\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":440,"price_min":440,"price_max":25168,"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":440,"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":1573,"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":1888,"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":6921,"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":25168,"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":6707394347113,"title":"Shogyokuen: Tencha Green Tea Leaves, 4-level Sampler Set","handle":"shogyokuen-tencha-green-tea-leaves-4-level-sampler-set","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
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
Grades included in this set
\n
Note that it just happens that we have single cultivars in this set. Certain cultivars do not necessarily mean that the tencha or matcha is better, but there are certain tendencies. Yabukita, for example, tends to be more bitter and produce a matcha with a duller green color.
\n
\n
\n
\nPremium Culinary Grade: This particular would like be ground into a Premium Culinary Grade matcha if made commercially. (Summer harvest)
\n
\nYabukita: This particular would like be ground into a Basic Ceremonial Grade Matcha (Spring harvest)
\n
\nOkumidori: This particular would like be ground into a Premium Ceremonial Grade Matcha (Spring harvest)
\n
\nSamidori: This particular would like be ground into a Imperial Ceremonial Grade Matcha (Spring harvest)
\n
\n
\n
Steeping recommendation as tea
\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.
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Yabukita
\n
\nHarvest: Spring
\n
\nRegion: Kyoto
\n
\n
Vendor Info
\n
\n
Name: Shogyokuen
\n
Type: Tea factory, family business
\n
CEO: Hiroshi Kobayashi
\n
Established: 1827
\n
Employees: 12
\n
\n
\n
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
","published_at":"2024-05-02T20:13:53+09:00","created_at":"2021-09-29T16:47:24+09:00","vendor":"Shogyokuen Tea Factory","type":"TANA38","tags":["dojo","factory","family business","farm","green tea","Harvest_Spring","Region_Kyoto","shogyokuen","spring","tea factory","Tea Type_Tencha","tencha","Uji","Ujicha","Vendor Type_Factory","Vendor Type_Family Business","wholesale50"],"price":1572,"price_min":1572,"price_max":1572,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39638739615849,"title":"40g (10g x 4 types) / 1.4 oz","option1":"40g (10g x 4 types) / 1.4 oz","option2":null,"option3":null,"sku":"shg-tenset-010x4","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Shogyokuen: Tencha Green Tea Leaves, 4-level Sampler Set - 40g (10g x 4 types) / 1.4 oz","public_title":"40g (10g x 4 types) / 1.4 oz","options":["40g (10g x 4 types) / 1.4 oz"],"price":1572,"weight":50,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":null,"requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-4-level-sampler-set-726934.jpg?v=1663993813","//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-4-level-sampler-set-662244.jpg?v=1663993813"],"featured_image":"//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-4-level-sampler-set-726934.jpg?v=1663993813","options":["Size"],"media":[{"alt":"Shogyokuen: Tencha Green Tea Leaves, 4-level Sampler Set - Yunomi.life","id":22781481287785,"position":1,"preview_image":{"aspect_ratio":1,"height":1080,"width":1080,"src":"//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-4-level-sampler-set-726934.jpg?v=1663993813"},"aspect_ratio":1,"height":1080,"media_type":"image","src":"//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-4-level-sampler-set-726934.jpg?v=1663993813","width":1080},{"alt":"Shogyokuen: Tencha Green Tea Leaves, 4-level Sampler Set - Yunomi.life","id":22781481320553,"position":2,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-4-level-sampler-set-662244.jpg?v=1663993813"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-4-level-sampler-set-662244.jpg?v=1663993813","width":2048}],"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
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
Grades included in this set
\n
Note that it just happens that we have single cultivars in this set. Certain cultivars do not necessarily mean that the tencha or matcha is better, but there are certain tendencies. Yabukita, for example, tends to be more bitter and produce a matcha with a duller green color.
\n
\n
\n
\nPremium Culinary Grade: This particular would like be ground into a Premium Culinary Grade matcha if made commercially. (Summer harvest)
\n
\nYabukita: This particular would like be ground into a Basic Ceremonial Grade Matcha (Spring harvest)
\n
\nOkumidori: This particular would like be ground into a Premium Ceremonial Grade Matcha (Spring harvest)
\n
\nSamidori: This particular would like be ground into a Imperial Ceremonial Grade Matcha (Spring harvest)
\n
\n
\n
Steeping recommendation as tea
\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.
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Yabukita
\n
\nHarvest: Spring
\n
\nRegion: Kyoto
\n
\n
Vendor Info
\n
\n
Name: Shogyokuen
\n
Type: Tea factory, family business
\n
CEO: Hiroshi Kobayashi
\n
Established: 1827
\n
Employees: 12
\n
\n
\n
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
"},{"id":1311858885,"title":"Azuma Tea Garden: Tencha Samidori, Green Tea","handle":"azuma-tea-garden-tencha-samidori-green-tea","description":"
Tencha is the ingredient used to make matcha. It consists of leaves that have been shaded usually about 4 weeks prior to harvest, and that have been steamed and dried without rolling into the needle shape you see with other types of green tea from Japan. The rolling process breaks down cell membranes in the leaf releasing different flavor compounds, and tencha skips this process offering, in leaf form, a light, sweet tea.
\n
Before grinding into matcha, the unrefined (aracha) tencha leaves are sifted to remove dust and leaf stems, then are chopped to create more even flakes. It is this state that provided in this product.
\n
We recommend you trying it with its matcha counterpart!
Tencha is the ingredient used to make matcha. It consists of leaves that have been shaded usually about 4 weeks prior to harvest, and that have been steamed and dried without rolling into the needle shape you see with other types of green tea from Japan. The rolling process breaks down cell membranes in the leaf releasing different flavor compounds, and tencha skips this process offering, in leaf form, a light, sweet tea.
\n
Before grinding into matcha, the unrefined (aracha) tencha leaves are sifted to remove dust and leaf stems, then are chopped to create more even flakes. It is this state that provided in this product.
\n
We recommend you trying it with its matcha counterpart!
Cultivar: Samidori (Samidori Matcha counterpart), a tencha specific cultivar, with a bright color and rich umami flavor perfect for matcha.
\n
Region: Wazuka, Kyoto
\n
Cultivation & Processing notes
\n
\n
Shaded about 4 weeks before harvest
\n
Harvest Season: Spring
\n
Steamed and dried without rolling
\n
Refined to remove stems & dust
\n
\n
Vendor type: Family-owned tea farm
\n
"},{"id":1311858693,"title":"Azuma Tea Garden: Kyoto Tencha Yabukita, Green Tea","handle":"azuma-tea-garden-tencha-yabukita-green-tea","description":"
Tencha is the ingredient used to make matcha. It consists of leaves that have been shaded usually about 4 weeks prior to harvest, and that have been steamed and dried without rolling into the needle shape you see with other types of green tea from Japan. The rolling process breaks down cell membranes in the leaf releasing different flavor compounds, and tencha skips this process offering, in leaf form, a light, sweet tea.
\n
Before grinding into matcha, the unrefined (aracha) tencha leaves are sifted to remove dust and leaf stems, then are chopped to create more even flakes. It is this state that provided in this product.
\n
We recommend you trying it with its matcha counterpart!
Cultivar: Yabukita (Yabukita Matcha counterpart). Identified in 1908 by Sugiyama Hikosaburo in Shizuoka, and officially registered in 1953, the yabukita cultivar is the most common tea plant cultivar in Japan with an approximately 80% share. The rich flavor of the leaves makes it popular for sencha, but it provides a weaker umami taste and is not usually used for matcha as a result.
Tencha is the ingredient used to make matcha. It consists of leaves that have been shaded usually about 4 weeks prior to harvest, and that have been steamed and dried without rolling into the needle shape you see with other types of green tea from Japan. The rolling process breaks down cell membranes in the leaf releasing different flavor compounds, and tencha skips this process offering, in leaf form, a light, sweet tea.
\n
Before grinding into matcha, the unrefined (aracha) tencha leaves are sifted to remove dust and leaf stems, then are chopped to create more even flakes. It is this state that provided in this product.
\n
We recommend you trying it with its matcha counterpart!
Cultivar: Yabukita (Yabukita Matcha counterpart). Identified in 1908 by Sugiyama Hikosaburo in Shizuoka, and officially registered in 1953, the yabukita cultivar is the most common tea plant cultivar in Japan with an approximately 80% share. The rich flavor of the leaves makes it popular for sencha, but it provides a weaker umami taste and is not usually used for matcha as a result.
\n
Region: Wazuka, Kyoto
\n
Cultivation & Processing notes
\n
\n
Shaded about 4 weeks before harvest
\n
Harvest Season: Spring
\n
Steamed and dried without rolling
\n
Refined to remove stems & dust
\n
\n
Vendor type: Family-owned tea farm
\n
"},{"id":6961974378601,"title":"#0417.K6 Kiroku Tea Garden: Single Cultivar Tencha Gokou from Wazuka, Kyoto (Aged)","handle":"kiroku-tea-garden-single-cultivar-tencha-gokou-from-wazuka-kyoto","description":"
A light bodied shaded green tea with zero astringency, and notes of sweet matcha. Tencha is the leaf used to grind into matcha, but resembles the delicacy of a white tea when steeped.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Gokou
\n
\nHarvest: Spring
\n
\nNotes: Shaded 3-4 weeks. No pesticides used prior to harvest, synthetic fertilizers used.
\n
\nRegion: Wazuka Village, Kyoto Prefecture
\n
\n
\n
Steeping Recommendation
\n
Tea: 3 grams. Time: 2 min. Water: 70C/158F, 200 ml. Resteep up to 3 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":"2022-10-22T13:33:04+09:00","created_at":"2022-10-22T13:26:04+09:00","vendor":"Kiroku Tea Garden","type":"Green Tea","tags":["202503","bulk","Cultivar_Gokou","family business","farm","gokou","grown pesticide-free","Notes_Women in Tea","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","Price_1 - Luxury","Region_Kyoto","Subregion_Kyoto > Wazuka","Tea Type_Tencha","tencha","Ujicha","Vendor Type_Family Business","Vendor Type_Farm","Wazuka","wholesale50","womenintea"],"price":440,"price_min":440,"price_max":30202,"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":40376640569449,"title":"10g / 0.35 oz / Spring 2023","option1":"10g / 0.35 oz / Spring 2023","option2":null,"option3":null,"sku":"k6chT04y23-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0417.K6 Kiroku Tea Garden: Single Cultivar Tencha Gokou from Wazuka, Kyoto (Aged) - 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A light bodied shaded green tea with zero astringency, and notes of sweet matcha. Tencha is the leaf used to grind into matcha, but resembles the delicacy of a white tea when steeped.
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Product Info
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\nIngredients: Green tea
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\nCultivar: Gokou
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\nHarvest: Spring
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\nNotes: Shaded 3-4 weeks. No pesticides used prior to harvest, synthetic fertilizers used.
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\nRegion: Wazuka Village, Kyoto Prefecture
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Steeping Recommendation
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Tea: 3 grams. Time: 2 min. Water: 70C/158F, 200 ml. Resteep up to 3 times.
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About the Garden
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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.
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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).
"}],"collections":[93005317,93104078953,140517146729,269024985193,217672901,209812549,72658878569,240660037,56754110569,191859333,33195589737,72586428521,268453740649,208479557,169897066601],"taxes_included":true}
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#0636.K6 Shogyokuen: Tencha Green Tea Leaves Okumidori Single Cultivar
1 Review
€3,65 EUR
Unit price /
Unavailable
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#0636.K6 Shogyokuen: Tencha Green Tea Leaves Okumidori Single Cultivar - 10g / 0.35 oz / May Harvest
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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.
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.
Grade: This particular would like be ground into a Premium Ceremonial Grade matcha if made commercially.
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.
Steeping recommendation as tea
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.
Use hotter temperature to extract more astringency and bitterness, cooler temperature for more sweetness. Use more leaves or less water for stronger flavor.
Cold steeping: I also recommend cold steeping 5g / 500 ml of water in the refrigerator overnight: 8-12 hours.
#0636.K6 Shogyokuen: Tencha Green Tea Leaves Okumidori Single Cultivar
From€3,65 EUR
Unit price /
Unavailable
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.
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.
Grade: This particular would like be ground into a Premium Ceremonial Grade matcha if made commercially.
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.
Steeping recommendation as tea
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.
Use hotter temperature to extract more astringency and bitterness, cooler temperature for more sweetness. Use more leaves or less water for stronger flavor.
Cold steeping: I also recommend cold steeping 5g / 500 ml of water in the refrigerator overnight: 8-12 hours.
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