\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":759,"price_min":759,"price_max":43399,"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":759,"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":2712,"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":3255,"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":11935,"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":43399,"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).
From the village of Wazuka, tea farmer Uejima-san presents a hojicha roasted green tea made from a tea field in the mountains surrounding the village. This tea field has not seen the use of pesticides in 15 years, and Uejima-san roasts the leaf using a small-scale tea leaf roaster (Morita-style from the Morita Metalworks Factory) that uses a spinning metal barrel to ensure even roasting.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nRegion: Wazuka Village, Kyoto Prefecture
\n
\n
\n
About Tea Farmer: Noriyasu Uejima
\n
Noriyasu Uejima is a tea master. In the 90+ year old tea tasting competition held in Kyoto, he is the only winner to ever achieve a perfect score. Cultivating and processing some of Kyoto's finest teas, the Ritz Carlton Hotel of Kyoto features his teas in their line up for guests. He is the 5th generation master farmer carrying on a tradition that dates back to the mid-19th century when his ancestor started the Uejima family as a branch family of an even older main family. The farm also operates the Wazuka Village's Wazuka Cha Cafe.
Uejima-san below gives a simple introduction about the Wazuka valley
","published_at":"2021-10-07T08:49:01+09:00","created_at":"2021-10-07T08:32:45+09:00","vendor":"Uejima Tea Farm","type":"Green Tea - Hojicha","tags":["202503","2309","3 weeks","bulk","family business","farm","green tea","Kyoto Prefecture","Notes_Single Estate","Price_4 - Economy","Region_Kyoto","shaded","single cultivar","spring","staff selections","Subregion_Kyoto > Wazuka","Uji","Vendor Type_Family Business","Vendor Type_Farm","wazuka","wholesale50"],"price":325,"price_min":325,"price_max":7595,"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":39699758481513,"title":"10g / 0.35 oz / Resealable Yunomi sample bag","option1":"10g / 0.35 oz / Resealable Yunomi sample bag","option2":null,"option3":null,"sku":"uej008-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0695.K6 Uejima Tea Farm: Naturally Grown Kyoto Hojicha (Antique Morita Roaster) 京都宇治和束茶 無農薬ほうじ茶［森田式焙じ］ - 10g / 0.35 oz / Resealable Yunomi sample bag","public_title":"10g / 0.35 oz / Resealable Yunomi sample bag","options":["10g / 0.35 oz / Resealable Yunomi sample bag"],"price":325,"weight":15,"compare_at_price":null,"inventory_quantity":4,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":40532736344169,"title":"100g / 3.5 oz / Yunomi resealable bag","option1":"100g / 3.5 oz / Yunomi resealable bag","option2":null,"option3":null,"sku":"uej008-100","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0695.K6 Uejima Tea Farm: Naturally Grown Kyoto Hojicha (Antique Morita Roaster) 京都宇治和束茶 無農薬ほうじ茶［森田式焙じ］ - 100g / 3.5 oz / Yunomi resealable bag","public_title":"100g / 3.5 oz / Yunomi resealable bag","options":["100g / 3.5 oz / Yunomi resealable bag"],"price":922,"weight":100,"compare_at_price":null,"inventory_quantity":2,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39647506792553,"title":"200g / 7 oz / Original bag","option1":"200g / 7 oz / Original bag","option2":null,"option3":null,"sku":"uej008-200","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0695.K6 Uejima Tea Farm: Naturally Grown Kyoto Hojicha (Antique Morita Roaster) 京都宇治和束茶 無農薬ほうじ茶［森田式焙じ］ - 200g / 7 oz / Original bag","public_title":"200g / 7 oz / Original bag","options":["200g / 7 oz / Original bag"],"price":1626,"weight":200,"compare_at_price":null,"inventory_quantity":14,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39799467442281,"title":"1kg (5 x 200g) / 2.2 lbs / Original bags","option1":"1kg (5 x 200g) / 2.2 lbs / Original bags","option2":null,"option3":null,"sku":"uej008-200x5","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0695.K6 Uejima Tea Farm: Naturally Grown Kyoto Hojicha (Antique Morita Roaster) 京都宇治和束茶 無農薬ほうじ茶［森田式焙じ］ - 1kg (5 x 200g) / 2.2 lbs / Original bags","public_title":"1kg (5 x 200g) / 2.2 lbs / Original bags","options":["1kg (5 x 200g) / 2.2 lbs / Original bags"],"price":7595,"weight":1000,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":40519128514665,"title":"1kg / 2.2 lbs / Bulk bag","option1":"1kg / 2.2 lbs / Bulk bag","option2":null,"option3":null,"sku":"uej008-1kg","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0695.K6 Uejima Tea Farm: Naturally Grown Kyoto Hojicha (Antique Morita Roaster) 京都宇治和束茶 無農薬ほうじ茶［森田式焙じ］ - 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From the village of Wazuka, tea farmer Uejima-san presents a hojicha roasted green tea made from a tea field in the mountains surrounding the village. This tea field has not seen the use of pesticides in 15 years, and Uejima-san roasts the leaf using a small-scale tea leaf roaster (Morita-style from the Morita Metalworks Factory) that uses a spinning metal barrel to ensure even roasting.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nRegion: Wazuka Village, Kyoto Prefecture
\n
\n
\n
About Tea Farmer: Noriyasu Uejima
\n
Noriyasu Uejima is a tea master. In the 90+ year old tea tasting competition held in Kyoto, he is the only winner to ever achieve a perfect score. Cultivating and processing some of Kyoto's finest teas, the Ritz Carlton Hotel of Kyoto features his teas in their line up for guests. He is the 5th generation master farmer carrying on a tradition that dates back to the mid-19th century when his ancestor started the Uejima family as a branch family of an even older main family. The farm also operates the Wazuka Village's Wazuka Cha Cafe.
Uejima-san below gives a simple introduction about the Wazuka valley
"},{"id":6702529544297,"title":"#0635.K6 Shogyokuen: Tencha Green Tea Leaves for Premium Culinary Grade Matcha","handle":"shogyokuen-tencha-green-tea-leaves-basic","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
Grade: This particular would like be ground into a Premium Culinary 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
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: 3-5 grams of tencha, steeped for 60 seconds 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":"2021-09-17T12:03:32+09:00","created_at":"2021-09-17T12:03:32+09:00","vendor":"Shogyokuen Tea Factory","type":"Green Tea","tags":["factory","family business","farm","green tea","Harvest_Spring","Price_3 - Affordable","Region_Kyoto","shogyokuen","spring","tea factory","Tea Type_Tencha","tencha","Uji","Ujicha","Vendor Type_Factory","Vendor Type_Family Business","wholesale50"],"price":521,"price_min":521,"price_max":5208,"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":39644752445545,"title":"10g / 0.35 oz / May Harvest","option1":"10g / 0.35 oz / May Harvest","option2":null,"option3":null,"sku":"shg-ten030-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0635.K6 Shogyokuen: Tencha Green Tea Leaves for Premium Culinary Grade Matcha - 10g / 0.35 oz / May Harvest","public_title":"10g / 0.35 oz / May Harvest","options":["10g / 0.35 oz / May Harvest"],"price":521,"weight":10,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39627067162729,"title":"50g / 1.76 oz / May Harvest","option1":"50g / 1.76 oz / May Harvest","option2":null,"option3":null,"sku":"shg-ten030-050","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0635.K6 Shogyokuen: Tencha Green Tea Leaves for Premium Culinary Grade Matcha - 50g / 1.76 oz / May Harvest","public_title":"50g / 1.76 oz / May Harvest","options":["50g / 1.76 oz / May Harvest"],"price":1193,"weight":50,"compare_at_price":null,"inventory_quantity":3,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39638641115241,"title":"250g / 8.8 oz / May Harvest","option1":"250g / 8.8 oz / May Harvest","option2":null,"option3":null,"sku":"shg-ten030-250","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0635.K6 Shogyokuen: Tencha Green Tea Leaves for Premium Culinary Grade Matcha - 250g / 8.8 oz / May Harvest","public_title":"250g / 8.8 oz / May Harvest","options":["250g / 8.8 oz / May Harvest"],"price":5208,"weight":250,"compare_at_price":null,"inventory_quantity":4,"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-for-premium-culinary-grade-matcha-947491.jpg?v=1663993854","//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-for-premium-culinary-grade-matcha-947491.jpg?v=1663993854","options":["Size"],"media":[{"alt":"Shogyokuen: Tencha Green Tea Leaves for Premium Culinary Grade Matcha - Yunomi.life","id":22781490495593,"position":1,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-for-premium-culinary-grade-matcha-947491.jpg?v=1663993854"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//yunomi.life/cdn/shop/products/shogyokuen-tencha-green-tea-leaves-for-premium-culinary-grade-matcha-947491.jpg?v=1663993854","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
Grade: This particular would like be ground into a Premium Culinary 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
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: 3-5 grams of tencha, steeped for 60 seconds 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":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
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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.
\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
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Yuya Nagatani, his father, and his grandfather operate a tea factory in the heart of Japan's historical tea production region, Ujitawara, Kyoto, for more than 120 year. The teas they provide Yunomi come from their own tea fields, where they practice organic cultivation. Follow Yuya Nagatani on Instagram.
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The Uji hikari is an unregistered cultivar that is from Uji, Kyoto prefecture specifically for shaded teas. The cultivar is characterised to be refreshing but rich with a mellow aroma and finest umami. If you are a gyokuro lover, you may even want to compare this gyokuro with Nagatani Tea's gokou gyokuro to compare across region-specific cultivars. \n
Yuya Nagatani, his father, and his grandfather operate a tea factory in the heart of Japan's historical tea production region, Ujitawara, Kyoto, for more than 120 year. The teas they provide Yunomi come from their own tea fields, where they practice organic cultivation. Follow Yuya Nagatani on Instagram.
"},{"id":4201713107049,"title":"#0418.K6 Kiroku Tea Garden: Single Cultivar Tencha Okumidori from Wazuka, Kyoto","handle":"tencha-from-kiroku-tea-garden-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
The Okumidori cultivar is a cultivar originating from Shizuoka prefecture. It is known to be a well-rounded and mellow cultivar, often combined with another cultivar. Yet, the women of Kiroku Tea Garden bring you a single cultivar for your tasting!
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Okumidori
\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).
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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.
\n
The Okumidori cultivar is a cultivar originating from Shizuoka prefecture. It is known to be a well-rounded and mellow cultivar, often combined with another cultivar. Yet, the women of Kiroku Tea Garden bring you a single cultivar for your tasting!
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Okumidori
\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).
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Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring \n
\n
\nCultivar: Sayama Kaori
\n
\nRegion: Wazuka, Kyoto, Japan
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\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.
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Yuya Nagatani, his father, and his grandfather operate a tea factory in the heart of Japan's historical tea production region, Ujitawara, Kyoto, for more than 120 year. The teas they provide Yunomi come from their own tea fields, where they practice organic cultivation. Follow Yuya Nagatani on Instagram.
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Yuya Nagatani, his father, and his grandfather operate a tea factory in the heart of Japan's historical tea production region, Ujitawara, Kyoto, for more than 120 year. The teas they provide Yunomi come from their own tea fields, where they practice organic cultivation. Follow Yuya Nagatani on Instagram.
Roasted Tencha Stems, in Japanese: Tenbone Houjicha (てん骨ほうじ茶) is made from the small amount of stems and veins of removed from Tencha(てん茶) during refinement while larger branch stems are made into Obubu's Suzume Hojicha. Tencha are the high grade unrolled tea leaves used to make matcha tea powder. Because you drink the entire leaf when you drink matcha, the leaves used for matcha tea powder need to be as sweet as possible. So when Tencha is created, Akky covers the tea plants for up to four weeks to reduce the amount of catechin (which creates bitterness) as much as possible.
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In the process of making matcha, the dried, unrolled tencha tea leaves are then separated into two groups, soft and tough parts. The tough parts are the stems and veins and they are called tenbone (tencha no hone, the bones of tencha).
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Akky has taken these bones of the tencha and lightly roasted them to produce a mild yet luxurious flavor. Enjoy the elegance of Tenbone Houjicha and all its sweetness and aroma!
Roasted Tencha Stems, in Japanese: Tenbone Houjicha (てん骨ほうじ茶) is made from the small amount of stems and veins of removed from Tencha(てん茶) during refinement while larger branch stems are made into Obubu's Suzume Hojicha. Tencha are the high grade unrolled tea leaves used to make matcha tea powder. Because you drink the entire leaf when you drink matcha, the leaves used for matcha tea powder need to be as sweet as possible. So when Tencha is created, Akky covers the tea plants for up to four weeks to reduce the amount of catechin (which creates bitterness) as much as possible.
\n
In the process of making matcha, the dried, unrolled tencha tea leaves are then separated into two groups, soft and tough parts. The tough parts are the stems and veins and they are called tenbone (tencha no hone, the bones of tencha).
\n
Akky has taken these bones of the tencha and lightly roasted them to produce a mild yet luxurious flavor. Enjoy the elegance of Tenbone Houjicha and all its sweetness and aroma!
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.
Kyoto, the ancient capital, is perhaps the most famous locale in Japan. A city of World Heritage Sites featuring temples and shrines centuries old, Kyoto is a showcase of traditional Japanese culture. Uji-cha, or tea from the city of Uji, just south of Kyoto, is a cornerstone of the thousand-year history of Kyoto and thus Japan.
Uji-cha is regarded as the origin of Japanese tea production, where the Buddhist monk Eisai started the first tea fields to provide tea to the country's nobility. The leaves are grown primarily in surrounding municipalities (Ujitawara, Wazuka, etc.) and refined by factories in Uji. Uji-cha production dates back to the Kamakura period (1185-1333), and in the 13th century tea fields were founded near the famous Byodo-in temple. As time went by the name of Uji-cha spread throughout Japan, and Sen-no-rikyu, the priest who made the tea ceremony famous, played a critical role in establishing the region's fame. Today, Uji-cha is known for high quality tea such as gyokuro and matcha, as Shizuoka and Kagoshima dominate production of tea on the whole.
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