We recommend the warm water steeping method for this Yakushima Shincha. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly, then again at higher temperatures to release more flavors.
\n
\n
First steeping
\n
\n
\nTea: 5 grams
\n
\nTime: 90 seconds
\n
\nWater: 65C/150F degrees, 200 ml
\n
\n
Second steeping
\n
\n
\nTime: 10 seconds (the tea is primed at this point so will extract flavor immediately)
\n
\nWater: 80C/176F degrees, 200 ml
\n
\n
Third & fourth steeping
\n
\n
\n
\nTime: 30-60 seconds
\n
\nWater: 90C/195F degrees, 200 ml
\n
\n
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An extra early harvest from the popular tea farm on Yakushima Island, Kagoshima, Japan, this blend by farmer Watanabe-san is an exquisite taste of umami as a lightly steamed sencha. Package may differ from photo.
\nSteaming: Asamushi, or lightly steamed. This results a leaf that is kept more intact than longer steaming, and therefore results in a clearer, liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher quality leaf.
\n
\nOrganic certification: Note to wholesale customers, this product is grown and processed to JAS organic certification. Please contact us for proper organic export documentation. Minimum purchase may be required.
We recommend the warm water steeping method for this Yakushima Shincha. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly, then again at higher temperatures to release more flavors.
\n
\n
First steeping
\n
\n
\nTea: 5 grams
\n
\nTime: 90 seconds
\n
\nWater: 65C/150F degrees, 200 ml
\n
\n
Second steeping
\n
\n
\nTime: 10 seconds (the tea is primed at this point so will extract flavor immediately)
Creating organic gyokuro has been something of a holy grail for those interested. Why? Due to the heavy fertilization that is necessary to produce the richness in gyokuro, it has been very difficult to achieve using organic fertilizers. This attempt by Nishide-san and the farmers he works with is quite decent with rich umami flavors that spread across the tongue.
\n
This Nishide OG18 gyokuro was made from two cultivars that are from the Kyoto prefecture: Gokou and Ujimidori. These two cultivars were especially developed to suit the soil and climate of Kyoto prefecture. Both are cultivars that are very appropriate for shading. That is why they are often made into gyokuro or matcha. With the gokou cultivar known for its' rich umami and the Ujimidori characteristic of its aromatic characteristics (floral, creamy aroma), please delight in the dance of these two cultivars! Oh, and please don't forget to enjoy across multiple (3-4) steeps.
\nAddress: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan
\n
\n
The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.
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Creating organic gyokuro has been something of a holy grail for those interested. Why? Due to the heavy fertilization that is necessary to produce the richness in gyokuro, it has been very difficult to achieve using organic fertilizers. This attempt by Nishide-san and the farmers he works with is quite decent with rich umami flavors that spread across the tongue.
\n
This Nishide OG18 gyokuro was made from two cultivars that are from the Kyoto prefecture: Gokou and Ujimidori. These two cultivars were especially developed to suit the soil and climate of Kyoto prefecture. Both are cultivars that are very appropriate for shading. That is why they are often made into gyokuro or matcha. With the gokou cultivar known for its' rich umami and the Ujimidori characteristic of its aromatic characteristics (floral, creamy aroma), please delight in the dance of these two cultivars! Oh, and please don't forget to enjoy across multiple (3-4) steeps.
\nAddress: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan
\n
\n
The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.
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.
#0072.F2 Kurihara Tea #08: Premium Sencha Hime Midori 媛みどり - [2024] 100g / 3.5 oz / May / Original bag
...は取り寄せ中で入荷次第発送します。約2-3週間がかかります。大きいサイズがあれば、約1週間で小分けが可能です。
現在、在庫切れで購入が不可能です。取り寄せできるかどうかご相談してください。
現在、在庫切れで購入が不可能です。取り寄せできるかどうかご相談してください。
配送と送料について
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共有:
注文すべてでカーボンニュートラルな配送
The hime midori is a late spring harvest premium sencha leaf from the award-winning Kurihara family (based in Yame, Fukuoka prefecture). They are one of Japan's best at creating a premium green tea called gyokuro. We are happy to share that tea farmer Akio Kurihara creates some of the best teas we have. This is a popular sencha that is perfect to send as a gift and a go-to sencha at home. The Kurihara family recommends steeping in hot water between 70-80 degrees for about a minute. The sweetness will spread even more and fill you with delicious delight.
Please note that the "Shincha" packaging (white package with the characters for shincha; 新茶) is limited and will switch over to standard packaging when it runs out.
Product Info
Name: Permium Sencha - Hime Midori
Ingredients: Green tea
Cultivar: Yabukita blend
Harvest: May
Region: Yabemura, Yame, Fukuoka Prefecture
Notes: Machine harvested from the tea fields of the Kurihara family farm.
Vendor Info
Name: Kurihara Seicha Ltd. - Kippei, Yuji, and Akio Kurihara (Father and sons)
The hime midori is a late spring harvest premium sencha leaf from the award-winning Kurihara family (based in Yame, Fukuoka prefecture). They are one of Japan's best at creating a premium green tea called gyokuro. We are happy to share that tea farmer Akio Kurihara creates some of the best teas we have. This is a popular sencha that is perfect to send as a gift and a go-to sencha at home. The Kurihara family recommends steeping in hot water between 70-80 degrees for about a minute. The sweetness will spread even more and fill you with delicious delight.
Please note that the "Shincha" packaging (white package with the characters for shincha; 新茶) is limited and will switch over to standard packaging when it runs out.
Product Info
Name: Permium Sencha - Hime Midori
Ingredients: Green tea
Cultivar: Yabukita blend
Harvest: May
Region: Yabemura, Yame, Fukuoka Prefecture
Notes: Machine harvested from the tea fields of the Kurihara family farm.
Vendor Info
Name: Kurihara Seicha Ltd. - Kippei, Yuji, and Akio Kurihara (Father and sons)
Region: Yabemura, Yame, Fukuoka
Size: About 3 hectares in multiple tea fields
Altitude: 300 - 700 meters depending on the field
Size
[2024] 10g / 0.35 oz / May / Yunomi bag
[2024] 100g / 3.5 oz / May / Original bag
[2024] MULTIPACK (10 bags x 100g) / 1kg / 2.2 lbs / May
![](\"https://cdn.shopify.com/s/files/1/0926/4578/files/Screen_Shot_2015-10-30_at_10.33.18_AM_large.png?14737479682238302431\")
