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Unique Milky Aroma
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Harvested in spring in the cold mountain air of Yoshiwara, Shizuoka, this first flush single cultivar (koshun) was crafted into black tea by tea farmer Haruki Murakami. This cultivar is relatively new, registered only on June 26, 2000, in Shizuoka and is known for having a slight milky aroma compared to other cultivars.
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Steeping Info
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\nTea: 3 grams
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\nTime: 5 min
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\nWater: 95˚C/203˚F, 200 ml
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Product Info
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\nIngredients: Black Tea
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\nCultivar: Koshun or Koushun
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\nHarvest: Spring
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\nRegion: Yoshiwara, Shizuoka, Japan
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\nTerrain: Mountain-grown, single tea field
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Farm Introduction
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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.
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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).
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Murakami-san began producing black tea just a few years ago but has been winning awards in Japan for his production.
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Farm Info
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\nName: Murakami Tea Garden
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\nType: Family-owned and operated farm
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\nEstablished: Late 19th century
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\nProduction capacity: About 1300 kg per year. The family only harvests the spring first flush harvest.
"},{"id":7026714181737,"title":"#0421.K6 Kiroku Tea Garden: Spring Hojicha Roasted Green Tea, \"Single Cultivar\" Yabukita 喜六茶園 春のほうじ茶","handle":"kiroku-tea-garden-spring-hojicha-roasted-green-tea-single-cultivar-yabukita","description":"
A second cutting of late flushing spring leaves after the initial spring harvest, the tea leaves are processed in the sencha style, then roasted twice for a deep, rich flavor hojicha by the women-owned Kiroku Tea Garden.
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The Yabukita cultivar is the standard bearer of Japanese tea comprising around 75% of tea grown in Japan.
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Product Info
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\nIngredients: Green tea
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\nHarvest: Spring bancha
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\nNotes: Roasted. 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: 5 grams.Time: 1 min.Water: 90C/194F, 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).
A second cutting of late flushing spring leaves after the initial spring harvest, the tea leaves are processed in the sencha style, then roasted twice for a deep, rich flavor hojicha by the women-owned Kiroku Tea Garden.
\n
The Yabukita cultivar is the standard bearer of Japanese tea comprising around 75% of tea grown in Japan.
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring bancha
\n
\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: 90C/194F, 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).
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.
