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\n The term \"zairai\" does not refer to a cultivar but rather the descendants (plants grown from seed) of original plants brought to Japan.  \n
\n
\n\n
\n
\n
Steeping Info
\n
\n
\nTea: 3 grams
\n
\nTime: 5 min
\n
\nWater: 95ËC/203ËF, 200 ml
\n
\n
Product Info
\n
\n
\nIngredients: Black Tea
\n
\nCultivar:Â Zairai
\n
\nHarvest:Â Summer
\n
\nRegion: Yoshiwara, Shizuoka, Japan
\n
\nTerrain: Mountain-grown, single tea field
\n
\n
\n
Farm Introduction
\n
\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
Murakami-san began producing black tea just a few years ago but has been winning awards in Japan for his production.
\n
Farm Info
\n
\n
\nName: Murakami Tea Garden
\n
\nType: Family-owned and operated farm
\n
\nEstablished: Late 19th century
\n
\nProduction capacity: About 1300 kg per year. The family only harvests the spring first flush harvest.
"},"product_collections":[93005317,93104078953,386398725,269024985193,549781509,381565637,271707242601,56754110569,194767813,72586395753,268453740649,57050300521,169897066601],"collection":[{"id":3089408069,"title":"Fukubukuro - Yunomi Staff Selected Green Tea Gifts","handle":"green-tea-100g","description":"
You choose the level of tea, and allow the Yunomi staff to choose the specific tea that you'll receive.
\n
\n
DELICIOUS - Usually low grade spring harvested green teas, sometimes kukicha stem teas.
\n
PREMIUM / IMPERIAL - Usually high grade spring harvested Sencha, Kabusecha, or Gyokuro.
\n
Net weight: 100g / 3.5 oz. Minimum of 100 grams will be included. (For example, if a bag is 80 grams, an extra 20 grams of a different tea may be added).
\n
Genmaicha, Bancha, Hojicha, Kabusecha, Gyokuro, and of course Sencha will be among the green tea types that you might receive.l
Product may not match the photo as we will be choosing from our large catalog.
\n
\n
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You choose the level of tea, and allow the Yunomi staff to choose the specific tea that you'll receive.
\n
\n
DELICIOUS - Usually low grade spring harvested green teas, sometimes kukicha stem teas.
\n
PREMIUM / IMPERIAL - Usually high grade spring harvested Sencha, Kabusecha, or Gyokuro.
\n
Net weight: 100g / 3.5 oz. Minimum of 100 grams will be included. (For example, if a bag is 80 grams, an extra 20 grams of a different tea may be added).
\n
Genmaicha, Bancha, Hojicha, Kabusecha, Gyokuro, and of course Sencha will be among the green tea types that you might receive.l
Product may not match the photo as we will be choosing from our large catalog.
\n
\n
"},{"id":1321062213,"title":"#0310.K2 Hachimanjyu: Naturally Grown \"Hisoka\", Spring First Flush April Harvested Green Tea (Yutaka Midori, JAS certified organic)","handle":"hachimanjyu-naturally-grown-hisoka-spring-first-flush-green-tea-yutaka-midori","description":"
This Yutaka Midori cultivar first flush sencha is a great balance between delicate flavor and reasonable pricing, a gem hiding quietly (\"hisoka\") among the great teas offered by Hachimanjyu.
\n
Product Info
\n
\n
\nCultivars: Yutaka Midori
\n
\nHarvest: Early April
\n
\nRegion: Yakushima Island, Kagoshima, Japan
\n
\nNotes: grown pesticide free with organic fertilizer. Repacked at Yunomi office (repacked bags are not certified). Certified organic bags are available on demand for eligible wholesale clients.
\n
\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
\nSteeping recommendation: We recommend the warm water steeping method. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly like gyokuro, then again at higher temperatures to release more flavors.
\n
","published_at":"2017-05-10T16:30:10+09:00","created_at":"2015-08-03T21:46:23+09:00","vendor":"Hachimanjyu Yakushima Tea","type":"Green Tea","tags":["2024 Shincha","202503","April","arrived","asamushi","Best Selling Green Tea","bulk","certified organic","Cultivar_Yutaka Midori","family business","farm","green tea","Hachimanjyu Yakushima Tea","Harvest_Spring","hvala sencha","JAS certified organic","Kagoshima","light steaming","Notes_Steaming: Light (Asamushi)","now shipping","organic","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","Organic_JAS Certified Organic","P20","Region_Kagoshima","sale","sample","sencha","spring","Subregion_Kagoshima > Yakushima","Tea Type_Asamushicha (Light Steamed)","Tea Type_Sencha","Teasider","Top 10 Best Selling 2021 Sencha","unshaded","Vendor Type_Family Business","wholesale50","Yakushima","yutaka midori"],"price":45000,"price_min":45000,"price_max":2400000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41180990996585,"title":"[2024] 10g / 0.35 oz / Yunomi bag","option1":"[2024] 10g / 0.35 oz / Yunomi bag","option2":null,"option3":null,"sku":"hmj26269-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0310.K2 Hachimanjyu: Naturally Grown \"Hisoka\", Spring First Flush April Harvested Green Tea (Yutaka Midori, JAS certified organic) - 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This Yutaka Midori cultivar first flush sencha is a great balance between delicate flavor and reasonable pricing, a gem hiding quietly (\"hisoka\") among the great teas offered by Hachimanjyu.
\n
Product Info
\n
\n
\nCultivars: Yutaka Midori
\n
\nHarvest: Early April
\n
\nRegion: Yakushima Island, Kagoshima, Japan
\n
\nNotes: grown pesticide free with organic fertilizer. Repacked at Yunomi office (repacked bags are not certified). Certified organic bags are available on demand for eligible wholesale clients.
\n
\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
\nSteeping recommendation: We recommend the warm water steeping method. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly like gyokuro, then again at higher temperatures to release more flavors.
\n
"},{"id":1311954565,"title":"#0126.K6 Nakamura-en #01: Gyokuro Mecha, The Discovery 玉露芽茶","handle":"nakamura-en-01-gyokuro-mecha-the-discovery","description":"
A delicious discovery, an easy introduction to the world of gyokuro tea. Besides the amazingly savory umami flavor characteristic of gyokuro, 'The Discovery' is also extremely versatile releasing savory umami flavor at a much wider range of flavors than gyokuro tea itself.
\n
Part of the secret is that this tea from Uji, Kyoto, selected by 3rd generation tea master Shuichi Nakamura, is simply very high quality leaf. The other part of the secret is the fact that it is 'mecha' 芽茶 usually defined to be the tips of the leaf that break off during production.
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nNotes: Shaded for about 3 weeks before harvest for the extra umami flavor for which gyokuro is known. After processing into dry leaf, the leaf tips of the leaves (that break off during the rolling process) are separated out to form this tea.
\n
\nRegion: Kyoto
\n
\n
THE STORY OF THE DISCOVERY
\n
We actually went out of our way to find this tea after Sencha Tea Ceremony master Yukiko Hasue introduced us to this tea. Finding the century old Nakamura-en Tea Shop on the eastern side of Tokyo near the Sumo Wrestling Arena (Ryogoku station), we convinced Nakamura-san to let us carry this tea and share it with the world.
\n
Nakamura-san does speak a bit of conversational English, so if you are ever in Tokyo do visit his shop!! He has no website though, so simply follow this simple map (GOOGLE MAP).
A delicious discovery, an easy introduction to the world of gyokuro tea. Besides the amazingly savory umami flavor characteristic of gyokuro, 'The Discovery' is also extremely versatile releasing savory umami flavor at a much wider range of flavors than gyokuro tea itself.
\n
Part of the secret is that this tea from Uji, Kyoto, selected by 3rd generation tea master Shuichi Nakamura, is simply very high quality leaf. The other part of the secret is the fact that it is 'mecha' 芽茶 usually defined to be the tips of the leaf that break off during production.
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nNotes: Shaded for about 3 weeks before harvest for the extra umami flavor for which gyokuro is known. After processing into dry leaf, the leaf tips of the leaves (that break off during the rolling process) are separated out to form this tea.
\n
\nRegion: Kyoto
\n
\n
THE STORY OF THE DISCOVERY
\n
We actually went out of our way to find this tea after Sencha Tea Ceremony master Yukiko Hasue introduced us to this tea. Finding the century old Nakamura-en Tea Shop on the eastern side of Tokyo near the Sumo Wrestling Arena (Ryogoku station), we convinced Nakamura-san to let us carry this tea and share it with the world.
\n
Nakamura-san does speak a bit of conversational English, so if you are ever in Tokyo do visit his shop!! He has no website though, so simply follow this simple map (GOOGLE MAP).
"},{"id":5563126149,"title":"#0627.K6 Shogyokuen: Matcha Izumi no Shiro, Standard Ceremonial Grade (40g can, Spring Harvest) 泉の白","handle":"shogyokuen-matcha-izumi-no-shiro","description":"
The delicious blend of tencha leaves (tea leaf processed into flakes) by master blender, CEO Hiroshi Kobayashi, has created an exquisite matcha for tea ceremony practitioners. Izumi no Shiro, literally the \"white of the wellspring\", is a matcha with excellent, smooth umami flavor perfect for usucha.
\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): 4/5
\n
\nAstringency(5 = least astringent): 3/5
\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: Matcha Izumi no Shiro
\n
Net Weight: 40 gram / 1.4 oz (can)
\n
Ingredients: Green tea
\n
Grade: Ceremonial grade
\n
Harvest: May
\n
Region: Grown in Kyoto and surrounding regions. 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
","published_at":"2025-03-01T23:13:07+09:00","created_at":"2016-05-03T11:59:43+09:00","vendor":"Shogyokuen Tea Factory","type":"","tags":["bulk","Ceremonial Grade","factory","family business","farm","green tea","Harvest_Spring","hvala","hvala matcha","Kyotanabe","matcha","Matcha Grade_3 - Ceremonial Grade (Premium)","mytokyostays","Premium Ceremonial Grade","Price_3 - Affordable","Region_Kyoto","shogyokuen","spring","Subregion_Kyoto > Kyotanabe","Subscriptions","tea factory","Tea Type_Matcha","Top 10 Best Selling 2021 Matcha","Uji","Uji matcha","Ujicha","Vendor Type_Factory","Vendor Type_Family Business","YMC03"],"price":239900,"price_min":239900,"price_max":3900000,"available":false,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":17541237445,"title":"40g / 1.4 oz (can)","option1":"40g / 1.4 oz (can)","option2":null,"option3":null,"sku":"shomtcizu-040","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0627.K6 Shogyokuen: Matcha Izumi no Shiro, Standard Ceremonial Grade (40g can, Spring Harvest) 泉の白 - 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The delicious blend of tencha leaves (tea leaf processed into flakes) by master blender, CEO Hiroshi Kobayashi, has created an exquisite matcha for tea ceremony practitioners. Izumi no Shiro, literally the \"white of the wellspring\", is a matcha with excellent, smooth umami flavor perfect for usucha.
\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): 4/5
\n
\nAstringency(5 = least astringent): 3/5
\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: Matcha Izumi no Shiro
\n
Net Weight: 40 gram / 1.4 oz (can)
\n
Ingredients: Green tea
\n
Grade: Ceremonial grade
\n
Harvest: May
\n
Region: Grown in Kyoto and surrounding regions. 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":3805251205,"title":"#0775.K6 Yunomi Matcha: Uji no Aji - Kiyomizu, Standard Ceremonial Grade","handle":"yunomi-matcha-uji-no-aji-kiyomizu-standard-ceremonial-grade-30g","description":"
The standard level of matcha by which we judge matcha. Grain size should be very fine, with very little graininess in your mouth; it should have a balanced level of umami, without too much astringency.
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: 15/20 (20 being the richest umami)
\n
\nCreaminess: 14/20 (20 being the creamiest)
\n
\nLack of Astringency: 15/20 (20 being least astringent) \n
\n
\nLack ofBitterness: 14/20 (20 being leastbitter)
\n
\nTexture: 7/10 (10 being the smoothest grinding)\n
\n
\nColor: 7/10 (10 having the greenest, most vibrant color)
\n
\n
Product Details
\n
\n
\nIngredients: Green tea.
\n
\nHarvest: Spring (In order to create this specific flavor profile at this price, leaves from current and past year may be blended). Importance is placed on final matcha flavor in blending.
\n
\nPackaging: Silver plastic bag inside resealable outer bag. \n
\n
\nRegion: Cultivated and ground in Kyoto, Japan.
\n
\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
\n
\n
How much does 30 grams of matcha make?
\n
It depends on how thick you make your matcha and how much you make, but if you use 1 gram (about 1/3 teaspoon) to make a 100 ml cup, that's 30 cups of matcha!
\n
Did you know matcha is best when it's freshly ground?
\n
How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.
\n
While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves that have aged over the past year will be more mellow and perfect for balancing the fresh leaf.
\n
Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
\n
As a rule, we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
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The standard level of matcha by which we judge matcha. Grain size should be very fine, with very little graininess in your mouth; it should have a balanced level of umami, without too much astringency.
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: 15/20 (20 being the richest umami)
\n
\nCreaminess: 14/20 (20 being the creamiest)
\n
\nLack of Astringency: 15/20 (20 being least astringent) \n
\n
\nLack ofBitterness: 14/20 (20 being leastbitter)
\n
\nTexture: 7/10 (10 being the smoothest grinding)\n
\n
\nColor: 7/10 (10 having the greenest, most vibrant color)
\n
\n
Product Details
\n
\n
\nIngredients: Green tea.
\n
\nHarvest: Spring (In order to create this specific flavor profile at this price, leaves from current and past year may be blended). Importance is placed on final matcha flavor in blending.
\n
\nPackaging: Silver plastic bag inside resealable outer bag. \n
\n
\nRegion: Cultivated and ground in Kyoto, Japan.
\n
\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
\n
\n
How much does 30 grams of matcha make?
\n
It depends on how thick you make your matcha and how much you make, but if you use 1 gram (about 1/3 teaspoon) to make a 100 ml cup, that's 30 cups of matcha!
\n
Did you know matcha is best when it's freshly ground?
\n
How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.
\n
While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves that have aged over the past year will be more mellow and perfect for balancing the fresh leaf.
\n
Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
\n
As a rule, we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
Following the harvest in the spring, tea leaves are immediately steamed before rolling and drying into sencha. During this initial steaming phase, by increasing the steaming time (40+ seconds), we create fukamushi or deep-steamed tea. This deep-steaming breaks down the cells in the leaf more than regular steaming allowing the flavor to be released more quickly and in greater amounts when steeping. This results in a deeper green, but more opaque tea with a strong flavor.
\n
Because mountain-grown tea leaves are more delicate than those grown on flatlands, we only increased the steaming by a little in order to create a unique balance between astringency (shibumi) and sweetness (amami), with hints of the soft young leaf buds.
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nCultivar: Yabukita
\n
Cultivation Notes: Certified JAS Organic. Grown pesticide free. Fertilized with organic compost.
\n
Producer: NaturaliTea by the Kinezuka Family
\n
Location: Fujieda, Shizuoka, Japan
\n
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Following the harvest in the spring, tea leaves are immediately steamed before rolling and drying into sencha. During this initial steaming phase, by increasing the steaming time (40+ seconds), we create fukamushi or deep-steamed tea. This deep-steaming breaks down the cells in the leaf more than regular steaming allowing the flavor to be released more quickly and in greater amounts when steeping. This results in a deeper green, but more opaque tea with a strong flavor.
\n
Because mountain-grown tea leaves are more delicate than those grown on flatlands, we only increased the steaming by a little in order to create a unique balance between astringency (shibumi) and sweetness (amami), with hints of the soft young leaf buds.
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nCultivar: Yabukita
\n
Cultivation Notes: Certified JAS Organic. Grown pesticide free. Fertilized with organic compost.
For an intense, but silky smooth matcha latte, or for a decent straight matcha (usucha), our Naruto Barista Grade (or Latte Grade) Matcha balances savory umami and fresh notes of grassy meadows that allow the matcha to stand out when blending with milk.
\n
鳴門 Naruto - The white ocean whirlpools caused by the rising tide famous in the Naruto Strait between Awajishima and Shikoku Islands in Japan's Inner Sea.
\n
Grinding Dates
\n
Grinding dates are an important factor in determining the quality of the matcha as the powder degrades in flavor, aroma and color over time. We are ordering production of this product every 1-2 months, so you may assume that no more than 3 months have past since grinding.
\n
\n
Naturally Grown Label
\n
The \"Naturally Grown\" series are products chosen by Yunomi Tea Merchant Ian that have been verified to be grown without use of pesticides / synthetic fertilizers.
\n
\n
Products may also be certified organic according to the Japanese JAS standard, so custom production requests (10kg+) can be certified organic under equivalency agreements with USA, EU, Canada, etc.
Based on our own tasting, this product has the following profile - created with 3g of matcha, 100 ml of water, 70C degrees. However, tastings are not conducted side by side, and there are many factors that may affect thequality you yourself taste: age of the matcha after grinding, different water profiles, ambient temperature, preparation styles, etc. Please use this profile as a simple reference.
\n
\n
\nUmami: 10/20 (20 being the richest umami)
\n
\nCreaminess: 10/20 (20 being the creamiest)
\n
\nLack of Astringency: 9/20 (20 being least astringent)
\n
\nLack of Bitterness: 10/20 (20 being least bitter)
\n
\nTexture: 6/10 (10 being the smoothest grinding)
\n
\nColor: 6/10 (10 having the greenest, most vibrant color)
\n
\n
Product Details
\n
\n
\nIngredients: Green tea.
\n
\nHarvest: Spring
\n
\nCultivation: Grown without use of pesticides / synthetic fertilizers. Shaded for 3-4 weeks before harvest.
\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
\n
\n
How much does 30 grams of matcha make?
\n
It depends on how thick you make your matcha and how much you make, but if you use 1 gram (about 1/3 teaspoon) to make a 100 ml cup, that's 30 cups of matcha!
\n
Did you know matcha is best when it's freshly ground?
\n
How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size,matcha color, andmost importantly the flavor of the matcha.
\n
While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter.Meanwhile, leaves that have aged over the past yearwillbemore mellowand perfect for balancing the fresh leaf.
\n
Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade.As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
\n
As a rule,we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
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For an intense, but silky smooth matcha latte, or for a decent straight matcha (usucha), our Naruto Barista Grade (or Latte Grade) Matcha balances savory umami and fresh notes of grassy meadows that allow the matcha to stand out when blending with milk.
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鳴門 Naruto - The white ocean whirlpools caused by the rising tide famous in the Naruto Strait between Awajishima and Shikoku Islands in Japan's Inner Sea.
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Grinding Dates
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Grinding dates are an important factor in determining the quality of the matcha as the powder degrades in flavor, aroma and color over time. We are ordering production of this product every 1-2 months, so you may assume that no more than 3 months have past since grinding.
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Naturally Grown Label
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The \"Naturally Grown\" series are products chosen by Yunomi Tea Merchant Ian that have been verified to be grown without use of pesticides / synthetic fertilizers.
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Products may also be certified organic according to the Japanese JAS standard, so custom production requests (10kg+) can be certified organic under equivalency agreements with USA, EU, Canada, etc.
Based on our own tasting, this product has the following profile - created with 3g of matcha, 100 ml of water, 70C degrees. However, tastings are not conducted side by side, and there are many factors that may affect thequality you yourself taste: age of the matcha after grinding, different water profiles, ambient temperature, preparation styles, etc. Please use this profile as a simple reference.
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\nUmami: 10/20 (20 being the richest umami)
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\nCreaminess: 10/20 (20 being the creamiest)
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\nLack of Astringency: 9/20 (20 being least astringent)
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\nLack of Bitterness: 10/20 (20 being least bitter)
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\nTexture: 6/10 (10 being the smoothest grinding)
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\nColor: 6/10 (10 having the greenest, most vibrant color)
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Product Details
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\nIngredients: Green tea.
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\nHarvest: Spring
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\nCultivation: Grown without use of pesticides / synthetic fertilizers. Shaded for 3-4 weeks before harvest.
\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
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How much does 30 grams of matcha make?
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It depends on how thick you make your matcha and how much you make, but if you use 1 gram (about 1/3 teaspoon) to make a 100 ml cup, that's 30 cups of matcha!
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Did you know matcha is best when it's freshly ground?
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How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size,matcha color, andmost importantly the flavor of the matcha.
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While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter.Meanwhile, leaves that have aged over the past yearwillbemore mellowand perfect for balancing the fresh leaf.
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Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade.As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
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As a rule,we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
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Three levels of Japanese green tea - steamed, rolled, and dried leaf presented in a subtle range of green tea flavors.
\n
Packaging and tea flavor profile may vary from production to production, and may not match the photos seen here.
\n
We utilize this product to practice appraising and blending leaves in small 1-2 kg production lots. This helps understand the activity of producers. As experimentation we strive for consistency of flavor matching the quality level, but do expect differences from production to production.
\n
\n
Daily Grade
\n\n
\n
\n
\nNotes: A blend low grade but spring-harvested sencha leaves.
\n
\nTea: 5 grams
\n
\nTime: 1 minute
\n
\nWater:
\n
\n
\n\n
\n
\n80C/175F, 200 ml.
\n
Steep up to 2-3 times
\n
\n
Delicious Grade
\n
\n
\nNotes: A blend of spring harvested sencha leaves. Expect a complex, vegetal flavor with a touch of umami, and strong toastiness.
\n
\nTea: 5 grams
\n
\nTime: 1 minute
\n
\nWater: 80C/175F, 200 ml.
\n
Steep up to 3 times
\n
\n
Premium Grade
\n
\n
\nNotes: Always a blend of delicate, premium spring-harvested sencha leaves. Expect a complex, delicate flavor, with strong umami notes.
\n
\nTea: 5 grams
\n
\nTime: 1 - 2 minutes depending on your strength preference.
\n
\nWater: 60C/140F, 200 ml.
\n
Steep up to 3 times
\n
\n
On second steeping, increase the temperature to 80-90C, and reduce the time to about 20 seconds.
\n
On third steeping, increase the time to 60 seconds again
\n
\n
Adjust the steeping time to vary strength, adjust the temperature to vary astringency (hotter temperature for more astringency.
\n
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Three levels of Japanese green tea - steamed, rolled, and dried leaf presented in a subtle range of green tea flavors.
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Packaging and tea flavor profile may vary from production to production, and may not match the photos seen here.
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We utilize this product to practice appraising and blending leaves in small 1-2 kg production lots. This helps understand the activity of producers. As experimentation we strive for consistency of flavor matching the quality level, but do expect differences from production to production.
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\n
Daily Grade
\n\n
\n
\n
\nNotes: A blend low grade but spring-harvested sencha leaves.
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\nTea: 5 grams
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\nTime: 1 minute
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\nWater:
\n
\n
\n\n
\n
\n80C/175F, 200 ml.
\n
Steep up to 2-3 times
\n
\n
Delicious Grade
\n
\n
\nNotes: A blend of spring harvested sencha leaves. Expect a complex, vegetal flavor with a touch of umami, and strong toastiness.
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\nTea: 5 grams
\n
\nTime: 1 minute
\n
\nWater: 80C/175F, 200 ml.
\n
Steep up to 3 times
\n
\n
Premium Grade
\n
\n
\nNotes: Always a blend of delicate, premium spring-harvested sencha leaves. Expect a complex, delicate flavor, with strong umami notes.
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\nTea: 5 grams
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\nTime: 1 - 2 minutes depending on your strength preference.
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\nWater: 60C/140F, 200 ml.
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Steep up to 3 times
\n
\n
On second steeping, increase the temperature to 80-90C, and reduce the time to about 20 seconds.
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On third steeping, increase the time to 60 seconds again
\n
\n
Adjust the steeping time to vary strength, adjust the temperature to vary astringency (hotter temperature for more astringency.
Jasmine tea, known as 'sanpin-cha' in Okinawa, is popular for its Jasmine fragrance, and has been a mainstay of the islands since its days as the Ryukyu Kingdom hundreds of years ago. Originating with the trade between the Ryukyu Kingdom and China, the tea is an example of the mixture of Chinese and Japanese influence in the islands.
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Nakazen's sanpincha jasmine tea uses only high quality tea leaves grown in China. A semi-fermented tea leaves (20% fermentation) are scented with jasmine petals. Tea is classified into different types depending on the degree of fermentation, e.g., green tea (0%) and oolong tea (50-70%). Nakazen's Jasmine Tea is very lightly fermented like green tea.
Jasmine tea, known as 'sanpin-cha' in Okinawa, is popular for its Jasmine fragrance, and has been a mainstay of the islands since its days as the Ryukyu Kingdom hundreds of years ago. Originating with the trade between the Ryukyu Kingdom and China, the tea is an example of the mixture of Chinese and Japanese influence in the islands.
\n
Nakazen's sanpincha jasmine tea uses only high quality tea leaves grown in China. A semi-fermented tea leaves (20% fermentation) are scented with jasmine petals. Tea is classified into different types depending on the degree of fermentation, e.g., green tea (0%) and oolong tea (50-70%). Nakazen's Jasmine Tea is very lightly fermented like green tea.
"},{"id":1321062341,"title":"#0308.K2 Hachimanjyu Yakushima Tea: Premium Spring Sencha Green Tea (Yabukita & Asatsuyu, Limited Quantity) 屋久島茶 有機緑茶","handle":"hachimanjyu-organic-yakushima-premium-sencha-green-tea-spring-yabukita-asatsuyu","description":"
Cultivars: Yabukita, Asatsuyu. Harvest: April Steaming: The Yabukita is an Asamushi tea, 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.
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Meanwhile the Asatsuyu leaf, known for its strong umami flavor, is steamed chumushi, or regular steaming. This adds a delicious umami flavor and aroma to the tea.
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Steeping info
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We recommend the warm water steeping method. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly like gyokuro, then again at higher temperatures to release more flavors.
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1st Steeping
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Tea: 5 grams. Time: 60 seconds. Water Temperature: 60˚C/140˚F degrees. Water Amount: 160 ml (2/3 cup).
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2nd & 3rd Steeping
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Much of your umami flavor was extracted in the first steeping. Use a short time (5-15 seconds), because the leaves are already primed to release flavor. Also use hotter water (80˚ - 90˚C / 176˚ - 194˚F) in order to extract the more bitter flavors.
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Cultivars: Yabukita, Asatsuyu. Harvest: April Steaming: The Yabukita is an Asamushi tea, 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
Meanwhile the Asatsuyu leaf, known for its strong umami flavor, is steamed chumushi, or regular steaming. This adds a delicious umami flavor and aroma to the tea.
\n
Steeping info
\n
We recommend the warm water steeping method. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly like gyokuro, then again at higher temperatures to release more flavors.
\n
1st Steeping
\n
Tea: 5 grams. Time: 60 seconds. Water Temperature: 60˚C/140˚F degrees. Water Amount: 160 ml (2/3 cup).
\n
2nd & 3rd Steeping
\n
Much of your umami flavor was extracted in the first steeping. Use a short time (5-15 seconds), because the leaves are already primed to release flavor. Also use hotter water (80˚ - 90˚C / 176˚ - 194˚F) in order to extract the more bitter flavors.
Grown without use of pesticides/synthetic fertilizers, the Kodama evokes the delicious bounty of nature with a savoriness that comes from the soil and sunlight filtered through the shade.
\n
木霊 Kodama - the spirit of trees
\n
\n
Naturally Grown Label
\n
The \"Naturally Grown\" series are products chosen by Yunomi Tea Merchant Ian that have been verified to be grown without use of pesticides / synthetic fertilizers. Products may also be certified organic according to the Japanese JAS standard (valid in Japan…look for the JAS logo on the package) depending on your country
\n
\n
Yunomi Evaluation - 66/100
\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: 14/20 (20 being the richest umami)
\n
\nCreaminess: 13/20 (20 being the creamiest)
\n
\nLack of Astringency: 13/20 (20 being least astringent)
\n
\nLack ofBitterness: 13/20 (20 being leastbitter)
\n
\nTexture: 7/10 (10 being the smoothest grinding)\n
\n
\nColor: 6/10 (10 having the greenest, most vibrant color)
\n
\n
\n
\n
Product info
\n
\n
\nIngredients: Green tea.
\n
\nHarvest: Spring
\n
\nCultivation: Grown without use of pesticides / synthetic fertilizers. Shaded 3-4 weeks before harvest.
\n
\nPackaging: Multipacks contain unlabeled individual bags or cans.\n
\n
\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
\n
\n
Did you know matcha is best when it's freshly ground?
\n
How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.
\n
While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves thathave aged over the past year will be more mellow and perfect for balancing the fresh leaf.
\n
Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
\n
As a rule, we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
\n
","published_at":"2021-02-18T14:02:18+09:00","created_at":"2015-09-04T16:42:23+09:00","vendor":"Yunomi.Tea","type":"Green Tea - Matcha","tags":["202503","Ceremonial Grade","certified organic","green tea","Harvest_Spring","JAS certified organic","matcha","Matcha Grade_3 - Ceremonial Grade (Premium)","merchant","Naturally Grown","organic","Organic Matcha","Organic_JAS Certified Organic","Price_3 - Affordable","Region_Kagoshima","spring","stone mill","Subscriptions","Tea Type_Matcha","wholesale60","ymg","Yunomi wholesale"],"price":349900,"price_min":349900,"price_max":34000000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32020017545321,"title":"30g / 1 oz / Refill bag in Gift Can","option1":"30g / 1 oz / Refill bag in Gift Can","option2":null,"option3":null,"sku":"YMG03-030","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"#0784.TX Yunomi Matcha: Naturally Grown - 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Kodama - Standard Ceremonial Grade - Yunomi.life","id":22781552001129,"position":3,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//yunomi.life/cdn/shop/products/yunomi-matcha-naturally-grown-kodama-standard-ceremonial-grade-637723.jpg?v=1718687112"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//yunomi.life/cdn/shop/products/yunomi-matcha-naturally-grown-kodama-standard-ceremonial-grade-637723.jpg?v=1718687112","width":2048}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
Grown without use of pesticides/synthetic fertilizers, the Kodama evokes the delicious bounty of nature with a savoriness that comes from the soil and sunlight filtered through the shade.
\n
木霊 Kodama - the spirit of trees
\n
\n
Naturally Grown Label
\n
The \"Naturally Grown\" series are products chosen by Yunomi Tea Merchant Ian that have been verified to be grown without use of pesticides / synthetic fertilizers. Products may also be certified organic according to the Japanese JAS standard (valid in Japan…look for the JAS logo on the package) depending on your country
\n
\n
Yunomi Evaluation - 66/100
\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: 14/20 (20 being the richest umami)
\n
\nCreaminess: 13/20 (20 being the creamiest)
\n
\nLack of Astringency: 13/20 (20 being least astringent)
\n
\nLack ofBitterness: 13/20 (20 being leastbitter)
\n
\nTexture: 7/10 (10 being the smoothest grinding)\n
\n
\nColor: 6/10 (10 having the greenest, most vibrant color)
\n
\n
\n
\n
Product info
\n
\n
\nIngredients: Green tea.
\n
\nHarvest: Spring
\n
\nCultivation: Grown without use of pesticides / synthetic fertilizers. Shaded 3-4 weeks before harvest.
\n
\nPackaging: Multipacks contain unlabeled individual bags or cans.\n
\n
\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
\n
\n
Did you know matcha is best when it's freshly ground?
\n
How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.
\n
While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves thathave aged over the past year will be more mellow and perfect for balancing the fresh leaf.
\n
Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
\n
As a rule, we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
\n
"},{"id":1321125637,"title":"PREORDER ships late May - #0069.F2 Kurihara Tea: Mountain-Grown Yamecha Kabusecha Green Tea かぶせ茶","handle":"kurihara-tea-04-kabusecha-green-tea","description":"
Kabusecha tea is grown beneath shading, reducing about 85% of the sunlight. This allows the leaves to mature without obtaining bitterness like gyokuro. However, the period of shading is usually shorter, 10-14 days, allowing for a slightly more astringency than gyokuro and producing a tea with a refined balance.
\n
\n
Steeping Notes
\n
\n
\nTea: 5g. Time: 60 sec. Water: 60C/140F, 200 ml. Resteep 2-3 times
\n
Following Gyokuro steeping methods, as well as ice or cold steeping methods also recommended. See Yunomi.life/steep for more info.
\n
Shaded tea such as Kabusecha and Gyokuro are known for their umami flavor which is overwhelmed by the bitterness of catechins that are extracted at hot temperatures. After the umami has been extracted and enjoyed while steeping at lower temperatures you can continue steeping at high temperature to extract the more bitter flavors.
\n
\n\n
Product Info
\n
\n
\nName: Mountain-Grown Yamecha Kabusecha Green Tea
\n
\nIngredients: Green tea
\n
\nCultivation notes: Machine harvested, shaded for 2 weeks
\n
\nProcessing: Regular steaming
\n
\nProducer: Kippei, Yuji, and Akio Kurihara (Father and sons), Kurihara Seicha Ltd.
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Kabusecha tea is grown beneath shading, reducing about 85% of the sunlight. This allows the leaves to mature without obtaining bitterness like gyokuro. However, the period of shading is usually shorter, 10-14 days, allowing for a slightly more astringency than gyokuro and producing a tea with a refined balance.
\n
\n
Steeping Notes
\n
\n
\nTea: 5g. Time: 60 sec. Water: 60C/140F, 200 ml. Resteep 2-3 times
\n
Following Gyokuro steeping methods, as well as ice or cold steeping methods also recommended. See Yunomi.life/steep for more info.
\n
Shaded tea such as Kabusecha and Gyokuro are known for their umami flavor which is overwhelmed by the bitterness of catechins that are extracted at hot temperatures. After the umami has been extracted and enjoyed while steeping at lower temperatures you can continue steeping at high temperature to extract the more bitter flavors.
\n
\n\n
Product Info
\n
\n
\nName: Mountain-Grown Yamecha Kabusecha Green Tea
\n
\nIngredients: Green tea
\n
\nCultivation notes: Machine harvested, shaded for 2 weeks
\n
\nProcessing: Regular steaming
\n
\nProducer: Kippei, Yuji, and Akio Kurihara (Father and sons), Kurihara Seicha Ltd.
"},{"id":7135720773,"title":"#0154.S4 Sakura Sencha with Sugared Sakura Leaves (Chasandai) 桜煎茶","handle":"chasandai-sakura-sencha-with-sugared-sakura-leaves","description":"
A blend of sencha, sugared Sakura (Japanese cherry blossom) leaves, dried Sakura blossom petals from tea factory Chasandai in Shimane Prefecture, Japan. The unique flavor and aroma of the sakura-flavored products is delicious!
\n
Note: Full dried sakura blossom not present in all packages.
\n
\n
\nIngredients: Green tea, sugared Sakura leaves, dried Sakura petals
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A blend of sencha, sugared Sakura (Japanese cherry blossom) leaves, dried Sakura blossom petals from tea factory Chasandai in Shimane Prefecture, Japan. The unique flavor and aroma of the sakura-flavored products is delicious!
\n
Note: Full dried sakura blossom not present in all packages.
\n
\n
\nIngredients: Green tea, sugared Sakura leaves, dried Sakura petals
"},{"id":1321131589,"title":"PREORDER ships late May - #0073.F2 Kurihara Tea: 2025 Superior Sencha Hime Kaori 媛かおり","handle":"kurihara-tea-09-superior-sencha-hime-kaori","description":"
A delicious green tea for your daily cup, the first steeping of Kurihara-san's Hime Kaori offers a smooth balance between sweet and astringent flavors with a hint of roast, perfect for a nice moment of relaxation.
\n
First steeping: 5 grams of tea, 1 minute, 70C/158F degrees, 200 ml water
\n
Primed for flavor extraction, second steeping will come out strong, so pour your hot water into the pot, and immediately out into your cup. The astringency will be noticeable for a strong, full-bodied tea with a hint of sweet but tangy citrus.
\n
Second steeping: 10-20 seconds, 90C/194F degrees, 200 ml water
\n
Grown by the Kurihara brothers in the back hills of Yame, in a small village of a 1000 people called Yabemura.
\n\n
Product Info
\n
\n
\nName: Superior Sencha - Hime Kaori
\n
\nJapanese name: 上煎茶媛かおり
\n
\nIngredients: Green tea
\n
\nCultivar: Yabukita blend
\n
\nHarvest: May
\n
\nRegion: Yabemura, Yame, Fukuoka
\n
\nNotes: Machine harvested from the tea fields of the Kurihara family farm
\n
\n
\n\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd. - Kippei, Yuji, and Akio Kurihara (Father and sons)
\nAltitude: 300 - 700 meters depending on the field
\n
\n
\n\n
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A delicious green tea for your daily cup, the first steeping of Kurihara-san's Hime Kaori offers a smooth balance between sweet and astringent flavors with a hint of roast, perfect for a nice moment of relaxation.
\n
First steeping: 5 grams of tea, 1 minute, 70C/158F degrees, 200 ml water
\n
Primed for flavor extraction, second steeping will come out strong, so pour your hot water into the pot, and immediately out into your cup. The astringency will be noticeable for a strong, full-bodied tea with a hint of sweet but tangy citrus.
\n
Second steeping: 10-20 seconds, 90C/194F degrees, 200 ml water
\n
Grown by the Kurihara brothers in the back hills of Yame, in a small village of a 1000 people called Yabemura.
\n\n
Product Info
\n
\n
\nName: Superior Sencha - Hime Kaori
\n
\nJapanese name: 上煎茶媛かおり
\n
\nIngredients: Green tea
\n
\nCultivar: Yabukita blend
\n
\nHarvest: May
\n
\nRegion: Yabemura, Yame, Fukuoka
\n
\nNotes: Machine harvested from the tea fields of the Kurihara family farm
\n
\n
\n\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd. - Kippei, Yuji, and Akio Kurihara (Father and sons)
Unique to the city of Kyoto from which it gets name, Kyobancha is harvested from tea leaves and twigs that have matured over the winter months and then roasted producing a very woodsy flavor.
\n
Often called 'bancha for babies' (akachan bancha 赤ちゃん番茶) because it has almost no caffeine, it is also called 'spring bancha' (haru bancha 春番茶) because it is harvested in March from winter matured leaves. Rarely offered outside of Japan, it is even quite rare to find it in supermarkets in Japan as well.
\n
Shinichi Kihara's Kyobancha gives off a smoky aroma, but surprises you with a flavor that is both smoky as well as sweet. (See our steeping notes.)
\n
Please note that because the leaves are unrolled, they are quite bulky, resulting in a higher shipping price than 200g of other tea. This price is built into the product price rather than the shipping fee. If buying in amounts larger than what is listed, please contact us for more accurate pricing.
\n
\n
Tea Stories
\n
One of the Yunomi staff was joking about how the kyobancha tea leaves look like dried leaves you might find in your garden, right before she (and she shall remain anonymous) took a sip and exclaimed, 'Ah! Oishii! (Delicious!)' -- You can't judge a book by its cover...
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: March (of leaves that have grown over the winter). Note that new harvests are steamed and dried, then kept in storage. The “freshness” is determined by the freshness of the roast, and the tea is roasted when we order from Kihara-san.
\n
\nRegion: Wazuka Village, Kyoto
\n
","published_at":"2017-05-10T16:29:30+09:00","created_at":"2015-08-03T22:35:32+09:00","vendor":"Shinichi Kihara","type":"Green Tea - Hojicha","tags":["202503","2309","Artisan","bancha","certified organic","family business","farm","fertilizer free","green tea","grown fertilizer-free","grown pesticide-free","Hojicha","hvala hojicha","icedtea","kyobancha","Natural Agriculture","Naturally Grown","organic","over-50","Price_4 - Economy","Rare but Reasonable Teas","rare Japanese tea","sample","Shinichi Kihara","Tea Type_Bancha (Large Leaf)","Wazuka","wholesale50","winter"],"price":40000,"price_min":40000,"price_max":199900,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":30955336958057,"title":"10g / 0.35 oz / March Harvest / resealable bag","option1":"10g / 0.35 oz / March Harvest / resealable bag","option2":null,"option3":null,"sku":"skh046-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0610.K6 Tea Farmer Shinichi Kihara SKH003: Naturally Grown Kyobancha 京番茶 (Winter-roasted green tea leaves) - 10g / 0.35 oz / March Harvest / resealable bag","public_title":"10g / 0.35 oz / March Harvest / resealable bag","options":["10g / 0.35 oz / March Harvest / resealable bag"],"price":40000,"weight":18,"compare_at_price":null,"inventory_quantity":7,"inventory_management":"shopify","inventory_policy":"continue","barcode":"36958057","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":39778074132585,"title":"200g / 7 oz / March Harvest / Original bag (non-resealable)","option1":"200g / 7 oz / March Harvest / Original bag (non-resealable)","option2":null,"option3":null,"sku":"skh046-200","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0610.K6 Tea Farmer Shinichi Kihara SKH003: Naturally Grown Kyobancha 京番茶 (Winter-roasted green tea leaves) - 200g / 7 oz / March Harvest / Original bag (non-resealable)","public_title":"200g / 7 oz / March Harvest / Original bag (non-resealable)","options":["200g / 7 oz / March Harvest / Original bag (non-resealable)"],"price":199900,"weight":400,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/tea-farmer-shinichi-kihara-skh003-naturally-grown-kyobancha-winter-roasted-green-tea-leaves-581015.jpg?v=1663993900","//yunomi.life/cdn/shop/products/tea-farmer-shinichi-kihara-skh003-naturally-grown-kyobancha-winter-roasted-green-tea-leaves-791580.jpg?v=1663993900","//yunomi.life/cdn/shop/products/tea-farmer-shinichi-kihara-skh003-naturally-grown-kyobancha-winter-roasted-green-tea-leaves-269477.jpg?v=1663993900"],"featured_image":"//yunomi.life/cdn/shop/products/tea-farmer-shinichi-kihara-skh003-naturally-grown-kyobancha-winter-roasted-green-tea-leaves-581015.jpg?v=1663993900","options":["Size"],"media":[{"alt":"Tea Farmer Shinichi Kihara SKH003: Naturally Grown Kyobancha 京番茶 (Winter-roasted green tea leaves) - Yunomi.life","id":22781495836777,"position":1,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//yunomi.life/cdn/shop/products/tea-farmer-shinichi-kihara-skh003-naturally-grown-kyobancha-winter-roasted-green-tea-leaves-581015.jpg?v=1663993900"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//yunomi.life/cdn/shop/products/tea-farmer-shinichi-kihara-skh003-naturally-grown-kyobancha-winter-roasted-green-tea-leaves-581015.jpg?v=1663993900","width":2048},{"alt":"Tea Farmer Shinichi Kihara SKH003: Naturally Grown Kyobancha 京番茶 (Winter-roasted green tea leaves) - Yunomi.life","id":22781495869545,"position":2,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//yunomi.life/cdn/shop/products/tea-farmer-shinichi-kihara-skh003-naturally-grown-kyobancha-winter-roasted-green-tea-leaves-791580.jpg?v=1663993900"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//yunomi.life/cdn/shop/products/tea-farmer-shinichi-kihara-skh003-naturally-grown-kyobancha-winter-roasted-green-tea-leaves-791580.jpg?v=1663993900","width":1000},{"alt":"Tea Farmer Shinichi Kihara SKH003: Naturally Grown Kyobancha 京番茶 (Winter-roasted green tea leaves) - Yunomi.life","id":22781495902313,"position":3,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//yunomi.life/cdn/shop/products/tea-farmer-shinichi-kihara-skh003-naturally-grown-kyobancha-winter-roasted-green-tea-leaves-269477.jpg?v=1663993900"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//yunomi.life/cdn/shop/products/tea-farmer-shinichi-kihara-skh003-naturally-grown-kyobancha-winter-roasted-green-tea-leaves-269477.jpg?v=1663993900","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
Unique to the city of Kyoto from which it gets name, Kyobancha is harvested from tea leaves and twigs that have matured over the winter months and then roasted producing a very woodsy flavor.
\n
Often called 'bancha for babies' (akachan bancha 赤ちゃん番茶) because it has almost no caffeine, it is also called 'spring bancha' (haru bancha 春番茶) because it is harvested in March from winter matured leaves. Rarely offered outside of Japan, it is even quite rare to find it in supermarkets in Japan as well.
\n
Shinichi Kihara's Kyobancha gives off a smoky aroma, but surprises you with a flavor that is both smoky as well as sweet. (See our steeping notes.)
\n
Please note that because the leaves are unrolled, they are quite bulky, resulting in a higher shipping price than 200g of other tea. This price is built into the product price rather than the shipping fee. If buying in amounts larger than what is listed, please contact us for more accurate pricing.
\n
\n
Tea Stories
\n
One of the Yunomi staff was joking about how the kyobancha tea leaves look like dried leaves you might find in your garden, right before she (and she shall remain anonymous) took a sip and exclaimed, 'Ah! Oishii! (Delicious!)' -- You can't judge a book by its cover...
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: March (of leaves that have grown over the winter). Note that new harvests are steamed and dried, then kept in storage. The “freshness” is determined by the freshness of the roast, and the tea is roasted when we order from Kihara-san.
Multiple levels of roasting, multiple base tea leaves, and each delicious to the last drop.
\n
Feel free to re-steep cup after cup after cup...
\n\n
Roasted green tea, or Houjicha (or hojicha ほうじ茶 / 焙じ茶), has a smooth, slightly smoky flavor that is simultaneously light and sweet, hojicha has none of the bitterness of traditional green teas. And like decaf coffee, the roasting process removes much of the caffeine from the leaves making it the perfect after dinner / before bed drink.
\n
Obubu offers many different types of hojicha using various roasting methods and base leaves.
\n
Note: Package design may change from time to time
\n
Recommended steeping parameters: 5g / 60 sec / 200 ml / 90C or 194F degrees / soft water. Resteep 4 times for 800 ml.
Multiple levels of roasting, multiple base tea leaves, and each delicious to the last drop.
\n
Feel free to re-steep cup after cup after cup...
\n\n
Roasted green tea, or Houjicha (or hojicha ほうじ茶 / 焙じ茶), has a smooth, slightly smoky flavor that is simultaneously light and sweet, hojicha has none of the bitterness of traditional green teas. And like decaf coffee, the roasting process removes much of the caffeine from the leaves making it the perfect after dinner / before bed drink.
\n
Obubu offers many different types of hojicha using various roasting methods and base leaves.
\n
Note: Package design may change from time to time
\n
Recommended steeping parameters: 5g / 60 sec / 200 ml / 90C or 194F degrees / soft water. Resteep 4 times for 800 ml.
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Summer
\n
\nRegion: Wazuka, Kyoto
\n
\nStore airtight in cool, dry area
\n
\n"},{"id":1311953285,"title":"#0127.K6 Nakamura-en #02: Gyokuro Konacha, The Discovery 玉露粉茶","handle":"nakamura-en-02-gyokuro-konacha-the-discovery","description":"
A delicious discovery, an easy introduction to the world of gyokuro tea. Besides the amazingly savory umami flavor characteristic of gyokuro, 'The Discovery' is also extremely versatile releasing savory umami flavor at a much wider range of flavors than gyokuro tea itself.
\n
Konacha itself is made up of the smallest, broken bits of tea leaves (not quite powder) left over after processing. Because of the small size, it steeps very quickly.
\n\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nNotes: Shaded for about 3 weeks before harvest for the extra umami flavor for which gyokuro is known. After processing into dry leaf, the fannings of the leaves (small broken leaf bits) are separated out to form this tea.
\n
\nRegion: Kyoto
\n
\n
THE STORY OF THE DISCOVERY
\n
\n
We actually went out of our way to find this tea after Sencha Tea Ceremony master Yukiko Hasue introduced us. Finding the century old Nakamura-en Tea Shop on the eastern side of Tokyo near the Sumo Wrestling Arena (Ryogoku station), tea merchant Nakamura-san taught us more about gyokuro leaf fannings to share with the world.
\n
Nakamura-san does speak a bit of conversational English, so if you are ever in Tokyo do visit his shop!! He has no website though, so simply follow this simple map (GOOGLE MAP).
","published_at":"2017-05-10T16:31:49+09:00","created_at":"2015-08-02T00:27:54+09:00","vendor":"Nakamura-en","type":"Green Tea","tags":["3 weeks","Best Selling Green Tea","family business","green tea","gyokuro","Harvest_Spring","konacha","leaf fannings","merchant","Nakamura-en","Price_3 - Affordable","Rare but Reasonable Teas","Region_Kyoto","sample","Tea Type_Gyokuro","Tea Type_Konacha (leaf fannings)","Vendor Type_Family Business","Vendor Type_Merchant","wholesale50"],"price":35000,"price_min":35000,"price_max":149900,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":22980913413,"title":"10g / 0.35 oz / Spring","option1":"10g / 0.35 oz / Spring","option2":null,"option3":null,"sku":"nme-002-010","requires_shipping":true,"taxable":true,"featured_image":{"id":30253328203881,"product_id":1311953285,"position":2,"created_at":"2022-09-24T13:38:40+09:00","updated_at":"2023-08-16T22:11:55+09:00","alt":"Nakamura-en #02: Gyokuro Konacha, The Discovery 玉露粉茶 - Yunomi.life","width":640,"height":640,"src":"//yunomi.life/cdn/shop/products/nakamura-en-02-gyokuro-konacha-the-discovery-501719.jpg?v=1692191515","variant_ids":[22980913413]},"available":true,"name":"#0127.K6 Nakamura-en #02: Gyokuro Konacha, The Discovery 玉露粉茶 - 10g / 0.35 oz / Spring","public_title":"10g / 0.35 oz / Spring","options":["10g / 0.35 oz / Spring"],"price":35000,"weight":14,"compare_at_price":null,"inventory_quantity":3,"inventory_management":"shopify","inventory_policy":"deny","barcode":"80913413","featured_media":{"alt":"Nakamura-en #02: Gyokuro Konacha, The Discovery 玉露粉茶 - Yunomi.life","id":22781558947945,"position":2,"preview_image":{"aspect_ratio":1,"height":640,"width":640,"src":"//yunomi.life/cdn/shop/products/nakamura-en-02-gyokuro-konacha-the-discovery-501719.jpg?v=1692191515"}},"requires_selling_plan":false,"selling_plan_allocations":[]},{"id":4078104965,"title":"100g / 3.5 oz / Spring","option1":"100g / 3.5 oz / Spring","option2":null,"option3":null,"sku":"nme-002-100","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0127.K6 Nakamura-en #02: Gyokuro Konacha, The Discovery 玉露粉茶 - 100g / 3.5 oz / Spring","public_title":"100g / 3.5 oz / Spring","options":["100g / 3.5 oz / Spring"],"price":149900,"weight":100,"compare_at_price":null,"inventory_quantity":3,"inventory_management":"shopify","inventory_policy":"deny","barcode":"78104965","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/nakamura-en-02-gyokuro-konacha-the-discovery-439132.jpg?v=1692191515","//yunomi.life/cdn/shop/products/nakamura-en-02-gyokuro-konacha-the-discovery-501719.jpg?v=1692191515","//yunomi.life/cdn/shop/files/YunomiBag-GreenTea_fd56a417-f067-4e67-a2ba-a17f32930423.png?v=1739757997"],"featured_image":"//yunomi.life/cdn/shop/products/nakamura-en-02-gyokuro-konacha-the-discovery-439132.jpg?v=1692191515","options":["Size"],"media":[{"alt":"Nakamura-en #02: Gyokuro Konacha, The Discovery 玉露粉茶 - Yunomi.life","id":22781421813865,"position":1,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//yunomi.life/cdn/shop/products/nakamura-en-02-gyokuro-konacha-the-discovery-439132.jpg?v=1692191515"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//yunomi.life/cdn/shop/products/nakamura-en-02-gyokuro-konacha-the-discovery-439132.jpg?v=1692191515","width":2048},{"alt":"Nakamura-en #02: Gyokuro Konacha, The Discovery 玉露粉茶 - Yunomi.life","id":22781558947945,"position":2,"preview_image":{"aspect_ratio":1,"height":640,"width":640,"src":"//yunomi.life/cdn/shop/products/nakamura-en-02-gyokuro-konacha-the-discovery-501719.jpg?v=1692191515"},"aspect_ratio":1,"height":640,"media_type":"image","src":"//yunomi.life/cdn/shop/products/nakamura-en-02-gyokuro-konacha-the-discovery-501719.jpg?v=1692191515","width":640},{"alt":null,"id":24170011132009,"position":3,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//yunomi.life/cdn/shop/files/YunomiBag-GreenTea_fd56a417-f067-4e67-a2ba-a17f32930423.png?v=1739757997"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//yunomi.life/cdn/shop/files/YunomiBag-GreenTea_fd56a417-f067-4e67-a2ba-a17f32930423.png?v=1739757997","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
A delicious discovery, an easy introduction to the world of gyokuro tea. Besides the amazingly savory umami flavor characteristic of gyokuro, 'The Discovery' is also extremely versatile releasing savory umami flavor at a much wider range of flavors than gyokuro tea itself.
\n
Konacha itself is made up of the smallest, broken bits of tea leaves (not quite powder) left over after processing. Because of the small size, it steeps very quickly.
\n\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nNotes: Shaded for about 3 weeks before harvest for the extra umami flavor for which gyokuro is known. After processing into dry leaf, the fannings of the leaves (small broken leaf bits) are separated out to form this tea.
\n
\nRegion: Kyoto
\n
\n
THE STORY OF THE DISCOVERY
\n
\n
We actually went out of our way to find this tea after Sencha Tea Ceremony master Yukiko Hasue introduced us. Finding the century old Nakamura-en Tea Shop on the eastern side of Tokyo near the Sumo Wrestling Arena (Ryogoku station), tea merchant Nakamura-san taught us more about gyokuro leaf fannings to share with the world.
\n
Nakamura-san does speak a bit of conversational English, so if you are ever in Tokyo do visit his shop!! He has no website though, so simply follow this simple map (GOOGLE MAP).
"},{"id":1311931525,"title":"#0143.S5 Yamane-en: Kakegawa Fukamushicha Black Label 特選ブラック掛川茶","handle":"yamane-en-kakegawa-fukamushi","description":"
Fukamushi sencha from Kakegawa region in Shizuoka Prefecture, famous throughout Japan as one of the major tea production regions.
\n
This farm cooperative that made this deep steamed sencha has won the Regional Award at the 67th (2013) and 75th (2021) National Tea Competition under the division of Fukamushi Sencha. It has won 17+ awards over the last decade.
\n
\n
PRODUCT INFO
\n
\n
\nName: Kakegawa Fukamushicha
\n
\nIngredients: green tea
\n
\nCultivar: Blended (Yabukita main)
\n
\nHarvest: Spring
\n
\nRegion: Kakegawa, Shizuoka
\n
\nProduction notes: Deep steamed (steamed for 40-60 seconds in the initial processing phase resulting in more powder-like broken leaves and creating a fast-steeping, deep green, translucent tea).
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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[2024] 10g / 0.35 oz / May / Yunomi sample bag","public_title":"[2024] 10g / 0.35 oz / May / Yunomi sample bag","options":["[2024] 10g / 0.35 oz / May / Yunomi sample bag"],"price":45000,"weight":15,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":41253298110569,"title":"[2024] 100g / 3.5 oz / May / Original bag","option1":"[2024] 100g / 3.5 oz / May / Original bag","option2":null,"option3":null,"sku":"ymeblack-100-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0143.S5 Yamane-en: Kakegawa Fukamushicha Black Label 特選ブラック掛川茶 - [2024] 100g / 3.5 oz / May / Original bag","public_title":"[2024] 100g / 3.5 oz / May / Original bag","options":["[2024] 100g / 3.5 oz / May / Original bag"],"price":275000,"weight":100,"compare_at_price":null,"inventory_quantity":11,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":32502354968681,"title":"[2024] MULTIPACK (10 bags x 100g) 1kg / 2.2 lbs / May / Original Bag","option1":"[2024] MULTIPACK (10 bags x 100g) 1kg / 2.2 lbs / May / Original Bag","option2":null,"option3":null,"sku":"ymeblack-100x10-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0143.S5 Yamane-en: Kakegawa Fukamushicha Black Label 特選ブラック掛川茶 - 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Fukamushi sencha from Kakegawa region in Shizuoka Prefecture, famous throughout Japan as one of the major tea production regions.
\n
This farm cooperative that made this deep steamed sencha has won the Regional Award at the 67th (2013) and 75th (2021) National Tea Competition under the division of Fukamushi Sencha. It has won 17+ awards over the last decade.
\n
\n
PRODUCT INFO
\n
\n
\nName: Kakegawa Fukamushicha
\n
\nIngredients: green tea
\n
\nCultivar: Blended (Yabukita main)
\n
\nHarvest: Spring
\n
\nRegion: Kakegawa, Shizuoka
\n
\nProduction notes: Deep steamed (steamed for 40-60 seconds in the initial processing phase resulting in more powder-like broken leaves and creating a fast-steeping, deep green, translucent tea).
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.
"},{"id":1321127429,"title":"#0066.F2 Kurihara Tea: Den 伝 (Tradition) - Heritage Gyokuro Green Tea","handle":"kurihara-tea-02-heritage-gyokuro-green-tea","description":"
Gyokuro tea is grown beneath shading, cutting out some 85% of the sunlight. This allows the leaves to mature without obtaining bitterness. The results is an ultra delicate green tea with an extremely sweet taste profile.
\n
Kurihara Tea's Heritage Gyokuro is grown beneath traditional, handmade bamboo and/or straw shading. The moisture that drips from this natural shading flavors the tea -- a return to the past with this gourmet tea.
\n\n
Advanced cultivation technique
\n
(See tea plant photo) Termination of apex domination. A tea plant allowed to grow more freely for handpicking has an apex leaf bud at the tip of each branch as well as lateral leaf buds that form on older base leaves further down the branch. The plant will favor this apex bud giving it more nutrients to grow larger. By cutting off each and every apex at the start of spring, Kurihara-san forces these nutrients into the lateral buds infusing the new spring leaves with flavor. Those lateral buds are then carefully picked by hand.
While gyokuro is harvested at the same time as other spring teas, producers commonly prefer to age their gyokuro at least 4 months, often 6 months before releasing the product for sale. The aging of the product in cool, temperature-controlled environment allows the greenness--bitter, astringent flavors--to degrade, ever so slightly increasing the umami flavors. The final polish that transforms a high grade product into the best Japan has to offer. Kurihara Tea, however, chooses to make the new tea leaf available both for tea enthusiasts to taste the fresh leaf, and to enjoy aging on their own.
\n
\n
Flavor Guide
\n
\n
SAVORINESS (umami): ★★★★★
\n
SWEETNESS (amami): ★★★★★
\n
ASTRINGENCY (shibumi): ★
\n
FRAGANCE: Rich umami aroma
\n
BREWED LEAVES: Great for salads! Used leaves should be steeped 3-4 times before using eating. Top with soy sauce and bonito flakes, or your own salad dressing.
\n
\n
\n
Product Info
\n
\n
\nName: Heritage Gyokuro Tea\n
\n
Japanese name: 伝統本玉露
\n
Ingredients: Green tea
\n
Harvest: Spring.
\n
Region: Yabemura village, Yame, Fukuoka
\n
\nNotes: Medium steaming used but leaves are young and delicate so the tea liquor resembles a deep steamed (fukamushi) when you steep at a high temperature\n
\n
\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
\n
Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
\n
Location: Yabe Village, Yame City, Fukuoka
\n
Size of fields: About 3 hectares
\n
\nAltitude of fields: 300 - 700 meters\n
\n
\n
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Gyokuro tea is grown beneath shading, cutting out some 85% of the sunlight. This allows the leaves to mature without obtaining bitterness. The results is an ultra delicate green tea with an extremely sweet taste profile.
\n
Kurihara Tea's Heritage Gyokuro is grown beneath traditional, handmade bamboo and/or straw shading. The moisture that drips from this natural shading flavors the tea -- a return to the past with this gourmet tea.
\n\n
Advanced cultivation technique
\n
(See tea plant photo) Termination of apex domination. A tea plant allowed to grow more freely for handpicking has an apex leaf bud at the tip of each branch as well as lateral leaf buds that form on older base leaves further down the branch. The plant will favor this apex bud giving it more nutrients to grow larger. By cutting off each and every apex at the start of spring, Kurihara-san forces these nutrients into the lateral buds infusing the new spring leaves with flavor. Those lateral buds are then carefully picked by hand.
While gyokuro is harvested at the same time as other spring teas, producers commonly prefer to age their gyokuro at least 4 months, often 6 months before releasing the product for sale. The aging of the product in cool, temperature-controlled environment allows the greenness--bitter, astringent flavors--to degrade, ever so slightly increasing the umami flavors. The final polish that transforms a high grade product into the best Japan has to offer. Kurihara Tea, however, chooses to make the new tea leaf available both for tea enthusiasts to taste the fresh leaf, and to enjoy aging on their own.
\n
\n
Flavor Guide
\n
\n
SAVORINESS (umami): ★★★★★
\n
SWEETNESS (amami): ★★★★★
\n
ASTRINGENCY (shibumi): ★
\n
FRAGANCE: Rich umami aroma
\n
BREWED LEAVES: Great for salads! Used leaves should be steeped 3-4 times before using eating. Top with soy sauce and bonito flakes, or your own salad dressing.
\n
\n
\n
Product Info
\n
\n
\nName: Heritage Gyokuro Tea\n
\n
Japanese name: 伝統本玉露
\n
Ingredients: Green tea
\n
Harvest: Spring.
\n
Region: Yabemura village, Yame, Fukuoka
\n
\nNotes: Medium steaming used but leaves are young and delicate so the tea liquor resembles a deep steamed (fukamushi) when you steep at a high temperature\n
\n
\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
\n
Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
\n
Location: Yabe Village, Yame City, Fukuoka
\n
Size of fields: About 3 hectares
\n
\nAltitude of fields: 300 - 700 meters\n
\n
\n
"},{"id":1321156869,"title":"#0017.K6 Obubu: Genmaicha Green Tea","handle":"obubu-16-genmaicha-brown-rice-tea","description":"
Made with a little bit of luxury, Obubu's Genmaicha (玄米茶) or Brown Rice Tea is made with 100% Japanese-grown sweet mochi rice combined with our Yanagi Bancha. The strong, sweet flavor of the roasted brown fills the air as the tea steeps and mixes with the sweetness and bitterness of the sencha to produce a delicious and natural tea.
\n
Approximate Ratio: 55% green tea, 45% toasted rice.
\n
Steeping Method
\n
\n
\nTea: 5 grams
\n
\nTime: 60 seconds
\n
\nWater temperature: 95-100C/195-212F degrees
\n
\nWater amount: 200 ml
\n
","published_at":"2017-05-10T16:29:26+09:00","created_at":"2015-08-03T22:38:05+09:00","vendor":"Kyoto Obubu Tea Farms","type":"Green Tea - Flavored","tags":["bulk","farm","flavored","genmaicha","green tea","Kyoto Obubu Tea Farms","Kyoto Prefecture","Notes_Flavored","over-50","Price_4 - Economy","reduced pesticide use","SPVAL","Subregion_Kyoto > Wazuka","Tea Type_Genmaicha (Tea w/Toasted Rice)","Top 10 Best Selling 2021 Genmaicha","wazuka","wholesale50"],"price":30000,"price_min":30000,"price_max":1100000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39902393761897,"title":"10g / 0.35 oz (Yunomi resealable bag)","option1":"10g / 0.35 oz (Yunomi resealable bag)","option2":null,"option3":null,"sku":"obt-ge001-010","requires_shipping":true,"taxable":true,"featured_image":{"id":30253333938281,"product_id":1321156869,"position":5,"created_at":"2022-09-24T13:39:35+09:00","updated_at":"2024-04-19T13:11:00+09:00","alt":"Obubu GE01: Genmaicha Brown Rice Tea - 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Made with a little bit of luxury, Obubu's Genmaicha (玄米茶) or Brown Rice Tea is made with 100% Japanese-grown sweet mochi rice combined with our Yanagi Bancha. The strong, sweet flavor of the roasted brown fills the air as the tea steeps and mixes with the sweetness and bitterness of the sencha to produce a delicious and natural tea.
\n
Approximate Ratio: 55% green tea, 45% toasted rice.
\n
Steeping Method
\n
\n
\nTea: 5 grams
\n
\nTime: 60 seconds
\n
\nWater temperature: 95-100C/195-212F degrees
\n
\nWater amount: 200 ml
\n
"},{"id":2029081349,"title":"#0652.M1 Takeo Tea Farm: Organic Spring Sencha Green Tea, Kodawari #3 Superior 上こだわり","handle":"takeo-tea-farm-organic-spring-sencha-green-tea-kodawari-3-superior","description":"
Spring sencha harvested between late April to early May.
\n
Steaming: Takeo-san steams the leaves for a slightly longer time than usual sencha, so we have classified this as a fukamushicha.
\n
Cultivars: Yabukita, zairai (grown from seed) blend
\n
Pesticide use: Takeo-san uses no pesticides in cultivation and have isolated their tea fields away from other agricultural activities to prevent contamination. Of the some 20k tea farmers in Japan the Takeo family is one of a few family-operated artisan tea farms who have had their tea certified.
\n
JAS (Japan Agricultural Standard) certification mark
\n
Steeping Notes
\n
The amounts below are guidelines. Adjust to preference.
Established: 1925, all fields converted to organic cultivation in 1993, certified as organic in 2000
\n
\nCertification: JAS certified organic (legally equivalent to USDA, EU, French, Canadian, Australian, New Zealand organic certifications)\n
\n
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Spring sencha harvested between late April to early May.
\n
Steaming: Takeo-san steams the leaves for a slightly longer time than usual sencha, so we have classified this as a fukamushicha.
\n
Cultivars: Yabukita, zairai (grown from seed) blend
\n
Pesticide use: Takeo-san uses no pesticides in cultivation and have isolated their tea fields away from other agricultural activities to prevent contamination. Of the some 20k tea farmers in Japan the Takeo family is one of a few family-operated artisan tea farms who have had their tea certified.
\n
JAS (Japan Agricultural Standard) certification mark
\n
Steeping Notes
\n
The amounts below are guidelines. Adjust to preference.
Established: 1925, all fields converted to organic cultivation in 1993, certified as organic in 2000
\n
\nCertification: JAS certified organic (legally equivalent to USDA, EU, French, Canadian, Australian, New Zealand organic certifications)\n
\n
"},{"id":1321127621,"title":"#0065.F2 Kurihara Tea: Takumi 匠 (The Artisan) - Kurihara Heritage Gyokuro Green Tea","handle":"kurihara-tea-01-kurihara-heritage-gyokuro-green-tea","description":"
Gyokuro tea is grown beneath shading, cutting out some 85% of the sunlight. This allows the leaves to mature without obtaining bitterness. The results is an ultra delicate green tea with an extremely sweet taste profile.
\n
The Kurihara family's Heritage Gyokuro is grown beneath traditional, handmade bamboo and/or straw shading. The moisture that drips from this natural shading flavors the tea -- a return to the past with this gourmet tea.
\n
The most premium gyokuro tea the Kurihara family offers is produced on a specific field that has seems to have the ideal soil composition, sunlight exposure, and surround mirco-climate. After handpicking the tea leaves from this field, they are processed in our small, private factory. Because this particular tea leaf, 'Kurihara Heritage Gyokuro', is so good, we decided not to blend it with other fields keeping it as a single field tea.
\n
\n
Advanced cultivation technique
\n
(See tea plant photo) Termination of apex domination. A tea plant allowed to grow more freely for handpicking has an apex leaf bud at the tip of each branch as well as lateral leaf buds that form on older base leaves further down the branch. The plant will favor this apex bud giving it more nutrients to grow larger. By cutting off each and every apex at the start of spring, Kurihara-san forces these nutrients into the lateral buds infusing the new spring leaves with flavor. Those lateral buds are then carefully picked by hand. For more info, see this article.
\n
\n
\n Aging & Shincha\n
\n
While gyokuro is harvested at the same time as other spring teas, producers commonly prefer to age their gyokuro at least 4 months, often 6 months before releasing the product for sale. The aging of the product in cool, temperature-controlled environment allows the greenness--bitter, astringent flavors--to degrade, ever so slightly increasing the umami flavors. The final polish that transforms a high grade product into the best Japan has to offer. Kurihara Tea, however, chooses to make the new tea leaf available both for tea enthusiasts to taste the fresh leaf, and to enjoy aging on their own.
\n
\n
Flavor Guide
\n
\n
SAVORINESS (umami): ★★★★★
\n
SWEETNESS (amami): ★★★★★
\n
ASTRINGENCY (shibumi): ★
\n
FRAGANCE: Rich umami aroma
\n
BREWED LEAVES: Great for salads! Used leaves should be steeped 3-4 times before using eating. Top with soy sauce and bonito flakes, or your own salad dressing.
\n
\n
\n
Product Info
\n
\n
\nName: Kurihara Heritage Gyokuro Tea\n
\n
Japanese name: 栗原の伝統本玉露
\n
Ingredients: Green tea
\n
Harvest: May
\n
\nRegion: Yabemura village, Yame, Fukuoka
\n
\nNotes: Medium steaming used but leaves are young and delicate so the tea liquor resembles a deep steamed (fukamushi) when you steep at a high temperature.
\n
\n
\n
Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd.\n
\n
Members: Kippei, Yuji, and Akio Kurihara (Father and sons)
\n
Location: Yabe Village, Yame City, Fukuoka
\n
Size of fields: About 3 hectares
\n
\nAltitude of fields: 300 - 700 meters\n
\n
\n
\n
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Gyokuro tea is grown beneath shading, cutting out some 85% of the sunlight. This allows the leaves to mature without obtaining bitterness. The results is an ultra delicate green tea with an extremely sweet taste profile.
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The Kurihara family's Heritage Gyokuro is grown beneath traditional, handmade bamboo and/or straw shading. The moisture that drips from this natural shading flavors the tea -- a return to the past with this gourmet tea.
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The most premium gyokuro tea the Kurihara family offers is produced on a specific field that has seems to have the ideal soil composition, sunlight exposure, and surround mirco-climate. After handpicking the tea leaves from this field, they are processed in our small, private factory. Because this particular tea leaf, 'Kurihara Heritage Gyokuro', is so good, we decided not to blend it with other fields keeping it as a single field tea.
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Advanced cultivation technique
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(See tea plant photo) Termination of apex domination. A tea plant allowed to grow more freely for handpicking has an apex leaf bud at the tip of each branch as well as lateral leaf buds that form on older base leaves further down the branch. The plant will favor this apex bud giving it more nutrients to grow larger. By cutting off each and every apex at the start of spring, Kurihara-san forces these nutrients into the lateral buds infusing the new spring leaves with flavor. Those lateral buds are then carefully picked by hand. For more info, see this article.
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\n Aging & Shincha\n
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While gyokuro is harvested at the same time as other spring teas, producers commonly prefer to age their gyokuro at least 4 months, often 6 months before releasing the product for sale. The aging of the product in cool, temperature-controlled environment allows the greenness--bitter, astringent flavors--to degrade, ever so slightly increasing the umami flavors. The final polish that transforms a high grade product into the best Japan has to offer. Kurihara Tea, however, chooses to make the new tea leaf available both for tea enthusiasts to taste the fresh leaf, and to enjoy aging on their own.
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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: Rich umami aroma
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BREWED LEAVES: Great for salads! Used leaves should be steeped 3-4 times before using eating. Top with soy sauce and bonito flakes, or your own salad dressing.
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Product Info
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\nName: Kurihara Heritage Gyokuro Tea\n
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Japanese name: 栗原の伝統本玉露
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Ingredients: Green tea
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Harvest: May
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\nRegion: Yabemura village, Yame, Fukuoka
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\nNotes: Medium steaming used but leaves are young and delicate so the tea liquor resembles a deep steamed (fukamushi) when you steep at a high temperature.
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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)
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Location: Yabe Village, Yame City, Fukuoka
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Size of fields: About 3 hectares
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\nAltitude of fields: 300 - 700 meters\n
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"},{"id":5315458245,"title":"#0378.S5 Kaneroku Matsumoto Tea Garden: Whisky Oak Barrel Wood Smoked Black Tea 燻製紅茶 洋酒樽","handle":"kaneroku-matsumoto-tea-garden-smoked-black-tea","description":"
Silver Medal Winner of the 2014 International Tea Tasting Competition, Matsumoto-san smokes his black tea using the wood from Japanese whisky barrels. No flavorings or additives used.
\n
The smokiness of the tea is light, not overwhelming like a lapsang, and has been described by reviewers with notes of \"oak\", \"smoked salmon\", \"plum\".
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The wood comes from the award winning Ichiro Distillery in Chichibu, Tokyo, Japan.
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Product Info
\n
\n
\nName: Whiskey Barrel Wood Smoked Black Tea
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\nJapanese name: 燻製紅茶
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\nIngredients: Black tea
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\nRegion: Shimada, Shizuoka
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\n
Producer info
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\nName: Kaneroku Matsumoto Tea Garden
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\nType: Family business, tea farm & factory
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\nLocation: Kiriyama, Shimada City, Shizuoka Prefecture
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The smokiness of the tea is light, not overwhelming like a lapsang, and has been described by reviewers with notes of \"oak\", \"smoked salmon\", \"plum\".
\n
The wood comes from the award winning Ichiro Distillery in Chichibu, Tokyo, Japan.
\n
Product Info
\n
\n
\nName: Whiskey Barrel Wood Smoked Black Tea
\n
\nJapanese name: 燻製紅茶
\n
\nIngredients: Black tea
\n
\nRegion: Shimada, Shizuoka
\n
\n
Producer info
\n
\n
\nName: Kaneroku Matsumoto Tea Garden
\n
\nType: Family business, tea farm & factory
\n
\nLocation: Kiriyama, Shimada City, Shizuoka Prefecture
"},{"id":5473463813,"title":"#0629.K6 Shogyokuen: Premium Gyokuro, Fuji no Tsuyu 富士の露","handle":"shogyokuen-premium-gyokuro-fuji-no-tsuyu","description":"
An ambrosia of umami flavor recalling the mists of Mt. Fuji, 180-year old Shogyokuen Tea Factory's Fuji no Tsuyu, is a premium gyokuro, the best of Japan.
The first steeping parameter is meant to extract an umami syrup, an ambrosia of tea. Feel free to adjust the water amount, temperature etc to see what delicious flavors can be extracted. Subsequent steeps may be enjoyed as a sencha steeping a full cup for 30 seconds at 70˚C/158˚F degrees.
\n
Another way to achieve this tea ambrosia is by allowing ice to melt over the leaf, our favorite way of enjoying this leaf in fact while with friends. You make a few drops at a time every 30 minutes, and spend a leisurely entire afternoon enjoying the leaf.
\n
Product Info
\n
\n
Name: Premium Gyokuro, Fuji no Tsuyu
\n
Japanese name: 本玉露 富士の露
\n
Ingredients: Green tea
\n
Harvest: May
\n
Region: Kyotanabe, Kyoto. Refined in Kyotanabe, Kyoto.
\n
Notes: Shaded for about 3 weeks before harvest. This product is meant to have the same flavor profile year round, as each batch is reformulated by Kobayashi-san to ensure flavor consistency.
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
\n
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An ambrosia of umami flavor recalling the mists of Mt. Fuji, 180-year old Shogyokuen Tea Factory's Fuji no Tsuyu, is a premium gyokuro, the best of Japan.
The first steeping parameter is meant to extract an umami syrup, an ambrosia of tea. Feel free to adjust the water amount, temperature etc to see what delicious flavors can be extracted. Subsequent steeps may be enjoyed as a sencha steeping a full cup for 30 seconds at 70˚C/158˚F degrees.
\n
Another way to achieve this tea ambrosia is by allowing ice to melt over the leaf, our favorite way of enjoying this leaf in fact while with friends. You make a few drops at a time every 30 minutes, and spend a leisurely entire afternoon enjoying the leaf.
\n
Product Info
\n
\n
Name: Premium Gyokuro, Fuji no Tsuyu
\n
Japanese name: 本玉露 富士の露
\n
Ingredients: Green tea
\n
Harvest: May
\n
Region: Kyotanabe, Kyoto. Refined in Kyotanabe, Kyoto.
\n
Notes: Shaded for about 3 weeks before harvest. This product is meant to have the same flavor profile year round, as each batch is reformulated by Kobayashi-san to ensure flavor consistency.
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
\n
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A blend of spring harvested yabukita cultivar sencha green tea leaves from the island of Yakushima, Kagoshima, Japan.
Fresh and vegetal tea with a light mouth feel, but still containing gentle deeper notes that give the tea complexity.
\n
\n
Steeping Notes
\n
The amounts below are guidelines. Adjust to preference.
\n
\n
\nTea: 3 grams (0.11 oz)
\n
\nWater Amount: 200cc (1 cup, 6.8 fl oz)
\n
\nWater Temperature: 80℃ degrees (176˚F degrees)
\n
\nSteeping Time: 2 minutes
\n
\nDrink with milk: Prepare 250 cc (2 1/4 cup, 8.5 fl oz) of water and 6 grams (0.21 oz) of Organic Oolong Tea in a pot over a heat. Wait until the water is boiling. Then turn down the heat to low and wait for 2 - 3 minutes. Add milk and boil for another 2 minutes. Use tea strainer before pouring into cup. Add sugar to taste.
\n
\n
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Product Info
\n
\n
\nIngredients: Oolong tea
\n
\nCultivar: Yabukita
\n
\nHarvest: Summer
\n
\nRegion: Tsu City, Mie, Japan
\n
\n
Tasting notes
\n
Fresh and vegetal tea with a light mouth feel, but still containing gentle deeper notes that give the tea complexity.
\n
\n
Steeping Notes
\n
The amounts below are guidelines. Adjust to preference.
\n
\n
\nTea: 3 grams (0.11 oz)
\n
\nWater Amount: 200cc (1 cup, 6.8 fl oz)
\n
\nWater Temperature: 80℃ degrees (176˚F degrees)
\n
\nSteeping Time: 2 minutes
\n
\nDrink with milk: Prepare 250 cc (2 1/4 cup, 8.5 fl oz) of water and 6 grams (0.21 oz) of Organic Oolong Tea in a pot over a heat. Wait until the water is boiling. Then turn down the heat to low and wait for 2 - 3 minutes. Add milk and boil for another 2 minutes. Use tea strainer before pouring into cup. Add sugar to taste.
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).
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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.
Tea farmer Kuwazuru Sumiyoshi (Kuwazuru is his family name) is the only farmer to carry on this traditional method of shading tea leaves direct with straw. Warakake (literally \"straw covered\") is a deep-steamed sencha or fukamushicha from the Chiran Village in Kagoshima.
Tea farmer Kuwazuru Sumiyoshi (Kuwazuru is his family name) is the only farmer to carry on this traditional method of shading tea leaves direct with straw. Warakake (literally \"straw covered\") is a deep-steamed sencha or fukamushicha from the Chiran Village in Kagoshima.
Type: Tea factory (blending & refining), family operated
\n
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JAS certified organic sencha from Kagoshima Prefecture. Name translation: Midori no Daichi (wa) = The Green Land (Rich, Moist) 緑の大地（和）
\n
Product Iinfo
\n
\n
Name: Organic Kagoshima Sencha: Midori no Daichi (wa)
\n
\nIngredients: green tea
\n
\nNet weight: 100g
\n
\nHarvest: Spring
\n
\nRegion: Kagoshima
\n
\nSteaming: Regular to deep steaming (not quite fukamushi as the leaves remain fairly in tact, but produces a deep green color).
Meet the fresh batch of Tomizawa Tea Garden Shincha, harvested in 2024 and certified organic by JAS. Enjoy pure, natural flavors with every sip, knowing you're supporting sustainable farming practices.
\n
From the fields of family-operated tea farm, Tomizawa Tea Garden, a shincha shaded for about 2 weeks before early May harvest (making it a kabusecha). The Yabukita tea cultivar is the standard in the tea industry for providing great flavor (enhanced by the shading).
\n
As a steamed tamaryokucha (or guricha), the leaves are not rolled into straight needles as you would see with sencha, but rather left slightly curled by skipping the last rolling step.
\n
Steeping Notes
\n
\n
Tea: 3-5 grams
\n
\nTime: 1 minute
\n
\nWater temperature: 60C/140F degrees
\n
\nWater amount: 1 cup
\n
Resteep at hotter temperature up to 3 times. We recommend the second steep to be quick -- in and out, since the leaves are primed for extraction.
\n
Use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
\n
\n
Product Info
\n
\n
Name: Kabusecha Yabukita
\n
Japanese name: かぶせ茶 富茶華（とみさわ） やぶきた
\n
Ingredients: Green tea
\n
Cultivar: Yabukita
\n
Harvest: Early May
\n
Steaming: Slightly longer than regular steaming but retains shape well, so not quite fukamushi (deep steamed)
\n
Region: Mashiki, Kumamoto
\n
\n
Vendor Info
\n
The Tomizawa Tea Garden has over 85 years of tea farming history in Kumamoto Prefecture, and have received many famous tea awards in Japan. The family grows tea with a lot of sunlight and Kumamoto’s natural ground water famous for its clean and beautiful taste.
\n
In April 2016, Mashiki, Kumamoto Prefecture affected by the Kumamoto Earthquakes with main shock at magnitude 7.0. The earthquakes have resulted in 48 deaths, 3000 injuries, and nearly 200,000 people evacuated to shelters in the aftermath.
\n
Tomizawa Tea garden also had been affected by this earthquake losing their tea shop. However, they used this opportunity to rebuild their shop in 2018, calling it the Greentea.Lab.
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Meet the fresh batch of Tomizawa Tea Garden Shincha, harvested in 2024 and certified organic by JAS. Enjoy pure, natural flavors with every sip, knowing you're supporting sustainable farming practices.
\n
From the fields of family-operated tea farm, Tomizawa Tea Garden, a shincha shaded for about 2 weeks before early May harvest (making it a kabusecha). The Yabukita tea cultivar is the standard in the tea industry for providing great flavor (enhanced by the shading).
\n
As a steamed tamaryokucha (or guricha), the leaves are not rolled into straight needles as you would see with sencha, but rather left slightly curled by skipping the last rolling step.
\n
Steeping Notes
\n
\n
Tea: 3-5 grams
\n
\nTime: 1 minute
\n
\nWater temperature: 60C/140F degrees
\n
\nWater amount: 1 cup
\n
Resteep at hotter temperature up to 3 times. We recommend the second steep to be quick -- in and out, since the leaves are primed for extraction.
\n
Use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
\n
\n
Product Info
\n
\n
Name: Kabusecha Yabukita
\n
Japanese name: かぶせ茶 富茶華（とみさわ） やぶきた
\n
Ingredients: Green tea
\n
Cultivar: Yabukita
\n
Harvest: Early May
\n
Steaming: Slightly longer than regular steaming but retains shape well, so not quite fukamushi (deep steamed)
\n
Region: Mashiki, Kumamoto
\n
\n
Vendor Info
\n
The Tomizawa Tea Garden has over 85 years of tea farming history in Kumamoto Prefecture, and have received many famous tea awards in Japan. The family grows tea with a lot of sunlight and Kumamoto’s natural ground water famous for its clean and beautiful taste.
\n
In April 2016, Mashiki, Kumamoto Prefecture affected by the Kumamoto Earthquakes with main shock at magnitude 7.0. The earthquakes have resulted in 48 deaths, 3000 injuries, and nearly 200,000 people evacuated to shelters in the aftermath.
\n
Tomizawa Tea garden also had been affected by this earthquake losing their tea shop. However, they used this opportunity to rebuild their shop in 2018, calling it the Greentea.Lab.
The young leaf buds, having been prepared since the previous fall, are filled with nutrients stocked up by the plant over the long, cold winter. This produces the highest grade of tea leaf with an extra strong flavor. A blend of machine-cut trim of the youngest, topmost leaves, and leaves handpicked from a select number of the Kinezuka family and partners' best fields at the very beginning of the shincha season this is the youngest tea leaf you can find and therefore called Hashiri Shincha 走り新茶 — literally “run to get the new tea leaves”
Our recommend steeping method is to use water cooled to about 40˚C/105˚F steeped for 2-3 minutes for the best balance between sweetness and umami (savory) flavors.
\n
A more standard steeping method would be to use 3-5 grams steeping in 200 ml of water at 60C/140F for about 60 seconds. The second steep after that can be hotter water, poured in and out of your tea pot without waiting. A 3rd or 4th steep can use hotter water and a longer steep (30-60 seconds).
\n
Remember, hotter water yields more bitterness while cooler yields sweetness. Longer time / more leaves also increases the strength of the tea.
\n
The science: theanine amino acids are plentiful at the beginning of a leaf's lifespan. As the leaf is exposed to sunlight and photosynthesis occurs, catechin (an antioxidant) is produced giving an increasingly bitter flavor to the leaf. This tea, therefore, is rich in the theanine amino acids that produce sweet, savory flavors in the sencha.
\n
Tasting notes
\n
Wow! Steeped at about 60C/140F for about 60 seconds instead of the even lower temperature recommended above, the leaf produces a beautiful translucent yellow green color. The liquor is delicately sweet and refined with a notes of citrus in the slightly astringent aftertaste.
\n
Product Info
\n
\n
Name: Handpicked Midori First Flush
\n
Ingredients: 100% Shizuoka-grown green tea leaves
\n
Harvest: Late April harvest
\n
Cultivation Notes: Grown pesticide free. Fertilized with organic compost. Machine cut trim of the youngest, topmost leaves, and handpicked leaves.
\n
Region: Fujieda, Shizuoka
\n
Vendor type: Family-operated farm cooperative.
\n
Established: 1976
\n
Producer: Toshiaki Kinezuka, President, Hito to No, Shizen wo Tsunagu Kai (NaturaliTea)
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.
\n
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The young leaf buds, having been prepared since the previous fall, are filled with nutrients stocked up by the plant over the long, cold winter. This produces the highest grade of tea leaf with an extra strong flavor. A blend of machine-cut trim of the youngest, topmost leaves, and leaves handpicked from a select number of the Kinezuka family and partners' best fields at the very beginning of the shincha season this is the youngest tea leaf you can find and therefore called Hashiri Shincha 走り新茶 — literally “run to get the new tea leaves”
Our recommend steeping method is to use water cooled to about 40˚C/105˚F steeped for 2-3 minutes for the best balance between sweetness and umami (savory) flavors.
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A more standard steeping method would be to use 3-5 grams steeping in 200 ml of water at 60C/140F for about 60 seconds. The second steep after that can be hotter water, poured in and out of your tea pot without waiting. A 3rd or 4th steep can use hotter water and a longer steep (30-60 seconds).
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Remember, hotter water yields more bitterness while cooler yields sweetness. Longer time / more leaves also increases the strength of the tea.
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The science: theanine amino acids are plentiful at the beginning of a leaf's lifespan. As the leaf is exposed to sunlight and photosynthesis occurs, catechin (an antioxidant) is produced giving an increasingly bitter flavor to the leaf. This tea, therefore, is rich in the theanine amino acids that produce sweet, savory flavors in the sencha.
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Tasting notes
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Wow! Steeped at about 60C/140F for about 60 seconds instead of the even lower temperature recommended above, the leaf produces a beautiful translucent yellow green color. The liquor is delicately sweet and refined with a notes of citrus in the slightly astringent aftertaste.
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Product Info
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Name: Handpicked Midori First Flush
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Ingredients: 100% Shizuoka-grown green tea leaves
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Harvest: Late April harvest
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Cultivation Notes: Grown pesticide free. Fertilized with organic compost. Machine cut trim of the youngest, topmost leaves, and handpicked leaves.
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Region: Fujieda, Shizuoka
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Vendor type: Family-operated farm cooperative.
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Established: 1976
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Producer: Toshiaki Kinezuka, President, Hito to No, Shizen wo Tsunagu Kai (NaturaliTea)
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.
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"},{"id":1321062149,"title":"#0312.K2 Hachimanjyu: Organic Yakushima Genmaicha Brown Rice Green Tea 有機玄米茶 (JAS certified)","handle":"hachimanjyu-organic-genmaicha-brown-rice-green-tea","description":"
Hachimanjyu blends JAS certified organic tea leaves from Yakushima Island with the delicious, nutty flavor of JAS certified organic toasted rice from Kumamoto Prefecture to create their delicious genmaicha.
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Product Info
\n
\n
\nName: Organic Genmaicha Brown Rice Green Tea
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\nJapanese name: 有機玄米茶
\n
\nIngredients: Organic Green Tea (Yakushima, Kagoshima), Organic Brown rice (Kumamoto)
\n
\n
Vendor Info
\n
\n
\nName: Yakushima Hachimanjyu Chaen
\n
\nType: Family-owned tea factory
\n
\nAddress: 532-24 Koseta Yakushima-cho, Kumage-gun, Kagoshima Prefecture, Japan
\n
","published_at":"2017-05-10T16:30:11+09:00","created_at":"2015-08-03T21:46:22+09:00","vendor":"Hachimanjyu Yakushima Tea","type":"Green Tea - Flavored","tags":["brown rice","bulk","certified organic","family business","farm","flavored","genmaicha","green tea","Hachimanjyu Yakushima Tea","JAS certified organic","Kagoshima","Notes_Flavored","organic","over-50","Price_4 - Economy","Region_Kagoshima","Subregion_Kagoshima > Yakushima","Subscription","Subscriptions","Tea Type_Genmaicha (Tea w/Toasted Rice)","Top 10 Best Selling 2021 Genmaicha","ultra minor","Vendor Type_Family Business","wholesale50","Yakushima"],"price":30000,"price_min":30000,"price_max":1180000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41832287961193,"title":"10g /0.35 oz /Yunomi resealable (not certified)","option1":"10g /0.35 oz /Yunomi resealable (not certified)","option2":null,"option3":null,"sku":"hmj26270a-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0312.K2 Hachimanjyu: Organic Yakushima Genmaicha Brown Rice Green Tea 有機玄米茶 (JAS certified) - 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Hachimanjyu blends JAS certified organic tea leaves from Yakushima Island with the delicious, nutty flavor of JAS certified organic toasted rice from Kumamoto Prefecture to create their delicious genmaicha.
\n
Product Info
\n
\n
\nName: Organic Genmaicha Brown Rice Green Tea
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\nJapanese name: 有機玄米茶
\n
\nIngredients: Organic Green Tea (Yakushima, Kagoshima), Organic Brown rice (Kumamoto)
\n
\n
Vendor Info
\n
\n
\nName: Yakushima Hachimanjyu Chaen
\n
\nType: Family-owned tea factory
\n
\nAddress: 532-24 Koseta Yakushima-cho, Kumage-gun, Kagoshima Prefecture, Japan
\n
"},{"id":4757996306537,"title":"#0626.K6 Shogyokuen: Matcha Iwai no Shiro, Premium Ceremonial Grade (40g can, Spring Harvest) 祝いの白","handle":"shogyokuen-matcha-iwai-no-shiro-premium-ceremonial-grade","description":"
The delicious blend of tencha leaves (tea leaf processed into flakes) by master blender, CEO Hiroshi Kobayashi, has created an exquisite matcha for tea ceremony practitioners. Iwai no Shiro, literally the \"white of celebration\", is a matcha with excellent, smooth umami flavor perfect for usucha.
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Flavor Profile
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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.
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
","published_at":"2025-03-01T23:11:09+09:00","created_at":"2020-07-26T08:35:14+09:00","vendor":"Shogyokuen Tea Factory","type":"Green Tea - Matcha","tags":["bulk","Ceremonial Grade","factory","family business","farm","green tea","Harvest_Spring","Kyotanabe","matcha","Matcha Grade_3 - Ceremonial Grade (Premium)","mytokyostays","Premium Ceremonial Grade","Price_3 - Affordable","Region_Kyoto","shogyokuen","spring","Subregion_Kyoto > Kyotanabe","tea factory","Tea Type_Matcha","Top 10 Best Selling 2021 Matcha","Uji","Uji matcha","Ujicha","Vendor Type_Factory","Vendor Type_Family Business"],"price":279900,"price_min":279900,"price_max":4400000,"available":false,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32669924556905,"title":"40g / 1.4 oz","option1":"40g / 1.4 oz","option2":null,"option3":null,"sku":"shomtciwai-040","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0626.K6 Shogyokuen: Matcha Iwai no Shiro, Premium Ceremonial Grade (40g can, Spring Harvest) 祝いの白 - 40g / 1.4 oz","public_title":"40g / 1.4 oz","options":["40g / 1.4 oz"],"price":279900,"weight":80,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"24556905","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":40359184531561,"title":"400g (10 cans x 40g)","option1":"400g (10 cans x 40g)","option2":null,"option3":null,"sku":"shomtciwai-040x10","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0626.K6 Shogyokuen: Matcha Iwai no Shiro, Premium Ceremonial Grade (40g can, Spring Harvest) 祝いの白 - 400g (10 cans x 40g)","public_title":"400g (10 cans x 40g)","options":["400g (10 cans x 40g)"],"price":2400000,"weight":800,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"24556905","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":32669924589673,"title":"1kg / 2.2 lbs (250g x 4 bags)","option1":"1kg / 2.2 lbs (250g x 4 bags)","option2":null,"option3":null,"sku":"shomtciwai-250x4","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0626.K6 Shogyokuen: Matcha Iwai no Shiro, Premium Ceremonial Grade (40g can, Spring Harvest) 祝いの白 - 1kg / 2.2 lbs (250g x 4 bags)","public_title":"1kg / 2.2 lbs (250g x 4 bags)","options":["1kg / 2.2 lbs (250g x 4 bags)"],"price":4400000,"weight":1000,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"24589673","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/products/shogyokuen-matcha-iwai-no-shiro-premium-ceremonial-grade-40g-can-spring-harvest-331808.jpg?v=1663993799"],"featured_image":"//yunomi.life/cdn/shop/products/shogyokuen-matcha-iwai-no-shiro-premium-ceremonial-grade-40g-can-spring-harvest-331808.jpg?v=1663993799","options":["Size"],"media":[{"alt":"Shogyokuen: Matcha Iwai no Shiro, Premium Ceremonial Grade (40g can, Spring Harvest) 祝いの白 - Yunomi.life","id":22781478142057,"position":1,"preview_image":{"aspect_ratio":1.333,"height":540,"width":720,"src":"//yunomi.life/cdn/shop/products/shogyokuen-matcha-iwai-no-shiro-premium-ceremonial-grade-40g-can-spring-harvest-331808.jpg?v=1663993799"},"aspect_ratio":1.333,"height":540,"media_type":"image","src":"//yunomi.life/cdn/shop/products/shogyokuen-matcha-iwai-no-shiro-premium-ceremonial-grade-40g-can-spring-harvest-331808.jpg?v=1663993799","width":720}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
The delicious blend of tencha leaves (tea leaf processed into flakes) by master blender, CEO Hiroshi Kobayashi, has created an exquisite matcha for tea ceremony practitioners. Iwai no Shiro, literally the \"white of celebration\", is a matcha with excellent, smooth umami flavor perfect for usucha.
\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.
Stems of high grade tea is called karigane 雁音. By roasting these stems in an iron pot, it becomes Karigane Houjicha. This particular product uses gyokuro tea stems from Uji, Kyoto.
\n
How is this karigane houjicha different from regular houjicha? The answer is in the strength of fire. Usually, houjicha is roasted over an extremely low heat. In this way, the tea will not be burnt but roasted to the core of the teas. However, the flavor of the tea is lost through this process, leaving behind only the aroma.
\n
This karigane houjicha is roasted in an iron pot over strong heat. Only the surface of the stems are roasted, retaining the flavor of the tea itself, because the inner part of the stem is not roasted. Both the strong aroma and taste of tea can be enjoyed.
\n
The water color is a bit cloudy compared to regular houjicha with clear water color, but this cloudy water color is the flavor of tea.
\n
Today, the iron pot roasting is very rare and so only those tea shops that are particular about houjicha come visit the factory. Yamane-en's Shiobara-san wanted to experience this iron pot roasting so visited this factory in Uji, Kyoto to learn the technique!!
\n
WHAT IS 'SUGABOW'?? That was a question we had for Shiobara-san. It's a little pun...one of the most famous type of kukicha in Japan is Kagabou from Ishikawa Prefecture. Since, Yamane-en is based in Sugamo, Tokyo, Kagabou becomes 'Sugabow'... v(^_^;)
\n
\n\n
Product Info
\n
\n
\nName: Sugabow, Gyokuro Karigane Hojicha
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nRegion: Uji, Kyoto
\n
\n\n
Steeping Notes
\n
\n
\nTea: 5 grams.
\n
\nTime: 60 seconds.
\n
\nWater temperature: 90C/194F degrees.
\n
\nWater amount: 200 ml
\n
\n\n
Vendor Info
\n
\n
\nName: Yamane-en Tea Shop, a small tea shop in Tokyo operated by the Shiobara family.
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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Stems of high grade tea is called karigane 雁音. By roasting these stems in an iron pot, it becomes Karigane Houjicha. This particular product uses gyokuro tea stems from Uji, Kyoto.
\n
How is this karigane houjicha different from regular houjicha? The answer is in the strength of fire. Usually, houjicha is roasted over an extremely low heat. In this way, the tea will not be burnt but roasted to the core of the teas. However, the flavor of the tea is lost through this process, leaving behind only the aroma.
\n
This karigane houjicha is roasted in an iron pot over strong heat. Only the surface of the stems are roasted, retaining the flavor of the tea itself, because the inner part of the stem is not roasted. Both the strong aroma and taste of tea can be enjoyed.
\n
The water color is a bit cloudy compared to regular houjicha with clear water color, but this cloudy water color is the flavor of tea.
\n
Today, the iron pot roasting is very rare and so only those tea shops that are particular about houjicha come visit the factory. Yamane-en's Shiobara-san wanted to experience this iron pot roasting so visited this factory in Uji, Kyoto to learn the technique!!
\n
WHAT IS 'SUGABOW'?? That was a question we had for Shiobara-san. It's a little pun...one of the most famous type of kukicha in Japan is Kagabou from Ishikawa Prefecture. Since, Yamane-en is based in Sugamo, Tokyo, Kagabou becomes 'Sugabow'... v(^_^;)
\n
\n\n
Product Info
\n
\n
\nName: Sugabow, Gyokuro Karigane Hojicha
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nRegion: Uji, Kyoto
\n
\n\n
Steeping Notes
\n
\n
\nTea: 5 grams.
\n
\nTime: 60 seconds.
\n
\nWater temperature: 90C/194F degrees.
\n
\nWater amount: 200 ml
\n
\n\n
Vendor Info
\n
\n
\nName: Yamane-en Tea Shop, a small tea shop in Tokyo operated by the Shiobara family.
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.
Sobacha tea is roasted buckwheat tea. This specific sobacha is made from dattan soba 韃靼蕎麦 (tartary buckwheat, also known as bitter buckwheat) grown in Towada City of Aomori Prefecture and contains 100 times the amount of rutin (1500mg / 100g) compared to common buckwheat. Roasty flavor of sobacha is caffeine-free and is recommended to be drank at any time of the day. It can be used as your salad topping!
\n
Compared to Hokkaido-grown Dattan Sobacha, the Aomori-grown sobacha is roasted slightly longer and brings out a slightly less powerful buckwheat flavor, and has quite a creamy flavor and aroma.
\n
Product Info
\n
\n
\nIngredients: Tartary buckwheat (Roasted)
\n
\nRegion: Towada, Aomori\n
\n
\n
Steeping Notes
\n
Put about 1 tablespoon (7-10 grams) of sobacha into a cup. Pour boiling water into the cup and wait for 1-2 minutes and the tea is ready. Try eating the soba. It will taste like cereal!
\n
Flavor
\n
This sobacha has a clear, warmly toasty flavor that lingers for a long time. The roasted flavor together with the light mouthfeel create a tea that is at the same time soothing and refreshing.
Sobacha tea is roasted buckwheat tea. This specific sobacha is made from dattan soba 韃靼蕎麦 (tartary buckwheat, also known as bitter buckwheat) grown in Towada City of Aomori Prefecture and contains 100 times the amount of rutin (1500mg / 100g) compared to common buckwheat. Roasty flavor of sobacha is caffeine-free and is recommended to be drank at any time of the day. It can be used as your salad topping!
\n
Compared to Hokkaido-grown Dattan Sobacha, the Aomori-grown sobacha is roasted slightly longer and brings out a slightly less powerful buckwheat flavor, and has quite a creamy flavor and aroma.
\n
Product Info
\n
\n
\nIngredients: Tartary buckwheat (Roasted)
\n
\nRegion: Towada, Aomori\n
\n
\n
Steeping Notes
\n
Put about 1 tablespoon (7-10 grams) of sobacha into a cup. Pour boiling water into the cup and wait for 1-2 minutes and the tea is ready. Try eating the soba. It will taste like cereal!
\n
Flavor
\n
This sobacha has a clear, warmly toasty flavor that lingers for a long time. The roasted flavor together with the light mouthfeel create a tea that is at the same time soothing and refreshing.
The sakura, or Japanese cherry blossom, is one of the foremost symbols of Japan. Symbolizing the intense ephemeral nature of life, they bloom en masse once a year for a short week or two painting Japan pink and white before being blown away by the spring breeze in a beautiful shower of petals.
\n
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Sakura Tea from Kyoto Obubu Tea Plantations
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Kyoto Obubu Tea Plantations' Sakura Tea is made with salt-pickled cherry blossoms (the kanzan variety) by their partner in Odawara, Kanagawa. The taste that results from the salt-pickling of the blossoms is a flavor standard in Japan for drinking as tea. However, the salted cherry blossoms are quite flexible as well, and taste great with Japanese sake, mixed with rice (to make sakura rice), cookies, and cakes! We also highly recommend adding them to sencha or genmaicha tea for that uniquely Japanese spring flavor.
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The flavor of these sakura “cherry” blossoms (being the blossoms and not the fruit) is quite different from the cherry fruit flavor so common in Western sweets (as well as many “Japanese cherry green teas” where the “cherry” is actually cherry fruit flavoring). In Japan though, you’ll find sakura-flavored Kit Kats, sakura-flavored lattes at Starbucks, as well as traditional Japanese sweets. If you’ve never had sakura-flavored tea before, be prepared for a delicious and truly Japanese experience!!
\nProduction notes: The sakura blossoms offered from Obubu Tea are grown, harvested and pickled in the region outside of Odawara city, just an hour by the shinkansen (bullet train) from Tokyo and within sight of Mt. Fuji, the symbol of Japan. (Also where YUNOMI is located!!)
\nEstablished: Established in 2004 as an agricultural social venture seeking to contribute to society through tea.
\n
\n
Instructions
\n\n
The salt makes this a very strong tea if not diluted, so we recommend taking one blossom and soaking it in lukewarm water for 3 minutes. The salt will dissolve into the water. Keep this water to adjust flavor.
\n
Take the blossom, and place it in your tea, or in hot water if you want to enjoy the flavor alone. Use the water from step 1 to strengthen the flavor if you find it too weak.
\n
This also makes a beautiful garnishing for pastries or other dishes!
\n\n
\n
Tea reviews from around the web
\n
From The Tea Review: The first taste was bright and sweet, and then followed with a savory aftertaste. The savory taste was very soft, but still held the floral notes of the cherry blossom.
\n
From Tea & Procrastination: The cherry blossom floating in your cup also makes for a striking image. We wish we had glass tea cups on hand to better enjoy the view!
\n
From Steepster: It makes me feel like a princess. Everyone knows that flowers are a princess’ favorite food. From The Oolong Owl: I gotta say, I quite like the floral here. I’m so used to jasmine and rose florals – sakura floral is on another planet. A cute planet, with fairies, white chocolate, tiny tea cups, big pink dresses and cuddly white owls. The floral is sweet and fluffy.
\n
From My Thoughts Are Like Butterflies: The aroma is sweet and a bit tangy, it reminds me of pickled peaches, or more likely pickled plums but a touch sweeter. The floral notes are very subtle and the tartness mixed with salt is a delicious aroma. I admit it, I licked the salt crystals out of the package, I may be a salt addict.
The sakura, or Japanese cherry blossom, is one of the foremost symbols of Japan. Symbolizing the intense ephemeral nature of life, they bloom en masse once a year for a short week or two painting Japan pink and white before being blown away by the spring breeze in a beautiful shower of petals.
\n
\n
Sakura Tea from Kyoto Obubu Tea Plantations
\n
Kyoto Obubu Tea Plantations' Sakura Tea is made with salt-pickled cherry blossoms (the kanzan variety) by their partner in Odawara, Kanagawa. The taste that results from the salt-pickling of the blossoms is a flavor standard in Japan for drinking as tea. However, the salted cherry blossoms are quite flexible as well, and taste great with Japanese sake, mixed with rice (to make sakura rice), cookies, and cakes! We also highly recommend adding them to sencha or genmaicha tea for that uniquely Japanese spring flavor.
\n
The flavor of these sakura “cherry” blossoms (being the blossoms and not the fruit) is quite different from the cherry fruit flavor so common in Western sweets (as well as many “Japanese cherry green teas” where the “cherry” is actually cherry fruit flavoring). In Japan though, you’ll find sakura-flavored Kit Kats, sakura-flavored lattes at Starbucks, as well as traditional Japanese sweets. If you’ve never had sakura-flavored tea before, be prepared for a delicious and truly Japanese experience!!
\nProduction notes: The sakura blossoms offered from Obubu Tea are grown, harvested and pickled in the region outside of Odawara city, just an hour by the shinkansen (bullet train) from Tokyo and within sight of Mt. Fuji, the symbol of Japan. (Also where YUNOMI is located!!)
\nEstablished: Established in 2004 as an agricultural social venture seeking to contribute to society through tea.
\n
\n
Instructions
\n\n
The salt makes this a very strong tea if not diluted, so we recommend taking one blossom and soaking it in lukewarm water for 3 minutes. The salt will dissolve into the water. Keep this water to adjust flavor.
\n
Take the blossom, and place it in your tea, or in hot water if you want to enjoy the flavor alone. Use the water from step 1 to strengthen the flavor if you find it too weak.
\n
This also makes a beautiful garnishing for pastries or other dishes!
\n\n
\n
Tea reviews from around the web
\n
From The Tea Review: The first taste was bright and sweet, and then followed with a savory aftertaste. The savory taste was very soft, but still held the floral notes of the cherry blossom.
\n
From Tea & Procrastination: The cherry blossom floating in your cup also makes for a striking image. We wish we had glass tea cups on hand to better enjoy the view!
\n
From Steepster: It makes me feel like a princess. Everyone knows that flowers are a princess’ favorite food. From The Oolong Owl: I gotta say, I quite like the floral here. I’m so used to jasmine and rose florals – sakura floral is on another planet. A cute planet, with fairies, white chocolate, tiny tea cups, big pink dresses and cuddly white owls. The floral is sweet and fluffy.
\n
From My Thoughts Are Like Butterflies: The aroma is sweet and a bit tangy, it reminds me of pickled peaches, or more likely pickled plums but a touch sweeter. The floral notes are very subtle and the tartness mixed with salt is a delicious aroma. I admit it, I licked the salt crystals out of the package, I may be a salt addict.
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: 16/20 (20 being the richest umami)
\n
\nCreaminess: 16/20 (20 being the creamiest)
\n
\nLack of Astringency: 16/20 (20 being least astringent) \n
\n
\nLack ofBitterness: 16/20 (20 being leastbitter)
\n
\nTexture: 8/10 (10 being the smoothest grinding)\n
\n
\nColor: 8/10 (10 having the greenest, most vibrant color)
\n
\n
\nProduct Details \n
\n
\n
\nIngredients: Green tea.
\n
\nHarvest: Spring
\n
\nPackaging: Silver plastic bag inside resealable outer bag.
\n
\nRegion:Cultivated and ground in Ujitawara, Kyoto, Japan.
\n
\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
\n
\n
How much does 30 grams of matcha make?
\n
It depends on how thick you make your matcha and how much you make, but if you use 1 gram (about 1/3 teaspoon) to make a 100 ml cup, that's 30 cups of matcha!
\n
Did you know matcha is best when it's freshly ground?
\n
How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.
\n
While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves that have aged over the past year will be more mellow and perfect for balancing the fresh leaf.
\n
Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
\n
As a rule, we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
\n
\n
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\n
An intensely rich level of umami and little astringency or bitterness. At this level, you should be able to make koicha with this matcha.
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: 16/20 (20 being the richest umami)
\n
\nCreaminess: 16/20 (20 being the creamiest)
\n
\nLack of Astringency: 16/20 (20 being least astringent) \n
\n
\nLack ofBitterness: 16/20 (20 being leastbitter)
\n
\nTexture: 8/10 (10 being the smoothest grinding)\n
\n
\nColor: 8/10 (10 having the greenest, most vibrant color)
\n
\n
\nProduct Details \n
\n
\n
\nIngredients: Green tea.
\n
\nHarvest: Spring
\n
\nPackaging: Silver plastic bag inside resealable outer bag.
\n
\nRegion:Cultivated and ground in Ujitawara, Kyoto, Japan.
\n
\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
\n
\n
How much does 30 grams of matcha make?
\n
It depends on how thick you make your matcha and how much you make, but if you use 1 gram (about 1/3 teaspoon) to make a 100 ml cup, that's 30 cups of matcha!
\n
Did you know matcha is best when it's freshly ground?
\n
How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.
\n
While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves that have aged over the past year will be more mellow and perfect for balancing the fresh leaf.
\n
Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
\n
As a rule, we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
\n
\n
"},{"id":1321134981,"title":"#0001.K6 Obubu Tea: Kabuse Sencha, Shaded Spring Green Tea","handle":"obubu-01-kabuse-sencha-shaded-spring-green-tea","description":"
Kyoto Obubu Tea Farm's most premium green tea, Kabuse Sencha is shaded for 2 weeks to create a rich, syrupy tea because the leaves are so delicate.
\n\n
Obubu's most premium green tea, Kabuse Sencha (かぶせ煎茶) is a kabusecha or shaded tea, and can be steeped into a rich syrupy tea using a warm water steeping technique because the leaves are so delicate and tender. Using a standard boiling water steeping method, and the taste is delicate and sweet.Grown by covering the tea plants just after new leaves begin to sprout in early May, the shade reduces sunlight by as much as 85% to encourage the plants to produce wide, tender, chlorophyll-rich tea leaves. Two weeks later they are harvested and processed ready for shipping by the end of the month. Obubu's Kabuse Sencha is grown at a relatively high altitude for the region (500 m or 1640 ft) on southeast facing slopes providing good exposure to the sun (an important combination for shaded tea!).
\n
\n
FLAVOR GUIDE
\n
\n
SWEETNESS: ★★★★★
\n
BITTERNESS: ★★★
\n
FRAGRANCE: Luxurious
\n
BREWED LEAVES: ★★★★★ - Deliciously tender
\n
\n
\n
HEALTH INFO
\n
\n
Catechin: ★★
\n
Theanine: ★★★★★
\n
Caffeine: ★★★★★
\n
Vitamin C: ★★★
\n
Chlorophyll: ★★★★★
\n
\n
The above info are relative estimations based on cultivation and processing methods. They may also be affected by the steeping technique used, by storage conditions, etc.
Cultivation notes: Shaded for about 14 days before harvest using a plastic tarp that reduces sunlight by about 85%
\n
Processing notes: Light steaming (asamushi)
\n
Produced by Akihiro Kita, President, Kyoto Obubu Tea Farms
\n
\n
\n
\n
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Kyoto Obubu Tea Farm's most premium green tea, Kabuse Sencha is shaded for 2 weeks to create a rich, syrupy tea because the leaves are so delicate.
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Obubu's most premium green tea, Kabuse Sencha (かぶせ煎茶) is a kabusecha or shaded tea, and can be steeped into a rich syrupy tea using a warm water steeping technique because the leaves are so delicate and tender. Using a standard boiling water steeping method, and the taste is delicate and sweet.Grown by covering the tea plants just after new leaves begin to sprout in early May, the shade reduces sunlight by as much as 85% to encourage the plants to produce wide, tender, chlorophyll-rich tea leaves. Two weeks later they are harvested and processed ready for shipping by the end of the month. Obubu's Kabuse Sencha is grown at a relatively high altitude for the region (500 m or 1640 ft) on southeast facing slopes providing good exposure to the sun (an important combination for shaded tea!).
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FLAVOR GUIDE
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SWEETNESS: ★★★★★
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BITTERNESS: ★★★
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FRAGRANCE: Luxurious
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BREWED LEAVES: ★★★★★ - Deliciously tender
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HEALTH INFO
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Catechin: ★★
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Theanine: ★★★★★
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Caffeine: ★★★★★
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Vitamin C: ★★★
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Chlorophyll: ★★★★★
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The above info are relative estimations based on cultivation and processing methods. They may also be affected by the steeping technique used, by storage conditions, etc.
Grown without use of pesticides/synthetic fertilizers, Sahohime is a matcha blessed by its namesake, the goddess of spring. It is characterized by a creamy umami flavor rarely found in organically grown leaves.
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佐保姫 Sahohime - the goddess of spring. In theory of the five elements, spring is represented by the east, and Mt. Saho was located east of Heijo-kyo, the ancient capital of the Nara period (710 - 794 AD). The goddess is said to wear a white dress as soft as the spring mist.
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Naturally Grown Label
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The \"Naturally Grown\" series are products chosen by Yunomi Tea Merchant Ian that have been verified to be grown without use of pesticides / synthetic fertilizers. Products may also be certified organic according to the Japanese JAS standard (valid in Japan…look for the JAS logo on the package) depending on your country
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Yunomi Evaluation - 72/100
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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.
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\nUmami: 16/20 (20 being the richest umami)
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\nCreaminess: 15/20 (20 being the creamiest)
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\nLack of Astringency: 14/20 (20 being least astringent)
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\nLack ofBitterness: 13/20 (20 being leastbitter)
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\nTexture: 7/10
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(10 being the smoothest grinding)
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\nColor: 7/10 (10 having the greenest, most vibrant color)
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Product info
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\nIngredients: Green tea.
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\nHarvest: Spring
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\nCultivation: Grown without use of pesticides / synthetic fertilizers. Shaded 3-4 weeks before harvest.
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\nPackaging: Silver plastic bag inside resealable bag.
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\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
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Did you know matcha is best when it's freshly ground?
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How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.
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While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves thathave aged over the past year will be more mellow and perfect for balancing the fresh leaf.
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Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
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As a rule, we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
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Grown without use of pesticides/synthetic fertilizers, Sahohime is a matcha blessed by its namesake, the goddess of spring. It is characterized by a creamy umami flavor rarely found in organically grown leaves.
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佐保姫 Sahohime - the goddess of spring. In theory of the five elements, spring is represented by the east, and Mt. Saho was located east of Heijo-kyo, the ancient capital of the Nara period (710 - 794 AD). The goddess is said to wear a white dress as soft as the spring mist.
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Naturally Grown Label
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The \"Naturally Grown\" series are products chosen by Yunomi Tea Merchant Ian that have been verified to be grown without use of pesticides / synthetic fertilizers. Products may also be certified organic according to the Japanese JAS standard (valid in Japan…look for the JAS logo on the package) depending on your country
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Yunomi Evaluation - 72/100
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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.
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\nUmami: 16/20 (20 being the richest umami)
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\nCreaminess: 15/20 (20 being the creamiest)
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\nLack of Astringency: 14/20 (20 being least astringent)
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\nLack ofBitterness: 13/20 (20 being leastbitter)
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\nTexture: 7/10
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\n
\n
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(10 being the smoothest grinding)
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\nColor: 7/10 (10 having the greenest, most vibrant color)
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Product info
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\nIngredients: Green tea.
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\nHarvest: Spring
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\nCultivation: Grown without use of pesticides / synthetic fertilizers. Shaded 3-4 weeks before harvest.
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\nPackaging: Silver plastic bag inside resealable bag.
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\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
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Did you know matcha is best when it's freshly ground?
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How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.
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While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves thathave aged over the past year will be more mellow and perfect for balancing the fresh leaf.
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Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
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As a rule, we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
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"},{"id":5563118853,"title":"#0623.K6 SOLD OUT Shogyokuen: Matcha Shogyoku, Imperial Ceremonial Grade (Spring Harvest) 祥玉","handle":"shogyokuen-matcha-shogyoku","description":"
Matcha Shogyoku is the factory’s best-selling product for practitioners of the Japanese tea ceremony, chado. It has a rich umami flavor representative of the best matcha in Japan. And is recommended for both koicha thick tea for formal ceremonies as well as usucha thin tea for more casual gatherings.
\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.
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
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Matcha Shogyoku is the factory’s best-selling product for practitioners of the Japanese tea ceremony, chado. It has a rich umami flavor representative of the best matcha in Japan. And is recommended for both koicha thick tea for formal ceremonies as well as usucha thin tea for more casual gatherings.
\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.
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":1321155717,"title":"#0062.S5 NaturaliTea: Genmaicha Brown Rice Green Tea, Grown Pesticide Free 無農薬茶：玄米茶","handle":"naturalitea-06-genmaicha-brown-rice-green-tea","description":"
Using Japan-grown toasted rice from Shizuoka Prefecture and May-harvested spring ichibancha, this organic genmaicha from the Kinezuka family is a bit of luxury for a reasonable price. One is sure to be pleased with the well-balanced roastiness of the rice (don't forget to enjoy the toasty aroma!) along with the fresh and grassy flavor from the green tea. Rich in Vitamin B1 as well, we recommend NaturaliTea's Genmaicha for those with active lifestyles. Because of the accessibility of genmaicha, this tea is also a perfect gift for someone who is just getting into Japanese tea.
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.
\n
\n","published_at":"2017-05-10T16:29:29+09:00","created_at":"2015-08-03T22:37:30+09:00","vendor":"NaturaliTea","type":"Green Tea - Flavored","tags":["202503","bulk","cooperative","family business","farm","flavored","genmaicha","grown pesticide-free","Kinezuka","NaturaliTea","NaturaliTea by the Kinezuka Family","Notes_Flavored","Notes_Women in Tea","organic","Price_4 - Economy","Region_Shizuoka","sample","shizuoka","Subregion_Shizuoka > Fujieda","tea blends","Tea Type_Genmaicha (Tea w/Toasted Rice)","Top 10 Best Selling 2021 Genmaicha","U10","White Collection","wholesale30","womenintea"],"price":45000,"price_min":45000,"price_max":820000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40704383942761,"title":"10g / 0.35 oz / Spring / Resealable sample bag","option1":"10g / 0.35 oz / Spring / Resealable sample bag","option2":null,"option3":null,"sku":"nlt-ge001n-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0062.S5 NaturaliTea: Genmaicha Brown Rice Green Tea, Grown Pesticide Free 無農薬茶：玄米茶 - 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Using Japan-grown toasted rice from Shizuoka Prefecture and May-harvested spring ichibancha, this organic genmaicha from the Kinezuka family is a bit of luxury for a reasonable price. One is sure to be pleased with the well-balanced roastiness of the rice (don't forget to enjoy the toasty aroma!) along with the fresh and grassy flavor from the green tea. Rich in Vitamin B1 as well, we recommend NaturaliTea's Genmaicha for those with active lifestyles. Because of the accessibility of genmaicha, this tea is also a perfect gift for someone who is just getting into Japanese tea.
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.
\n
\n"},{"id":7234776389,"title":"#0240.K6 Kyoto Kouyoucha, Ume shiso kombu matcha blend by Kouyoudo - 2g x 10 packets (Konbucha)","handle":"kouyoudo-kouyoucha-ume-shiso-konbu-matcha-blend-from-kyoto","description":"
If you have travelled to Kyoto, Japan, you may have come across this Onomiyasu Koyocha (or Kouyoucha) as you visited Buddhist temples such as Ryoanji, and places of accommodation.
\n
Indeed, the Kyoto Kouyoucha has been the number 1 product sold annually in Kyoto. This matcha blend includes matcha from Kyoto, powdered shiso (perilla leaves), ume (Japanese plum), and konbu (kelp seaweed) which together creates a savory, mellow, and salty combination that is sure to help bring you to enlightenment.
\n
In Japan, kombu (kelp/seaweed) is an essential aspect of the Japanese cuisine. The konbu is dried, then it is often cut into small pieces or crushed into a powder. Konbu is often utilized in celebratory occasions to symbolize felicity. This is because the sound 'konbu' is similar to the word 'yorokobu' which means 'to rejoice' in Japanese. Because the ingredients of this tea are often utilized in Japanese cuisine, you can also experiment using this tea in your cuisine as flavoring or to make ochazuke. Enjoy!
\n
\n
Product info
\n
\n
\nIngredients: Salt (made in Japan), maltodextrin, granulated sugar, matcha, ume fruit paste (Japanese plum), powdered kombu (kelp seaweed), dried shiso (perilla leaves) flakes, amino acid flavoring, citric acid, flavoring.
\n
\nManufacturer: Kouyoudo
\n
\nCEO: Saito Kumiko
\n
\nScale: 9 employees, all women
\n
\nRegion: Kyoto
\n
","published_at":"2017-05-10T16:23:58+09:00","created_at":"2017-03-03T07:15:39+09:00","vendor":"Kouyoudo","type":"Green Tea - Powder","tags":["flavored","flavored green tea","flavored matcha","Flavored tea powders","gift","gifts","Japanese plum","kelp","kombu","kombucha","konbu","konbucha","kyoto","Kyoto Prefecture","matcha","matchamarch","Notes_Flavored","pantry","perilla","rare Japanese tea","rare tea","Region_Kyoto","shiso","Tea Type_Green Tea Powder (Flavored)","ume","Vendor Type_Factory","womenintea"],"price":119900,"price_min":119900,"price_max":119900,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39281782325353,"title":"20g (2g x 10 single serving packets) / 0.7 oz","option1":"20g (2g x 10 single serving packets) / 0.7 oz","option2":null,"option3":null,"sku":"kyd001-2x10","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0240.K6 Kyoto Kouyoucha, Ume shiso kombu matcha blend by Kouyoudo - 2g x 10 packets (Konbucha) - 20g (2g x 10 single serving packets) / 0.7 oz","public_title":"20g (2g x 10 single serving packets) / 0.7 oz","options":["20g (2g x 10 single serving packets) / 0.7 oz"],"price":119900,"weight":40,"compare_at_price":null,"inventory_quantity":13,"inventory_management":"shopify","inventory_policy":"continue","barcode":"4530047000016","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi.life/cdn/shop/files/FullSizeRender_2350cf1c-08ae-46aa-b9a7-334de25cc847.heic?v=1692342429","//yunomi.life/cdn/shop/products/kyoto-kouyoucha-ume-shiso-konbu-matcha-blend-by-kouyoudo-2g-x-12-packets-konbucha-747193.jpg?v=1692342429","//yunomi.life/cdn/shop/products/kyoto-kouyoucha-ume-shiso-konbu-matcha-blend-by-kouyoudo-2g-x-12-packets-konbucha-417366.jpg?v=1692342429","//yunomi.life/cdn/shop/products/kyoto-kouyoucha-ume-shiso-konbu-matcha-blend-by-kouyoudo-2g-x-12-packets-konbucha-958956.jpg?v=1692342429"],"featured_image":"//yunomi.life/cdn/shop/files/FullSizeRender_2350cf1c-08ae-46aa-b9a7-334de25cc847.heic?v=1692342429","options":["Size"],"media":[{"alt":null,"id":23429034147945,"position":1,"preview_image":{"aspect_ratio":1,"height":3024,"width":3024,"src":"//yunomi.life/cdn/shop/files/FullSizeRender_2350cf1c-08ae-46aa-b9a7-334de25cc847.heic?v=1692342429"},"aspect_ratio":1,"height":3024,"media_type":"image","src":"//yunomi.life/cdn/shop/files/FullSizeRender_2350cf1c-08ae-46aa-b9a7-334de25cc847.heic?v=1692342429","width":3024},{"alt":"Kyoto Kouyoucha, Ume shiso konbu matcha blend by Kouyoudo - 2g x 12 packets (Konbucha) - Yunomi.life","id":22781399072873,"position":2,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//yunomi.life/cdn/shop/products/kyoto-kouyoucha-ume-shiso-konbu-matcha-blend-by-kouyoudo-2g-x-12-packets-konbucha-747193.jpg?v=1692342429"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//yunomi.life/cdn/shop/products/kyoto-kouyoucha-ume-shiso-konbu-matcha-blend-by-kouyoudo-2g-x-12-packets-konbucha-747193.jpg?v=1692342429","width":2048},{"alt":"Kyoto Kouyoucha, Ume shiso konbu matcha blend by Kouyoudo - 2g x 12 packets (Konbucha) - Yunomi.life","id":22781399138409,"position":3,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//yunomi.life/cdn/shop/products/kyoto-kouyoucha-ume-shiso-konbu-matcha-blend-by-kouyoudo-2g-x-12-packets-konbucha-417366.jpg?v=1692342429"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//yunomi.life/cdn/shop/products/kyoto-kouyoucha-ume-shiso-konbu-matcha-blend-by-kouyoudo-2g-x-12-packets-konbucha-417366.jpg?v=1692342429","width":2048},{"alt":"Kyoto Kouyoucha, Ume shiso konbu matcha blend by Kouyoudo - 2g x 12 packets (Konbucha) - Yunomi.life","id":22781399203945,"position":4,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//yunomi.life/cdn/shop/products/kyoto-kouyoucha-ume-shiso-konbu-matcha-blend-by-kouyoudo-2g-x-12-packets-konbucha-958956.jpg?v=1692342429"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//yunomi.life/cdn/shop/products/kyoto-kouyoucha-ume-shiso-konbu-matcha-blend-by-kouyoudo-2g-x-12-packets-konbucha-958956.jpg?v=1692342429","width":2048}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
If you have travelled to Kyoto, Japan, you may have come across this Onomiyasu Koyocha (or Kouyoucha) as you visited Buddhist temples such as Ryoanji, and places of accommodation.
\n
Indeed, the Kyoto Kouyoucha has been the number 1 product sold annually in Kyoto. This matcha blend includes matcha from Kyoto, powdered shiso (perilla leaves), ume (Japanese plum), and konbu (kelp seaweed) which together creates a savory, mellow, and salty combination that is sure to help bring you to enlightenment.
\n
In Japan, kombu (kelp/seaweed) is an essential aspect of the Japanese cuisine. The konbu is dried, then it is often cut into small pieces or crushed into a powder. Konbu is often utilized in celebratory occasions to symbolize felicity. This is because the sound 'konbu' is similar to the word 'yorokobu' which means 'to rejoice' in Japanese. Because the ingredients of this tea are often utilized in Japanese cuisine, you can also experiment using this tea in your cuisine as flavoring or to make ochazuke. Enjoy!
\n
\n
Product info
\n
\n
\nIngredients: Salt (made in Japan), maltodextrin, granulated sugar, matcha, ume fruit paste (Japanese plum), powdered kombu (kelp seaweed), dried shiso (perilla leaves) flakes, amino acid flavoring, citric acid, flavoring.
\n
\nManufacturer: Kouyoudo
\n
\nCEO: Saito Kumiko
\n
\nScale: 9 employees, all women
\n
\nRegion: Kyoto
\n
"},{"id":4646265913449,"title":"#0307.K2 Hachimanjyu Yakushima Tea: Early Spring First Flush Green Tea (Limited Edition / Last units) 屋久島 新茶","handle":"hachimanjyu-yakushima-tea-early-spring-first-flush-green-tea-naturally-grown-kuritawase-asatsuyu-blend","description":"
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)
\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
","published_at":"2017-05-10T16:34:31+09:00","created_at":"2020-05-04T11:48:10+09:00","vendor":"Hachimanjyu Yakushima Tea","type":"Green Tea","tags":["1 week","2024 Shincha","202503","April","arrived","bulk","certified organic","Cultivar_Asatsuyu","Cultivar_Kuritawase","family business","farm","green tea","Hachimanjyu Yakushima Tea","Harvest_Spring","JAS certified organic","Kagoshima","kuritawase","kuriwatase","Limited Edition","now shipping","organic","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","Organic_JAS Certified Organic","P30","Price_2 - Premium","Region_Kagoshima","sample","sencha","spring","Subregion_Kagoshima > Yakushima","Tea Type_Sencha","Teasider","ultra minor","Vendor Type_Family Business","Vendor Type_Farm","wholesale50","Yakushima"],"price":45000,"price_min":45000,"price_max":2800000,"available":false,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40553040281705,"title":"[2024] 10g / 0.35 oz / April / Yunomi bag (not certified organic)","option1":"[2024] 10g / 0.35 oz / April / Yunomi bag (not certified organic)","option2":null,"option3":null,"sku":"hmj26149-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0307.K2 Hachimanjyu Yakushima Tea: Early Spring First Flush Green Tea (Limited Edition / Last units) 屋久島 新茶 - 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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)
\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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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.
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.
\n
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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.
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.
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.
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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
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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.
#0845.S5 Murakami Tea Garden: Mountain-Grown Second Flush Wakocha Zairai Black Tea 和紅茶在来 - 10g / 0.35 oz / Late June 2024
...は取り寄せ中につき、入荷次第発送します。発送には約2-3週間、もしくはそれ以上かかる可能性があります。大きいサイズの在庫があれば、小分けして1週間程度で発送できる場合もあります。
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共有:
The term "zairai" does not refer to a cultivar but rather the descendants (plants grown from seed) of original plants brought to Japan.
Steeping Info
Tea: 3 grams
Time: 5 min
Water: 95˚C/203˚F, 200 ml
Product Info
Ingredients: Black Tea
Cultivar: Zairai
Harvest: Summer
Region: Yoshiwara, Shizuoka, Japan
Terrain: Mountain-grown, single tea field
Farm Introduction
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.
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).
Murakami-san began producing black tea just a few years ago but has been winning awards in Japan for his production.
Farm Info
Name: Murakami Tea Garden
Type: Family-owned and operated farm
Established: Late 19th century
Production capacity: About 1300 kg per year. The family only harvests the spring first flush harvest.
#0845.S5 Murakami Tea Garden: Mountain-Grown Second Flush Wakocha Zairai Black Tea 和紅茶在来
最安値JPY ¥360
単価 /
在庫切れ
The term "zairai" does not refer to a cultivar but rather the descendants (plants grown from seed) of original plants brought to Japan.
Steeping Info
Tea: 3 grams
Time: 5 min
Water: 95˚C/203˚F, 200 ml
Product Info
Ingredients: Black Tea
Cultivar: Zairai
Harvest: Summer
Region: Yoshiwara, Shizuoka, Japan
Terrain: Mountain-grown, single tea field
Farm Introduction
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.
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).
Murakami-san began producing black tea just a few years ago but has been winning awards in Japan for his production.
Farm Info
Name: Murakami Tea Garden
Type: Family-owned and operated farm
Established: Late 19th century
Production capacity: About 1300 kg per year. The family only harvests the spring first flush harvest.
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