\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.
\nProduction capacity: About 1300 kg per year. The family only harvests the spring first flush harvest.
\n
"},{"id":5595697093,"title":"#0587.S5 Kaneroku Matsumoto Tea Garden: Earl Grey Wakocha Japanese Black Tea","handle":"kaneroku-matsumoto-tea-garden-earl-grey-wakocha-japanese-black-tea","description":"
The citrusy aroma of Italian bergamot is fused with Shizuoka Black Tea cultivated and crafted by tea farmer Hiroki Matsumoto. A delicious fusion of two worlds and two cultures. Click here for a smoked version!
\n
3rd generation tea farmer Hiroki Matsumoto manages some 30 fields in the Kiriyama region of the Makinohara plain in Shimada, Shizuoka. He utilizes the UNESCO designated World Heritage agricultural tradition, Chagusaba, to cultivate his tea leaves. This tradition requires farmers to cultivate sasa grasses surrounding the tea fields, and use the grasses as fertilizer in the fields.
\n
Product Info
\n
\n
\nIngredients: Black tea, Italian bergamot flavoring
The citrusy aroma of Italian bergamot is fused with Shizuoka Black Tea cultivated and crafted by tea farmer Hiroki Matsumoto. A delicious fusion of two worlds and two cultures. Click here for a smoked version!
\n
3rd generation tea farmer Hiroki Matsumoto manages some 30 fields in the Kiriyama region of the Makinohara plain in Shimada, Shizuoka. He utilizes the UNESCO designated World Heritage agricultural tradition, Chagusaba, to cultivate his tea leaves. This tradition requires farmers to cultivate sasa grasses surrounding the tea fields, and use the grasses as fertilizer in the fields.
\n
Product Info
\n
\n
\nIngredients: Black tea, Italian bergamot flavoring
\n"},{"id":7010495889513,"title":"PREORDER ships late March - #0349.K2 Tanegashima Island Shoju (micro batch, limited) - Single Cultivar Sencha - Iba Takahiro Tea Garden","handle":"iba-takahiro-tea-garden-tanegashima-single-cultivar-sencha-shoju-micro-batch-limited","description":"
\n
One of the first (if not THE first) harvest of the season!
\n
Shoju is a rare cultivar grown by Tanegashima Island tea farmer Iba Takahiro, shaded for about 10 days, and harvested in the third week of March making it one of the earliest teas harvested in Japan. As such, Iba-san is interviewed by TV crews every year!
\n
2024’s harvest was the second earliest in history on March 18 (2010 was the earliest at March 16). Iba-san says he determines the harvest by determine the start of shading after the second leaf bud appears, and decided to harvest around the 4th leaf bud appearance then harvesting a bud and 3-4 young, tender leaves. He pays careful attention to the leaf growth at this time of the year to determine the perfect timing.
\n
Total crop yield this year was only 25kg, and already sold out at the farm, so our stock is limited to what we have!
\n
Product Info
\n
\n
Ingredients: Green tea
\n
Cultivar: Shoju 松寿
\n
Harvest: Mid to Late March
\n
Shading: Approximately 10 days
\n
Region: Tanegashima Island, Kagoshima
\n
Steaming: Regular
\n
\n
\n
About Tanegashima Island, Kagoshima Prefecture
\n
Tanegashima Island is a small Japanese island located in the southwestern region of the country, known for its rich history and natural beauty. The island is renowned for being the site of Japan's first contact with firearms and Western culture, as well as being a launch site for rockets and space exploration. With its stunning beaches, lush forests, and diverse wildlife, Tanegashima Island has become a popular destination for tourists seeking a unique and unforgettable experience in Japan.
\n
Because if it’s southern latitude, tea fields on the island are some of the earliest to be harvested in Japan, with the first harvest occurring at the end of March.
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\n
One of the first (if not THE first) harvest of the season!
\n
Shoju is a rare cultivar grown by Tanegashima Island tea farmer Iba Takahiro, shaded for about 10 days, and harvested in the third week of March making it one of the earliest teas harvested in Japan. As such, Iba-san is interviewed by TV crews every year!
\n
2024’s harvest was the second earliest in history on March 18 (2010 was the earliest at March 16). Iba-san says he determines the harvest by determine the start of shading after the second leaf bud appears, and decided to harvest around the 4th leaf bud appearance then harvesting a bud and 3-4 young, tender leaves. He pays careful attention to the leaf growth at this time of the year to determine the perfect timing.
\n
Total crop yield this year was only 25kg, and already sold out at the farm, so our stock is limited to what we have!
\n
Product Info
\n
\n
Ingredients: Green tea
\n
Cultivar: Shoju 松寿
\n
Harvest: Mid to Late March
\n
Shading: Approximately 10 days
\n
Region: Tanegashima Island, Kagoshima
\n
Steaming: Regular
\n
\n
\n
About Tanegashima Island, Kagoshima Prefecture
\n
Tanegashima Island is a small Japanese island located in the southwestern region of the country, known for its rich history and natural beauty. The island is renowned for being the site of Japan's first contact with firearms and Western culture, as well as being a launch site for rockets and space exploration. With its stunning beaches, lush forests, and diverse wildlife, Tanegashima Island has become a popular destination for tourists seeking a unique and unforgettable experience in Japan.
\n
Because if it’s southern latitude, tea fields on the island are some of the earliest to be harvested in Japan, with the first harvest occurring at the end of March.
"},{"id":6799236169833,"title":"#0542.S5 Ohana Botanica: Island Breeze - Spring Yuzu Citrus Sencha Green Tea 島風のゆず煎茶","handle":"islands-spring-yuzu-citrus-sencha-green-tea","description":"
Yuzu is a citrus fruit that is often utilized in Japanese cuisine, like a lemon.
\n
Product Info
\n
\n
\nIngredients: Green tea, yuzu peel powder, matcha green tea powder
\n
\nHarvest: Spring
\n
Region
\n
\n
Tea - Shizuoka Prefecture
\n
Yuzu peel powder - Shizuoka Prefecture
\n
Matcha - Shimane Prefecture
\n
\n
Customers in Australia may not import food containing fruit.
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"},{"id":1311963525,"title":"#0655.M1 Takeo Tea Farm: Spring Sencha Green Tea Bags 緑茶ティーバッグ","handle":"takeo-tea-farm-spring-sencha-green-tea-bags-2g-x-15-bags","description":"
First harvest sencha tea leaves packed into a convenient tea bag!
\n
Note on Steeping: Suggested water temperature: 60˚C (140 ˚F)
\n
REVIEW
\n
The aroma of this tea that is in a bag is faint but distinct. There are notes of gentle sweetness, spinach, and fresh grass. Primarily the aroma is more of a savory sencha quality than a sweet one with a very slight finishing note of fresh pine needles. Luckily I did not notice the teabag itself adding any aroma to the tea, it is always so annoying when I can smell bag.\n
The taste is at first that of kelp giving it an umami quality that is quite appealing, especially as it fades to a fresh grass sweetness in the aftertastes. Of course there is a midtaste in between, and it is a blend of spinach and kale, but without the bitter quality that kale has when raw. This tea is quite good for bagged tea and is, of course, the quality I expect from Yunomi.life. I received the teabag as a sample in a previous order and could see myself ordering more for when I travel or don’t feel like breaking out the Kyusu and making a big deal of drinking my Sencha.
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First harvest sencha tea leaves packed into a convenient tea bag!
\n
Note on Steeping: Suggested water temperature: 60˚C (140 ˚F)
\n
REVIEW
\n
The aroma of this tea that is in a bag is faint but distinct. There are notes of gentle sweetness, spinach, and fresh grass. Primarily the aroma is more of a savory sencha quality than a sweet one with a very slight finishing note of fresh pine needles. Luckily I did not notice the teabag itself adding any aroma to the tea, it is always so annoying when I can smell bag.\n
The taste is at first that of kelp giving it an umami quality that is quite appealing, especially as it fades to a fresh grass sweetness in the aftertastes. Of course there is a midtaste in between, and it is a blend of spinach and kale, but without the bitter quality that kale has when raw. This tea is quite good for bagged tea and is, of course, the quality I expect from Yunomi.life. I received the teabag as a sample in a previous order and could see myself ordering more for when I travel or don’t feel like breaking out the Kyusu and making a big deal of drinking my Sencha.
"},{"id":6846554734697,"title":"#0573.S5 Osada Tea: Shincha Spring Sencha Green Tea - Shinme no Ibuki, Ohashiri 新芽の息吹 (大走り)","handle":"osada-tea-shincha-spring-sencha-green-tea-shinme-no-ibuki","description":"
Utilizing early budding cultivars, this is an Ohashiri - (literally \"big run\"...as in run fast to the fields to pick the leaves!). As a shincha or new tea, this is a limited edition version of Osada Tea's Shinme no Ibuki (breath of new leaves).
\n
Processed as Fukamushi, or deep steamed tea, for a rich, fresh spring flavor.
\n
Steeping Notes
\n
For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Established in 1948, Osada Tea is an award winning producer and wholesaler of Japanese tea, focusing on organic tea production, and working closely with the farmers of the Isagawa Tea Agriculture Cooperative in Haruno Village, Tenryu Region of Shizuoka.
\n
4th generation tea master, Osada Natsumi, holds 8th-dan rank of tea appraisal, is registered as a Japanese Tea Instructor, and was Champion of the 58th National Tea Appraisal competition.
\n
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Utilizing early budding cultivars, this is an Ohashiri - (literally \"big run\"...as in run fast to the fields to pick the leaves!). As a shincha or new tea, this is a limited edition version of Osada Tea's Shinme no Ibuki (breath of new leaves).
\n
Processed as Fukamushi, or deep steamed tea, for a rich, fresh spring flavor.
\n
Steeping Notes
\n
For more steeping tips including cold steeping and ice steeping, please see Yunomi's steeping guides.
Established in 1948, Osada Tea is an award winning producer and wholesaler of Japanese tea, focusing on organic tea production, and working closely with the farmers of the Isagawa Tea Agriculture Cooperative in Haruno Village, Tenryu Region of Shizuoka.
\n
4th generation tea master, Osada Natsumi, holds 8th-dan rank of tea appraisal, is registered as a Japanese Tea Instructor, and was Champion of the 58th National Tea Appraisal competition.
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