\nProduction capacity: About 1300 kg per year. The family only harvests the spring first flush harvest.
\n
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Farm Introduction
\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.
A single cultivar, Yutaka Midori from Seikoen Tea Factory. The tea leaves were grown in Kagoshima Prefecture (southern Japan) are deep steamed to make fukamushicha, a form of sencha where the leaves are broken up into small piece and that creates a deep opaque green liquor. Refined by Matsuki-san at his factory in Niigata Prefecture (northern Japan), the base grade of this lot forms a tea that is wonderful for your daily cup.
\n
A note about the cultivar: Yutaka Midori (ゆたかみどり) means abundant green in Japanese. It is a cultivar that is mostly found in Kagoshima prefecture (30% cultivated area) as it is a cultivar that is suitable for warm weather. This cultivar ranks second after the Yabukita cultivar with respect to cultivation area and popularity in Japan. While producers often mix the Yutaka Midori with other cultivars, a single cultivar tea will give a deep green color with a balanced astringency and sweetness and pleasant fragrance.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Yutaka Midori
\n
\nHarvest: April
\n
\nRegion: Leaves from Kagoshima. Refined in Niigata, Japan.
\n
\nStorage: Keep airtight in cool, dry location.
\n
\nSteeping: 3-5g, 60 sec, 200ml, 60C/140F. Use hotter water for more astringency, cooler for more sweetness; more leaves or less water for stronger flavor.\n
\n
\n
\n
Vendor Info
\n
\n
Name: Seikoen Tea Factory
\n
\nType: Tea Finishing Factory based in Northern Japan
\n
\nPresident: Yoshiyuki Matsuki\n
\n
\nLocation: Ichinomiya 4-1-6 Itoigawa, Niigata 941-0056, Japan
\n
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A single cultivar, Yutaka Midori from Seikoen Tea Factory. The tea leaves were grown in Kagoshima Prefecture (southern Japan) are deep steamed to make fukamushicha, a form of sencha where the leaves are broken up into small piece and that creates a deep opaque green liquor. Refined by Matsuki-san at his factory in Niigata Prefecture (northern Japan), the base grade of this lot forms a tea that is wonderful for your daily cup.
\n
A note about the cultivar: Yutaka Midori (ゆたかみどり) means abundant green in Japanese. It is a cultivar that is mostly found in Kagoshima prefecture (30% cultivated area) as it is a cultivar that is suitable for warm weather. This cultivar ranks second after the Yabukita cultivar with respect to cultivation area and popularity in Japan. While producers often mix the Yutaka Midori with other cultivars, a single cultivar tea will give a deep green color with a balanced astringency and sweetness and pleasant fragrance.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Yutaka Midori
\n
\nHarvest: April
\n
\nRegion: Leaves from Kagoshima. Refined in Niigata, Japan.
\n
\nStorage: Keep airtight in cool, dry location.
\n
\nSteeping: 3-5g, 60 sec, 200ml, 60C/140F. Use hotter water for more astringency, cooler for more sweetness; more leaves or less water for stronger flavor.\n
\n
\n
\n
Vendor Info
\n
\n
Name: Seikoen Tea Factory
\n
\nType: Tea Finishing Factory based in Northern Japan
\n
\nPresident: Yoshiyuki Matsuki\n
\n
\nLocation: Ichinomiya 4-1-6 Itoigawa, Niigata 941-0056, Japan
A shincha coming from Kurihara Tea Farm (Yame, Fukuoka prefecture); specialists in gyokuro tea leaf cultivation and processing, this Hachijyuhachiya shincha (literally, “88th night new tea”) is a tea that was poetically harvested on the 88th day from the start of spring according to the old lunar calendar. Picked on May 1st this year, drinking this tea is said to bring you good fortune and health throughout the year ahead. Indeed, this shincha comes from the transition from spring to summer, which in Japan is regarded as an ideal and fortuitous time to harvest tea and start the planting of rice. Not only can you enjoy this tea over multiple steeps (3-4 steeps), the brewed tea leaves can be great for salads (top with soy sauce and bonito flakes, or your own salad dressing), to add into miso soup, or as a pizza topping. Enjoy!
\n
\n
Flavor Guide
\n
\n
SAVORINESS (umami): ★★★★
\n
SWEETNESS (amami) : ★★★★★
\n
ASTRINGENCY (shibumi): ★
\n
FRAGANCE: ★★★
\n
\n
\n\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Harvest: May 1
\n
Region: Yabemura village, Yame, Fukuoka
\n
\nNotes: Regular steaming (40-50 seconds) used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
\n
Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
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A shincha coming from Kurihara Tea Farm (Yame, Fukuoka prefecture); specialists in gyokuro tea leaf cultivation and processing, this Hachijyuhachiya shincha (literally, “88th night new tea”) is a tea that was poetically harvested on the 88th day from the start of spring according to the old lunar calendar. Picked on May 1st this year, drinking this tea is said to bring you good fortune and health throughout the year ahead. Indeed, this shincha comes from the transition from spring to summer, which in Japan is regarded as an ideal and fortuitous time to harvest tea and start the planting of rice. Not only can you enjoy this tea over multiple steeps (3-4 steeps), the brewed tea leaves can be great for salads (top with soy sauce and bonito flakes, or your own salad dressing), to add into miso soup, or as a pizza topping. Enjoy!
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Flavor Guide
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SAVORINESS (umami): ★★★★
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SWEETNESS (amami) : ★★★★★
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ASTRINGENCY (shibumi): ★
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FRAGANCE: ★★★
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Product Info
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\nIngredients: Green tea
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Harvest: May 1
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Region: Yabemura village, Yame, Fukuoka
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\nNotes: Regular steaming (40-50 seconds) used but leaves are young and delicate so the results is close to a deep steaming (fukamushi)
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Vendor Info
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\nName: Kurihara Seicha Ltd.\n
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Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
"},{"id":1315129786473,"title":"#0833.S5 Murata Tea Garden: Fukamushi Kukicha Leaf Stem Green Tea From Kikugawa, Shizuoka","handle":"murata-tea-garden-kukicha-leaf-stem-green-tea-from-kikugawa-shizuoka","description":"
Leaf stems sorted from the refinement of Murata family's fukamushicha products are gathered into this kukicha green tea.
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Product Info
\n
\n
\nIngredients: Green Tea
\n
\nHarvest: May
\n
\nRegion: Kikugawa, Shizuoka
\n
\n
About Tea Farmer Murata Yuuya
\n
Murata Yuuya is a 4th generation tea farmer,certified Japanese tea instructor, and father, based in Kikugawa, Shimada City, Shizuoka, Japan. He is a member of the Kikusui Tea Cooperative and utilizes the Coop's factory to process his fukamushi or deep-steamed sencha green tea. In his 20s he worked at an IT company, but returned to the family in his 30s to learn and take over the family heritage.
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Leaf stems sorted from the refinement of Murata family's fukamushicha products are gathered into this kukicha green tea.
\n
Product Info
\n
\n
\nIngredients: Green Tea
\n
\nHarvest: May
\n
\nRegion: Kikugawa, Shizuoka
\n
\n
About Tea Farmer Murata Yuuya
\n
Murata Yuuya is a 4th generation tea farmer,certified Japanese tea instructor, and father, based in Kikugawa, Shimada City, Shizuoka, Japan. He is a member of the Kikusui Tea Cooperative and utilizes the Coop's factory to process his fukamushi or deep-steamed sencha green tea. In his 20s he worked at an IT company, but returned to the family in his 30s to learn and take over the family heritage.
The Maehara Tea Farm is a vertically integrated, family-operated farm located in the southern Japanese prefecture of Kagoshima. Their fukamushicha is a green tea that has been steamed for longer than usual (\"deep-steamed\") to create an opaque, deep green, richly flavorful tea, though the leaves themselves are broken apart as a result of the long steaming time.
\n
Most recently, they won the Kagoshima 2021 tea competition for regular sencha (award pictured in the product photo).
\nCultivar: Blended. The family raises dozens of cultivars as they are a propagator. They blend the leaves together to make their two fukamushicha retail products.
\n
\nHarvest: Spring
\n
\nRegion: Chiran, Kagoshima
\n
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The Maehara Tea Farm is a vertically integrated, family-operated farm located in the southern Japanese prefecture of Kagoshima. Their fukamushicha is a green tea that has been steamed for longer than usual (\"deep-steamed\") to create an opaque, deep green, richly flavorful tea, though the leaves themselves are broken apart as a result of the long steaming time.
\n
Most recently, they won the Kagoshima 2021 tea competition for regular sencha (award pictured in the product photo).
\nCultivar: Blended. The family raises dozens of cultivars as they are a propagator. They blend the leaves together to make their two fukamushicha retail products.
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.
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