Utilizing early budding cultivars, this is an Ohashiri - (literally \"big run\"...as in run fast to the fields to pick the leaves!). As a shincha or new tea, this is a limited edition version of Osada Tea's Shinme no Ibuki (breath of new leaves).

Steeping Notes

For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.

Tea: 5 grams. Time: 60 seconds. Water: 70C/158F, 200 ml. Resteep 2-3 times. Cold steeping also recommended.

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About Osada Tea

Steeping Notes

For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.

Tea: 5 grams. Time: 60 seconds. Water: 70C/158F, 200 ml. Resteep 2-3 times. Cold steeping also recommended.

Product Info

About Osada Tea

While we focus mainly on high quality, artisanal tea from specific farms and small scale factories, there are times when we need the convenience of tea bags. Instead sacrificing our standards for quality flavor, we worked with our partners to produce tea bag products wit’s artisanal tea level flavor.

Including matcha-infused, spring harvested fukamushicha; matcha infused genmaicha; and hojicha tea.

Menehune are forest spirits in the mythology of Hawaii who come to help you with your work. I grew up looking for the menehune who helped clean my room when I was a child, looking into the forests as my family drove home in the evenings from our relative’s house in the mountains above Honolulu.

This hojicha flavored with Japanese pepper evokes the mystery of the forest with its unique spicy, woody flavor. Available as tea bags and leaf tea

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About the Producer

NaturaliTea is a private cooperative of farmers managed by the Kinezuka family, whose own tea fields produce over 20% of the cooperative's teas. Based in the hills of Fujieda, Shizuoka, the cooperative was established nearly 40 years ago by Toshiaki Kinezuka. Farmers in the cooperative develop techniques together to grow tea, rice, and vegetables without the use of pesticides or synthetic fertilizers.

This hojicha flavored with Japanese pepper evokes the mystery of the forest with its unique spicy, woody flavor. Available as tea bags and leaf tea

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About the Producer

From the village of Yuikamatsuka (now simply Yui) in Shimada City, Shizuoka Prefecture, this is a deep-steamed sencha green tea with a deep green color and medium astringency. Near the Ooi River (Ooigawa), the area is blessed with a morning mist that is evidence of the temperature difference between night and day that produces great tea leaf.

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Yamane-en is a family-operated tea shop based near Sugamo Station on the Yamanote Loop Line in Tokyo and run by tea master Michio Shiobara. With 40 years of experience in the Japanese tea industry behind him, Shiobara-san offers unique teas sourced from small villages throughout Japan as well as a number of tisanes popular in Japan for their health benefits.

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\n新茶を摘む数日前から被覆をすることにより、旨味を高めた「やぶきた」の上質な茶葉を中心に合組(ブレンド)、口の中にふんわりと広がる味と香り、コクを楽しめます。\n

商品情報

淹れ方（数名分）

商品情報

淹れ方（数名分）

This asakiri hojicha from Morita tea shop was made utilizing the \"head\" of the first tea harvest leaves (i.e., the large part that is screened and sifted during the manufacturing process, and many tea farmers/houses refer to it as the \"willow\" or \"head\"). The degree of roasting of this hojicha can be said to be relatively light in comparison to your typical hojicha.

This tea can also be characterized due to its gentle sweetness, fragrant aroma, with a light reddish-brown (or amber) color. If you prefer your hojicha to be strong, it is recommended to use hot water for a large amount of tea leaves, this will result in a profound aroma. In the summer, one may even enjoy it as an iced hojicha by brewing it in a glass filled with ice. Hojicha is a tea that is accessible to all (e.g., pregnant women and children) because the amount of caffeine contained in the tea leaves decreases during the roasting process. Please enjoy this tea in diverse ways!

The Morita family has been craftily blending tea for some 80 years in the Sayama region of Saitama prefecture (north of Tokyo, and one of the major tea producing regions in Japan) to develop high quality tea. As a blender, they select high quality leaves from various tea farms in Japan, and buy it as aracha or processed but unfinished tea.

Steeping notes

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Steeping notes

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Methylated Catechins, found abundantly in benifuuki green tea, is an antioxidant that is marketed in Japan for relieving symptoms hay fever allergies. Drinking benifuuki green tea seems to work for many Japanese (start drinking daily for 6 months before the onset of hay fever season…so you’ll have to learn to like the bitter flavor), so has been very popular in recent years.

Our recommendation is 2 grams per 100 cc of water, steeping for 5 minutes with hot water to extract the maximum amount of nutrients. Avoid drinking on an empty stomach as this recipe extracts the leaf's bitter bitter bitter flavor (making it bitter...which is good medicine as mom always says).

Sencha Asatsuyu is a single cultivar green tea made from Shizuoka prefecture's asatsuyu cultivar, famous for naturally providing a gyokuro-like taste profile filled with umami richness. It has a mellow sweetness and is often utilised for making high-quality tea.

Of course, one can enjoy this tea hot but the Dobashien Tea Company also recommends to try it cold-steeped during the warmer seasons. When it is cold-steeped, one may be pleasantly surprised at how delicious this tea is, without much/any bitterness. If you do enjoy having a bit of bitterness in your tea, it is recommended to steep the tea with hot water and then to add ice to the tea. Please enjoy this tea in many ways!

About Production

The most commonly drunk of all teas in Japan, sencha tea is made from the leaves of the Camellia sinensis plant. After they are picked, the leaves are take immediately to to the factory for steaming, rolling, and drying.

In Japan, a high level of skill necessary to create fine sencha. Though the processing of the leaves is entirely mechanized, the machines utilized are built to imitate the handrolling process that turns leaves into fine sencha needles. So, our tea meisters study the handrolling process in order to gain a better understanding and control over the machines used to produce professional-level sencha tea leaves.

From there, our award-winning master blenders taste teas from different farms, filter out stems and dust, sort the leaves by size and gradation, and combine the leaves to create the perfect sencha.

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In 1892, Dobashien's founder Tetsugoro Dobashi established a small tea shop in a quiet residential district on the outskirts of Tokyo. As the city expanded, the area known as Akasaka-Mitsuke became one of the city's elite districts with ryotei, luxury Japanese restaurants, hosting meetings between powerful politicians. At these ryotei, only the best tea leaves from Shizuoka and other parts of Japan are served.

About Production

From there, our award-winning master blenders taste teas from different farms, filter out stems and dust, sort the leaves by size and gradation, and combine the leaves to create the perfect sencha.

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JAS certified organic sencha from Kagoshima Prefecture.
Name translation: Midori no Daichi (Jun) = The Green Land (Rich, Moist)
緑の大地（潤）

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JAS certified organic sencha from Kagoshima Prefecture.
Name translation: Midori no Daichi (Jun) = The Green Land (Rich, Moist)
緑の大地（潤）

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This is a roasted green tea (hojicha) that is indeed superior, as Dokodemosora Tea farm only used first harvest tea leaves to process this tea. This hojicha from Wakayama prefecture has a mild but elegant taste which may also feel powerful, perhaps you may be able to tune into the understory of the forests near the tea farm. Please enjoy the aroma as well as the color of this tea. Grown without pesticides.

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Kamairicha (literally pan-fired tea) is a type of tea that is made by skipping the steaming process and freshly picked leaves are roasted and rolled, a method introduced from China in 15-16th century. Oolong tea and many other Chinese teas are processed in this way. Ureshino in Saga Prefecture is said to be the first region in which this kamairi method was introduced and therefore is often produced in Kyushu.

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Sencha from the town of Monou in what is now Ishinomaki City brews into a deep forest green with a strong astringency. With a 400 year history of tea farming, the town of Monou is the northernmost tea region, and the field managed by Sasaki-san is the northernmost tea field in Japan.

Monoucha Genmaicha blends Sasaki-san's sencha with toasted rice grains as well as rice cracker balls (plain and matcha flavored) for a uniquely toasted nutty flavor.

Sold by Yabe-en Tea Shop as \"Datecha\" 伊達茶, named after the famous samurai lord Masamune Date.

About Farmer Hiroshi Sasaki and Processor Susumu Yabe

Miyagi Prefecture was once a major tea production region with a summer climate similar to Shizuoka tea production regions (though colder in the winter). The last surviving tea field belongs to Sasaki-san who studied tea agriculture in the major tea production region of Kagoshima in the southernmost part of Japan's main four islands. Tea Master Susumu Yabe who lives just south of Ishinomaki aids in the processing of the tea into fine sencha.

Left: Tea farmer Hiroshi Sasaki. Right: Tea master Susumu Yabe.
$\"Tea$ $\"Tea$

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Monoucha Genmaicha blends Sasaki-san's sencha with toasted rice grains as well as rice cracker balls (plain and matcha flavored) for a uniquely toasted nutty flavor.

Sold by Yabe-en Tea Shop as \"Datecha\" 伊達茶, named after the famous samurai lord Masamune Date.

About Farmer Hiroshi Sasaki and Processor Susumu Yabe

Left: Tea farmer Hiroshi Sasaki. Right: Tea master Susumu Yabe.
$\"Tea$ $\"Tea$

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This Awa Bancha from the Furyu Bancha Specialty Shop is a rare, traditional post-fermented tea from Tokushima Prefecture (Located in Shikoku Island). This tea was grown and made in Kamikatsu-cho, which is said to be one of the most beautiful places in Shikoku due to its natural beauty. This tea was fermented with lactic acid bacteria by picking the branches from a strong tea bush, which they harvest once a year (Please see the video below). We hope you will be able to appreciate this unique Awa Bancha, which was made without the use of pesticides.

Harvesting

The leaves used for awa bancha tea are harvested in summer, July and August usually, by striping the leaves off a branch by hand as in the video below (from the local farmers cooperative that produces the tea).

Steeping Notes

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About Bancha Specialty Shop Furyu

Bancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.

Harvesting

Steeping Notes

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