\nProduction capacity: About 1300 kg per year. The family only harvests the spring first flush harvest.
\n
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Farm Introduction
\n
\n
According to Hiroki Murakami, who will become the farm's 4th generation master, the family doesn't know exactly when they started farming tea, though his great-grandfather was the one who built their first processing factory in the late 19th century.
\n
Based in the Yoshiwara district, a mountainous region famous for its sea of clouds within the municipality of Shizuoka City, the family produces about 2 tons of tea altogether per year (first and second flushes).
\n
Their leaves are mostly processed as a near-fukamushi (deep steamed), a steaming technique that creates a tea that has fukashimicha's deep, opaque green color and sweetness, but while also retaining much of the leaf's shape.
\nProduction capacity: About 1300 kg per year. The family only harvests the spring first flush harvest.
\n
"},{"id":9023221893,"title":"#0433.F2 Kuma Tea Garden: Tenkaichi 天下一 Yamecha Gyokuro Saemidori Heritage Grade - 71st All Japan Tea Competition Grand Prize Winning Garden","handle":"kuma-tea-gardens-saemidori-gyokuro-tenkaichi-71st-all-japan-tea-competition-grand-prize-winning-garden","description":"
This competition grade saemidori cultivar gyokuro from Yame, Fukuoka was cultivated using traditional canopy shading and other techniques then handpicked in a micro-batch by tea farmer Masahiro Kuma (Yame Tea Kumaen). A small batch is submitted to the National Tea Competition each year. This gyokuro holds gentle and soft nuances of round fruits such as white peach and melon.
This harvest was handpicked in April and won the Special “FORTNUM & MASON BEST IN SHOW” Award at the 2023 & 2024 Leafies Competition in the UK.
\n
This field produced 2017's 71st All Japan National Tea Competition, Gyokuro Category winning gyokuro (Minister's Award). Tea farmer Masahiro Kuma's winning gyokuro submission in 2017 was the only tea that received a perfect 200 out of 200 points.
\n
In 2019, this gyokuro won the Japanese Tea Selection Paris Grand Prix (shown in photo). This contest is judged by French food critics/scholars and they will evaluate not just the taste and aroma but also the compatibility with French cuisine as well as the packaging. Some of the comments Kuma-san received indicated that it goes well with chocolate. In 2020 as well Tenkaichi won the Bronze Medal, and in 2021 and 2022, won the Gold Medal at this competition. In 2023, Tenkaichi won the Fortnum & Mason Best in Show Award and a Gold Medal at the Leafies held in the UK.
\n
In 2024, the Tenkaichi was placed 9th at the National Tea Competition with a score of 194 / 200 points.
\n
The Name
\n
The name \"Tenkaichi\" means \"number one under the heavens\" and is used by many Japanese tea brands as their top gyokuro. But in Kuma-san's case in 2017, his gyokuro was truly the top in Japan, and fulfilled his son's Tanabata wish: \"ocha de ichiban\" --- \"to be number one in tea\" (Tanabata is the July 7th festival in which children place their wishes on bamboo branches).
\n
Another interesting bit of trivia is that Kuma-san and our other Gyokuro specialist Akio Kurihara (from Kurihara Tea Farm) are high school classmates and frequently compete against each other. In 2017, there were 100 entries and of the top 30, 24 were from Yame, Fukuoka, 4 from Kyoto, and 2 from Shizuoka. The saemidori cultivar also made up 28 of the top 30 entries.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Saemidori
\n
\nBatch: 4kg micro batch, handpicked
\n
\nHarvest: Handpicked in April. Aged and released in September
\n
\nRegion: Yame, Fukuoka Prefecture, Japan
\n
\nNotes: Shading begins in late March, and increased little by little for 3-4 weeks. Then the approx 10kg harvest is processed carefully as a micro-batch.
\n
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This competition grade saemidori cultivar gyokuro from Yame, Fukuoka was cultivated using traditional canopy shading and other techniques then handpicked in a micro-batch by tea farmer Masahiro Kuma (Yame Tea Kumaen). A small batch is submitted to the National Tea Competition each year. This gyokuro holds gentle and soft nuances of round fruits such as white peach and melon.
This harvest was handpicked in April and won the Special “FORTNUM & MASON BEST IN SHOW” Award at the 2023 & 2024 Leafies Competition in the UK.
\n
This field produced 2017's 71st All Japan National Tea Competition, Gyokuro Category winning gyokuro (Minister's Award). Tea farmer Masahiro Kuma's winning gyokuro submission in 2017 was the only tea that received a perfect 200 out of 200 points.
\n
In 2019, this gyokuro won the Japanese Tea Selection Paris Grand Prix (shown in photo). This contest is judged by French food critics/scholars and they will evaluate not just the taste and aroma but also the compatibility with French cuisine as well as the packaging. Some of the comments Kuma-san received indicated that it goes well with chocolate. In 2020 as well Tenkaichi won the Bronze Medal, and in 2021 and 2022, won the Gold Medal at this competition. In 2023, Tenkaichi won the Fortnum & Mason Best in Show Award and a Gold Medal at the Leafies held in the UK.
\n
In 2024, the Tenkaichi was placed 9th at the National Tea Competition with a score of 194 / 200 points.
\n
The Name
\n
The name \"Tenkaichi\" means \"number one under the heavens\" and is used by many Japanese tea brands as their top gyokuro. But in Kuma-san's case in 2017, his gyokuro was truly the top in Japan, and fulfilled his son's Tanabata wish: \"ocha de ichiban\" --- \"to be number one in tea\" (Tanabata is the July 7th festival in which children place their wishes on bamboo branches).
\n
Another interesting bit of trivia is that Kuma-san and our other Gyokuro specialist Akio Kurihara (from Kurihara Tea Farm) are high school classmates and frequently compete against each other. In 2017, there were 100 entries and of the top 30, 24 were from Yame, Fukuoka, 4 from Kyoto, and 2 from Shizuoka. The saemidori cultivar also made up 28 of the top 30 entries.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Saemidori
\n
\nBatch: 4kg micro batch, handpicked
\n
\nHarvest: Handpicked in April. Aged and released in September
\n
\nRegion: Yame, Fukuoka Prefecture, Japan
\n
\nNotes: Shading begins in late March, and increased little by little for 3-4 weeks. Then the approx 10kg harvest is processed carefully as a micro-batch.
\n
"},{"id":9102659269,"title":"#0517.K6 Nakai Tea Farm: Naturally Grown Yabukita Kabusecha from Wazuka, Kyoto. Grown Without Pesticides","handle":"nakai-tea-farm-kabusecha-from-wazuka-kyoto","description":"\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nCultivar: Yabukita
\n
\nRegion: Wazuka, Kyoto, Japan
\n
\nShading: 2 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.
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Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nCultivar: Yabukita
\n
\nRegion: Wazuka, Kyoto, Japan
\n
\nShading: 2 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.
Tea garden owner Akika Kunitomo's father operated a landscaping company in Kochi Prefecture and in the 1990s discovered wild tea plants on an isolated mountainside during the course of his work. He began caring for the plants by clearing away the under brush and but allowing the plants to grow naturally as they had been.
\n
Seeking to return to the roots of tea making in the Kochi region, Kunitomo-san built a small processing factory that focuses on pan-firing tea leaves. Akika took over the project when her father passed away, expanding by using seeds from the original wild plants and creating a managed tea field while continuing to adhere to the philosophy of zero use of pesticides and fertilizer.
\n
Mitsuranko, The Honey Orchid, is made from a hand-picked micro lot from these wild tea plants at the end of May.
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Tea garden owner Akika Kunitomo's father operated a landscaping company in Kochi Prefecture and in the 1990s discovered wild tea plants on an isolated mountainside during the course of his work. He began caring for the plants by clearing away the under brush and but allowing the plants to grow naturally as they had been.
\n
Seeking to return to the roots of tea making in the Kochi region, Kunitomo-san built a small processing factory that focuses on pan-firing tea leaves. Akika took over the project when her father passed away, expanding by using seeds from the original wild plants and creating a managed tea field while continuing to adhere to the philosophy of zero use of pesticides and fertilizer.
\n
Mitsuranko, The Honey Orchid, is made from a hand-picked micro lot from these wild tea plants at the end of May.
"},{"id":4123170734185,"title":"#0512.K6 Nakai Tea Farm: Naturally Grown Fukamushicha from Wazuka, Kyoto. Grown Without Pesticides. Single Cultivar/Estate.","handle":"nakai-tea-farm-2019-fukamushicha-from-wazuka-kyoto-grown-without-pesticides","description":"
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring \n
\n
\nCultivar: Sayama Kaori
\n
\nRegion: Wazuka, Kyoto, Japan
\n
\nSteaming: Deep
\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.
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Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring \n
\n
\nCultivar: Sayama Kaori
\n
\nRegion: Wazuka, Kyoto, Japan
\n
\nSteaming: Deep
\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":4381431431273,"title":"#0643.K2 Sueyoshi Tea Atelier: Green Hojicha Kaguwashi 末吉銘茶 青焙じ茶 馨し","handle":"sueyoshi-tea-atelier-003-green-hojicha","description":"
Roasted delicately by tea farmer Mataki Tatefumi until just before the leaves begin to turn brown, this Green Hojicha or Aohojicha 青ほうじ茶 can be considered a very light roast or a very strong green roasting.
\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.
The sweet and simultaneously toasty aroma is unique. Not green tea, but not quite the aroma of hojicha either. The flavor is also a combination of the toastiness of hojicha, with sweet vegetal-ness and a slightly astringent aftertaste.
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 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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Roasted delicately by tea farmer Mataki Tatefumi until just before the leaves begin to turn brown, this Green Hojicha or Aohojicha 青ほうじ茶 can be considered a very light roast or a very strong green roasting.
\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.
The sweet and simultaneously toasty aroma is unique. Not green tea, but not quite the aroma of hojicha either. The flavor is also a combination of the toastiness of hojicha, with sweet vegetal-ness and a slightly astringent aftertaste.
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 thru the practice of Chagusaba Agriculture from Shizuoka Prefecture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
"},{"id":4632965546089,"title":"#0391.S5 Kanes Tea: April 2024 Kanaya Shuho 金谷秀峰, Limited Handrolled First Flush Asamushicha","handle":"kanaya-shuho-by-kanes-tea-factory-limited-handrolled-first-flush-spring-asamushicha","description":"
A special, Limited Edition shincha from Shizuoka, this tea was handpicked for perfect leaf shape and quality, light steamed (asamushicha, again to preserve shape), and finally handrolled for 4-5 hours by master tea craftsman Komatsu Yukiya to create these perfect needles. An experience for all tea connoisseurs, expect a translucent yellow liquor, with feathery, dry, green notes that bring you into the spring tea fields and a lingering buttery aftertaste.
\n
Yama no Ibuki means “breath of the mountain” and is one less common cultivar. It was developed from a seed from a Yabukita cultivar plant.
\n
Of course you should remember that the leaf is only one factor that affects the flavor of the final tea, but given the exact (which is impossible) same cultivation, processing, storage, and steeping conditions, this cultivar is known to have more theanine and amino acids (higher umami) while having less catechin (lower bitterness) than Yabukita. It also flushes about 4-5 days earlier than Yabukita.
\n
NOTES - Packaging may change for 2024. Cultivar is likely to remain Yama no Ibuki, but it also depends on the quality of the harvest.
\n
Steeping notes
\n
Tea: 3 grams. Time: 120 sec. Water: 50C/122F, 40 ml
A special, Limited Edition shincha from Shizuoka, this tea was handpicked for perfect leaf shape and quality, light steamed (asamushicha, again to preserve shape), and finally handrolled for 4-5 hours by master tea craftsman Komatsu Yukiya to create these perfect needles. An experience for all tea connoisseurs, expect a translucent yellow liquor, with feathery, dry, green notes that bring you into the spring tea fields and a lingering buttery aftertaste.
\n
Yama no Ibuki means “breath of the mountain” and is one less common cultivar. It was developed from a seed from a Yabukita cultivar plant.
\n
Of course you should remember that the leaf is only one factor that affects the flavor of the final tea, but given the exact (which is impossible) same cultivation, processing, storage, and steeping conditions, this cultivar is known to have more theanine and amino acids (higher umami) while having less catechin (lower bitterness) than Yabukita. It also flushes about 4-5 days earlier than Yabukita.
\n
NOTES - Packaging may change for 2024. Cultivar is likely to remain Yama no Ibuki, but it also depends on the quality of the harvest.
\n
Steeping notes
\n
Tea: 3 grams. Time: 120 sec. Water: 50C/122F, 40 ml
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nCultivar: Yama no Ibuki
\n
\nHarvest: Early April
\n
\nRegion: Shizuoka Prefecture
\n
\nSteaming: Light steamed (Asamushi)
\n
\n
Producer Info
\n
\n
\nName: Kanes Tea Factory
\n
\nLocation: Shimada, Shizuoka, Japan.
\n
"},{"id":4655601156201,"title":"PREORDER ships late May #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":4801820622953,"title":"#0351.K5 Kajihara Tea Garden #02: Densho, Kamairicha Green Tea from Kumamoto 伝承 釜炒り茶","handle":"densho","description":"
Kajihara Tea Garden’s best selling tea, \"Densho\" (meaning \"tradition\" in Japanese). This original kamairicha is produced from 60-year old tea bushes grown from seed (zairai) and then blended with okuyataka and yabukita cultivar tea leaves.
\n
Because the main zairai tea bushes are located on a steep slope (at least 30 degrees), the tea is made with a lot of care and effort. Yes, the tea work on this farm can even be dangerous at times! Made through the traditional kamairicha producing method, this tea has a relatively strong scent but is refreshing to drink.
\n
Kamairicha (literally pan-fired tea) is a type of tea processing method that was brought from China in the 15th-16th century. Instead of steaming the leaf to stop oxidization, a processor will instead lightly heat the leaf in a pan to stop oxidization. It is then rolled while drying. Kamairicha products are mostly made in the Kyushu region.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea \n
\n
\nCultivar(s): Zairai main with Okuyutaka and Yabukita
\n
\nHarvest: Spring
\n
\nRegion: Tsuge village, Ashikita town, Kumamoto
\n
\nNote(s): pan-fired instead of steamed
\n
\n
\n
Steeping Recommendation from Kajihara-san
\n
\n
\nTea: 3 grams \n
\n
\nTime: 60-90 sec (10-15 sec, on 2nd; 30-60 sec on 3rd steeping)
\n
\nWater: 80C/176F, 200 ml
\n
\nNotes: To steep kamairicha, it is best to steep in a higher temperature of about 80 degrees Celsius. This will ensure producing the richness of kamairicha. In general, teas give out \"umami\" with lower temperatures and scent and \"shibumi\" (astringency) can be achieved through higher temperatures. Kajihara-san suggests experimenting day-to-day depending on your state of being (mood, health, etc). \n
\nLocation: Ashikita, Ashikita-gun, Kumamoto 869-6303, Japan
\n
\n
The Kajihara Tea Garden is cultivated by Toshihiro Kajihara, a 3rd generation tea farmer based in the 9-family hamlet of Tsuge in Ashikita Village, Kumamoto. Being first born in his family, he was expected to continue the family business and so specialized in tea during his studies in the Public Agricultural University in Kumamoto prefecture. At the age of 20, he returned home to start his tea career.
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Kajihara Tea Garden’s best selling tea, \"Densho\" (meaning \"tradition\" in Japanese). This original kamairicha is produced from 60-year old tea bushes grown from seed (zairai) and then blended with okuyataka and yabukita cultivar tea leaves.
\n
Because the main zairai tea bushes are located on a steep slope (at least 30 degrees), the tea is made with a lot of care and effort. Yes, the tea work on this farm can even be dangerous at times! Made through the traditional kamairicha producing method, this tea has a relatively strong scent but is refreshing to drink.
\n
Kamairicha (literally pan-fired tea) is a type of tea processing method that was brought from China in the 15th-16th century. Instead of steaming the leaf to stop oxidization, a processor will instead lightly heat the leaf in a pan to stop oxidization. It is then rolled while drying. Kamairicha products are mostly made in the Kyushu region.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea \n
\n
\nCultivar(s): Zairai main with Okuyutaka and Yabukita
\n
\nHarvest: Spring
\n
\nRegion: Tsuge village, Ashikita town, Kumamoto
\n
\nNote(s): pan-fired instead of steamed
\n
\n
\n
Steeping Recommendation from Kajihara-san
\n
\n
\nTea: 3 grams \n
\n
\nTime: 60-90 sec (10-15 sec, on 2nd; 30-60 sec on 3rd steeping)
\n
\nWater: 80C/176F, 200 ml
\n
\nNotes: To steep kamairicha, it is best to steep in a higher temperature of about 80 degrees Celsius. This will ensure producing the richness of kamairicha. In general, teas give out \"umami\" with lower temperatures and scent and \"shibumi\" (astringency) can be achieved through higher temperatures. Kajihara-san suggests experimenting day-to-day depending on your state of being (mood, health, etc). \n
\nLocation: Ashikita, Ashikita-gun, Kumamoto 869-6303, Japan
\n
\n
The Kajihara Tea Garden is cultivated by Toshihiro Kajihara, a 3rd generation tea farmer based in the 9-family hamlet of Tsuge in Ashikita Village, Kumamoto. Being first born in his family, he was expected to continue the family business and so specialized in tea during his studies in the Public Agricultural University in Kumamoto prefecture. At the age of 20, he returned home to start his tea career.
\nResteep up to 3 times. The second resteeping can be quick, water in and out as the leaves are already primed. Using hotter water may also extract stronger flavor in subsequent steeps.
\n
Use cooler water for sweeter flavors, hotter water for more bitter flavors
\n
Use more tea leaves, less water, or longer time for greater strength of flavor.
One of Japan's largest family owned tea farms, the Horiguchi family has been operating since 1948 and currently manages 120 hectares directly with another 100 hectares cultivated by contract partner farms. The company is certified FSSC22000, the top food safety standard globally, Rainforest Alliance certified, and certified to product organic tea.
\n
Cultivation utilizes mechanical pest controls: their machines Hurricane King utilizes wind and water pressure to blow away insects, and Steam Buster SL uses steam to kill weeds.
\n
\n
President Horiguchi Daisuke (left), and Chairman Horiguchi Yasuhisa (right). \n
\nResteep up to 3 times. The second resteeping can be quick, water in and out as the leaves are already primed. Using hotter water may also extract stronger flavor in subsequent steeps.
\n
Use cooler water for sweeter flavors, hotter water for more bitter flavors
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Use more tea leaves, less water, or longer time for greater strength of flavor.
One of Japan's largest family owned tea farms, the Horiguchi family has been operating since 1948 and currently manages 120 hectares directly with another 100 hectares cultivated by contract partner farms. The company is certified FSSC22000, the top food safety standard globally, Rainforest Alliance certified, and certified to product organic tea.
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Cultivation utilizes mechanical pest controls: their machines Hurricane King utilizes wind and water pressure to blow away insects, and Steam Buster SL uses steam to kill weeds.
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President Horiguchi Daisuke (left), and Chairman Horiguchi Yasuhisa (right). \n
2025 Shincha (the new spring harvest) preordering — Your order won't ship until all items are available. Separate orders required for split shipments. Scheduled shipment dates are estimates only. SHOP HERE.
As we approach the 2025 harvest season, the spring tea from last year is close to a year old. With modern packaging, they have been sealed tightly for a year and aged - you should taste a more mellow flavor than freshly harvested leaf, but in most cases still quite delicious. The products contained here may be close to their best by dates if we procured them last April or May, so we will extend a Yunomi.life guarantee of quality for a "Yunomi.life guaranteed best by date" until Dec 2025 if the package remains unopened. If you open a 2024 tea before Dec 2025, and you feel it doesn't taste as it should, please contact us for a refund. Older tea is also nice to use for tea blending with other ingredients as well as roasting into hojicha.
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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Learn About Tea
Extensive info on Japanese tea and tea culture to help you grow as a tea drinker. Visit the Dojo for samplers!
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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.)
