Moriya Itoman: Okinawa Sencha Inzatsu (via Obubu Tea)

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Moriya Itoman

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Okinawa's Tea Cultivation History

We don't think of Okinawa as a tea production region at all, but in fact, tea has been grown on the northern section of the main island of Okinawa for some 80 years. Currently, about 10 farms grow tea in this region (Farmer Moriya Itoman is pictured here). And they grow a rare cultivar called inzatsu, derived from a cross between the assamica and sinensis varieties of camellia sinensis (tea). 


  • Ingredients: Green tea
  • Cultivar: Inzatsu
  • Cultivation & Processing Notes: Grown in the southernmost region of Japan, altitude 500 meters.
  • Harvest Season: March
  • Japanese name: 沖縄の煎茶 いんざつ
  • Net Weight: 50 grams (Yunomi packaging)
  • Number of Cups in 100g: 60 cups (20 uses / 3 steepings / 1 cup per steeping. Varies with your steeping recipe.)
  • Region: Kunigami, Okinawa Prefecture


Consider also cold steeping (see Steeping Techniques).

  • Tea: 5 grams or 1 teaspoon. Time: 30-60 seconds. Water: 90˚C/194˚F, 240 ml.
  • Resteep up to 4 times or until flavor becomes too diluted.


  • Name: Kyoto Obubu Tea Farms
  • Location: Wazuka-cho, Soraku-gun, Kyoto, JAPAN

Kyoto Obubu Tea Plantations, is a Japanese tea brand owned and operated by tea farmers in the town of Wazuka, Kyoto. Started by Akihiro Kita and Yasuharu Matsumoto in 2004, the company began as an agricultural social venture. Akky and Matsu's aim was and still is, to teach tea lovers both in Japan and overseas about the value of tea farming, and to contribute to society through tea.

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