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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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)
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Batabatacha is a tea with an unique tradition dating back to before the 15th century. Loved by the people in the town of Asahimachi Birudan of Toyama Prefecture, it is a fermented tea similar to Chinese pu-erh tea, and is traditionally drunk whisked and foamed with a pinch of salt.
\n
History of Batabatacha
\n
The earliest known record of this tea comes from a visit by Rennyo, the 8th head priest of Jodo Shinshu sect of Buddhism, in 1472 where he noted that the locals were combining this tea with rice and alcohol into a single dish that was eaten/drunk. Production however had died out by the 1970s, and the people of Birudan in Asahi Village were buying their dark tea from tea farmer Hideo Shimizu in Mihama Village, Fukui Prefecture.
\n
In 1975, the aging Shimizu-san had decided to stop production, and Akinobu Hagiwara of Kosugi Village, Toyama learned the process, taking over production for the people of Birudan. In the 1980s, the Village of Birudan itself together made an effort to learn production from Hagiwara-san to ensure the tradition was not lost, and established fields in the village in the 1990s. With the help of Kagawa University Professor Kinjiro Miyagawa, the village improved the quality of the leaves, and now production has become a community project led by the local chambers of commerce.
\n
\n
How is batabatacha made?
\n
The third flush in July - August is the harvesting season for tea leaves used in making batabatacha. Tea leaves are picked by the branch, and are chopped up before steaming until the color becomes yellowish-brown. Steaming process stops the function of enzymes. (This step allows the tea to be classified as green tea. Without this step, the enzymes would oxidize the the leaves turning it into an oolong or black tea, though there are other steps in making oolong and black teas to consider.)
\n
After drying the tea for half-day, it is placed in a wooden box for fermentation (this step would allow the leaf to be classified as a dark tea). When the leaves have reached about 65-70 degrees Celsius, they are laid out in rooms and turned every 2-3 days for 3-4 weeks. They are then taken outside and dried in the shade for half a day, before drying in the sun for 2-3 days.
\n
In this particular region of Toyama Prefecture, batabatacha is served at various events such as a gathering for ancestor's commemoration or when introducing the bride after the wedding ceremony. As a type of 'tea party' held among family, close relatives and friends, the serving of this tea is ceremonial, but casual at the same time. Brewed tea is poured in a tea bowl to be whisked until it creates a foam. People in the town also drink unwhisked batabatacha with their everyday meal.
\n
\n
Vitamin B12
\n
We have not tested batabatacha for vitamin B12 ourselves, but this study claims that the tea contains a significant amount: '456 ± 39 ng per 100 g dry tea leaves and 2.0 ± 0.3 ng per 100 mL of tea drink'. The study conducted testing on rats concluding that 'the vitamin B12 found in the fermented black tea is bioavailable in mammals.'
We would appreciate comments from nutritionists, food scientists, etc. to help understand the above.
\n
\n
Product Info
\n
\n
\nIngredients: Post fermented green tea leaves
\n
\nHarvest: July - August
\n
\nRegion: Asahi Village, Toyama Prefecture
\n
\n
\n
How to brew batabatacha
\n
Traditionally, you would boil about 20g of leaves in a large kettle for an hour. Then adding a pinch of salt, you whisk the batabatacha with a special whisk for up to five minutes.
\n\n
Alternatively, we recommend as a lighter more standard tea, using 5 grams and steeping in 200-400 ml of hot water for about 5 minutes.
Bancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.
Batabatacha is a tea with an unique tradition dating back to before the 15th century. Loved by the people in the town of Asahimachi Birudan of Toyama Prefecture, it is a fermented tea similar to Chinese pu-erh tea, and is traditionally drunk whisked and foamed with a pinch of salt.
\n
History of Batabatacha
\n
The earliest known record of this tea comes from a visit by Rennyo, the 8th head priest of Jodo Shinshu sect of Buddhism, in 1472 where he noted that the locals were combining this tea with rice and alcohol into a single dish that was eaten/drunk. Production however had died out by the 1970s, and the people of Birudan in Asahi Village were buying their dark tea from tea farmer Hideo Shimizu in Mihama Village, Fukui Prefecture.
\n
In 1975, the aging Shimizu-san had decided to stop production, and Akinobu Hagiwara of Kosugi Village, Toyama learned the process, taking over production for the people of Birudan. In the 1980s, the Village of Birudan itself together made an effort to learn production from Hagiwara-san to ensure the tradition was not lost, and established fields in the village in the 1990s. With the help of Kagawa University Professor Kinjiro Miyagawa, the village improved the quality of the leaves, and now production has become a community project led by the local chambers of commerce.
\n
\n
How is batabatacha made?
\n
The third flush in July - August is the harvesting season for tea leaves used in making batabatacha. Tea leaves are picked by the branch, and are chopped up before steaming until the color becomes yellowish-brown. Steaming process stops the function of enzymes. (This step allows the tea to be classified as green tea. Without this step, the enzymes would oxidize the the leaves turning it into an oolong or black tea, though there are other steps in making oolong and black teas to consider.)
\n
After drying the tea for half-day, it is placed in a wooden box for fermentation (this step would allow the leaf to be classified as a dark tea). When the leaves have reached about 65-70 degrees Celsius, they are laid out in rooms and turned every 2-3 days for 3-4 weeks. They are then taken outside and dried in the shade for half a day, before drying in the sun for 2-3 days.
\n
In this particular region of Toyama Prefecture, batabatacha is served at various events such as a gathering for ancestor's commemoration or when introducing the bride after the wedding ceremony. As a type of 'tea party' held among family, close relatives and friends, the serving of this tea is ceremonial, but casual at the same time. Brewed tea is poured in a tea bowl to be whisked until it creates a foam. People in the town also drink unwhisked batabatacha with their everyday meal.
\n
\n
Vitamin B12
\n
We have not tested batabatacha for vitamin B12 ourselves, but this study claims that the tea contains a significant amount: '456 ± 39 ng per 100 g dry tea leaves and 2.0 ± 0.3 ng per 100 mL of tea drink'. The study conducted testing on rats concluding that 'the vitamin B12 found in the fermented black tea is bioavailable in mammals.'
We would appreciate comments from nutritionists, food scientists, etc. to help understand the above.
\n
\n
Product Info
\n
\n
\nIngredients: Post fermented green tea leaves
\n
\nHarvest: July - August
\n
\nRegion: Asahi Village, Toyama Prefecture
\n
\n
\n
How to brew batabatacha
\n
Traditionally, you would boil about 20g of leaves in a large kettle for an hour. Then adding a pinch of salt, you whisk the batabatacha with a special whisk for up to five minutes.
\n\n
Alternatively, we recommend as a lighter more standard tea, using 5 grams and steeping in 200-400 ml of hot water for about 5 minutes.
Bancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.
"},{"id":1492605239401,"title":"#0319.K5 Hinokuni Kumamoto: Organic Aged Japanese Oolong Tea - Aka","handle":"hinokuni-kumamoto-japanese-oolong-tea-aka","description":"
A strongly oxidized oolong tea from tea farmer Fujisako-san, aged in long-term cold storage.
\n
Certified Organic
\n
All teas grown by the Fujisako family of Hinokuni Kumamoto are grown organically certified under the JAS system by Organic Certification Organization Co., Ltd. If repackaged by Yunomi for sampling purposes, it is not considered certified organic.
\n
Product Info
\n
\n
\nIngredients: Oolong Tea
\n
\nCultivar: Zairai Yamacha
\n
\nHarvest: May
\n
\nRegion: Sagara Village, Kuma District, Kumamoto
\n
\n
Steeping Notes
\n
\n
\nTea: 5 grams
\n
\nTime: 3 min (longer for a stronger cup)
\n
\nWater temperature: 90C/194F degrees
\n
\nWater amount: 200 ml
\n
Steep up to 3 times
\n
","published_at":"2017-07-24T16:17:55+09:00","created_at":"2018-11-08T16:17:16+09:00","vendor":"Hinokuni Kumamoto","type":"Oolong Tea","tags":["2023autumn","aged","aged tea","Cultivar_Zairai","family business","farm","Harvest_Spring","Kumamoto","Notes_Aged","oolong","oolong tea","organic","Organic_JAS Certified Organic","P20","Price_3 - Affordable","Region_Kumamoto","summer","Top 10 Best Selling 2021 Oolong","Vendor Type_Family Business","Vendor Type_Farm","wholesale50","zairai"],"price":43000,"price_min":43000,"price_max":1800000,"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":13677527564393,"title":"80g / 2.8 oz / May 2007 / Original bag (JAS certified organic)","option1":"80g / 2.8 oz / May 2007 / Original bag (JAS certified organic)","option2":null,"option3":null,"sku":"hnkn-04-080","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0319.K5 Hinokuni Kumamoto: Organic Aged Japanese Oolong Tea - 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Aka - 1 case (12 bags x 80g) / May 2007 / Original bag (JAS Certified Organic)","public_title":"1 case (12 bags x 80g) / May 2007 / Original bag (JAS Certified Organic)","options":["1 case (12 bags x 80g) / May 2007 / Original bag (JAS Certified Organic)"],"price":1800000,"weight":960,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"4562497240599","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":42192458711145,"title":"1kg / 2.2 lbs","option1":"1kg / 2.2 lbs","option2":null,"option3":null,"sku":"hnkn-04-1kg","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0319.K5 Hinokuni Kumamoto: Organic Aged Japanese Oolong Tea - Aka - 1kg / 2.2 lbs","public_title":"1kg / 2.2 lbs","options":["1kg / 2.2 lbs"],"price":1500000,"weight":1000,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//fi.yunomi.life/cdn/shop/files/36390322-DA9B-4C70-B6DE-D556A1BB962C.jpg?v=1692080227","//fi.yunomi.life/cdn/shop/products/hinokuni-kumamoto-organic-15-year-aged-japanese-oolong-tea-aka-855341.jpg?v=1692080223","//fi.yunomi.life/cdn/shop/products/hinokuni-kumamoto-organic-15-year-aged-japanese-oolong-tea-aka-188826.jpg?v=1692080223","//fi.yunomi.life/cdn/shop/products/hinokuni-kumamoto-organic-15-year-aged-japanese-oolong-tea-aka-924259.jpg?v=1692080223"],"featured_image":"//fi.yunomi.life/cdn/shop/files/36390322-DA9B-4C70-B6DE-D556A1BB962C.jpg?v=1692080227","options":["Size"],"media":[{"alt":null,"id":23425855651945,"position":1,"preview_image":{"aspect_ratio":0.999,"height":1081,"width":1080,"src":"//fi.yunomi.life/cdn/shop/files/36390322-DA9B-4C70-B6DE-D556A1BB962C.jpg?v=1692080227"},"aspect_ratio":0.999,"height":1081,"media_type":"image","src":"//fi.yunomi.life/cdn/shop/files/36390322-DA9B-4C70-B6DE-D556A1BB962C.jpg?v=1692080227","width":1080},{"alt":"Hinokuni Kumamoto: Organic 15-year Aged Japanese Oolong Tea - 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A strongly oxidized oolong tea from tea farmer Fujisako-san, aged in long-term cold storage.
\n
Certified Organic
\n
All teas grown by the Fujisako family of Hinokuni Kumamoto are grown organically certified under the JAS system by Organic Certification Organization Co., Ltd. If repackaged by Yunomi for sampling purposes, it is not considered certified organic.
\n
Product Info
\n
\n
\nIngredients: Oolong Tea
\n
\nCultivar: Zairai Yamacha
\n
\nHarvest: May
\n
\nRegion: Sagara Village, Kuma District, Kumamoto
\n
\n
Steeping Notes
\n
\n
\nTea: 5 grams
\n
\nTime: 3 min (longer for a stronger cup)
\n
\nWater temperature: 90C/194F degrees
\n
\nWater amount: 200 ml
\n
Steep up to 3 times
\n
"},{"id":1321136517,"title":"#0125.H2 Dattan Sobacha (Hokkaido Grown) by Yamane-en 北海道産の韃靼蕎麦茶","handle":"yamane-en-hokkaido-dattan-sobacha","description":"
100% Japan (Hokkaido) grown, pesticide-free dattan sobacha (Tartary buckwheat tea)!
\n
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 Shibetsu city of Hokkaido 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 the Aomori-grown Dattan Sobacha, the Hokkaido sobacha has a much stronger buckwheat flavor with hints of roasted nuts, and is softer in texture (if you plan to eat it).
\n
Product Info
\n
\n
\nIngredients: Tartary buckwheat (Roasted)
\n
Region: Hokkaido
\n
\n
Steeping Notes
\n
Put about 1 tablespoon (7-10grams) 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
The Hokkaido grown sobacha has a nuanced, grain like flavor with gentle sweetness and a very light toasty note. For a more toasty flavor, try the Aomori grown sobacha.
\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.
100% Japan (Hokkaido) grown, pesticide-free dattan sobacha (Tartary buckwheat tea)!
\n
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 Shibetsu city of Hokkaido 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!
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Compared to the Aomori-grown Dattan Sobacha, the Hokkaido sobacha has a much stronger buckwheat flavor with hints of roasted nuts, and is softer in texture (if you plan to eat it).
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Product Info
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\nIngredients: Tartary buckwheat (Roasted)
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Region: Hokkaido
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Steeping Notes
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Put about 1 tablespoon (7-10grams) 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!
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Flavor
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The Hokkaido grown sobacha has a nuanced, grain like flavor with gentle sweetness and a very light toasty note. For a more toasty flavor, try the Aomori grown sobacha.
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Vendor Info
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\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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\n\n
"},{"id":4441314623593,"title":"#0768.S5 Zenkouen Tea Garden: #12 Marugoto Series - Hojicha Powder","handle":"zenkouen-tea-gardens-marugoto-series-hojicha-powder","description":"
Perhaps you are familiar with matcha powder but how is hojicha powder used in Japan? Like matcha powder, you often see it in ice cream, pudding, lattes, and baked goods such as cookies, cakes, donuts, etc... yes, there is room for creativity! If you would like inspiration, here is a recipe to bake hojicha roll cake. Using Zenkouen Tea Garden's hojicha powder will add yumminess to your cake!
\n
Hojicha powder can also serve as an easy way to make hojicha (roasted green tea) quickly (and drink 100% of the tea).
\n
Steeping recommendation
\n
\n
A little scoop is attached to each bag. Use the spoon to scoop 1 heaping of powder (about half a gram) for every 100-150 ml of hot water.
\n
For cold steeping, use 1 teaspoon per liter of water.
\n
We also recommend that you use a small amount of water and mix with the powder into paste first to get rid of clumps.
\n
\n
Product info
\n
\n
\nIngredients: Roasted green tea
\n
\nNet weight: 100 grams
\n
\nNote: Grown without use of pesticides / synthetic fertilizers
Yoshimitsu Masuda spent the first part of his adult life working in a major farming cooperative where he learned firsthand about the danger of food additives and pesticides. Returning to the family tea farm in 1992 to learn tea making from his father and fellow tea farmers in Shimada, Shizuoka, he was deeply surprised at the amount of pesticides used in tea farming.
\n
Switching to organic farming was not an easy task; insects and disease plagued the first field he was given charge of, crop yield and leaf quality dropped, and he faced criticism from both family and other tea professionals. But he felt it was important to create tea that was safe for his own family to drink first. (Read more about Masuda-san's story here.)
\n
Today, built upon 25+ years of organic farming experience, Masuda-san produces tea that he is proud to call both safe and delicious and is passing his tea-making skills on to his children.
\n
","published_at":"2019-12-16T15:10:45+09:00","created_at":"2019-12-16T15:10:45+09:00","vendor":"Zenkouen Tea Garden","type":"Green Tea - Powder","tags":["bulk","family business","farm","Green Tea Powder","green tea powders","grown pesticide-free","hojicha","hojicha powder","Hojicha Powders","Notes_Single Estate","Notes_Women in Tea","organic","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","powder","Price_3 - Affordable","Region_Shizuoka","shizuoka","Subregion_Shizuoka > Shimada","Tea Type_Green Tea Powder","Tea Type_Hojicha (Roasted Teas)","Vendor Type_Family Business","Vendor Type_Farm","wholesale30","women","women in tea","womenintea"],"price":100000,"price_min":100000,"price_max":3450000,"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":41765548982377,"title":"30g / 1 oz / refill bag in gift can","option1":"30g / 1 oz / refill bag in gift can","option2":null,"option3":null,"sku":"zenmaru02-030","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0768.S5 Zenkouen Tea Garden: #12 Marugoto Series - 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Perhaps you are familiar with matcha powder but how is hojicha powder used in Japan? Like matcha powder, you often see it in ice cream, pudding, lattes, and baked goods such as cookies, cakes, donuts, etc... yes, there is room for creativity! If you would like inspiration, here is a recipe to bake hojicha roll cake. Using Zenkouen Tea Garden's hojicha powder will add yumminess to your cake!
\n
Hojicha powder can also serve as an easy way to make hojicha (roasted green tea) quickly (and drink 100% of the tea).
\n
Steeping recommendation
\n
\n
A little scoop is attached to each bag. Use the spoon to scoop 1 heaping of powder (about half a gram) for every 100-150 ml of hot water.
\n
For cold steeping, use 1 teaspoon per liter of water.
\n
We also recommend that you use a small amount of water and mix with the powder into paste first to get rid of clumps.
\n
\n
Product info
\n
\n
\nIngredients: Roasted green tea
\n
\nNet weight: 100 grams
\n
\nNote: Grown without use of pesticides / synthetic fertilizers
Yoshimitsu Masuda spent the first part of his adult life working in a major farming cooperative where he learned firsthand about the danger of food additives and pesticides. Returning to the family tea farm in 1992 to learn tea making from his father and fellow tea farmers in Shimada, Shizuoka, he was deeply surprised at the amount of pesticides used in tea farming.
\n
Switching to organic farming was not an easy task; insects and disease plagued the first field he was given charge of, crop yield and leaf quality dropped, and he faced criticism from both family and other tea professionals. But he felt it was important to create tea that was safe for his own family to drink first. (Read more about Masuda-san's story here.)
\n
Today, built upon 25+ years of organic farming experience, Masuda-san produces tea that he is proud to call both safe and delicious and is passing his tea-making skills on to his children.
\n
"},{"id":1321131717,"title":"PREORDER ships late May - #0072.F2 Kurihara Tea #08: Premium Sencha Hime Midori 媛みどり","handle":"kurihara-tea-08-premium-sencha-hime-midori","description":"
The hime midori is a late spring harvest premium sencha leaf from the award-winning Kurihara family (based in Yame, Fukuoka prefecture). They are one of Japan's best at creating a premium green tea called gyokuro. We are happy to share that tea farmer Akio Kurihara creates some of the best teas we have. This is a popular sencha that is perfect to send as a gift and a go-to sencha at home. The Kurihara family recommends steeping in hot water between 70-80 degrees for about a minute. The sweetness will spread even more and fill you with delicious delight.
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Please note that the \"Shincha\" packaging (white package with the characters for shincha; 新茶) is limited and will switch over to standard packaging when it runs out.
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Product Info
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\n
\nName: Permium Sencha - Hime Midori
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\nIngredients: Green tea
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\nCultivar: Yabukita blend
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\nHarvest: May
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\nRegion: Yabemura, Yame, Fukuoka Prefecture
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\nNotes: Machine harvested from the tea fields of the Kurihara family farm.
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\n
\n\n
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Vendor Info
\n
\n
\nName: Kurihara Seicha Ltd. - Kippei, Yuji, and Akio Kurihara (Father and sons)
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\nRegion: Yabemura, Yame, Fukuoka
\n
\nSize: About 3 hectares in multiple tea fields
\n
\nAltitude: 300 - 700 meters depending on the field
\n
","published_at":"2017-05-10T16:29:41+09:00","created_at":"2015-08-03T22:28:07+09:00","vendor":"Kurihara Tea Farm","type":"Green Tea","tags":["2024 Shincha","202503","bulk","Eco-Farmer","family business","farm","Fukuoka","futsumushi","green tea","hvala sencha","Kurihara Tea Farm","Mountain-grown","P15","Price_3 - Affordable","reduced pesticide use","Region_Fukuoka","regular steaming","sample","sencha","Ships late May","Subregion_Fukuoka > Yame","Vendor Type_Family Business","Vendor Type_Farm","wholesale30","Yame","Yamecha"],"price":40000,"price_min":40000,"price_max":1700000,"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":41195783225449,"title":"[2025] 10g / 0.35 oz / May / Yunomi bag","option1":"[2025] 10g / 0.35 oz / May / Yunomi bag","option2":null,"option3":null,"sku":"kht2005-010-y25","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"PREORDER ships late May - 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The hime midori is a late spring harvest premium sencha leaf from the award-winning Kurihara family (based in Yame, Fukuoka prefecture). They are one of Japan's best at creating a premium green tea called gyokuro. We are happy to share that tea farmer Akio Kurihara creates some of the best teas we have. This is a popular sencha that is perfect to send as a gift and a go-to sencha at home. The Kurihara family recommends steeping in hot water between 70-80 degrees for about a minute. The sweetness will spread even more and fill you with delicious delight.
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Please note that the \"Shincha\" packaging (white package with the characters for shincha; 新茶) is limited and will switch over to standard packaging when it runs out.
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Product Info
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\nName: Permium Sencha - Hime Midori
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\nIngredients: Green tea
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\nCultivar: Yabukita blend
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\nHarvest: May
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\nRegion: Yabemura, Yame, Fukuoka Prefecture
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\nNotes: Machine harvested from the tea fields of the Kurihara family farm.
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Vendor Info
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\nName: Kurihara Seicha Ltd. - Kippei, Yuji, and Akio Kurihara (Father and sons)
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\nRegion: Yabemura, Yame, Fukuoka
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\nSize: About 3 hectares in multiple tea fields
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\nAltitude: 300 - 700 meters depending on the field
Named after the goddess of the Yame region, Yame Tsuhime, this sencha is Kurihara Tea's most premium sencha...a green tea worthy of the goddess. Picked on the morning of the 88th night after the start of spring in the lunar calendar, Hachijyuhachiya (“days” were counted starting in the evening in ancient times hence the use of “night”), has been known as a fortuitous time to pick tea leaves. During the shincha new tea season it is also sold in a special package.
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Story of “Hime-cha”
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According to the Nihon Shoki (720), the Chronicles of Japan, while Emperor Keiko was traveling in the Kyushu region he pointed to the direction of Yabe-mura and asked, “are there gods in the beautiful mountains of the east?” Then the territorial ruler answered, “there is a goddess named Yametsu-hime.” It is said that this is the origin of the name Yame. Yabe-mura, Kami-no-iwaya (god’s cave) district of Okuyame region surrounded by the mountains is where the Yame Shrine stands. Tea produced in the land where the hime (princess in Japanese) became goddess is named “Hime-cha” (cha meaning tea). The morning mist, settle wind, and the fresh spring water makes the beautiful nature and soil. “Human-friendly, body-friendly, and environmental-friendly” is the motto for our tea production that has been passed on for four generations in the Okuyame region. And “Hime-cha Monogatari (Hime-cha story)” incorporates all these feelings and history of the tea producers. Please enjoy the flavor and taste cultivated by people and nature.
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Product Info
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\nName: Imperial Sencha Yame Tsuhime\n
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\nIngredients: Green Tea
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\nHarvest: Spring
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\nCultivation notes: Machine harvested
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\nPackaging: Either the resealable craft bag, or vacuum sealed Yame Mountains bag. Main photo is generally current stock, but may change depending on stock levels.
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Farm Info
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\nProducer: Kippei, Yuji, and Akio Kurihara (Father and sons), Kurihara Seicha Ltd.\n
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Named after the goddess of the Yame region, Yame Tsuhime, this sencha is Kurihara Tea's most premium sencha...a green tea worthy of the goddess. Picked on the morning of the 88th night after the start of spring in the lunar calendar, Hachijyuhachiya (“days” were counted starting in the evening in ancient times hence the use of “night”), has been known as a fortuitous time to pick tea leaves. During the shincha new tea season it is also sold in a special package.
\n
Story of “Hime-cha”
\n
According to the Nihon Shoki (720), the Chronicles of Japan, while Emperor Keiko was traveling in the Kyushu region he pointed to the direction of Yabe-mura and asked, “are there gods in the beautiful mountains of the east?” Then the territorial ruler answered, “there is a goddess named Yametsu-hime.” It is said that this is the origin of the name Yame. Yabe-mura, Kami-no-iwaya (god’s cave) district of Okuyame region surrounded by the mountains is where the Yame Shrine stands. Tea produced in the land where the hime (princess in Japanese) became goddess is named “Hime-cha” (cha meaning tea). The morning mist, settle wind, and the fresh spring water makes the beautiful nature and soil. “Human-friendly, body-friendly, and environmental-friendly” is the motto for our tea production that has been passed on for four generations in the Okuyame region. And “Hime-cha Monogatari (Hime-cha story)” incorporates all these feelings and history of the tea producers. Please enjoy the flavor and taste cultivated by people and nature.
\n\n\n
Product Info
\n
\n
\nName: Imperial Sencha Yame Tsuhime\n
\n
\nIngredients: Green Tea
\n
\nHarvest: Spring
\n
\nCultivation notes: Machine harvested
\n
\nPackaging: Either the resealable craft bag, or vacuum sealed Yame Mountains bag. Main photo is generally current stock, but may change depending on stock levels.
\n
\n
Farm Info
\n
\n
\nProducer: Kippei, Yuji, and Akio Kurihara (Father and sons), Kurihara Seicha Ltd.\n
\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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\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.
Meet the fresh batch of Tomizawa Tea Garden Shincha, harvested in 2024 and certified organic by JAS. The other teas are also grown without pesticides or chemical fertilizers. 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 green tea shaded for about 2 weeks before early May harvest (making it a kabusecha). The Saemidori tea cultivar is has been the most popular cultivar among tea connoisseurs in Japan in recent years due to its bright color and sweet flavor, both enhanced by shading. This saemidori kabusecha has a rich sweetness followed by a refreshing sweetness, leaving a sweet aftertaste in your mouth. The tea has very little bitterness or astringency.
\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 Saemidori
\n
Japanese name: かぶせ茶 富茶華（とみさわ） さえみどり
\n
Ingredients: Green tea
\n
Cultivar: Saemidori
\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. The other teas are also grown without pesticides or chemical fertilizers. 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 green tea shaded for about 2 weeks before early May harvest (making it a kabusecha). The Saemidori tea cultivar is has been the most popular cultivar among tea connoisseurs in Japan in recent years due to its bright color and sweet flavor, both enhanced by shading. This saemidori kabusecha has a rich sweetness followed by a refreshing sweetness, leaving a sweet aftertaste in your mouth. The tea has very little bitterness or astringency.
\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 Saemidori
\n
Japanese name: かぶせ茶 富茶華（とみさわ） さえみどり
\n
Ingredients: Green tea
\n
Cultivar: Saemidori
\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.
Houjicha Amber as the name says is exquisite in color, aromatic in fragrance and powerful in flavor. Its color is that of the stone, amber, that is often used for both jewelry and to perfumery.
\n
To produce Houjcha Amber, Obubu uses tea leaves of Sencha of the Summer Sun and roast them to create a luxury type of Houjicha. Sencha of the Summer Sun is characterised for its strong bitter taste because it uses tea leaves that are small and fine. Its rich and robust flavor makes it an ideal choice for after heavy or oily meals.
Houjicha Amber as the name says is exquisite in color, aromatic in fragrance and powerful in flavor. Its color is that of the stone, amber, that is often used for both jewelry and to perfumery.
\n
To produce Houjcha Amber, Obubu uses tea leaves of Sencha of the Summer Sun and roast them to create a luxury type of Houjicha. Sencha of the Summer Sun is characterised for its strong bitter taste because it uses tea leaves that are small and fine. Its rich and robust flavor makes it an ideal choice for after heavy or oily meals.
Have you ever tried a genmaicha with a hojicha base? The Zenkouen Tea Garden has created this genmai hojicha by blending their naturally grown hojicha (roasted green tea) and rice made by Norio Narizawa in Tome City, Miyagi Prefecture. For the rice, they utilise both roasted rice and brown rice at a ratio of 1:2. Please enjoy the elegant taste and aroma of this tea! A wonderful accompaniment to your meals.
\n
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Product info
\n
\n
\nIngredients: Green tea, toasted rice.
\n
\nNet weight: 150 grams / 5.3 oz
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\nRegion: Shimada, Shizuoka
\n
\n
\n\n
About the Tea Farmer \n
\n
Yoshimitsu Masuda spent the first part of his adult life working in a major farming cooperative where he learned firsthand about the danger of food additives and pesticides. Returning to the family tea farm in 1992 to learn tea making from his father and fellow tea farmers in Shimada, Shizuoka, he was deeply surprised at the amount of pesticides used in tea farming.
\n
Switching to organic farming was not an easy task; insects and disease plagued the first field he was given charge of, crop yield and leaf quality dropped, and he faced criticism from both family and other tea professionals. But he felt it was important to create tea that was safe for his own family to drink first. (Read more about Masuda-san's story here.)
\n
Today, built upon 25+ years of organic farming experience, Masuda-san produces tea that he is proud to call both safe and delicious and is passing his tea-making skills on to his children.
\n
","published_at":"2020-12-17T10:59:43+09:00","created_at":"2020-12-17T10:59:43+09:00","vendor":"Zenkouen Tea Garden","type":"Green Tea - Hojicha","tags":["202503","family business","farm","genmaicha","hojicha","hvala hojicha","Notes_Single Estate","Notes_Women in Tea","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","P10","Price_3 - Affordable","Region_Shizuoka","shizuoka","Subregion_Shizuoka > Shimada","Tea Type_Genmaicha (Tea w/Toasted Rice)","Tea Type_Hojicha (Roasted Teas)","Top 10 Best Selling 2021 Hojicha","Vendor Type_Family Business","Vendor Type_Farm","wholesale50","women","women in tea","womenintea"],"price":30000,"price_min":30000,"price_max":4800000,"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":33013321859177,"title":"10g / 0.35 oz (Yunomi sample bag)","option1":"10g / 0.35 oz (Yunomi sample bag)","option2":null,"option3":null,"sku":"zenh03-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0750.S5 Genmai hojicha by Zenkouen Tea Garden - 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Have you ever tried a genmaicha with a hojicha base? The Zenkouen Tea Garden has created this genmai hojicha by blending their naturally grown hojicha (roasted green tea) and rice made by Norio Narizawa in Tome City, Miyagi Prefecture. For the rice, they utilise both roasted rice and brown rice at a ratio of 1:2. Please enjoy the elegant taste and aroma of this tea! A wonderful accompaniment to your meals.
\n
\n
Product info
\n
\n
\nIngredients: Green tea, toasted rice.
\n
\nNet weight: 150 grams / 5.3 oz
\n
\nRegion: Shimada, Shizuoka
\n
\n
\n\n
About the Tea Farmer \n
\n
Yoshimitsu Masuda spent the first part of his adult life working in a major farming cooperative where he learned firsthand about the danger of food additives and pesticides. Returning to the family tea farm in 1992 to learn tea making from his father and fellow tea farmers in Shimada, Shizuoka, he was deeply surprised at the amount of pesticides used in tea farming.
\n
Switching to organic farming was not an easy task; insects and disease plagued the first field he was given charge of, crop yield and leaf quality dropped, and he faced criticism from both family and other tea professionals. But he felt it was important to create tea that was safe for his own family to drink first. (Read more about Masuda-san's story here.)
\n
Today, built upon 25+ years of organic farming experience, Masuda-san produces tea that he is proud to call both safe and delicious and is passing his tea-making skills on to his children.
\n
"},{"id":1311947589,"title":"Bamboo Tea Scoop (Chashaku) for Matcha (white bamboo, ru3810)","handle":"bamboo-tea-scoop-chashaku-for-matcha-white-bamboo","description":"
"},{"id":1321132741,"title":"#0048.S5 NaturaliTea: Kukicha Midori, Green Tea Leaf Stems (Naturally Grown)","handle":"naturalitea-kukicha-midori-stem-tea","description":"
A delicious leaf stem tea (kukicha) grown by NaturaliTea, a family-operated farm cooperative in Fujieda, Shizuoka Prefecture. Cultivating without pesticides or chemical fertilisers since 1976, the kukicha midori is perfect for those looking to avoid the bitterness of green tea. The Kukicha Midori is finished with care after the stems are selected during the finishing process of the first harvest. It is a perfect everyday tea that is sure to refresh your mood with its vibrant taste, floral and refreshing aroma. Enjoy!
\n
Note: This product now uses Yunomi resealable craft bags for better storage.
\n
Product Info
\n
\n
Name: Kukicha Midori
\n
Japanese name: くき茶みどり
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Ingredients: 100% Shizuoka-grown green tea
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Harvest: Spring harvest
\n
Cultivation Notes: Grown pesticide free. Fertilized with organic compost.
\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.
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A delicious leaf stem tea (kukicha) grown by NaturaliTea, a family-operated farm cooperative in Fujieda, Shizuoka Prefecture. Cultivating without pesticides or chemical fertilisers since 1976, the kukicha midori is perfect for those looking to avoid the bitterness of green tea. The Kukicha Midori is finished with care after the stems are selected during the finishing process of the first harvest. It is a perfect everyday tea that is sure to refresh your mood with its vibrant taste, floral and refreshing aroma. Enjoy!
\n
Note: This product now uses Yunomi resealable craft bags for better storage.
\n
Product Info
\n
\n
Name: Kukicha Midori
\n
Japanese name: くき茶みどり
\n
Ingredients: 100% Shizuoka-grown green tea
\n
Harvest: Spring harvest
\n
Cultivation Notes: Grown pesticide free. Fertilized with organic compost.
\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.
#0126.K6 Nakamura-en #01: Gyokuro Mecha, The Discovery 玉露芽茶 - 100g / 3.5 oz
...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。
現在、在庫切れでご購入いただけません。取り寄せできるかどうかご相談ください。
配送と送料について
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YUNOMI.LIFE'S DELIVERY GUARANTEE: We guarantee delivery for all orders shipped by airmail with a tracking number. (Conditions apply. Exceptions when notified.) Occasionally, orders may require additional customs processing for import. We will aid you to the fullest extent of our ability. If your order does not arrive within ONE month from shipment due to no fault of your own, we will replace or refund your order at no extra cost. We reserve the right to refuse shipment if we think delivery to your address may be difficult. This guarantee does not apply if recipient neglects or refuses to pay customs fees & import taxes, neglects to retrieve an order held at a post office or distribution center, or if the order is not deliverable due to a wrong address. Yunomi.life's Delivery Guarantee does not apply to wholesale purchases.
共有:
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.
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.
Product Info
Ingredients: Green tea
Harvest: Spring
Notes: 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.
Region: Kyoto
THE STORY OF THE DISCOVERY
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.
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).
#0126.K6 Nakamura-en #01: Gyokuro Mecha, The Discovery 玉露芽茶
最安値JPY ¥480
単価 /
在庫切れ
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.
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.
Product Info
Ingredients: Green tea
Harvest: Spring
Notes: 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.
Region: Kyoto
THE STORY OF THE DISCOVERY
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.
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).
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