\nCultivation: Cultivated using centuries-old traditional methods with the exception of plastic canopy shading instead of traditional reeds and straw. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year. Field used for competition grade tencha as well.
\n
\nHarvest: May (see variant info for year...in general leaves are aged for about 5 months before grinding is allowed so the newest harvest is released in Oct-Nov). Handpicked for maximum quality.
\n
\nProcessing: Steamed and dried in a traditional tencha oven. Carefully refined removing stems, veins before grinding.
\n
\nGrinding: See variant info
\n
\nPackaging: Double sealed with a pull-top can and inner bag for maximum quality preservation. Wooden gift box option available.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\n
\n
\n
About the Farmer
\n
Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017.
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\nCultivation: Cultivated using centuries-old traditional methods with the exception of plastic canopy shading instead of traditional reeds and straw. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year. Field used for competition grade tencha as well.
\n
\nHarvest: May (see variant info for year...in general leaves are aged for about 5 months before grinding is allowed so the newest harvest is released in Oct-Nov). Handpicked for maximum quality.
\n
\nProcessing: Steamed and dried in a traditional tencha oven. Carefully refined removing stems, veins before grinding.
\n
\nGrinding: See variant info
\n
\nPackaging: Double sealed with a pull-top can and inner bag for maximum quality preservation. Wooden gift box option available.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\n
\n
\n
About the Farmer
\n
Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017.
"},{"id":4811250630761,"title":"#0507.K6 Nagatani Tea: Gyokuro Uji Hikari, Single Cultivar from Ujitawara, Kyoto","handle":"nagatani-tea-gyokuro-uji-hikari-single-cultivar-from-ujitawara-kyoto","description":"A single cultivar gyokuro from Nagatani Tea based in Ujitawara, Kyoto prefecture (birthplace of Japanese tea). 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.
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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.
Tempaku 天伯 is the god of heaven, and fittingly, the name of Uejima Tea Farm's highest quality ceremonial grade matcha.
\n
Comes in a sealed inner bag and a washi paper gift can (random design).
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nNet weight: 30g
\n
\nPackaging: bag inside Washi paper storage can, random design
\n
\nCultivar: Uji Hikari, Samidori
\n
\nHarvest: Spring
\n
\nRegion: Kyotanabe, Kyoto Prefecture
\n
\n
\n\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 Kyotofeatures 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'sWazuka Cha Cafe.
Uejima-san below gives a simple introduction about the Wazuka valley
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Tempaku 天伯 is the god of heaven, and fittingly, the name of Uejima Tea Farm's highest quality ceremonial grade matcha.
\n
Comes in a sealed inner bag and a washi paper gift can (random design).
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nNet weight: 30g
\n
\nPackaging: bag inside Washi paper storage can, random design
\n
\nCultivar: Uji Hikari, Samidori
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\nHarvest: Spring
\n
\nRegion: Kyotanabe, Kyoto Prefecture
\n
\n
\n\n\n
\n
About Tea Farmer: Noriyasu Uejima
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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 Kyotofeatures 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'sWazuka Cha Cafe.
To obtain the best of the best in the world of matcha production, you walk an extra mile to gain an inch. The Heritage Grade label that Yunomi gives to the best and richest matcha products also requires a very specific set of production criteria:
\n\n
Leaves must be shaded for 4 weeks or more
\n
Leaves must be shaded under a canopy, not directly, preventing the shading material from causing damage to the leaves, and allowing the plant to grow freely.
\n
This also allows the plant to be handpicked, and the handpicking must occur in the spring.
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The picked leaves must be steamed and dried into leaf flakes called tencha using a tencha roasting facility.
\n
The tencha must be refined to remove leaf stems and veins, then chopped into small even pieces for grinding
There's another step we often don't talk about. That is, as a crop, tea leaves will inevitably vary from year to year. To consistently create the same amazing flavor profile year after year is the role of a master blender, and Shogyokuen's CEO Hiroshi Kobayashi is a blender whose ability to appraise tea leaves is matched only by a handful of industry professional in Japan.
\n
Shogyokuen's Heritage Grade Matcha products utilizes leaves cultivated by the Kobayashi's themselves on a dedicated tea field.
\n
Flavor Profile
\n
Based on our own tasting, this product has the following profile. However, tastings are not conducted side by side, and different water, ambient temperature, etc. may affect the outcome. Please use this profile as a simple guide.
\n
\n
\nUmami strength(5 = strongest): 5/5
\n
\nAstringency(5 = least astringent): 5/5
\n
\nColor(1 = yellow, 5 = brilliant green): 5/5
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\nTexture(1 = very grainy, 5 = very smooth): 5/5
\n
\n
Product Info
\n
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Name: Highest Grade Matcha, Zuisho
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Japanese name: 最高抹茶瑞祥
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Net Weight: 40 gram / 1.4 oz (can)
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Ingredients: Green tea
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Grade: Heritage Grade
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Cultivar: Uji Hikari (2024 harvest - this may change from year to year depending on what cultivar(s) is best)
\n
Harvest: May
\n
\nRegion: Wazuka, Kyoto. Refined in Kyotanabe, Kyoto.
To obtain the best of the best in the world of matcha production, you walk an extra mile to gain an inch. The Heritage Grade label that Yunomi gives to the best and richest matcha products also requires a very specific set of production criteria:
\n\n
Leaves must be shaded for 4 weeks or more
\n
Leaves must be shaded under a canopy, not directly, preventing the shading material from causing damage to the leaves, and allowing the plant to grow freely.
\n
This also allows the plant to be handpicked, and the handpicking must occur in the spring.
\n
The picked leaves must be steamed and dried into leaf flakes called tencha using a tencha roasting facility.
\n
The tencha must be refined to remove leaf stems and veins, then chopped into small even pieces for grinding
There's another step we often don't talk about. That is, as a crop, tea leaves will inevitably vary from year to year. To consistently create the same amazing flavor profile year after year is the role of a master blender, and Shogyokuen's CEO Hiroshi Kobayashi is a blender whose ability to appraise tea leaves is matched only by a handful of industry professional in Japan.
\n
Shogyokuen's Heritage Grade Matcha products utilizes leaves cultivated by the Kobayashi's themselves on a dedicated tea field.
\n
Flavor Profile
\n
Based on our own tasting, this product has the following profile. However, tastings are not conducted side by side, and different water, ambient temperature, etc. may affect the outcome. Please use this profile as a simple guide.
\n
\n
\nUmami strength(5 = strongest): 5/5
\n
\nAstringency(5 = least astringent): 5/5
\n
\nColor(1 = yellow, 5 = brilliant green): 5/5
\n
\nTexture(1 = very grainy, 5 = very smooth): 5/5
\n
\n
Product Info
\n
\n
Name: Highest Grade Matcha, Zuisho
\n
Japanese name: 最高抹茶瑞祥
\n
Net Weight: 40 gram / 1.4 oz (can)
\n
Ingredients: Green tea
\n
Grade: Heritage Grade
\n
Cultivar: Uji Hikari (2024 harvest - this may change from year to year depending on what cultivar(s) is best)
\n
Harvest: May
\n
\nRegion: Wazuka, Kyoto. Refined in Kyotanabe, Kyoto.
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
"},{"id":2216179589,"title":"#0025.K6 SOLD OUT until Aug 2024 - Obubu KY025 - 5 matcha cultivar sampler set (Gokou, Meiryoku, Uji Hikari, Samidori, Okumidori)","handle":"obubu-tea-matcha-cultivar-set","description":"
For the true matcha connoisseur, taste four different tea cultivars used to make matcha in this one set! 1.5 grams each of the four matcha cultivars offered by the Obubu Tea Farm: Gokou, Uji Hikari, Samidori, Okumidori as well as a fifth cultivar, Meiryoku. Single cultivar matchas grown and produced by the same farmer will allow you to taste the difference that different tea plants can have on the flavor and aroma.
\n
A bit about the 5 matcha cultivars. Please note that cultivars are “cultivated varieties” identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA.
\n
\n
\nGokou: A cultivar specifically developed for the soil and climate of Kyoto prefecture, the gokou is characteristic with its' earthy aroma and deep umami.
\n
\nMeiryoku: Producing a bright, deep green color, with a sweet aroma and deep bitter flavor.
\n
\nUji HIkari: Another cultivar that was developed for the Kyoto region, this is an aromatic cultivar which was selected in 1985 from a seed of zairai (native) tea bushes from Uji. In comparison to the gokou, it is still quite a rare cultivar perhaps because it does not leave a strong impression with its' lighter umami.
\n
\n Samidori: The samidori cultivar is a tencha specific cultivar, with a bright color and rich umami flavor perfect for matcha. This cultivar comes from a tea plant in Uji and was bred by Koyama Masajirou in 1939. Nowadays, it is becoming more common to come across a matcha from this cultivar in Kyoto prefecture. \n
\n
\nOkumidori: This cultivar is a vivid green Uji matcha made from the tea plant cultivar okumidori. The okumidori cultivar is known for having a strong taste and aroma.
\nCultivation & processing notes: Shaded for 3-4 weeks prior to harvest, steamed and dried without rolling to make tencha leaves. Refined tencha leaves are then ground by stone mill into matcha powder.
Kyoto Obubu Tea Plantations, is a Japanese tea brand owned and operated by tea farmers in the town of Wazuka, Kyoto prefecture. Started by Akihiro Kita and Yasuharu Matsumoto in 2004, the company began as an agricultural social venture.
","published_at":"2023-12-13T18:08:19+09:00","created_at":"2015-09-24T22:37:16+09:00","vendor":"Kyoto Obubu Tea Farms","type":"","tags":["Ceremonial Grade","Cultivar Lessons","Cultivar_Gokou","Cultivar_Meiryoku","Cultivar_Okumidori","Cultivar_Samidori","Cultivar_Uji Hikari","dojo","farm","gokou","green tea","Kyoto Prefecture","matcha","Meiryoku","nada-hidden","okumidori","over-50","reduced pesticide use","Region_Kyoto","samidori","set","Subregion_Kyoto > Wazuka","tea ceremony","Tea Type_Matcha","uji hikari","usucha","wazuka","wholesale30"],"price":100000,"price_min":100000,"price_max":100000,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":6371164165,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"obt-maset1","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0025.K6 SOLD OUT until Aug 2024 - Obubu KY025 - 5 matcha cultivar sampler set (Gokou, Meiryoku, Uji Hikari, Samidori, Okumidori)","public_title":null,"options":["Default Title"],"price":100000,"weight":10,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"71164165","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/seasonalbanner6.jpg?v=1665672420","//yunomi.life/cdn/shop/products/cultivar-comparison-obubu-tea-4-matcha-cultivar-set-gokou-uji-hikari-samidori-okumidori-865966.jpg?v=1665672420","//yunomi.life/cdn/shop/products/matchakurabe1.jpg?v=1665672436","//yunomi.life/cdn/shop/products/matchakurabe2.jpg?v=1665672446"],"featured_image":"//yunomi.life/cdn/shop/products/seasonalbanner6.jpg?v=1665672420","options":["Title"],"media":[{"alt":null,"id":22896403251305,"position":1,"preview_image":{"aspect_ratio":0.904,"height":708,"width":640,"src":"//yunomi.life/cdn/shop/products/seasonalbanner6.jpg?v=1665672420"},"aspect_ratio":0.904,"height":708,"media_type":"image","src":"//yunomi.life/cdn/shop/products/seasonalbanner6.jpg?v=1665672420","width":640},{"alt":"Cultivar Comparison: Obubu Tea - 4 matcha cultivar set (Gokou, Uji Hikari, Samidori, Okumidori) - Yunomi.life","id":22781311189097,"position":2,"preview_image":{"aspect_ratio":1.2,"height":710,"width":852,"src":"//yunomi.life/cdn/shop/products/cultivar-comparison-obubu-tea-4-matcha-cultivar-set-gokou-uji-hikari-samidori-okumidori-865966.jpg?v=1665672420"},"aspect_ratio":1.2,"height":710,"media_type":"image","src":"//yunomi.life/cdn/shop/products/cultivar-comparison-obubu-tea-4-matcha-cultivar-set-gokou-uji-hikari-samidori-okumidori-865966.jpg?v=1665672420","width":852},{"alt":null,"id":22896404234345,"position":3,"preview_image":{"aspect_ratio":1,"height":640,"width":640,"src":"//yunomi.life/cdn/shop/products/matchakurabe1.jpg?v=1665672436"},"aspect_ratio":1,"height":640,"media_type":"image","src":"//yunomi.life/cdn/shop/products/matchakurabe1.jpg?v=1665672436","width":640},{"alt":null,"id":22896404824169,"position":4,"preview_image":{"aspect_ratio":0.8,"height":800,"width":640,"src":"//yunomi.life/cdn/shop/products/matchakurabe2.jpg?v=1665672446"},"aspect_ratio":0.8,"height":800,"media_type":"image","src":"//yunomi.life/cdn/shop/products/matchakurabe2.jpg?v=1665672446","width":640}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
For the true matcha connoisseur, taste four different tea cultivars used to make matcha in this one set! 1.5 grams each of the four matcha cultivars offered by the Obubu Tea Farm: Gokou, Uji Hikari, Samidori, Okumidori as well as a fifth cultivar, Meiryoku. Single cultivar matchas grown and produced by the same farmer will allow you to taste the difference that different tea plants can have on the flavor and aroma.
\n
A bit about the 5 matcha cultivars. Please note that cultivars are “cultivated varieties” identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA.
\n
\n
\nGokou: A cultivar specifically developed for the soil and climate of Kyoto prefecture, the gokou is characteristic with its' earthy aroma and deep umami.
\n
\nMeiryoku: Producing a bright, deep green color, with a sweet aroma and deep bitter flavor.
\n
\nUji HIkari: Another cultivar that was developed for the Kyoto region, this is an aromatic cultivar which was selected in 1985 from a seed of zairai (native) tea bushes from Uji. In comparison to the gokou, it is still quite a rare cultivar perhaps because it does not leave a strong impression with its' lighter umami.
\n
\n Samidori: The samidori cultivar is a tencha specific cultivar, with a bright color and rich umami flavor perfect for matcha. This cultivar comes from a tea plant in Uji and was bred by Koyama Masajirou in 1939. Nowadays, it is becoming more common to come across a matcha from this cultivar in Kyoto prefecture. \n
\n
\nOkumidori: This cultivar is a vivid green Uji matcha made from the tea plant cultivar okumidori. The okumidori cultivar is known for having a strong taste and aroma.
\nCultivation & processing notes: Shaded for 3-4 weeks prior to harvest, steamed and dried without rolling to make tencha leaves. Refined tencha leaves are then ground by stone mill into matcha powder.
Kyoto Obubu Tea Plantations, is a Japanese tea brand owned and operated by tea farmers in the town of Wazuka, Kyoto prefecture. Started by Akihiro Kita and Yasuharu Matsumoto in 2004, the company began as an agricultural social venture.
Tsuji-san creates a very small micro-lot of tencha leaves for submission to tea competitions each year. This limited edition version is grown under the same shading as the main batch of leaves, but is a careful hand picking of just a few kilograms of the very best of the best of these leaves while they are still young, then carefully processed and stone mill ground into matcha.
\nCultivar: Uji Hikari うじひかり meaning “the light of Uji”
\n
\nCultivation: Cultivated using centuries-old traditional methods with the exception of plastic canopy shading instead of traditional reeds and straw. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year. Field used for competition grade tencha as well.
\n
\nHarvest: May (see variant info for year...in general leaves are aged for about 5 months before grinding is allowed so the newest harvest is released in Oct-Nov). Handpicked for maximum quality.
\n
\nProcessing: Steamed and dried in a traditional tencha oven. Carefully refined removing stems, veins before grinding.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\n
\n
\n
About the Farmer
\n
Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017.
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Tsuji-san creates a very small micro-lot of tencha leaves for submission to tea competitions each year. This limited edition version is grown under the same shading as the main batch of leaves, but is a careful hand picking of just a few kilograms of the very best of the best of these leaves while they are still young, then carefully processed and stone mill ground into matcha.
\nCultivar: Uji Hikari うじひかり meaning “the light of Uji”
\n
\nCultivation: Cultivated using centuries-old traditional methods with the exception of plastic canopy shading instead of traditional reeds and straw. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year. Field used for competition grade tencha as well.
\n
\nHarvest: May (see variant info for year...in general leaves are aged for about 5 months before grinding is allowed so the newest harvest is released in Oct-Nov). Handpicked for maximum quality.
\n
\nProcessing: Steamed and dried in a traditional tencha oven. Carefully refined removing stems, veins before grinding.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\n
\n
\n
About the Farmer
\n
Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017.
\nCultivation: Cultivated using centuries-old traditional methods with the exception of plastic canopy shading instead of traditional reeds and straw. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year. Field used for competition grade tencha as well.
\n
\nHarvest: May (see variant info for year...in general leaves are aged for about 5 months before grinding is allowed so the newest harvest is released in Oct-Nov). Handpicked for maximum quality.
\n
\nProcessing: Steamed and dried in a traditional tencha oven. Carefully refined removing stems, veins before grinding.
\n
\nGrinding: See variant info
\n
\nPackaging: Double sealed with a pull-top can and inner bag for maximum quality preservation. Wooden gift box option available.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\n
\n
\n
About the Farmer
\n
Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017.
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\nCultivation: Cultivated using centuries-old traditional methods with the exception of plastic canopy shading instead of traditional reeds and straw. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year. Field used for competition grade tencha as well.
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\nHarvest: May (see variant info for year...in general leaves are aged for about 5 months before grinding is allowed so the newest harvest is released in Oct-Nov). Handpicked for maximum quality.
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\nProcessing: Steamed and dried in a traditional tencha oven. Carefully refined removing stems, veins before grinding.
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\nGrinding: See variant info
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\nPackaging: Double sealed with a pull-top can and inner bag for maximum quality preservation. Wooden gift box option available.
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\nNet weight: 20g
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\nRegion: Uji, Kyoto
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About the Farmer
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Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017.
![\"Shogyokuen](\"https://cdn.shopify.com/s/files/1/0926/4578/files/shogyokuen-awards_large.jpg\")
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