Just 1.7 kg were carefully handpicked and steamed for 10 minutes. After rolling for 6.5 hours, just 300 grams were produced.
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Kirari 31
\n
\nHarvest: April
\n
\nRegion: Sayama, Saitama
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Limited to one unit per person
\n
\n
\n
The Cultivar - Kirari 31
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The Kirari 31 is a cultivar that is receiving increasing attention in recent years. It was derived from a cross of Sakimidori (the mother or pollen parent) and Saemidori (the father or pollen parent. Saemidori itself a cross between Yabukita and Asatsuyu cultivars). The cultivar was first produced in 1994 with traits such as disease and cold resistance, good growth, and tea quality in mind, and indeed has shown very good resistance against frost so has been recommended to farmers cultivating at higher elevations. In general, the quality of tea made from the Kirari 31 is greater than that of Yabukita and compares with the umami level and color of Saemidori. Ready for harvest in general 3-4 days earlier than Yabukita, it has an excellent color (as you may be able to tell from the photo) with a mild flavor that is similar to Saemidori quality.
From 7-time Minister's Award Winning, 15th generation tea farmer Masahiro Okutomi (Okutomi Tea Garden, Sayama, Saitama), a single cultivar sencha green tea (Kirari 31) harvested on April 12, 2023, and rolled by hand for 6.5 hours.
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\n
\n\n\n
\n
\n
\n
Just 1.7 kg were carefully handpicked and steamed for 10 minutes. After rolling for 6.5 hours, just 300 grams were produced.
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Kirari 31
\n
\nHarvest: April
\n
\nRegion: Sayama, Saitama
\n
Limited to one unit per person
\n
\n
\n
The Cultivar - Kirari 31
\n
The Kirari 31 is a cultivar that is receiving increasing attention in recent years. It was derived from a cross of Sakimidori (the mother or pollen parent) and Saemidori (the father or pollen parent. Saemidori itself a cross between Yabukita and Asatsuyu cultivars). The cultivar was first produced in 1994 with traits such as disease and cold resistance, good growth, and tea quality in mind, and indeed has shown very good resistance against frost so has been recommended to farmers cultivating at higher elevations. In general, the quality of tea made from the Kirari 31 is greater than that of Yabukita and compares with the umami level and color of Saemidori. Ready for harvest in general 3-4 days earlier than Yabukita, it has an excellent color (as you may be able to tell from the photo) with a mild flavor that is similar to Saemidori quality.
\n
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Premium deep-steamed sencha (fukamushicha) harvested from the tea fields of Sayama, Miyano-san selects, blends and refines premium grade leaves for this product. Expect a deep, rich flavor.
\n\n
Steeping Info
\n
\n
\nTea: 5 grams\n
\n
Time: 1 minutes
\n
Water temperature: 70C/160F degrees
\n
Water amount: 200 ml
\n
\nResteeping: 3 times.\n
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea\n
\n
\nHarvest: Spring\n
\n
\nRegion: Sayama, Saitama, Japan\n
\n
Notes: Deep steamed
\n
\nStorage: Store airtight in cool, dry place.
\n
\n
\n\n
About Miyano Tea Factory
\n
This family operated factory has been in business since 1869, and just celebrated their 150th anniversary. Takehisa Miyanocultivates tea onhis own where he also often holds tea picking events and seminars, but as a factory, he buys quality tea leaves from farmers throughout the Sayama region, blending expertly into the very best teas.
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Premium deep-steamed sencha (fukamushicha) harvested from the tea fields of Sayama, Miyano-san selects, blends and refines premium grade leaves for this product. Expect a deep, rich flavor.
\n\n
Steeping Info
\n
\n
\nTea: 5 grams\n
\n
Time: 1 minutes
\n
Water temperature: 70C/160F degrees
\n
Water amount: 200 ml
\n
\nResteeping: 3 times.\n
\n
\n
Product Info
\n
\n
\nIngredients: Green Tea\n
\n
\nHarvest: Spring\n
\n
\nRegion: Sayama, Saitama, Japan\n
\n
Notes: Deep steamed
\n
\nStorage: Store airtight in cool, dry place.
\n
\n
\n\n
About Miyano Tea Factory
\n
This family operated factory has been in business since 1869, and just celebrated their 150th anniversary. Takehisa Miyanocultivates tea onhis own where he also often holds tea picking events and seminars, but as a factory, he buys quality tea leaves from farmers throughout the Sayama region, blending expertly into the very best teas.
There are several definitions of what is considered "shincha". The widest definition refers to any leaf in the first two months or so after harvest (when the leaves are still "new"). General use of the term refers more specifically to the spring harvest, and the first two months or so afterwards. This means the same spring tea called shincha in May is no longer called shincha in August because it is no longer new.
However, many farmers will harvest extra early for particularly young, tender leaves creating LIMITED EDITION tea products. These have several names: hashiri - "run", as "in run to the fields now to harvest the leaves", hatsutsumi - "first picking" or the farmer's very first harvest of the spring season, hachijyu hachiya - "88th night" referring to the 88th day of spring in the old lunar calendar, tea picked on this day is said to be the best and brings good fortune for the year (this year it is May 1st).
The period during which shincha is available is short for most vendors, but since we are aggregating producers from throughout Japan, the harvest of tea leaves occur from the beginning of April all the way until July.
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