kyoto > Wazuka","tea farm","Vendor Type_Family Business","Vendor Type_Farm","Wazuka","Wazukacha","wholesale50","womenintea"],"price":1777,"price_min":1777,"price_max":49510,"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":39916572377193,"title":"30g / 1 oz / Pull-top can","option1":"30g / 1 oz / Pull-top can","option2":null,"option3":null,"sku":"azm-cm1can-030","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0112.K6 Kanoyama - 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NOTE: Please note that stone mill grinding at the farm is backlogged, and while we have production orders in place, orders are fulfilled on a first-come / first-served, so your order may need to wait for follow up production, and items not in stock may take 1-2 months. We do have 250g sized bags in stock, so 100g bags can be repacked, but pull-top cans are in high demand.
\n
Okumidori Matcha is a vivid green Uji matcha made from the tea plant cultivar okumidori. Cultivars are \"cultivated varieties\" identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA. The okumidori cultivar is known for having a strong taste and aroma.
\n
Uses 100 % Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives. A certified organic version made from a different okumidori tea field that has been certified organic is available here — Ipponmatsu Matcha
\n
To discover a little bit more about Matcha Grades, please refer Yunomi Matcha Grades.
\n
Product Info
\n
\n
\n
\nName: Okumidori Matcha
\n
\nIngredients: Green Tea
\n
\nCultivar: Okumidori
\n
\nNotes: Grown pesticide-free, but not yet certified organic.
Azuma Tea Garden is a family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed in the family's factory: steamed, dried without rolling, and refined into even flakes for grinding. These tencha leaves are then, ground into matcha tea powder in the family's new factory that includes both stone mill grinders and a jet air pulverization machine for large scale culinary matcha production. The processing factory for tencha and sencha were once part of a large cooperative, but the family is the only remaining member of the cooperative. Azuma Teruko, originally from China, married into the family after visiting the village and falling in love with her husband. She is now face of the farm, and is helping to convert tea fields from relatives and retiring farmer friends into organic cultivation.
\n
Matcha usage, storage, and quality preservation
\n
Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable containershould keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later.
\n
We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.
\n
"},{"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":368,"price_min":368,"price_max":5078,"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":368,"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":1143,"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":5078,"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":5576016709,"title":"PREORDER ships late May - #0683.K5 Tomizawa Tea Garden: 2025 Kabusecha Okumidori 単03 かぶせ茶 おくみどり (JAS Organic)","handle":"tomizawa-tea-garden-kabusecha-okumidori-kumamoto-guricha-green-tea","description":"
Meet the fresh batch of Tomizawa Tea Garden Shincha, harvested in 2024 and certified organic by JAS. Enjoy pure, natural flavors with every sip, knowing you're supporting sustainable farming practices.
\n
From the fields of family-operated tea farm, Tomizawa Tea Garden, a shincha shaded for about 2 weeks before early May harvest (making it a kabusecha). The Okumidori tea cultivar has been quite popular in recent years for its strong natural umami flavor (enhanced by the shading) and deep green color. With this kabusecha, a deep and soft umami flavor will be followed by a refreshing sweet aftertaste, which spreads in your mouth. This tea is recommended to be paired with Western desserts like cake.
\n
As a steamed tamaryokucha (or guricha), the leaves are not rolled into straight needles as you would see with sencha, but rather left slightly curled by skipping the last rolling step.
\n
Steeping Notes
\n
\n
Tea: 3-5 grams
\n
\nTime: 1 minute
\n
\nWater temperature: 60C/140F degrees
\n
\nWater amount: 1 cup
\n
Resteep at hotter temperature up to 3 times. We recommend the second steep to be quick -- in and out, since the leaves are primed for extraction.
\n
Use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
\n
\n
Product Info
\n
\n
Name: Kabusecha Okumidori
\n
Japanese name: かぶせ茶 富茶華（とみさわ） おくみどり
\n
Ingredients: Green tea
\n
Cultivar: Okumidori
\n
Harvest: Early May
\n
Steaming: Slightly longer than regular steaming but retains shape well, so not quite fukamushi (deep steamed)
\n
Region: Mashiki, Kumamoto
\n
\n
Vendor Info
\n
The Tomizawa Tea Garden has over 85 years of tea farming history in Kumamoto Prefecture, and have received many famous tea awards in Japan. The family grows tea with a lot of sunlight and Kumamoto’s natural ground water famous for its clean and beautiful taste.
\n
In April 2016, Mashiki, Kumamoto Prefecture affected by the Kumamoto Earthquakes with main shock at magnitude 7.0. The earthquakes have resulted in 48 deaths, 3000 injuries, and nearly 200,000 people evacuated to shelters in the aftermath.
\n
Tomizawa Tea garden also had been affected by this earthquake losing their tea shop. However, they used this opportunity to rebuild their shop in 2018, calling it the Greentea.Lab.
","published_at":"2017-05-10T16:26:00+09:00","created_at":"2016-05-06T12:13:39+09:00","vendor":"Tomizawa Tea Garden","type":"Green Tea","tags":["2 weeks","2024 Shincha","2025 Shincha","Cultivar_Okumidori","family business","farm","green tea","guricha","Harvest_Spring","hvala sencha","JAS certified organic","kabuse","kabusecha","Kumamoto","Notes_Single Cultivar","Notes_Single Estate","okumidori","Organic_JAS Certified Organic","P25","Price_2 - Premium","Region_Kumamoto","sale","Ships mid May","single cultivar","spring","Subregion_Kumamoto > Mashiki","SubscriptionUsed","tamaryokucha","Tea Type_Guricha","Tea Type_Kabusecha","Tea Type_Tamaryokucha","tomizawa","Vendor Type_Family Business","Vendor Type_Farm","wholesale30"],"price":507,"price_min":507,"price_max":17132,"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":40578828861545,"title":"[2024] 10g / 0.35 oz / May / Yunomi bag","option1":"[2024] 10g / 0.35 oz / May / Yunomi bag","option2":null,"option3":null,"sku":"KU003-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"PREORDER ships late May - 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Meet the fresh batch of Tomizawa Tea Garden Shincha, harvested in 2024 and certified organic by JAS. Enjoy pure, natural flavors with every sip, knowing you're supporting sustainable farming practices.
\n
From the fields of family-operated tea farm, Tomizawa Tea Garden, a shincha shaded for about 2 weeks before early May harvest (making it a kabusecha). The Okumidori tea cultivar has been quite popular in recent years for its strong natural umami flavor (enhanced by the shading) and deep green color. With this kabusecha, a deep and soft umami flavor will be followed by a refreshing sweet aftertaste, which spreads in your mouth. This tea is recommended to be paired with Western desserts like cake.
\n
As a steamed tamaryokucha (or guricha), the leaves are not rolled into straight needles as you would see with sencha, but rather left slightly curled by skipping the last rolling step.
\n
Steeping Notes
\n
\n
Tea: 3-5 grams
\n
\nTime: 1 minute
\n
\nWater temperature: 60C/140F degrees
\n
\nWater amount: 1 cup
\n
Resteep at hotter temperature up to 3 times. We recommend the second steep to be quick -- in and out, since the leaves are primed for extraction.
\n
Use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
\n
\n
Product Info
\n
\n
Name: Kabusecha Okumidori
\n
Japanese name: かぶせ茶 富茶華（とみさわ） おくみどり
\n
Ingredients: Green tea
\n
Cultivar: Okumidori
\n
Harvest: Early May
\n
Steaming: Slightly longer than regular steaming but retains shape well, so not quite fukamushi (deep steamed)
\n
Region: Mashiki, Kumamoto
\n
\n
Vendor Info
\n
The Tomizawa Tea Garden has over 85 years of tea farming history in Kumamoto Prefecture, and have received many famous tea awards in Japan. The family grows tea with a lot of sunlight and Kumamoto’s natural ground water famous for its clean and beautiful taste.
\n
In April 2016, Mashiki, Kumamoto Prefecture affected by the Kumamoto Earthquakes with main shock at magnitude 7.0. The earthquakes have resulted in 48 deaths, 3000 injuries, and nearly 200,000 people evacuated to shelters in the aftermath.
\n
Tomizawa Tea garden also had been affected by this earthquake losing their tea shop. However, they used this opportunity to rebuild their shop in 2018, calling it the Greentea.Lab.
"},{"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":1777,"price_min":1777,"price_max":5713,"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":true,"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":1777,"weight":25,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"continue","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":5713,"weight":100,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"continue","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.
\n
"},{"id":1320375910505,"title":"#0106.K6 Azuma Tea Garden: Sencha Okumidori, Kyoto Single Cultivar Green Tea","handle":"sencha-okumidori-kyoto-single-cultivar-green-tea-azuma-tea-garden","description":"
Product Info
\n
\n
\nName: Green Tea Series Sencha Okumidori
\n
\nJapanese name: 煎茶 おくみどり
\n
\nIngredients: Green Tea
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nRegion: Wazuka, Kyoto
\n
\nNote: Grown without pesticides (in the process of organic certification)
Tea farmer Teruko Azuma is originally from China and married into the 4th generation, she and her husband manage a number of tea fields growing primarily tencha for use in matcha production but also a small reserve of sencha and other teas.
","published_at":"2022-07-26T11:35:32+09:00","created_at":"2018-07-21T11:38:51+09:00","vendor":"Azuma Tea Garden","type":"Green Tea","tags":["2024 Shincha","202503","Azuma Tea Garden","Cultivar_Okumidori","family business","farm","green tea","grown pesticide-free","Harvest_Spring","Notes_Single Estate","Notes_Women in Tea","okumidori","organic","P20","Price_3 - Affordable","Region_Kyoto","sencha","Ships late May","spring","Subregion_Kyoto > Wazuka","under-10","Vendor Type_Family Business","Vendor Type_Farm","Wazuka","wholesale50","womenintea"],"price":286,"price_min":286,"price_max":1555,"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":41193576464489,"title":"[2024] 10g / 0.35 oz / May / Yunomi bag","option1":"[2024] 10g / 0.35 oz / May / Yunomi bag","option2":null,"option3":null,"sku":"azm-sen-oku-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0106.K6 Azuma Tea Garden: Sencha Okumidori, Kyoto Single Cultivar Green Tea - [2024] 10g / 0.35 oz / May / Yunomi bag","public_title":"[2024] 10g / 0.35 oz / May / Yunomi bag","options":["[2024] 10g / 0.35 oz / May / Yunomi bag"],"price":286,"weight":15,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":12458221502569,"title":"[2024] 100g / 3.5 oz / May / Yunomi bag","option1":"[2024] 100g / 3.5 oz / May / Yunomi bag","option2":null,"option3":null,"sku":"azm-sen-oku-100-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0106.K6 Azuma Tea Garden: Sencha Okumidori, Kyoto Single Cultivar Green Tea - [2024] 100g / 3.5 oz / May / Yunomi bag","public_title":"[2024] 100g / 3.5 oz / May / Yunomi bag","options":["[2024] 100g / 3.5 oz / May / Yunomi bag"],"price":1555,"weight":100,"compare_at_price":null,"inventory_quantity":6,"inventory_management":"shopify","inventory_policy":"deny","barcode":"21502569","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/azuma-tea-garden-sencha-okumidori-kyoto-single-cultivar-green-tea-779456.jpg?v=1691981247","//yunomi.life/cdn/shop/products/azuma-tea-garden-sencha-okumidori-kyoto-single-cultivar-green-tea-799226.jpg?v=1709793752","//yunomi.life/cdn/shop/files/YunomiBag-GreenTea.png?v=1739757799"],"featured_image":"//yunomi.life/cdn/shop/products/azuma-tea-garden-sencha-okumidori-kyoto-single-cultivar-green-tea-779456.jpg?v=1691981247","options":["Size"],"media":[{"alt":"Azuma Tea Garden: Sencha Okumidori, Kyoto Single Cultivar Green Tea - Yunomi.life","id":22781286187113,"position":1,"preview_image":{"aspect_ratio":1.333,"height":1536,"width":2048,"src":"//yunomi.life/cdn/shop/products/azuma-tea-garden-sencha-okumidori-kyoto-single-cultivar-green-tea-779456.jpg?v=1691981247"},"aspect_ratio":1.333,"height":1536,"media_type":"image","src":"//yunomi.life/cdn/shop/products/azuma-tea-garden-sencha-okumidori-kyoto-single-cultivar-green-tea-779456.jpg?v=1691981247","width":2048},{"alt":"Azuma Tea Garden: Sencha Okumidori, Kyoto Single Cultivar Green Tea - Yunomi.life","id":22781286219881,"position":2,"preview_image":{"aspect_ratio":1.333,"height":1536,"width":2048,"src":"//yunomi.life/cdn/shop/products/azuma-tea-garden-sencha-okumidori-kyoto-single-cultivar-green-tea-799226.jpg?v=1709793752"},"aspect_ratio":1.333,"height":1536,"media_type":"image","src":"//yunomi.life/cdn/shop/products/azuma-tea-garden-sencha-okumidori-kyoto-single-cultivar-green-tea-799226.jpg?v=1709793752","width":2048},{"alt":null,"id":24169993764969,"position":3,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//yunomi.life/cdn/shop/files/YunomiBag-GreenTea.png?v=1739757799"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//yunomi.life/cdn/shop/files/YunomiBag-GreenTea.png?v=1739757799","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
Product Info
\n
\n
\nName: Green Tea Series Sencha Okumidori
\n
\nJapanese name: 煎茶 おくみどり
\n
\nIngredients: Green Tea
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nRegion: Wazuka, Kyoto
\n
\nNote: Grown without pesticides (in the process of organic certification)
Tea farmer Teruko Azuma is originally from China and married into the 4th generation, she and her husband manage a number of tea fields growing primarily tencha for use in matcha production but also a small reserve of sencha and other teas.
"},{"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!
\n
\n
Product Information
\n
\n
\nIngredients: Pan-fired green tea
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nRegion: Gokase Village, Miyazaki Prefecture\n
\n
","published_at":"2019-07-09T13:10:48+09:00","created_at":"2019-06-24T16:39:11+09:00","vendor":"Miyazaki Sabou Tea Garden","type":"Green Tea","tags":["bulk","Cultivar_Okumidori","family business","farm","green tea","kamairicha","Miyazaki","Notes_Single Cultivar","Notes_Single Estate","okumidori","organic","over-50","P20","Price_3 - Affordable","Region_Miyazaki","single cultivar","single estate","Subregion_Miyazaki > Gokase","Tea Type_Kamairicha (Pan-fired)","under-10","Vendor Type_Family Business","Vendor Type_Farm"],"price":273,"price_min":273,"price_max":11425,"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":28673988067433,"title":"10g / 0.35 oz / May","option1":"10g / 0.35 oz / May","option2":null,"option3":null,"sku":"mysb-kmoky22-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0483.M3 Miyazaki Sabou MY03: Naturally Grown Kamairicha Green Tea - 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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!
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Product Information
\n
\n
\nIngredients: Pan-fired green tea
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nRegion: Gokase Village, Miyazaki Prefecture\n
\n
"},{"id":4293696716905,"title":"#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
\nNet weight: 100 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
\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.
\n
Product Description
\n
\n
\nIngredients: Green Tea
\n
\nNet weight: 100 grams, vacuum-packed original bag. 20 grams repacked on demand into Yunomi resealable bag.
\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.
"},{"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":1321127173,"title":"#0190.S1 Chakouan: Ureshino Green Tea Select, Mai 嬉野 美撰 舞 (H858)","handle":"chakouan-07-ureshino-green-tea-select-mai","description":"
A tamaryokucha cultivated in the famous tea producing region, Ureshino in Saga Prefecture. Tamaryokucha refers to a unique selection of sencha tea leaves that have skipped the final rolling process. Along with its beautiful bright green color, please enjoy the nice harmony between the rich sweetness, mellowness, and astringency of this tea. This tamaryokucha is a blend of two cultivars: Okumidori and Yabukita.
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A tamaryokucha cultivated in the famous tea producing region, Ureshino in Saga Prefecture. Tamaryokucha refers to a unique selection of sencha tea leaves that have skipped the final rolling process. Along with its beautiful bright green color, please enjoy the nice harmony between the rich sweetness, mellowness, and astringency of this tea. This tamaryokucha is a blend of two cultivars: Okumidori and Yabukita.
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
","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":1701,"price_min":1701,"price_max":1701,"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":1701,"weight":70,"compare_at_price":null,"inventory_quantity":16,"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.
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.
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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.
"},{"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.
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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.
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":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.
\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.
Premium fukamushicha (a deep steamed tea leaf) made with a single tea plant cultivar, okumidori. The Okumidori tea cultivar is a cultivar that has been quite popular in recent years for its strong natural umami flavor and refreshing taste and smell. It is often blended with the Yabukita cultivar but this tea from the Yokota Tea Garden is a single cultivar, allowing you to fully taste this well-rounded cultivar. Grown by 4th, 5th, and 6th generation tea farmers in the famous Sayama region of Saitama prefecture.
Premium fukamushicha (a deep steamed tea leaf) made with a single tea plant cultivar, okumidori. The Okumidori tea cultivar is a cultivar that has been quite popular in recent years for its strong natural umami flavor and refreshing taste and smell. It is often blended with the Yabukita cultivar but this tea from the Yokota Tea Garden is a single cultivar, allowing you to fully taste this well-rounded cultivar. Grown by 4th, 5th, and 6th generation tea farmers in the famous Sayama region of Saitama prefecture.
\n3rd steeping: Increase time to 30-60 seconds or to desired strength.
\n
"},{"id":6802122408041,"title":"#0410.K6 Kiroku Tea Garden: Okumidori Roasted Spring Tencha Amehojicha, The Sweet Roast 喜六茶園 飴ほうじ茶","handle":"kiroku-tea-garden-okumidori-spring-tencha-amehojicha-the-sweet-roast","description":"
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).
","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":444,"price_min":444,"price_max":25390,"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":444,"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":1587,"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":1904,"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":6982,"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":25390,"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":6820658315369,"title":"(Sold out) #0111.K6 Ipponmatsu - Organic Okumidori Cultivar Uji Matcha by Azuma Tea Garden, Standard Ceremonial Grade 一本松","handle":"azuma-tea-garden-ipponmatsu-matcha-cultivar-series-organic-okumidori-premium-ceremonial-grade","description":"
NOTE: if sold out, please see the non-certified organic Okumidori matcha - Kanoyama - from Azuma Tea.
\n
Okumidori Matcha is a vivid green Uji matcha made from the tea plant cultivar okumidori. Cultivars are \"cultivated varieties\" identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA. The okumidori cultivar is known for having a strong taste and aroma.
\n
ORGANIC CERTIFICATION: While all of Azuma-san's products are cultivated without use of pesticides / synthetic fertilizers, not all fields have been certified as organic under Japanese Agricultural Standards (JAS). Some fields are simply in the multi-year process, and some may not qualify due to their proximity to non-organic tea fields (for example). This particular matcha is made specifically from a certified organic tea field—a different one than the okumidori used in Azuma's Kanoyama Matcha. Please remember that the final product must also be certified organic, and resellers / wholesale buyers need to abide by their own country's organic regulations to import and resell this as an organic product.
\n
Uses 100 % Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives.
\n\n
To discover a little bit more about Matcha Grades, please refer Yunomi Matcha Grades.
Azuma Tea Garden is a family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed in the family's factory: steamed, dried without rolling, and refined into even flakes for grinding. These tencha leaves are then, ground into matcha tea powder in the family's new factory that includes both stone mill grinders and a jet air pulverization machine for large scale culinary matcha production. The processing factory for tencha and sencha were once part of a large cooperative, but the family is the only remaining member of the cooperative. Azuma Teruko, originally from China, married into the family after visiting the village and falling in love with her husband. She is now face of the farm, and is helping to convert tea fields from relatives and retiring farmer friends into organic cultivation.
\n
Matcha usage, storage, and quality preservation
\n
Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable containershould keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later.
\n
We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.
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NOTE: if sold out, please see the non-certified organic Okumidori matcha - Kanoyama - from Azuma Tea.
\n
Okumidori Matcha is a vivid green Uji matcha made from the tea plant cultivar okumidori. Cultivars are \"cultivated varieties\" identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA. The okumidori cultivar is known for having a strong taste and aroma.
\n
ORGANIC CERTIFICATION: While all of Azuma-san's products are cultivated without use of pesticides / synthetic fertilizers, not all fields have been certified as organic under Japanese Agricultural Standards (JAS). Some fields are simply in the multi-year process, and some may not qualify due to their proximity to non-organic tea fields (for example). This particular matcha is made specifically from a certified organic tea field—a different one than the okumidori used in Azuma's Kanoyama Matcha. Please remember that the final product must also be certified organic, and resellers / wholesale buyers need to abide by their own country's organic regulations to import and resell this as an organic product.
\n
Uses 100 % Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives.
\n\n
To discover a little bit more about Matcha Grades, please refer Yunomi Matcha Grades.
Azuma Tea Garden is a family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed in the family's factory: steamed, dried without rolling, and refined into even flakes for grinding. These tencha leaves are then, ground into matcha tea powder in the family's new factory that includes both stone mill grinders and a jet air pulverization machine for large scale culinary matcha production. The processing factory for tencha and sencha were once part of a large cooperative, but the family is the only remaining member of the cooperative. Azuma Teruko, originally from China, married into the family after visiting the village and falling in love with her husband. She is now face of the farm, and is helping to convert tea fields from relatives and retiring farmer friends into organic cultivation.
\n
Matcha usage, storage, and quality preservation
\n
Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable containershould keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later.
\n
We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.
\n"},{"id":6820659298409,"title":"#0116.K6 Wazuka no Mukashi - Gokou Cultivar Matcha, Naturally Grown by Azuma Tea Garden, Standard Ceremonial Grade 和束の昔","handle":"azuma-tea-garden-matcha-cultivar-series-gokou-premium-ceremonial-grade","description":"
NOTE: Please note that stone mill grinding at the farm is backlogged, and while we have production orders in place, orders are fulfilled on a first-come / first-served, so your order may need to wait for follow up production, and that may possibly take 1-2 months.
\n
Gokou is cultivar developed in Kyoto and known for providing matcha with a creamy, umami-rich flavor profile.
\n
Uses 100 % Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives.
\n
To discover a little bit more about Matcha Grades, please refer Yunomi Matcha Grades.
\n
Product Info
\n
\n
\n
\nName: Okumidori Matcha
\n
\nIngredients: Green Tea
\n
\nCultivar: Gokou
\n
\nNotes: Grown without pesticides but not certified organic
Azuma Tea Garden is a family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed in the family's factory: steamed, dried without rolling, and refined into even flakes for grinding. These tencha leaves are then, ground into matcha tea powder in the family's new factory that includes both stone mill grinders and a jet air pulverization machine for large scale culinary matcha production. The processing factory for tencha and sencha were once part of a large cooperative, but the family is the only remaining member of the cooperative. Azuma Teruko, originally from China, married into the family after visiting the village and falling in love with her husband. She is now face of the farm, and is helping to convert tea fields from relatives and retiring farmer friends into organic cultivation.
\n
Matcha usage, storage, and quality preservation
\n
Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable container should keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later.
\n
We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.
\n
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NOTE: Please note that stone mill grinding at the farm is backlogged, and while we have production orders in place, orders are fulfilled on a first-come / first-served, so your order may need to wait for follow up production, and that may possibly take 1-2 months.
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Gokou is cultivar developed in Kyoto and known for providing matcha with a creamy, umami-rich flavor profile.
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Uses 100 % Wazuka (Kyoto) grown tea. No artificial coloring, preservative, or chemical additives.
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To discover a little bit more about Matcha Grades, please refer Yunomi Matcha Grades.
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Product Info
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\n
\n
\nName: Okumidori Matcha
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\nIngredients: Green Tea
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\nCultivar: Gokou
\n
\nNotes: Grown without pesticides but not certified organic
Azuma Tea Garden is a family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed in the family's factory: steamed, dried without rolling, and refined into even flakes for grinding. These tencha leaves are then, ground into matcha tea powder in the family's new factory that includes both stone mill grinders and a jet air pulverization machine for large scale culinary matcha production. The processing factory for tencha and sencha were once part of a large cooperative, but the family is the only remaining member of the cooperative. Azuma Teruko, originally from China, married into the family after visiting the village and falling in love with her husband. She is now face of the farm, and is helping to convert tea fields from relatives and retiring farmer friends into organic cultivation.
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Matcha usage, storage, and quality preservation
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Storing in a cool, dry location away from sunlight (25C/75F degrees or lower, constant temperature environment) in the resealable container should keep the matcha at optimum quality for 1-2 months. The more frequently you open the bag to use your matcha, the faster quality will degrade, but you’ll also be consuming it faster as well. After 1-2 months, the matcha will begin to degrade gradually in color and aroma first, and flavor later.
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We don’t recommend storing in the refrigerator unless you are experienced in storing matcha. Odors from other foods in the refrigerator may seep in and contaminate the matcha, and condensation when removing the bag from storage may damage the matcha.
\n
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An okumidori single cultivar sencha from Kurihara Tea Farm’s new tea field in Yame, Fukuoka prefecture.
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\n\n
Product Info
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\n
\nIngredients: Green tea
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Harvest: May
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Region: Yabemura village, Yame, Fukuoka
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\nNotes: Regular steaming (40-50 seconds) used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
\n
\n
Producer Info
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\n
\nName: Kurihara Seicha Ltd.\n
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Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
To make gyokuro, tea bushes are shaded directly for about 3 weeks cutting out the sunlight increasing umami flavor and decreasing bitterness. The leaves are then harvested by machine and processed using sencha processing methods--steaming, rolling, and drying.
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Finally, during the finishing process, stems of the leaves are separated. This makes a karigane, or high grade stem tea, called \"shira-ore\" in the Kyushu region. The stems tend to have less flavor overall, but also less bitterness and more sweetness.
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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.
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Product Description
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\n
\nIngredients: Green Tea
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\nHarvest: May
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\nRegion: Upper mountains of Yabe village, Yame District, Fukuoka, Japan. Altitude about 600 meters. Made from tea plants originally planted in 1968
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\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 gyokuro, tea bushes are shaded directly for about 3 weeks cutting out the sunlight increasing umami flavor and decreasing bitterness. The leaves are then harvested by machine and processed using sencha processing methods--steaming, rolling, and drying.
\n
Finally, during the finishing process, stems of the leaves are separated. This makes a karigane, or high grade stem tea, called \"shira-ore\" in the Kyushu region. The stems tend to have less flavor overall, but also less bitterness and more sweetness.
\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
\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.
"},{"id":6698513891433,"title":"#0413.K6 Kiroku Tea Garden: Single Cultivar Okumidori Matcha from Wazuka, Kyoto","handle":"kiroku-tea-garden-single-cultivar-okumidori-matcha-from-wazuka-kyoto","description":"
Tenchafarmers from Wazuka Village, Kyoto—Hori-san and her daughter (unfortunately, our friend, daughter Megumi, passed away in 2023)—bring you a small batch (only a few dozen kg harvested) matcha made from Okumidori, a cultivar known for it's deep, dark green color, and delicate flavor profile. While the cultivar was developed to make sencha, now it is becoming common to see a Okumidori cultivar based matcha or gyokuro. It is often the case that this cultivar is blended with another/other cultivar(s). But the Kiroku Tea Garden bring you a single cultivar Okumidori matcha for you to try!
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nNotes: No pesticides used prior to harvest, synthetic fertilizers used.
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":"2023-12-13T18:02:44+09:00","created_at":"2021-09-09T17:59:25+09:00","vendor":"Kiroku Tea Garden","type":"Green Tea - Matcha","tags":["Ceremonial Grade","Cultivar_Okumidori","hvala","hvala matcha","Kyoto Prefecture","matcha","Matcha Grade_3 - Ceremonial Grade (Premium)","nada-hidden","Notes_Single Cultivar","Notes_Single Estate","Notes_Women in Tea","okumidori","Price_2 - Premium","Region_Kyoto","single cultivar","single estate","Subregion_Kyoto > Wazuka","Tea Type_Matcha","Ujicha","Wazuka","wholesale50","womenintea"],"price":1904,"price_min":1904,"price_max":38085,"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":40174398767209,"title":"30g / 1 oz / refill bag in gift can","option1":"30g / 1 oz / refill bag in gift can","option2":null,"option3":null,"sku":"k6chM03-030","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0413.K6 Kiroku Tea Garden: Single Cultivar Okumidori Matcha from Wazuka, Kyoto - 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Tenchafarmers from Wazuka Village, Kyoto—Hori-san and her daughter (unfortunately, our friend, daughter Megumi, passed away in 2023)—bring you a small batch (only a few dozen kg harvested) matcha made from Okumidori, a cultivar known for it's deep, dark green color, and delicate flavor profile. While the cultivar was developed to make sencha, now it is becoming common to see a Okumidori cultivar based matcha or gyokuro. It is often the case that this cultivar is blended with another/other cultivar(s). But the Kiroku Tea Garden bring you a single cultivar Okumidori matcha for you to try!
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nNotes: No pesticides used prior to harvest, synthetic fertilizers used.
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":2216179589,"title":"#0025.K6 SOLD OUT until Aug 2024 - Obubu KY025 - 5 matcha cultivar sampler set (Gokou, Meiryoku, Uji Hikari, Samidori, Okumidori)","handle":"obubu-tea-matcha-cultivar-set","description":"
For the true matcha connoisseur, taste four different tea cultivars used to make matcha in this one set! 1.5 grams each of the four matcha cultivars offered by the Obubu Tea Farm: Gokou, Uji Hikari, Samidori, Okumidori as well as a fifth cultivar, Meiryoku. Single cultivar matchas grown and produced by the same farmer will allow you to taste the difference that different tea plants can have on the flavor and aroma.
\n
A bit about the 5 matcha cultivars. Please note that cultivars are “cultivated varieties” identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA.
\n
\n
\nGokou: A cultivar specifically developed for the soil and climate of Kyoto prefecture, the gokou is characteristic with its' earthy aroma and deep umami.
\n
\nMeiryoku: Producing a bright, deep green color, with a sweet aroma and deep bitter flavor.
\n
\nUji HIkari: Another cultivar that was developed for the Kyoto region, this is an aromatic cultivar which was selected in 1985 from a seed of zairai (native) tea bushes from Uji. In comparison to the gokou, it is still quite a rare cultivar perhaps because it does not leave a strong impression with its' lighter umami.
\n
\n Samidori: The samidori cultivar is a tencha specific cultivar, with a bright color and rich umami flavor perfect for matcha. This cultivar comes from a tea plant in Uji and was bred by Koyama Masajirou in 1939. Nowadays, it is becoming more common to come across a matcha from this cultivar in Kyoto prefecture. \n
\n
\nOkumidori: This cultivar is a vivid green Uji matcha made from the tea plant cultivar okumidori. The okumidori cultivar is known for having a strong taste and aroma.
\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 prefecture. Started by Akihiro Kita and Yasuharu Matsumoto in 2004, the company began as an agricultural social venture.
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For the true matcha connoisseur, taste four different tea cultivars used to make matcha in this one set! 1.5 grams each of the four matcha cultivars offered by the Obubu Tea Farm: Gokou, Uji Hikari, Samidori, Okumidori as well as a fifth cultivar, Meiryoku. Single cultivar matchas grown and produced by the same farmer will allow you to taste the difference that different tea plants can have on the flavor and aroma.
\n
A bit about the 5 matcha cultivars. Please note that cultivars are “cultivated varieties” identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA.
\n
\n
\nGokou: A cultivar specifically developed for the soil and climate of Kyoto prefecture, the gokou is characteristic with its' earthy aroma and deep umami.
\n
\nMeiryoku: Producing a bright, deep green color, with a sweet aroma and deep bitter flavor.
\n
\nUji HIkari: Another cultivar that was developed for the Kyoto region, this is an aromatic cultivar which was selected in 1985 from a seed of zairai (native) tea bushes from Uji. In comparison to the gokou, it is still quite a rare cultivar perhaps because it does not leave a strong impression with its' lighter umami.
\n
\n Samidori: The samidori cultivar is a tencha specific cultivar, with a bright color and rich umami flavor perfect for matcha. This cultivar comes from a tea plant in Uji and was bred by Koyama Masajirou in 1939. Nowadays, it is becoming more common to come across a matcha from this cultivar in Kyoto prefecture. \n
\n
\nOkumidori: This cultivar is a vivid green Uji matcha made from the tea plant cultivar okumidori. The okumidori cultivar is known for having a strong taste and aroma.
\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 prefecture. Started by Akihiro Kita and Yasuharu Matsumoto in 2004, the company began as an agricultural social venture.
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Growing in the northernmost commercial tea production region in Sashima, Ibaraki (modern day Koga City), award-winning, 6th generation tea farmer Masahiro Yoshida is known throughout Japan for his excellent tea.
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Growing in the northernmost commercial tea production region in Sashima, Ibaraki (modern day Koga City), award-winning, 6th generation tea farmer Masahiro Yoshida is known throughout Japan for his excellent tea.
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Okumidori single cultivar sencha grown without pesticides by the 4th generation tea Azuma family farm in the beautiful mountains of Wazuka Village, Kyoto. The tea is packaged in a beautiful gift can and paulownia gift box.
The amounts above are guidelines. Adjust to preference. More leaf or less water creates a more concentrated tea; higher temperature creates a more bitter tea.
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Okumidori single cultivar sencha grown without pesticides by the 4th generation tea Azuma family farm in the beautiful mountains of Wazuka Village, Kyoto. The tea is packaged in a beautiful gift can and paulownia gift box.
The amounts above are guidelines. Adjust to preference. More leaf or less water creates a more concentrated tea; higher temperature creates a more bitter tea.
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#0410.K6 Kiroku Tea Garden: Okumidori Roasted Spring Tencha Amehojicha, The Sweet Roast 喜六茶園 飴ほうじ茶
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€15,87 EUR
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#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
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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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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.
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.
Notes: Roasted. No pesticides used prior to harvest, synthetic fertilizers used.
Region: Wazuka Village, Kyoto Prefecture
Steeping Recommendation
Tea: 5 grams.Time: 1 min.Water: 80C/178F, 200 ml. Resteep up to 6 times.
About the Garden
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.
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).
Region
Kyoto - 京都府
Vendor Type
Family Business
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#0410.K6 Kiroku Tea Garden: Okumidori Roasted Spring Tencha Amehojicha, The Sweet Roast 喜六茶園 飴ほうじ茶
From€4,44 EUR
Unit price /
Unavailable
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.
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.
Notes: Roasted. No pesticides used prior to harvest, synthetic fertilizers used.
Region: Wazuka Village, Kyoto Prefecture
Steeping Recommendation
Tea: 5 grams.Time: 1 min.Water: 80C/178F, 200 ml. Resteep up to 6 times.
About the Garden
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.
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).
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