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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
Their leaves are mostly processed as a near-fukamushi (deep steamed), a steaming technique that creates a tea that has fukashimicha's deep, opaque green color and sweetness, but while also retaining much of the leaf's shape.
\nProduction capacity: About 1300 kg per year. The family only harvests the spring first flush harvest.
\n
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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.
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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.
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Steeping Notes
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\nTea: 5g. Time: 60 sec. Water: 60C/140F, 200 ml. Resteep 2-3 times
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Following Gyokuro steeping methods, as well as ice or cold steeping methods also recommended. See Yunomi.life/steep for more info.
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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.
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Product Info
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\nName: Mountain-Grown Yamecha Kabusecha Green Tea
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\nIngredients: Green tea
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\nCultivation notes: Machine harvested, shaded for 2 weeks
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\nProcessing: Regular steaming
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\nProducer: Kippei, Yuji, and Akio Kurihara (Father and sons), Kurihara Seicha Ltd.
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This award winning Saemidori cultivar kabusecha is part of Sueyoshi’s Furusato no Hana series (郷里の華 ). Literally, “hometown flower”, the name will conjure up feelings of nostalgia for the countryside, transporting you to the tea fields of the Soo region on the Southernmost main island of Japan, Kagoshima. Considered by many to be Mataki-san’s finest tea, this kabusecha offers a harmonious balance of flavors, especially popular among women. Also a delightfully refreshing cold brew for the summer time.
Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.
\nCultivation notes: Utilizes Chagusaba Agriculture, shaded for extra umami flavor
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\nProduction notes: Deep steamed (fukamushi) and lightly green-roasted.
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About the Farmer
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Mataki Tatefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.
\n
The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.
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He is also proactive in preserving the biodiveristy of the region thru the practice of Chagusaba Agriculture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
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This award winning Saemidori cultivar kabusecha is part of Sueyoshi’s Furusato no Hana series (郷里の華 ). Literally, “hometown flower”, the name will conjure up feelings of nostalgia for the countryside, transporting you to the tea fields of the Soo region on the Southernmost main island of Japan, Kagoshima. Considered by many to be Mataki-san’s finest tea, this kabusecha offers a harmonious balance of flavors, especially popular among women. Also a delightfully refreshing cold brew for the summer time.
Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.
\nCultivation notes: Utilizes Chagusaba Agriculture, shaded for extra umami flavor
\n
\nProduction notes: Deep steamed (fukamushi) and lightly green-roasted.
\n
\n
About the Farmer
\n
Mataki Tatefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.
\n
The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.
\n
He is also proactive in preserving the biodiveristy of the region thru the practice of Chagusaba Agriculture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
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.
"},{"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.
Cultivation notes: Shaded for about 14 days before harvest using a plastic tarp that reduces sunlight by about 85%
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Processing notes: Light steaming (asamushi)
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Produced by Akihiro Kita, President, Kyoto Obubu Tea Farms
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"},{"id":5575892293,"title":"PREORDER ships in late April - #0684.K5 Tomizawa Tea Garden: Kabusecha Okuyutaka Kumamoto Guricha \"Green Tea.Lab\" 単04 かぶせ茶 おくゆたか (JAS Organic)","handle":"2022-tomizawa-tea-garden-kabusecha-okuyutaka-kumamoto-guricha-green-tea","description":"
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 shincha shaded for about 2 weeks before its early May harvest (making it a kabusecha). Utilizing the Okuyutaka tea cultivar for a deep green color, and steaming for
\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.
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Steeping Notes
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Tea: 3-5 grams
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\nTime: 1 minute
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\nWater temperature: 60C/140F degrees
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\nWater amount: 1 cup
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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.
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Use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
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Product Info
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Name: Kabusecha Okuyutaka
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Japanese name: かぶせ茶 富茶華（とみさわ） おくゆたか
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Ingredients: Green tea
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Cultivar: Okuyutaka
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Harvest: Early May
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Steaming: Slightly longer than regular steaming but retains shape well, so not quite fukamushi (deep steamed)
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Region: Mashiki, Kumamoto
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Vendor Info
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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.
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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.
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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 shincha shaded for about 2 weeks before its early May harvest (making it a kabusecha). Utilizing the Okuyutaka tea cultivar for a deep green color, and steaming for
\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 Okuyutaka
\n
Japanese name: かぶせ茶 富茶華（とみさわ） おくゆたか
\n
Ingredients: Green tea
\n
Cultivar: Okuyutaka
\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.
"},{"id":5576016709,"title":"PREORDER ships late May - #0683.K5 Tomizawa Tea Garden: 2025 Kabusecha Okumidori 単03 かぶせ茶 おくみどり (JAS Organic)","handle":"tomizawa-tea-garden-kabusecha-okumidori-kumamoto-guricha-green-tea","description":"
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 Okumidori tea cultivar has been quite popular in recent years for its strong natural umami flavor (enhanced by the shading) and deep green color. With this kabusecha, a deep and soft umami flavor will be followed by a refreshing sweet aftertaste, which spreads in your mouth. This tea is recommended to be paired with Western desserts like cake.
\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 Okumidori
\n
Japanese name: かぶせ茶 富茶華（とみさわ） おくみどり
\n
Ingredients: Green tea
\n
Cultivar: Okumidori
\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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#0683.K5 Tomizawa Tea Garden: 2025 Kabusecha Okumidori 単03 かぶせ茶 おくみどり (JAS Organic) - [2025] 100g / 3.5 oz / May / Original bag","public_title":"[2025] 100g / 3.5 oz / May / Original bag","options":["[2025] 100g / 3.5 oz / May / Original bag"],"price":299900,"weight":100,"compare_at_price":null,"inventory_quantity":-4,"inventory_management":"shopify","inventory_policy":"continue","barcode":"87380073","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":40578828861545,"title":"[2025] 10g / 0.35 oz / May / Yunomi bag","option1":"[2025] 10g / 0.35 oz / May / Yunomi bag","option2":null,"option3":null,"sku":"KU003-010-y25","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"PREORDER ships late May - #0683.K5 Tomizawa Tea Garden: 2025 Kabusecha Okumidori 単03 かぶせ茶 おくみどり (JAS Organic) - [2025] 10g / 0.35 oz / May / Yunomi bag","public_title":"[2025] 10g / 0.35 oz / May / Yunomi bag","options":["[2025] 10g / 0.35 oz / May / Yunomi bag"],"price":79900,"weight":16,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"87380073","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":41208034361449,"title":"[2025] MULTIPACK (100g x 10 bags) / 3.5 oz / May / Original bags","option1":"[2025] MULTIPACK (100g x 10 bags) / 3.5 oz / May / Original bags","option2":null,"option3":null,"sku":"KU003-100x10-y25","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"PREORDER ships late May - #0683.K5 Tomizawa Tea Garden: 2025 Kabusecha Okumidori 単03 かぶせ茶 おくみどり (JAS Organic) - [2025] MULTIPACK (100g x 10 bags) / 3.5 oz / May / Original bags","public_title":"[2025] MULTIPACK (100g x 10 bags) / 3.5 oz / May / Original bags","options":["[2025] MULTIPACK (100g x 10 bags) / 3.5 oz / May / Original bags"],"price":2699000,"weight":1000,"compare_at_price":null,"inventory_quantity":-1,"inventory_management":"shopify","inventory_policy":"continue","barcode":"87380073","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi-2.myshopify.com/cdn/shop/files/IMG-8121.jpg?v=1692345175","//yunomi-2.myshopify.com/cdn/shop/products/ku003-tomizawa-tea-garden-2022-kabusecha-okumidori-03-713679.jpg?v=1692345175","//yunomi-2.myshopify.com/cdn/shop/products/ku003-tomizawa-tea-garden-2022-kabusecha-okumidori-03-752004.jpg?v=1692345175"],"featured_image":"//yunomi-2.myshopify.com/cdn/shop/files/IMG-8121.jpg?v=1692345175","options":["Size"],"media":[{"alt":null,"id":23429063704681,"position":1,"preview_image":{"aspect_ratio":0.999,"height":1081,"width":1080,"src":"//yunomi-2.myshopify.com/cdn/shop/files/IMG-8121.jpg?v=1692345175"},"aspect_ratio":0.999,"height":1081,"media_type":"image","src":"//yunomi-2.myshopify.com/cdn/shop/files/IMG-8121.jpg?v=1692345175","width":1080},{"alt":"KU003 Tomizawa Tea Garden: 2022 Kabusecha Okumidori 単03 かぶせ茶 おくみどり - 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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 Okumidori tea cultivar has been quite popular in recent years for its strong natural umami flavor (enhanced by the shading) and deep green color. With this kabusecha, a deep and soft umami flavor will be followed by a refreshing sweet aftertaste, which spreads in your mouth. This tea is recommended to be paired with Western desserts like cake.
\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 Okumidori
\n
Japanese name: かぶせ茶 富茶華（とみさわ） おくみどり
\n
Ingredients: Green tea
\n
Cultivar: Okumidori
\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.
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.
","published_at":"2019-05-11T11:30:25+09:00","created_at":"2019-05-11T11:30:25+09:00","vendor":"Tomizawa Tea Garden","type":"Green Tea","tags":["2 weeks","2024 Shincha","202503","Cultivar_Saemidori","family business","farm","Featured","green tea","guricha","Harvest_Spring","hvala sencha","JAS certified organic","kabuse","kabusecha","Kumamoto","Notes_Single Cultivar","Notes_Single Estate","Organic_JAS Certified Organic","P30","Price_2 - Premium","Region_Kumamoto","saemidori","Ships mid May","spring","Subregion_Kumamoto > Mashiki","tamaryokucha","Tea Type_Guricha","Tea Type_Kabusecha","Tea Type_Tamaryokucha","tomizawa","wholesale30"],"price":58000,"price_min":58000,"price_max":3500000,"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":28190526341225,"title":"[2024] 10g / 0.35 oz / May / Yunomi bag","option1":"[2024] 10g / 0.35 oz / May / Yunomi bag","option2":null,"option3":null,"sku":"KU002-010","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0682.K5 Tomizawa Tea Garden: Kabusecha Saemidori Kumamoto Guricha \"Green Tea.Lab\" 単02 かぶせ茶 冴え緑 (JAS Organic) - 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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.
From one of Japan's organic tea pioneers comes a special premium shaded sencha or Kabuse Sencha. Shaded for two weeks for harvest, the deep pine-green leaf needles give a rich aroma of umami savoriness.
\n
OUR STEEPING EXPERIENCE
\n
Steeped at 40˚C/104˚F degrees for 3 minutes (3 grams of leaf, 80 ml of water), it creates a syrupy ambrosia that is to be enjoyed drop by drop.
\n
We recommend you steep all the umami savoriness from the leaf at low temperatures, then you may proceed to steeping the refined astringency at hotter temperatures with larger amounts of water. (See our gyokuro steeping techniques)
\n
The more standard Warm Water method is also recommended for a balance of umami and astringency (see the Steeping Notes tab).
\n
PRODUCT INFO
\n
\n
Name: Organic Kabuse Sencha
\n
Japanese Name: かぶせ煎茶
\n
\nIngredients: Green tea
\n
\nHarvest: Mid-May harvest
\n
Region: Fujieda, Shizuoka
\n
Cultivation notes: Pesticide free. Fertilized with organic compost. Shaded for approximately 2 weeks before harvest.
\n
\nProducer: Toshiaki Kinezuka, NaturaliTea by the Kinezuka Family
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Yunomi.life","id":22781438984297,"position":5,"preview_image":{"aspect_ratio":1,"height":600,"width":600,"src":"//yunomi-2.myshopify.com/cdn/shop/products/naturalitea-18-2022-organic-premium-kabuse-sencha-861745.jpg?v=1695883506"},"aspect_ratio":1,"height":600,"media_type":"image","src":"//yunomi-2.myshopify.com/cdn/shop/products/naturalitea-18-2022-organic-premium-kabuse-sencha-861745.jpg?v=1695883506","width":600}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
From one of Japan's organic tea pioneers comes a special premium shaded sencha or Kabuse Sencha. Shaded for two weeks for harvest, the deep pine-green leaf needles give a rich aroma of umami savoriness.
\n
OUR STEEPING EXPERIENCE
\n
Steeped at 40˚C/104˚F degrees for 3 minutes (3 grams of leaf, 80 ml of water), it creates a syrupy ambrosia that is to be enjoyed drop by drop.
\n
We recommend you steep all the umami savoriness from the leaf at low temperatures, then you may proceed to steeping the refined astringency at hotter temperatures with larger amounts of water. (See our gyokuro steeping techniques)
\n
The more standard Warm Water method is also recommended for a balance of umami and astringency (see the Steeping Notes tab).
\n
PRODUCT INFO
\n
\n
Name: Organic Kabuse Sencha
\n
Japanese Name: かぶせ煎茶
\n
\nIngredients: Green tea
\n
\nHarvest: Mid-May harvest
\n
Region: Fujieda, Shizuoka
\n
Cultivation notes: Pesticide free. Fertilized with organic compost. Shaded for approximately 2 weeks before harvest.
\n
\nProducer: Toshiaki Kinezuka, NaturaliTea by the Kinezuka Family
"},{"id":5473547589,"title":"#0630.K6 Shogyokuen: Kabusecha, Tsuki no Hikari 祥玉園 かぶせ茶 月の光","handle":"shogyokuen-standard-gyokuro-tsuki-no-hikari","description":"
Shogyokuen Tea Factory's Tsuki no Hikari, is a kabusecha, but as sweet as many gyokuro at major tea brands. In the past, Kabusecha was called “hot water Gyokuro” - meant for steeping at hotter temperatures similar to sencha but still providing a rich umami flavor.
\n
Steeping notes
\n
Tea: 5 grams, Time: 2 minutes, Water: 60C/140F degrees, 100 ml (or about 1/2 cup).
\n
This formula is meant to extract an umami rich tea. Subsequent steeps may be enjoyed as a sencha, steeping a full cup for 30 seconds at 70C/158F degrees.
\n
Product Info
\n
\n
\nJapanese name: 熱湯玉露 月の光
\n
Ingredients: Green tea
\n
Harvest: May
\n
Region: Wazuka, Kyoto. Refined in Kyotanabe, Kyoto.
\n
\nNotes: Shaded for about 2 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.\n
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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Shogyokuen Tea Factory's Tsuki no Hikari, is a kabusecha, but as sweet as many gyokuro at major tea brands. In the past, Kabusecha was called “hot water Gyokuro” - meant for steeping at hotter temperatures similar to sencha but still providing a rich umami flavor.
\n
Steeping notes
\n
Tea: 5 grams, Time: 2 minutes, Water: 60C/140F degrees, 100 ml (or about 1/2 cup).
\n
This formula is meant to extract an umami rich tea. Subsequent steeps may be enjoyed as a sencha, steeping a full cup for 30 seconds at 70C/158F degrees.
\n
Product Info
\n
\n
\nJapanese name: 熱湯玉露 月の光
\n
Ingredients: Green tea
\n
Harvest: May
\n
Region: Wazuka, Kyoto. Refined in Kyotanabe, Kyoto.
\n
\nNotes: Shaded for about 2 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.\n
This Okumidori cultivar kabusecha is part of Sueyoshi’s Furusato no Hana series (郷里の華) comes from the increasingly popular Okumidori cultivar. Literally, “hometown flower”, the name will conjure up feelings of nostalgia for the countryside, transporting you to the tea fields of the Soo region on the Southernmost main island of Japan, Kagoshima.
\n
The delicate dance of sweetness, bitterness and umami, results in a deeply refreshing tea experience. With the first sip, you sense the umami melting in your mouth. With the second sip, a perfect combination of sweetness and bitterness follows. This tea will leave a soft, gentle impression in your mouth.
\n
Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.
\nCultivation notes: Utilizes Chagusaba Agriculture, shaded for extra umami flavor
\n
\nProduction notes: Regular steamed and very lightly green-roasted.
\n
\n
About the Farmer
\n
Mataki Takefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.
\n
The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.
\n
He is also proactive in preserving the biodiveristy of the region through the practice of Chagusaba Agriculture from Shizuoka Prefecture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
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This Okumidori cultivar kabusecha is part of Sueyoshi’s Furusato no Hana series (郷里の華) comes from the increasingly popular Okumidori cultivar. Literally, “hometown flower”, the name will conjure up feelings of nostalgia for the countryside, transporting you to the tea fields of the Soo region on the Southernmost main island of Japan, Kagoshima.
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The delicate dance of sweetness, bitterness and umami, results in a deeply refreshing tea experience. With the first sip, you sense the umami melting in your mouth. With the second sip, a perfect combination of sweetness and bitterness follows. This tea will leave a soft, gentle impression in your mouth.
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Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.
\nCultivation notes: Utilizes Chagusaba Agriculture, shaded for extra umami flavor
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\nProduction notes: Regular steamed and very lightly green-roasted.
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About the Farmer
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Mataki Takefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.
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The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.
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He is also proactive in preserving the biodiveristy of the region through the practice of Chagusaba Agriculture from Shizuoka Prefecture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
The saemidori kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. This saemidori kabusecha has many fans for its bright green color and rich flavor.
\n
Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is their specialization.
\n
A note about the cultivar: The Saemidori cultivar (which means \"clear green\") was first cross-bred in 1969 between asatsuyu, the \"natural gyokuro\" for its rich umami flavors, and the popular yabukita which balances flavor with great crop yield and resistance to disease.This cultivar is becoming more familiar and liked by Japanese tea lovers. Grown as a kabusecha, you'll find a rich and balanced umami taste, grassy with a citrus-like astringency.
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Product Info \n
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\n
\nName: Kabusecha Shaded Green Tea, Saemidori
\n
\nCultivar: Saemidori
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Cultivation & Processing Notes
\n
\n
Shaded for about 2 weeks, direct covering (see photo)
\n
Steaming: Regular steaming
\n
\n
Harvest: May
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Region: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
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The saemidori kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. This saemidori kabusecha has many fans for its bright green color and rich flavor.
\n
Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is their specialization.
\n
A note about the cultivar: The Saemidori cultivar (which means \"clear green\") was first cross-bred in 1969 between asatsuyu, the \"natural gyokuro\" for its rich umami flavors, and the popular yabukita which balances flavor with great crop yield and resistance to disease.This cultivar is becoming more familiar and liked by Japanese tea lovers. Grown as a kabusecha, you'll find a rich and balanced umami taste, grassy with a citrus-like astringency.
\n
Product Info \n
\n
\n
\nName: Kabusecha Shaded Green Tea, Saemidori
\n
\nCultivar: Saemidori
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2 weeks, direct covering (see photo)
\n
Steaming: Regular steaming
\n
\n
Harvest: May
\n
Region: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
Carefully finished (post-processed) selecting the highest grades of leaves, the Morita family created this premium sencha with the love and dedication of 10th generation tea farmers.
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The most premium sencha created by the Morita family, Suiren is shaded for 2 weeks so can also be called a kabusecha, though the northern latitude of the farm creates a stronger body than teas from more southern regions.
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The name: Suiren 睡蓮
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Morita-san's premium sencha takes the name Suiren, the Japanese name for the water lily. Translated literally to \"sleeping lotus\", Suiren flowers are related to the lotus flower, and is the flower that Claude Monet studied in his famous Water Lilies painting. The lotus is a symbol of enlightenment in Japanese and Chinese aesthetics because the plant rises from the darkness of the pond and blooms into the light.
\n\n
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\nIngredients: Green tea
\n
\nHarvest: May
\n
\nCultivar: Blend (Yabukita, Fukumidori, Sayama Kaori, Sae Akari, and others)
The Morita family are 10th generation tea farmers, and the eldest son (pictured above) has just decided to become the 11th generation.
\n
Located in the Sayama region of Saitama Prefecture, the Morita family was affected by the Fukushima Nuclear Power Plant failure in March, 2011. While their tea is tested to be radiation free (test results available), Sayama-cha is being avoided by vendors. We hope to help out the Morita family by connecting them with tea lovers around the world.
\n
On behalf of the Morita family, we greatly appreciate your understanding and trust that the tea provided here is tested and found to be completely safe.
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Carefully finished (post-processed) selecting the highest grades of leaves, the Morita family created this premium sencha with the love and dedication of 10th generation tea farmers.
\n
The most premium sencha created by the Morita family, Suiren is shaded for 2 weeks so can also be called a kabusecha, though the northern latitude of the farm creates a stronger body than teas from more southern regions.
\n
The name: Suiren 睡蓮
\n
Morita-san's premium sencha takes the name Suiren, the Japanese name for the water lily. Translated literally to \"sleeping lotus\", Suiren flowers are related to the lotus flower, and is the flower that Claude Monet studied in his famous Water Lilies painting. The lotus is a symbol of enlightenment in Japanese and Chinese aesthetics because the plant rises from the darkness of the pond and blooms into the light.
\n\n
\n
\nIngredients: Green tea
\n
\nHarvest: May
\n
\nCultivar: Blend (Yabukita, Fukumidori, Sayama Kaori, Sae Akari, and others)
The Morita family are 10th generation tea farmers, and the eldest son (pictured above) has just decided to become the 11th generation.
\n
Located in the Sayama region of Saitama Prefecture, the Morita family was affected by the Fukushima Nuclear Power Plant failure in March, 2011. While their tea is tested to be radiation free (test results available), Sayama-cha is being avoided by vendors. We hope to help out the Morita family by connecting them with tea lovers around the world.
\n
On behalf of the Morita family, we greatly appreciate your understanding and trust that the tea provided here is tested and found to be completely safe.
"},{"id":4655601156201,"title":"PREORDER ships late May #0644.K2 Sueyoshi Tea Atelier #004: Okumidori Kabusecha (Bocha) Deep Steamed Stem Tea from Kagoshima 末吉銘茶 郷里の華 奥みどり 棒茶","handle":"sueyoshi-tea-atelier-004-okumidori-kabusecha-bocha-from-kagoshima","description":"
Bocha (BOH-chah) is a type of tea made from larger stems filtered from larger leaves, then usually roasted until brown, and often called \"twig tea\" because it resembles small twigs as a result.
\n
However, Mataki-san doesn't roast this spring-harvested bocha created from single cultivar and shaded okumidori kabusecha that has been deep steamed. Unroasted, and not strictly filtered from tea leaves, it creates a tea with a sweet, delicate scent and rich umami.
\n
A soft aftertaste, gentle to the mouth, this tea will make you want to experience it again and again. On the second round, steep this bocha at a higher temperature and you may be pleasantly surprised by a subtle edge, followed by a mellow sweetness.
\n
Awards: Teas of the World 2019 Gourmet Medal
\n
Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.
\nCultivation notes: Utilizes Chagusaba Agriculture, very lightly roasted
\n
\nProduction notes: Deep steamed (fukamushi) and lightly green-roasted
\n
\n
About the Farmer
\n
Mataki Tatefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.
\n
The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.
\n
He is also proactive in preserving the biodiveristy of the region thru the practice of Chagusaba Agriculture from Shizuoka Prefecture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
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Bocha (BOH-chah) is a type of tea made from larger stems filtered from larger leaves, then usually roasted until brown, and often called \"twig tea\" because it resembles small twigs as a result.
\n
However, Mataki-san doesn't roast this spring-harvested bocha created from single cultivar and shaded okumidori kabusecha that has been deep steamed. Unroasted, and not strictly filtered from tea leaves, it creates a tea with a sweet, delicate scent and rich umami.
\n
A soft aftertaste, gentle to the mouth, this tea will make you want to experience it again and again. On the second round, steep this bocha at a higher temperature and you may be pleasantly surprised by a subtle edge, followed by a mellow sweetness.
\n
Awards: Teas of the World 2019 Gourmet Medal
\n
Mataki Tatefumi practices the Chagusaba agricultural method for growing tea leaves in which grass (primarily suzuki) grown around the fields are cut, dried, and laid between the tea hedges to prevent weed growth and to fertilize the soil.
\nCultivation notes: Utilizes Chagusaba Agriculture, very lightly roasted
\n
\nProduction notes: Deep steamed (fukamushi) and lightly green-roasted
\n
\n
About the Farmer
\n
Mataki Tatefumi, 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier, believes tea brings forth connections. With this philosophy in mind, they strive to deliver their delicately and finely grown teas to as many people as possible. They also aspire to promote a meaningful way of living that will extend beyond one’s cup of tea.
\n
The Sueyoshi farm and factory is located in the Soo district (pronounced “Soh-oh”) in Kagoshima Prefecture. A stunning volcanic mountain range rich with biodiversity, the region is on the southern end of the beautiful Kirishima Mountain Range. Mataki-san takes pride in selecting the highest quality tea leaves (harvested once a year), leaves that have been grown with time and deep care.
\n
He is also proactive in preserving the biodiveristy of the region thru the practice of Chagusaba Agriculture from Shizuoka Prefecture, recognized as a Globally Important Agricultural Heritage System (GIAHS) in 2013 by UNESCO.
"},{"id":1321134277,"title":"#0003.K6 Obubu Tea: Sencha of the Wind, Shaded Spring Green Tea","handle":"obubu-03-sencha-of-the-wind-shaded-spring-green-tea","description":"
A tea popular with female customers in Japan, our Sencha of the Wind or 風の煎茶, is a sencha with a soft sweetness that is perfect for our warm water (sencha espresso) steeping method. Steep it with boiling water though, and surprisingly the tea retains much of its sweetness.
\n
Grown on southeast facing rolling hills at an altitude of 500 meters (1640 feet) and harvested in late May, the cultivation technique is very similar to our Kabuse Sencha. However, in addition to being harvested slightly later than the Kabuse, this tea does not use the Yabukita variety of tea plant (said to be the most suitable for Japanese tea) and is instead uses leaves from non-cultivar specific tea plants (called zairai).
\n
\"Zairai\" refers to plants grown from seeds taken from plants in existence before the recognition of specific cultivars. The name literally means \"coming from existing (plants)\"
\n\n
FLAVOR GUIDE
\n
\n
SWEETNESS
\n
★★★★★
\n
BITTERNESS
\n
★★★
\n
FRAGRANCE
\n
Like the fresh wind of spring
\n
BREWED LEAVES
\n
★★★★★ - Deliciously tender
\n
\n\n
HEALTH INFO
\n
\n
Catechin
\n
★★
\n
Theanine
\n
★★★★★
\n
Caffeine
\n
★★★
\n
Vitamin C
\n
★★★
\n
Chlorophyll
\n
★★★★
\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.
","published_at":"2017-05-10T16:29:36+09:00","created_at":"2015-08-03T22:28:47+09:00","vendor":"Kyoto Obubu Tea Farms","type":"Green Tea","tags":["2 weeks","2024 Shincha","202503","bulk","Cultivar_Zairai","farm","green tea","Harvest_Spring","Kabusecha","Kyoto Obubu Tea Farms","Kyoto Prefecture","Mountain-grown","Notes_Single Cultivar","Notes_Single Estate","P25","Price_3 - Affordable","reduced pesticide use","sample","shaded","single cultivar","single estate","single field","single tea field","spring","Subregion_Kyoto > Wazuka","Tea Type_Aracha (Pre-refined tea)","Tea Type_Kabusecha","Tea Type_Sencha","wazuka","wholesale50","zairai"],"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":28347879030889,"title":"[2024] 10g / 0.35 oz / Harvested late May / Yunomi sample bag","option1":"[2024] 10g / 0.35 oz / Harvested late May / Yunomi sample bag","option2":null,"option3":null,"sku":"obtse-003-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0003.K6 Obubu Tea: Sencha of the Wind, Shaded Spring Green Tea - [2024] 10g / 0.35 oz / Harvested late May / Yunomi sample bag","public_title":"[2024] 10g / 0.35 oz / Harvested late May / Yunomi sample bag","options":["[2024] 10g / 0.35 oz / Harvested late May / Yunomi sample bag"],"price":40000,"weight":15,"compare_at_price":null,"inventory_quantity":6,"inventory_management":"shopify","inventory_policy":"continue","barcode":"79030889","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":32533900492905,"title":"[2024] 80g / 2.8 oz / Harvested late May","option1":"[2024] 80g / 2.8 oz / Harvested late May","option2":null,"option3":null,"sku":"obtse-003-080-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0003.K6 Obubu Tea: Sencha of the Wind, Shaded Spring Green Tea - [2024] 80g / 2.8 oz / Harvested late May","public_title":"[2024] 80g / 2.8 oz / Harvested late May","options":["[2024] 80g / 2.8 oz / Harvested late May"],"price":199900,"weight":80,"compare_at_price":null,"inventory_quantity":22,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":27438638469,"title":"[2024] 1kg / 2.2 lbs / Harvested late May (Procured on demand)","option1":"[2024] 1kg / 2.2 lbs / Harvested late May (Procured on demand)","option2":null,"option3":null,"sku":"obtse-003-1kg-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0003.K6 Obubu Tea: Sencha of the Wind, Shaded Spring Green Tea - [2024] 1kg / 2.2 lbs / Harvested late May (Procured on demand)","public_title":"[2024] 1kg / 2.2 lbs / Harvested late May (Procured on demand)","options":["[2024] 1kg / 2.2 lbs / Harvested late May (Procured on demand)"],"price":1700000,"weight":1000,"compare_at_price":null,"inventory_quantity":1,"inventory_management":"shopify","inventory_policy":"continue","barcode":"38638469","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi-2.myshopify.com/cdn/shop/files/369174EC-D6B3-43C1-9C36-43F8A792F3E5.jpg?v=1709347199","//yunomi-2.myshopify.com/cdn/shop/products/obubu-sencha-of-the-wind-shaded-spring-green-tea-632517.jpg?v=1709347199","//yunomi-2.myshopify.com/cdn/shop/files/YunomiBag-GreenTea_fd56a417-f067-4e67-a2ba-a17f32930423.png?v=1739757997"],"featured_image":"//yunomi-2.myshopify.com/cdn/shop/files/369174EC-D6B3-43C1-9C36-43F8A792F3E5.jpg?v=1709347199","options":["Size"],"media":[{"alt":null,"id":23425688076393,"position":1,"preview_image":{"aspect_ratio":0.999,"height":1081,"width":1080,"src":"//yunomi-2.myshopify.com/cdn/shop/files/369174EC-D6B3-43C1-9C36-43F8A792F3E5.jpg?v=1709347199"},"aspect_ratio":0.999,"height":1081,"media_type":"image","src":"//yunomi-2.myshopify.com/cdn/shop/files/369174EC-D6B3-43C1-9C36-43F8A792F3E5.jpg?v=1709347199","width":1080},{"alt":"Obubu: Sencha of the Wind, Shaded Spring Green Tea - Yunomi.life","id":22781437509737,"position":2,"preview_image":{"aspect_ratio":1.012,"height":781,"width":790,"src":"//yunomi-2.myshopify.com/cdn/shop/products/obubu-sencha-of-the-wind-shaded-spring-green-tea-632517.jpg?v=1709347199"},"aspect_ratio":1.012,"height":781,"media_type":"image","src":"//yunomi-2.myshopify.com/cdn/shop/products/obubu-sencha-of-the-wind-shaded-spring-green-tea-632517.jpg?v=1709347199","width":790},{"alt":null,"id":24170011132009,"position":3,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//yunomi-2.myshopify.com/cdn/shop/files/YunomiBag-GreenTea_fd56a417-f067-4e67-a2ba-a17f32930423.png?v=1739757997"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//yunomi-2.myshopify.com/cdn/shop/files/YunomiBag-GreenTea_fd56a417-f067-4e67-a2ba-a17f32930423.png?v=1739757997","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
A tea popular with female customers in Japan, our Sencha of the Wind or 風の煎茶, is a sencha with a soft sweetness that is perfect for our warm water (sencha espresso) steeping method. Steep it with boiling water though, and surprisingly the tea retains much of its sweetness.
\n
Grown on southeast facing rolling hills at an altitude of 500 meters (1640 feet) and harvested in late May, the cultivation technique is very similar to our Kabuse Sencha. However, in addition to being harvested slightly later than the Kabuse, this tea does not use the Yabukita variety of tea plant (said to be the most suitable for Japanese tea) and is instead uses leaves from non-cultivar specific tea plants (called zairai).
\n
\"Zairai\" refers to plants grown from seeds taken from plants in existence before the recognition of specific cultivars. The name literally means \"coming from existing (plants)\"
\n\n
FLAVOR GUIDE
\n
\n
SWEETNESS
\n
★★★★★
\n
BITTERNESS
\n
★★★
\n
FRAGRANCE
\n
Like the fresh wind of spring
\n
BREWED LEAVES
\n
★★★★★ - Deliciously tender
\n
\n\n
HEALTH INFO
\n
\n
Catechin
\n
★★
\n
Theanine
\n
★★★★★
\n
Caffeine
\n
★★★
\n
Vitamin C
\n
★★★
\n
Chlorophyll
\n
★★★★
\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.
The word tobikkiri in Japanese means \"extraordinary\" or \"a cut above the rest\". The Shimizu family named these leaves tobikkiri because they are truly a cut above the rest of their teas having been refined from competition grade leaves.
\n
To achieve this excellence, the harvest was shaded with a double layer for 2-3 weeks, dramatically reducing the sunlight that reaches the plant to increase the chlorophyll content and reduce the bitterness in the leaf. We suggest using a warm water steeping method (below) to enjoy the umami and sweet flavors first.
\n
PRODUCT INFO
\n
\n
\nName: Kabusecha Shaded Green Tea, Tobikkiri
\n
\nCultivar: Saemidori
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2-3 weeks, overhead double covering
\n
Steaming: Regular steaming
\n
Tea field used for producing competition teas
\n
\n
Harvest: May
\n
Region: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
Increase time to 30-45 seconds or to desired strength.
","published_at":"2017-05-10T16:34:52+09:00","created_at":"2015-08-02T00:09:36+09:00","vendor":"Marushige Shimizu Tea Farm","type":"Green Tea","tags":["202503","3 weeks","bulk","Cultivar_Yabukita","family business","farm","futsumushi","green tea","Harvest_Spring","kabusecha","Marushige Shimizu Tea Farm","Mie","over-50","Price_2 - Premium","shaded 3 weeks","single cultivar","single estate","spring","suizawa","Tea Type_Kabusecha","under-10","wholesale50","yabukita"],"price":54000,"price_min":54000,"price_max":3060000,"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":33072567025769,"title":"[2024] 10g / 0.35 oz / May / Yunomi sample bag","option1":"[2024] 10g / 0.35 oz / May / Yunomi sample bag","option2":null,"option3":null,"sku":"mss-001-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0459.M1 Marushige Shimizu Tea Farm: Kabusecha Shaded Green Tea, Tobikkiri とびっきりかぶせ - [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":54000,"weight":15,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"67025769","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":41379619176553,"title":"[2024] 100g / 3.5 oz / May / Original resealable bag","option1":"[2024] 100g / 3.5 oz / May / Original resealable bag","option2":null,"option3":null,"sku":"mss-001-100-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0459.M1 Marushige Shimizu Tea Farm: Kabusecha Shaded Green Tea, Tobikkiri とびっきりかぶせ - [2024] 100g / 3.5 oz / May / Original resealable bag","public_title":"[2024] 100g / 3.5 oz / May / Original resealable bag","options":["[2024] 100g / 3.5 oz / May / Original resealable bag"],"price":370000,"weight":15,"compare_at_price":null,"inventory_quantity":9,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":33072569385065,"title":"[2024] MULTIPACK (100g x 10 bags) 1kg / 2.2 lbs / May","option1":"[2024] MULTIPACK (100g x 10 bags) 1kg / 2.2 lbs / May","option2":null,"option3":null,"sku":"mss001-100x10-y24","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"#0459.M1 Marushige Shimizu Tea Farm: Kabusecha Shaded Green Tea, Tobikkiri とびっきりかぶせ - 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The word tobikkiri in Japanese means \"extraordinary\" or \"a cut above the rest\". The Shimizu family named these leaves tobikkiri because they are truly a cut above the rest of their teas having been refined from competition grade leaves.
\n
To achieve this excellence, the harvest was shaded with a double layer for 2-3 weeks, dramatically reducing the sunlight that reaches the plant to increase the chlorophyll content and reduce the bitterness in the leaf. We suggest using a warm water steeping method (below) to enjoy the umami and sweet flavors first.
\n
PRODUCT INFO
\n
\n
\nName: Kabusecha Shaded Green Tea, Tobikkiri
\n
\nCultivar: Saemidori
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2-3 weeks, overhead double covering
\n
Steaming: Regular steaming
\n
Tea field used for producing competition teas
\n
\n
Harvest: May
\n
Region: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
Increase time to 30-45 seconds or to desired strength.
"},{"id":9102659269,"title":"#0517.K6 Nakai Tea Farm: Naturally Grown Yabukita Kabusecha from Wazuka, Kyoto. Grown Without Pesticides","handle":"nakai-tea-farm-kabusecha-from-wazuka-kyoto","description":"\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nCultivar: Yabukita
\n
\nRegion: Wazuka, Kyoto, Japan
\n
\nShading: 2 weeks (approximate), direct covering
\n
\nSteaming: Regular
\n
\nCertifications: While the Nakai family farms organically, Yunomi is buying in bulk and repackaging, so this product is not certified organic. Custom packaging by the Nakai family may be negotiated and requested by wholesale customers to create acertified organic final retail product.
\n
\n
About the Nakai family
\n
Since the late 17th century, the Nakai family has been cultivating tea in the village of Wazuka, Kyoto. The 6th tea master, Masao Nakai, began organic and non-pesticide cultivation in 1980, a time when few people were concerned about producing organically. Aiming to create an agricultural system that coexists with the natural environment of the beautiful mountains, Nakai-san was a pioneer in the tea industry of Kyoto. His son, 7th tea master Michio Nakai, continues this tradition today.
","published_at":"2017-10-02T12:26:00+09:00","created_at":"2017-10-02T12:36:35+09:00","vendor":"Nakai Tea Farm","type":"Green Tea","tags":["2 weeks","2024 Shincha","202503","bulk","Cultivar_Yabukita","family business","farm","futsumushi","green tea","Harvest_Spring","kabuse","kabusecha","Notes_Single Cultivar","Notes_Single Estate","organic","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","over-50","P30","please","Price_2 - Premium","Region_Kyoto","Ships late May","single cultivar","single estate","spring","Subregion_Kyoto > Wazuka","Tea Type_Kabusecha","under-10","Vendor Type_Family Business","Vendor Type_Farm","Wazuka","yabukita"],"price":50000,"price_min":50000,"price_max":2700000,"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":41480976760937,"title":"[2024] 10g / 0.35 oz / May / Yunomi Sample Bag","option1":"[2024] 10g / 0.35 oz / May / Yunomi Sample Bag","option2":null,"option3":null,"sku":"nksc-kb01-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0517.K6 Nakai Tea Farm: Naturally Grown Yabukita Kabusecha from Wazuka, Kyoto. 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Product Info
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nCultivar: Yabukita
\n
\nRegion: Wazuka, Kyoto, Japan
\n
\nShading: 2 weeks (approximate), direct covering
\n
\nSteaming: Regular
\n
\nCertifications: While the Nakai family farms organically, Yunomi is buying in bulk and repackaging, so this product is not certified organic. Custom packaging by the Nakai family may be negotiated and requested by wholesale customers to create acertified organic final retail product.
\n
\n
About the Nakai family
\n
Since the late 17th century, the Nakai family has been cultivating tea in the village of Wazuka, Kyoto. The 6th tea master, Masao Nakai, began organic and non-pesticide cultivation in 1980, a time when few people were concerned about producing organically. Aiming to create an agricultural system that coexists with the natural environment of the beautiful mountains, Nakai-san was a pioneer in the tea industry of Kyoto. His son, 7th tea master Michio Nakai, continues this tradition today.
Saeakari cultivar kabusecha (shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. The saeakari kabusecha is quite unique, one can enjoy the sweet scent of boiled corn/boiled edamame. Since it is a relatively new variety, it is still considered to be rare. This is a tea that is relatively popular amongst women.
\n
Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is what they specialise in! This tea can be wonderfully refreshing when ice steeped, a recommendation for the summer time.
\n
A note about the saeakari cultivar: Registered rather more recently in 2011, saeakari means \"radiant/clear brightness\" in Japanese. It can be characterised with notes of chestnut and boiled corn. Due to its high umami, this cultivar is well-suited as a gyokuro or kabusecha.
\n
Product Info
\n
\n
\nName: Kabusecha Shaded Green Tea, Saeakari
\n
\nCultivar: Saeakari
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2 weeks, direct covering (see photo)
\n
Steaming: Regular Steaming
\n
\n
Harvest Season: May
\n
\nRegion: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
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Saeakari cultivar kabusecha (shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. The saeakari kabusecha is quite unique, one can enjoy the sweet scent of boiled corn/boiled edamame. Since it is a relatively new variety, it is still considered to be rare. This is a tea that is relatively popular amongst women.
\n
Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is what they specialise in! This tea can be wonderfully refreshing when ice steeped, a recommendation for the summer time.
\n
A note about the saeakari cultivar: Registered rather more recently in 2011, saeakari means \"radiant/clear brightness\" in Japanese. It can be characterised with notes of chestnut and boiled corn. Due to its high umami, this cultivar is well-suited as a gyokuro or kabusecha.
\n
Product Info
\n
\n
\nName: Kabusecha Shaded Green Tea, Saeakari
\n
\nCultivar: Saeakari
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2 weeks, direct covering (see photo)
\n
Steaming: Regular Steaming
\n
\n
Harvest Season: May
\n
\nRegion: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
"},{"id":8098527173,"title":"#0455.M1 Marushige Shimizu Tea Farm: (Limited / last few units) Premium Sencha, Terakawa-wase cultivar てらかわわせ","handle":"marushige-shimizu-tea-farm-sencha-green-tea-terakawa-wase-cultivar","description":"
Very rare terakawa-wase cultivar sencha grown and processed by the Shimizu family of Suizawa, Mie Prefecture. The leaves are first covered by a translucent veil in March to protect them against wind and cold air (that could create damaging frost), then covered for about two weeks in late April to create an extra boost of umami flavor.
\n
This tea has a mild taste and is easy to drink and the Shimizu family even recommend this tea for children.
\n
A note about the Terakawa-wase cultivar: A cultivar that was developed for matcha, this cultivar was selected out of seedlings from a native tea plant in Uji, Kyoto Prefecture and registered in 1990.
\n
Product Info
\n
\n
\nName: Premium Sencha, Terakawa-wase
\n
\nCultivar: Terakawa-wase
\n
Cultivation & Processing Notes
\n
\n
Shaded
\n
Steaming: Regular Steaming
\n
\n
Harvest: Late April / Early May
\n
\nRegion: Suizawa Village, Yokkaichi City, Mie Prefecture
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Very rare terakawa-wase cultivar sencha grown and processed by the Shimizu family of Suizawa, Mie Prefecture. The leaves are first covered by a translucent veil in March to protect them against wind and cold air (that could create damaging frost), then covered for about two weeks in late April to create an extra boost of umami flavor.
\n
This tea has a mild taste and is easy to drink and the Shimizu family even recommend this tea for children.
\n
A note about the Terakawa-wase cultivar: A cultivar that was developed for matcha, this cultivar was selected out of seedlings from a native tea plant in Uji, Kyoto Prefecture and registered in 1990.
\n
Product Info
\n
\n
\nName: Premium Sencha, Terakawa-wase
\n
\nCultivar: Terakawa-wase
\n
Cultivation & Processing Notes
\n
\n
Shaded
\n
Steaming: Regular Steaming
\n
\n
Harvest: Late April / Early May
\n
\nRegion: Suizawa Village, Yokkaichi City, Mie Prefecture
Meet the fresh batch of Tomizawa Tea Garden Shincha, harvested in 2025 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 shincha shaded for about 2 weeks before early May harvest (making it a kabusecha).
\n
The Saeakari tea cultivar is quite new on the tea market. A descendant of Saemidori and Z1 cultivars, it is ready for harvest a little after Saemidori and before Yabukita cultivars, producing more volume. In the spring, like Saemidori, it produces leaves with a bright green color. While each tea's flavor is also heavily influenced by the farmer's cultivation and processing skill (and their intended flavor), one can expect a bright green, refreshing sweet tea from Tomizawa Tea Garden. This is a tea with a sweet taste that spreads in your mouth and disappears quickly without any 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
\nIngredients: Green tea \n
\n
Cultivar: Saeakari
\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 2025 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 shincha shaded for about 2 weeks before early May harvest (making it a kabusecha).
\n
The Saeakari tea cultivar is quite new on the tea market. A descendant of Saemidori and Z1 cultivars, it is ready for harvest a little after Saemidori and before Yabukita cultivars, producing more volume. In the spring, like Saemidori, it produces leaves with a bright green color. While each tea's flavor is also heavily influenced by the farmer's cultivation and processing skill (and their intended flavor), one can expect a bright green, refreshing sweet tea from Tomizawa Tea Garden. This is a tea with a sweet taste that spreads in your mouth and disappears quickly without any 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
\nIngredients: Green tea \n
\n
Cultivar: Saeakari
\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.
A tsuyuhikari cultivar kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. This tsuyuhikari kabusecha has a sweet taste at first, which is followed by a gentle bitter taste upon drinking.
\n
Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is their specialization.
\n
Note about the cultivar: The tsuyuhikari cultivar was developed in Shizuoka Prefecture. It is a crossbreed with a mother of “Shizu7132” and a father of “Asatsuyu”. This cultivar is characterised with its rich umami taste, fresh aroma, and is delicately floral.
\n
Product Info
\n
\n
\nName: Kabusecha Shaded Green Tea, Tsuyuhikari
\n
\nCultivar: Tsuyuhikari
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2 weeks, direct covering (see photo)
\n
Steaming: Regular Steaming
\n
\n
Harvest Season: May
\n
\nRegion: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
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A tsuyuhikari cultivar kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. This tsuyuhikari kabusecha has a sweet taste at first, which is followed by a gentle bitter taste upon drinking.
\n
Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is their specialization.
\n
Note about the cultivar: The tsuyuhikari cultivar was developed in Shizuoka Prefecture. It is a crossbreed with a mother of “Shizu7132” and a father of “Asatsuyu”. This cultivar is characterised with its rich umami taste, fresh aroma, and is delicately floral.
\n
Product Info
\n
\n
\nName: Kabusecha Shaded Green Tea, Tsuyuhikari
\n
\nCultivar: Tsuyuhikari
\n
Cultivation & Processing Notes
\n
\n
Shaded for about 2 weeks, direct covering (see photo)
\n
Steaming: Regular Steaming
\n
\n
Harvest Season: May
\n
\nRegion: Suizawa Village, Yokkaichi City, Mie Prefecture
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
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A high quality kabusecha with a pleasant aroma and flavor coming from the Ikegawa Tea Farm Coop in Niyodogawa, Kochi Prefecture. This kabusecha was shaded one week prior to harvest to produce a mellow, deep rich flavor.
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Net weight: 70 grams
\n
Harvest: Spring. Shaded for about 1 week before harvest.
\n
Region: Niyodogawa Village, Agawa District, Kochi Prefecture
Name: Ikegawa Tea Farm Coop (Ikegawa Chagyo Association). A very small coop of seven families in Niyodogawa Village.
\n
Type: Agriculture Cooperation
\n
\nLocation: 1696 Sakamoto, Niyodogawa Village, Agawa District, Kochi Prefecture
\n
\n
\n
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A high quality kabusecha with a pleasant aroma and flavor coming from the Ikegawa Tea Farm Coop in Niyodogawa, Kochi Prefecture. This kabusecha was shaded one week prior to harvest to produce a mellow, deep rich flavor.
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
Net weight: 70 grams
\n
Harvest: Spring. Shaded for about 1 week before harvest.
\n
Region: Niyodogawa Village, Agawa District, Kochi Prefecture
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
Their leaves are mostly processed as a near-fukamushi (deep steamed), a steaming technique that creates a tea that has fukashimicha's deep, opaque green color and sweetness, but while also retaining much of the leaf's shape.
\nProduction capacity: About 1300 kg per year. The family only harvests the spring first flush harvest.
\n
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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
Their leaves are mostly processed as a near-fukamushi (deep steamed), a steaming technique that creates a tea that has fukashimicha's deep, opaque green color and sweetness, but while also retaining much of the leaf's shape.
Osada Tea helped us place bids at the 2024 National Tea Competition auction providing Yunomi Tea Enthusiasts access to the 5th place winning Kabusecha cultivated by the tea farmers of the Konishi Tea Coop in Ayabe Village in northern Kyoto.
\n
The 5th place award is the 全国茶商工業協同組合連合会理事長賞 (Japan Tea Association Chairman's Award)
\n
The coop has won many awards over the years at all levels of Japan's tea competitions including the National level.
Osada Tea helped us place bids at the 2024 National Tea Competition auction providing Yunomi Tea Enthusiasts access to the 5th place winning Kabusecha cultivated by the tea farmers of the Konishi Tea Coop in Ayabe Village in northern Kyoto.
\n
The 5th place award is the 全国茶商工業協同組合連合会理事長賞 (Japan Tea Association Chairman's Award)
\n
The coop has won many awards over the years at all levels of Japan's tea competitions including the National level.
From the fields of family-operated tea farm, Tomizawa Tea Garden, a shincha shaded for 24 days before early May harvest (making it a gyokuro).
\n
Kumamoto Prefecture is not known for its gyokuro, but it is the largest producer of Tamaryokucha. After the earthquake that hit Tomizawa-san's town, Mashiki, Tomizawa-san took over a tea field for a farmer who decided to give up on tea farming. Instead of simply making tea as with his other fields, he decided to experiment with making gyokuro, something almost unheard of in the region, as a small effort to help revitalize the region. The umami, bitterness, astringency in this tea is representative of the terroir of Mashiki Village, Kumamoto.
\n
Tomizawa-san's actually words for those who want to study tea in Japanese: 玉露を作ろうと思った理由：地震で離農した農家さんの茶畑を引き継ぐことになり、ただ普通に作るのではなく、復興の第一歩になるような取り組みをしたく、今まで熊本では殆ど作られていなかった玉露の栽培に取り組み始めました。さらに、熊本という地域柄、玉緑茶の国内最大の産地であることから、玉緑茶での玉露製造に挑戦しています。旨みや、苦み、渋み、熊本益城の地域、テロワールを感じて頂けると思います。
\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
3rd to 4th - Time: 30-60 sec. Water 80C/175F, 200 ml.
\n
The umami flavor is mostly extracted after the 1st steeping, and you steep at a hotter temperature afterward in order to extract the more bitter flavors (and the last of the umami). We recommend the second steep to be quick -- in and out, since the leaves are primed for extraction.
\n
In general, use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea \n
\n
Cultivar: Yabukita
\n
Harvest: May 14, 2020 (Shaded for 24 days)
\n
Processing: Regular steaming, last step to straighten leaves skipped (creating a tamaryokucha or more specifically guricha)
\n
\nRegion: Mashiki, Kumamoto
\n
\n
This tea is grown without pesticides or chemical fertilizers. Enjoy pure, natural flavors with every sip, knowing you're supporting sustainable farming practices.
\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.
From the fields of family-operated tea farm, Tomizawa Tea Garden, a shincha shaded for 24 days before early May harvest (making it a gyokuro).
\n
Kumamoto Prefecture is not known for its gyokuro, but it is the largest producer of Tamaryokucha. After the earthquake that hit Tomizawa-san's town, Mashiki, Tomizawa-san took over a tea field for a farmer who decided to give up on tea farming. Instead of simply making tea as with his other fields, he decided to experiment with making gyokuro, something almost unheard of in the region, as a small effort to help revitalize the region. The umami, bitterness, astringency in this tea is representative of the terroir of Mashiki Village, Kumamoto.
\n
Tomizawa-san's actually words for those who want to study tea in Japanese: 玉露を作ろうと思った理由：地震で離農した農家さんの茶畑を引き継ぐことになり、ただ普通に作るのではなく、復興の第一歩になるような取り組みをしたく、今まで熊本では殆ど作られていなかった玉露の栽培に取り組み始めました。さらに、熊本という地域柄、玉緑茶の国内最大の産地であることから、玉緑茶での玉露製造に挑戦しています。旨みや、苦み、渋み、熊本益城の地域、テロワールを感じて頂けると思います。
\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
3rd to 4th - Time: 30-60 sec. Water 80C/175F, 200 ml.
\n
The umami flavor is mostly extracted after the 1st steeping, and you steep at a hotter temperature afterward in order to extract the more bitter flavors (and the last of the umami). We recommend the second steep to be quick -- in and out, since the leaves are primed for extraction.
\n
In general, use hotter temperature & longer steeping time for a more astringent tea, use cold water or ice steeping for a very sweet tea.
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea \n
\n
Cultivar: Yabukita
\n
Harvest: May 14, 2020 (Shaded for 24 days)
\n
Processing: Regular steaming, last step to straighten leaves skipped (creating a tamaryokucha or more specifically guricha)
\n
\nRegion: Mashiki, Kumamoto
\n
\n
This tea is grown without pesticides or chemical fertilizers. Enjoy pure, natural flavors with every sip, knowing you're supporting sustainable farming practices.
\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.
"},{"id":3266352389,"title":"PREORDER ships late May #0114.K6 Uji Midori Single Cultivar Kyoto Kabusecha, Naturally Grown by Azuma Tea Garden","handle":"azuma-tea-garden-kabusecha-shaded-green-tea","description":"
A uji midori cultivar kabusecha from Azuma Tea Garden in Wazuka, Kyoto Prefecture. This tea was shaded for 2 weeks which allowed the tea leaves to grow slowly and deeply in color. The tea has a rich umami flavor that rivals that of gyokuro.
\n
\n
The uji midori cultivar was selected in 1985 from a seed of zairai (native) tea bushes from Uji. It is a cultivar that was developed to suit the terroir of Kyoto Prefecture.
\n
\n
Kabusecha literally means \"shaded tea\" and generally refers to a sencha that has been shaded for 10-14 days (though the actual time will vary). It does not have as strong of an umami flavor as a gyokuro (a shaded sencha that has been shaded for much longer for a much stronger umami flavor). The result is a very nice balance of sweet and savory with bitterness and grassiness.
A uji midori cultivar kabusecha from Azuma Tea Garden in Wazuka, Kyoto Prefecture. This tea was shaded for 2 weeks which allowed the tea leaves to grow slowly and deeply in color. The tea has a rich umami flavor that rivals that of gyokuro.
\n
\n
The uji midori cultivar was selected in 1985 from a seed of zairai (native) tea bushes from Uji. It is a cultivar that was developed to suit the terroir of Kyoto Prefecture.
\n
\n
Kabusecha literally means \"shaded tea\" and generally refers to a sencha that has been shaded for 10-14 days (though the actual time will vary). It does not have as strong of an umami flavor as a gyokuro (a shaded sencha that has been shaded for much longer for a much stronger umami flavor). The result is a very nice balance of sweet and savory with bitterness and grassiness.
Premium fukamushicha (a deep steamed tea leaf) made with a single tea plant cultivar, okumidori. The Okumidori tea cultivar is a cultivar that has been quite popular in recent years for its strong natural umami flavor and refreshing taste and smell. It is often blended with the Yabukita cultivar but this tea from the Yokota Tea Garden is a single cultivar, allowing you to fully taste this well-rounded cultivar. Grown by 4th, 5th, and 6th generation tea farmers in the famous Sayama region of Saitama prefecture.
Premium fukamushicha (a deep steamed tea leaf) made with a single tea plant cultivar, okumidori. The Okumidori tea cultivar is a cultivar that has been quite popular in recent years for its strong natural umami flavor and refreshing taste and smell. It is often blended with the Yabukita cultivar but this tea from the Yokota Tea Garden is a single cultivar, allowing you to fully taste this well-rounded cultivar. Grown by 4th, 5th, and 6th generation tea farmers in the famous Sayama region of Saitama prefecture.
\n3rd steeping: Increase time to 30-60 seconds or to desired strength.
\n
"},{"id":6709602821,"title":"#0031.K6 Obubu KY031: Kirameki no Sencha, Summer Shaded Green Tea","handle":"obubu-tea-kirameki-no-sencha-summer-shaded-green-tea","description":"
In Japanese, the name of this tea – Kirameki no Sencha or きらめきの煎茶 – carries the nuance of shimmering light as it dances on and through cool, refreshing water. Shaded for two weeks before harvest, the leaves produced create a tea that is light and refreshing, perfect as a cool drink to quench your thirst on hot summer days.
\n
Grown on a south facing hillside, the fields have good exposure to the sun and wind. Combining the strong summer sun, more mature leaves, and the two-week covering technique used in producing Obubu's Kabuse Sencha, the characteristic of Kirameki no Sencha leaves is that its sweetness is light and refreshing.
Over 15 years ago, Kyoto Obubu Tea Farms president and founder, Akihiro \"Akky\" Kita, visited Wazuka, Kyoto. The tea produced in this rural district is known as Ujicha, one of the highest quality, premium teas in Japan. Akky was a college student in search of his life’s calling. Inspired by a single cup of Ujicha drunk at its source, Akihiro’s passion for green tea was born. After fifteen years of learning to master the art of growing premium tea leaves from master tea farmers in Wazuka, Kyoto Obubu Tea Farms was born. The name Obubu itself comes from the slang of Kyoto and means tea.
","published_at":"2017-05-10T16:24:33+09:00","created_at":"2016-11-09T12:05:38+09:00","vendor":"Kyoto Obubu Tea Farms","type":"Green Tea","tags":["2 weeks","202503","bulk","farm","green tea","Harvest_Summer","kabusecha","over-50","Price_3 - Affordable","summer","Tea Type_Asamushicha (Light Steamed)","Tea Type_Kabusecha","tealove","Wazuka","Wazukacha","wholesale30"],"price":40000,"price_min":40000,"price_max":1500000,"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":40945906810985,"title":"10g / 0.35 oz / Summer 2024","option1":"10g / 0.35 oz / Summer 2024","option2":null,"option3":null,"sku":"obtse-005-010-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0031.K6 Obubu KY031: Kirameki no Sencha, Summer Shaded Green Tea - 10g / 0.35 oz / Summer 2024","public_title":"10g / 0.35 oz / Summer 2024","options":["10g / 0.35 oz / Summer 2024"],"price":40000,"weight":15,"compare_at_price":null,"inventory_quantity":13,"inventory_management":"shopify","inventory_policy":"continue","barcode":"41770309","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":41740950110313,"title":"100g / 3.5 oz / Summer 2024","option1":"100g / 3.5 oz / Summer 2024","option2":null,"option3":null,"sku":"obtse-005-100-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0031.K6 Obubu KY031: Kirameki no Sencha, Summer Shaded Green Tea - 100g / 3.5 oz / Summer 2024","public_title":"100g / 3.5 oz / Summer 2024","options":["100g / 3.5 oz / Summer 2024"],"price":189900,"weight":100,"compare_at_price":null,"inventory_quantity":4,"inventory_management":"shopify","inventory_policy":"continue","barcode":"41770309","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":22541853829,"title":"1kg / 2.2 lbs / Summer 2024","option1":"1kg / 2.2 lbs / Summer 2024","option2":null,"option3":null,"sku":"obtse-005-1kg-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0031.K6 Obubu KY031: Kirameki no Sencha, Summer Shaded Green Tea - 1kg / 2.2 lbs / Summer 2024","public_title":"1kg / 2.2 lbs / Summer 2024","options":["1kg / 2.2 lbs / Summer 2024"],"price":1500000,"weight":1000,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"continue","barcode":"41853829","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi-2.myshopify.com/cdn/shop/products/obubu-tea-kirameki-no-sencha-summer-shaded-green-tea-731656.jpg?v=1663993494","//yunomi-2.myshopify.com/cdn/shop/files/YunomiBag-GreenTea_fd56a417-f067-4e67-a2ba-a17f32930423.png?v=1739757997"],"featured_image":"//yunomi-2.myshopify.com/cdn/shop/products/obubu-tea-kirameki-no-sencha-summer-shaded-green-tea-731656.jpg?v=1663993494","options":["Size"],"media":[{"alt":"Obubu Tea: Kirameki no Sencha, Summer Shaded Green Tea - Yunomi.life","id":22781437542505,"position":1,"preview_image":{"aspect_ratio":1.012,"height":781,"width":790,"src":"//yunomi-2.myshopify.com/cdn/shop/products/obubu-tea-kirameki-no-sencha-summer-shaded-green-tea-731656.jpg?v=1663993494"},"aspect_ratio":1.012,"height":781,"media_type":"image","src":"//yunomi-2.myshopify.com/cdn/shop/products/obubu-tea-kirameki-no-sencha-summer-shaded-green-tea-731656.jpg?v=1663993494","width":790},{"alt":null,"id":24170011132009,"position":2,"preview_image":{"aspect_ratio":1,"height":1000,"width":1000,"src":"//yunomi-2.myshopify.com/cdn/shop/files/YunomiBag-GreenTea_fd56a417-f067-4e67-a2ba-a17f32930423.png?v=1739757997"},"aspect_ratio":1,"height":1000,"media_type":"image","src":"//yunomi-2.myshopify.com/cdn/shop/files/YunomiBag-GreenTea_fd56a417-f067-4e67-a2ba-a17f32930423.png?v=1739757997","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
In Japanese, the name of this tea – Kirameki no Sencha or きらめきの煎茶 – carries the nuance of shimmering light as it dances on and through cool, refreshing water. Shaded for two weeks before harvest, the leaves produced create a tea that is light and refreshing, perfect as a cool drink to quench your thirst on hot summer days.
\n
Grown on a south facing hillside, the fields have good exposure to the sun and wind. Combining the strong summer sun, more mature leaves, and the two-week covering technique used in producing Obubu's Kabuse Sencha, the characteristic of Kirameki no Sencha leaves is that its sweetness is light and refreshing.
Over 15 years ago, Kyoto Obubu Tea Farms president and founder, Akihiro \"Akky\" Kita, visited Wazuka, Kyoto. The tea produced in this rural district is known as Ujicha, one of the highest quality, premium teas in Japan. Akky was a college student in search of his life’s calling. Inspired by a single cup of Ujicha drunk at its source, Akihiro’s passion for green tea was born. After fifteen years of learning to master the art of growing premium tea leaves from master tea farmers in Wazuka, Kyoto Obubu Tea Farms was born. The name Obubu itself comes from the slang of Kyoto and means tea.
Kabusecha, sometimes called Kabuse Sencha, is a tea that is shaded for approximately two weeks. Shading the tea leaves cuts out the sunlight that reaches the plant and forces the plant to retain more L-theanine (creating the savory umami flavor), and reduces catechins (the antioxidant which produces astringency). This results in a balanced tea that is rich and savory.
\n
Kabusecha was most often used as a blender -- combined with sencha to increase the quality of a large volume of sencha, or with gyokuro (tea shaded for approximately 3 weeks) to increase the quantity of gyokuro. Recently, it is sold by itself as more farmers attempt to create unique products for the market.
\n
Tea farmer Shinichi Kihara inherited his farm from his father and follows an agricultural philosophy that prohibits the use of fertilizer and pesticides (synthetic, natural, organic or otherwise). This type of agricultural, called Shumei Natural Agriculture, aims to produce food that is as natural as possible. For this reason, the flavor profile attained will be different from other Kabusecha found on this site.
\n
\n
Flavor Guide
\n
\n
\nSavoriness (umami): ★★★
\n
\nSweetness (amami): ★★★
\n
\nAstringency (shibumi): ★★
\n
\nBrewed Leaves: After steeping 3-4 times, the used leaves will be soft and can be eaten as a salad.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Gokou (御香）
\n
\nHarvest Season: Spring
\n
\nCultivation Notes: Shaded for 2 weeks before harvesting. Harvested by machine.
\n
\nProcessing Notes: New spring leaves are steamed, rolled, and dried immediately after harvesting.
\n
\nProducer: Shinichi Kihara (farmer, processor)
\n
\nLocation: Uji City, Kyoto
\n
\nSize / # of Fields: 3500 sq meters / 3 fields
\n
\nAltitude: Approx 500 meters
\n
\nPhoto from 2022 harvest
\n
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Kabusecha, sometimes called Kabuse Sencha, is a tea that is shaded for approximately two weeks. Shading the tea leaves cuts out the sunlight that reaches the plant and forces the plant to retain more L-theanine (creating the savory umami flavor), and reduces catechins (the antioxidant which produces astringency). This results in a balanced tea that is rich and savory.
\n
Kabusecha was most often used as a blender -- combined with sencha to increase the quality of a large volume of sencha, or with gyokuro (tea shaded for approximately 3 weeks) to increase the quantity of gyokuro. Recently, it is sold by itself as more farmers attempt to create unique products for the market.
\n
Tea farmer Shinichi Kihara inherited his farm from his father and follows an agricultural philosophy that prohibits the use of fertilizer and pesticides (synthetic, natural, organic or otherwise). This type of agricultural, called Shumei Natural Agriculture, aims to produce food that is as natural as possible. For this reason, the flavor profile attained will be different from other Kabusecha found on this site.
\n
\n
Flavor Guide
\n
\n
\nSavoriness (umami): ★★★
\n
\nSweetness (amami): ★★★
\n
\nAstringency (shibumi): ★★
\n
\nBrewed Leaves: After steeping 3-4 times, the used leaves will be soft and can be eaten as a salad.
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Gokou (御香）
\n
\nHarvest Season: Spring
\n
\nCultivation Notes: Shaded for 2 weeks before harvesting. Harvested by machine.
\n
\nProcessing Notes: New spring leaves are steamed, rolled, and dried immediately after harvesting.
\n
\nProducer: Shinichi Kihara (farmer, processor)
\n
\nLocation: Uji City, Kyoto
\n
\nSize / # of Fields: 3500 sq meters / 3 fields
\n
\nAltitude: Approx 500 meters
\n
\nPhoto from 2022 harvest
\n
"},{"id":7416981684329,"title":"#0824.K6 Nakata Tea Garden: Kabusecha - Saemidori - National Tea Competition 2024 - 2nd Place Award Winning Micro Batch","handle":"nakata-tea-garden-national-tea-competition-award-winning-saemidori-kabusecha-micro-batch","description":"
Osada Tea helped us place bids at the 2024 National Tea Competition auction providing Yunomi Tea Enthusiasts access to the 2nd place winning Kabusecha cultivated by the tea farmers of the Nakata Tea Garden (両丹いきいきファーム) in Ayabe Village in northern Kyoto.
\n
The 2nd place award is the Ministry of Agriculture Farming Division Manager Award 農林水産省農産局長賞 at the National Tea Competition
\n
The farm has won many awards over the years at all levels of Japan's tea competitions including the National level.
\n2nd Steeping -Time: 10 sec. Water: 70C/158F degrees, 100 ml.\n
\n
\n3rd+ Steeping -Time: 30 sec. Water: 70C/158F degrees, 200 ml.\n
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Saemidori
\n
\nHarvest: Spring
\n
\nBatch: 4kg micro batch, handpicked
\n
\nFarm: Nakata Tea Garden
\n
\nPacking: Yunomi
\n
\nRegion: Ayabe Village, Kyoto, Japan
\n
\nSteaming: Regular
\n
\n
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Osada Tea helped us place bids at the 2024 National Tea Competition auction providing Yunomi Tea Enthusiasts access to the 2nd place winning Kabusecha cultivated by the tea farmers of the Nakata Tea Garden (両丹いきいきファーム) in Ayabe Village in northern Kyoto.
\n
The 2nd place award is the Ministry of Agriculture Farming Division Manager Award 農林水産省農産局長賞 at the National Tea Competition
\n
The farm has won many awards over the years at all levels of Japan's tea competitions including the National level.
\n2nd Steeping -Time: 10 sec. Water: 70C/158F degrees, 100 ml.\n
\n
\n3rd+ Steeping -Time: 30 sec. Water: 70C/158F degrees, 200 ml.\n
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Saemidori
\n
\nHarvest: Spring
\n
\nBatch: 4kg micro batch, handpicked
\n
\nFarm: Nakata Tea Garden
\n
\nPacking: Yunomi
\n
\nRegion: Ayabe Village, Kyoto, Japan
\n
\nSteaming: Regular
\n
\n
"},{"id":7417991856233,"title":"ENGAWA - Sui 翠 Yabukita Kabusecha - Konishi Tea Coop - 2024 National Tea Competition 5th Place (30g Gift Can #0430.K6)","handle":"0430-k6-konishi-tea-coop-national-tea-competition-2024-5th-place-award-winning-yabukita-kabusecha-micro-batch-30g-gift-can","description":"
Osada Tea helped us place bids at the 2024 National Tea Competition auction providing Yunomi Tea Enthusiasts access to the 5th place winning Kabusecha cultivated by the tea farmers of the Konishi Tea Coop in Ayabe Village in northern Kyoto.
\n
The 5th place award is the 全国茶商工業協同組合連合会理事長賞 (Japan Tea Association Chairman's Award)
\n
The coop has won many awards over the years at all levels of Japan's tea competitions including the National level.
\n2nd Steeping -Time: 10 sec. Water: 70C/158F degrees, 100 ml.\n
\n
\n3rd+ Steeping -Time: 30 sec. Water: 70C/158F degrees, 200 ml.\n
\n
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Yabukita
\n
\nHarvest: Spring
\n
\nBatch: 4kg micro batch, handpicked
\n
\nFarm: Konishi Tea Coop
\n
\nPacking: Yunomi
\n
\nRegion: Ayabe Village, Kyoto, Japan
\n
\nSteaming: Regular
\n
\n
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Osada Tea helped us place bids at the 2024 National Tea Competition auction providing Yunomi Tea Enthusiasts access to the 5th place winning Kabusecha cultivated by the tea farmers of the Konishi Tea Coop in Ayabe Village in northern Kyoto.
\n
The 5th place award is the 全国茶商工業協同組合連合会理事長賞 (Japan Tea Association Chairman's Award)
\n
The coop has won many awards over the years at all levels of Japan's tea competitions including the National level.
\n2nd Steeping -Time: 10 sec. Water: 70C/158F degrees, 100 ml.\n
\n
\n3rd+ Steeping -Time: 30 sec. Water: 70C/158F degrees, 200 ml.\n
\n
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Yabukita
\n
\nHarvest: Spring
\n
\nBatch: 4kg micro batch, handpicked
\n
\nFarm: Konishi Tea Coop
\n
\nPacking: Yunomi
\n
\nRegion: Ayabe Village, Kyoto, Japan
\n
\nSteaming: Regular
\n
\n
"},{"id":7418002440297,"title":"ENGAWA - Ryo 綾 Kabusecha Saemidori - Nakata Tea Garden - 2024 National Tea Competition 2nd Place (30g Gift Can #0824.K6)","handle":"0824-k6-nakata-tea-garden-kabusecha-saemidori-national-tea-competition-2024-2nd-place-award-winning-micro-batch-30g-gift-can","description":"
Osada Tea helped us place bids at the 2024 National Tea Competition auction providing Yunomi Tea Enthusiasts access to the 2nd place winning Kabusecha cultivated by the tea farmers of the Nakata Tea Garden (両丹いきいきファーム) in Ayabe Village in northern Kyoto.
\n
The 2nd place award is the Ministry of Agriculture Farming Division Manager Award 農林水産省農産局長賞 at the National Tea Competition
\n
The farm has won many awards over the years at all levels of Japan's tea competitions including the National level.
\n2nd Steeping -Time: 10 sec. Water: 70C/158F degrees, 100 ml.\n
\n
\n3rd+ Steeping -Time: 30 sec. Water: 70C/158F degrees, 200 ml.\n
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Saemidori
\n
\nHarvest: Spring
\n
\nBatch: 4kg micro batch, handpicked
\n
\nFarm: Nakata Tea Garden
\n
\nPacking: Yunomi
\n
\nRegion: Ayabe Village, Kyoto, Japan
\n
\nSteaming: Regular
\n
\n
","published_at":"2024-10-03T08:28:36+09:00","created_at":"2024-10-03T08:28:00+09:00","vendor":"Nakata Tea Garden","type":"Green Tea","tags":["202503","asamushi","award winning","Best Selling Green Tea","certified organic","competition grade","Cultivar_Saemidori","Engawa","factory","Grade_Competition Grade","grown pesticide-free","handpicked","hvala sencha","kabuse","kabusecha","kyoto","Kyoto Prefecture","Maruyama Tea","Miyahara Hikari Seicha","Notes_Award Winning","Notes_Handpicked","Notes_Single Cultivar","Notes_Single Estate","Notes_Steaming: Light (Asamushi)","NTC2024","P50","photo needed","Price_1 - Luxury","Region_Kyoto","saemidori","sencha","shaded","single cultivar","single estate","single field","single tea field","Subregion_Kyoto > Ayabe Village","Tea Type_Asamushicha (Light Steamed)","Tea Type_Kabusecha","Tea 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Osada Tea helped us place bids at the 2024 National Tea Competition auction providing Yunomi Tea Enthusiasts access to the 2nd place winning Kabusecha cultivated by the tea farmers of the Nakata Tea Garden (両丹いきいきファーム) in Ayabe Village in northern Kyoto.
\n
The 2nd place award is the Ministry of Agriculture Farming Division Manager Award 農林水産省農産局長賞 at the National Tea Competition
\n
The farm has won many awards over the years at all levels of Japan's tea competitions including the National level.
\n2nd Steeping -Time: 10 sec. Water: 70C/158F degrees, 100 ml.\n
\n
\n3rd+ Steeping -Time: 30 sec. Water: 70C/158F degrees, 200 ml.\n
\n
\n
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Saemidori
\n
\nHarvest: Spring
\n
\nBatch: 4kg micro batch, handpicked
\n
\nFarm: Nakata Tea Garden
\n
\nPacking: Yunomi
\n
\nRegion: Ayabe Village, Kyoto, Japan
\n
\nSteaming: Regular
\n
\n
"},{"id":7408535240809,"title":"Engawa National Tea Competition Green Tea Tasting Set","handle":"engawa-national-tea-competition-green-tea-tasting-set","description":"
This set includes 30 grams of each of the following teas packaged in beautiful gift cans and a gift box.
\n
\n
\n2nd Place Kamairicha at the 2024 National Tea Competition from the award winning Kai Tea Garden in Miyazaki
\n
\n2nd Place Kabusecha at the 2024 National Tea Competition from the award winning Nakata Tea Garden in Ayabe, Kyoto
\n
\n5th Place Kabusecha at the 2024 National Tea Competition from the award winning Konishi tea cooperative in Ayabe, Kyoto
The amounts above are guidelines. Adjust to preference. More leaf or less water creates a more concentrated tea; higher temperature creates a more bitter tea.
\n
","published_at":"2024-09-14T12:40:20+09:00","created_at":"2024-09-13T07:23:09+09:00","vendor":"Engawa","type":"Green Tea","tags":["202503","award winning","Engawa","gift","gift set","gift sets","green tea","green tea set","kabusecha","kamairicha","Notes_Award Winning","NTC2024","Region_Kyoto","sencha","Subregion_Kyoto > Ayabe Village","Tea Type_Kabusecha","Tea Type_Kamairicha (Pan-fired)","Tea Type_Sencha"],"price":2000000,"price_min":2000000,"price_max":2000000,"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":41839313223785,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"ENGW-SET02-030x3","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Engawa National Tea Competition Green Tea Tasting Set","public_title":null,"options":["Default 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This set includes 30 grams of each of the following teas packaged in beautiful gift cans and a gift box.
\n
\n
\n2nd Place Kamairicha at the 2024 National Tea Competition from the award winning Kai Tea Garden in Miyazaki
\n
\n2nd Place Kabusecha at the 2024 National Tea Competition from the award winning Nakata Tea Garden in Ayabe, Kyoto
\n
\n5th Place Kabusecha at the 2024 National Tea Competition from the award winning Konishi tea cooperative in Ayabe, Kyoto
The amounts above are guidelines. Adjust to preference. More leaf or less water creates a more concentrated tea; higher temperature creates a more bitter tea.
The 7th Tea Master of Chikumeido Shizuoka Tea, Nishimura Eiji, nearly a century ago was one of the first tea purveyors to begin selling kabusecha. Then it was known as hot water gyokuro (netto gyokuro) and farmers covered their tea plants with straw (warakake) to shade the leaves. Today, Chikumeido continues the tradition with their warakake series.
\nBest by date: We always ship with at least 3 months left. (Standard period for best recommended quality is 9 months after production.)
\n
\n
About Chikumeido Shizuoka Tea
\n
Chikumeido Shizuoka Tea itself is one of Japan's oldest companies, established in 1781 at the beginning of the reign of the 11th Tokugawa Shogun, Ienari, by founder Nishimura Shoatsu Tadazane. The 7th tea master, Nishimura Eiji, who created this product, is also credited with popularizing the term \"hot water gyokuro\" - what we call today Kabusecha (Warakake series from Chikumeido).
The 7th Tea Master of Chikumeido Shizuoka Tea, Nishimura Eiji, nearly a century ago was one of the first tea purveyors to begin selling kabusecha. Then it was known as hot water gyokuro (netto gyokuro) and farmers covered their tea plants with straw (warakake) to shade the leaves. Today, Chikumeido continues the tradition with their warakake series.
\nBest by date: We always ship with at least 3 months left. (Standard period for best recommended quality is 9 months after production.)
\n
\n
About Chikumeido Shizuoka Tea
\n
Chikumeido Shizuoka Tea itself is one of Japan's oldest companies, established in 1781 at the beginning of the reign of the 11th Tokugawa Shogun, Ienari, by founder Nishimura Shoatsu Tadazane. The 7th tea master, Nishimura Eiji, who created this product, is also credited with popularizing the term \"hot water gyokuro\" - what we call today Kabusecha (Warakake series from Chikumeido).
"},{"id":7499323048041,"title":"#0863.S5 Chikumeido: Warakake Ryoku-Oh Green King Kabusecha わらかけ【緑王】","handle":"chikumeido-warakake-green-king-kabusecha","description":"
The 7th Tea Master of Chikumeido Shizuoka Tea, Nishimura Eiji, nearly a century ago was one of the first tea purveyors to begin selling kabusecha. Then it was known as hot water gyokuro (netto gyokuro) and farmers covered their tea plants with straw (warakake) to shade the leaves. Today, Chikumeido continues the tradition with their warakake series.
\n
Ryoku-oh or Green king is the second highest grade in the Warakake series.
\n
\n
\nIngredients: Green Tea
\n
\nStorage: Store airtight in cool, dry location.
\n
\nBest by date: We always ship with at least 3 months left. (Standard period for best recommended quality is 9 months after production.)
\n
\n
About Chikumeido Shizuoka Tea
\n
Chikumeido Shizuoka Tea itself is one of Japan's oldest companies, established in 1781 at the beginning of the reign of the 11th Tokugawa Shogun, Ienari, by founder Nishimura Shoatsu Tadazane. The 7th tea master, Nishimura Eiji, who created this product, is also credited with popularizing the term \"hot water gyokuro\" - what we call today Kabusecha (Warakake series from Chikumeido).
The 7th Tea Master of Chikumeido Shizuoka Tea, Nishimura Eiji, nearly a century ago was one of the first tea purveyors to begin selling kabusecha. Then it was known as hot water gyokuro (netto gyokuro) and farmers covered their tea plants with straw (warakake) to shade the leaves. Today, Chikumeido continues the tradition with their warakake series.
\n
Ryoku-oh or Green king is the second highest grade in the Warakake series.
\n
\n
\nIngredients: Green Tea
\n
\nStorage: Store airtight in cool, dry location.
\n
\nBest by date: We always ship with at least 3 months left. (Standard period for best recommended quality is 9 months after production.)
\n
\n
About Chikumeido Shizuoka Tea
\n
Chikumeido Shizuoka Tea itself is one of Japan's oldest companies, established in 1781 at the beginning of the reign of the 11th Tokugawa Shogun, Ienari, by founder Nishimura Shoatsu Tadazane. The 7th tea master, Nishimura Eiji, who created this product, is also credited with popularizing the term \"hot water gyokuro\" - what we call today Kabusecha (Warakake series from Chikumeido).
The 7th Tea Master of Chikumeido Shizuoka Tea, Nishimura Eiji, nearly a century ago was one of the first tea purveyors to begin selling kabusecha. Then it was known as hot water gyokuro (netto gyokuro) and farmers covered their tea plants with straw (warakake) to shade the leaves. Today, Chikumeido continues the tradition with their warakake series.
\n
Kaorisenri - a thousand miles (a ) of aroma - is the 3rd highest grade in the Warakake series and uses a blend of slightly more deeply steamed regularly steaming leaf from the Makinohara plains of shizuoka.
\n
\n
\nIngredients: Green Tea
\n
\nStorage: Store airtight in cool, dry location.
\n
\nBest by date: We always ship with at least 3 months left. (Standard period for best recommended quality is 9 months after production.)
\n
\n
About Chikumeido Shizuoka Tea
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Chikumeido Shizuoka Tea itself is one of Japan's oldest companies, established in 1781 at the beginning of the reign of the 11th Tokugawa Shogun, Ienari, by founder Nishimura Shoatsu Tadazane. The 7th tea master, Nishimura Eiji, who created this product, is also credited with popularizing the term \"hot water gyokuro\" - what we call today Kabusecha (Warakake series from Chikumeido).
The 7th Tea Master of Chikumeido Shizuoka Tea, Nishimura Eiji, nearly a century ago was one of the first tea purveyors to begin selling kabusecha. Then it was known as hot water gyokuro (netto gyokuro) and farmers covered their tea plants with straw (warakake) to shade the leaves. Today, Chikumeido continues the tradition with their warakake series.
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Kaorisenri - a thousand miles (a ) of aroma - is the 3rd highest grade in the Warakake series and uses a blend of slightly more deeply steamed regularly steaming leaf from the Makinohara plains of shizuoka.
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\nIngredients: Green Tea
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\nStorage: Store airtight in cool, dry location.
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\nBest by date: We always ship with at least 3 months left. (Standard period for best recommended quality is 9 months after production.)
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About Chikumeido Shizuoka Tea
\n
Chikumeido Shizuoka Tea itself is one of Japan's oldest companies, established in 1781 at the beginning of the reign of the 11th Tokugawa Shogun, Ienari, by founder Nishimura Shoatsu Tadazane. The 7th tea master, Nishimura Eiji, who created this product, is also credited with popularizing the term \"hot water gyokuro\" - what we call today Kabusecha (Warakake series from Chikumeido).
The 7th Tea Master of Chikumeido Shizuoka Tea, Nishimura Eiji, nearly a century ago was one of the first tea purveyors to begin selling kabusecha. Then it was known as hot water gyokuro (netto gyokuro) and farmers covered their tea plants with straw (warakake) to shade the leaves. Today, Chikumeido continues the tradition with their warakake series.
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Tenmei - light of heaven - is the 4th highest grade in the Warakake series and is a blend that creates a perfect balance between umami savoriness and grassy bitternes.
\n
\n
\nIngredients: Green Tea
\n
\nStorage: Store airtight in cool, dry location.
\n
\nBest by date: We always ship with at least 3 months left. (Standard period for best recommended quality is 9 months after production.)
\n
\n
About Chikumeido Shizuoka Tea
\n
Chikumeido Shizuoka Tea itself is one of Japan's oldest companies, established in 1781 at the beginning of the reign of the 11th Tokugawa Shogun, Ienari, by founder Nishimura Shoatsu Tadazane. The 7th tea master, Nishimura Eiji, who created this product, is also credited with popularizing the term \"hot water gyokuro\" - what we call today Kabusecha (Warakake series from Chikumeido).
The 7th Tea Master of Chikumeido Shizuoka Tea, Nishimura Eiji, nearly a century ago was one of the first tea purveyors to begin selling kabusecha. Then it was known as hot water gyokuro (netto gyokuro) and farmers covered their tea plants with straw (warakake) to shade the leaves. Today, Chikumeido continues the tradition with their warakake series.
\n
Tenmei - light of heaven - is the 4th highest grade in the Warakake series and is a blend that creates a perfect balance between umami savoriness and grassy bitternes.
\n
\n
\nIngredients: Green Tea
\n
\nStorage: Store airtight in cool, dry location.
\n
\nBest by date: We always ship with at least 3 months left. (Standard period for best recommended quality is 9 months after production.)
\n
\n
About Chikumeido Shizuoka Tea
\n
Chikumeido Shizuoka Tea itself is one of Japan's oldest companies, established in 1781 at the beginning of the reign of the 11th Tokugawa Shogun, Ienari, by founder Nishimura Shoatsu Tadazane. The 7th tea master, Nishimura Eiji, who created this product, is also credited with popularizing the term \"hot water gyokuro\" - what we call today Kabusecha (Warakake series from Chikumeido).
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#0033.S5 Murakami Tea Garden: Limited Edition - Handpicked Mountain-Grown Kabusecha from Yoshiwara, Shizuoka かぶせ茶 - [2024] 10g / 0.35 oz / Late April / Yunomi bag
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Purchasing Restricted (Currently out-of-stock at our Warehouse. Please contact us to discuss availability or custom repacking if other sizes are available.)
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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).
Their leaves are mostly processed as a near-fukamushi (deep steamed), a steaming technique that creates a tea that has fukashimicha's deep, opaque green color and sweetness, but while also retaining much of the leaf's shape.
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).
Their leaves are mostly processed as a near-fukamushi (deep steamed), a steaming technique that creates a tea that has fukashimicha's deep, opaque green color and sweetness, but while also retaining much of the leaf's shape.
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