CHIYONOEN’s tea fields are located in the mountains, and the mountain weather makes the tea leaves thick. Longer steaming makes the tea taste mellow and the watercolor dark green. It can be brewed easily at both lower and higher water temperatures.
Harvested 1 bud and 3 leaves around hachiju hachiya – the beginning of May, and carefully processed. Enjoy the rich taste and the fragrant aroma. The little stronger firing gives you pleasant aftertaste.
Sakamoto-san, the farmer of this gyokuro tea, changes cultivars and blends every year for each product.
And this is the best tea made with his 5 senses. Tea leaves were processed with much care and gently, and sealed in flavor at his tea factory so you get the most when you brew.
Please enjoy the best tastes with the tea master, Sakamoto-san.
Enjoy the best Sencha with a rich umami taste. It tastes like sweet, beautiful sprouts in early spring, and the second and third cups are not astringent.
Gyokuro Kiwami ranks higher than Chameijin. Please enjoy the sweet aroma and a gentle, rich flavor that envelops astringency and bitterness. It has a remarkably refined and mellow flavor. Savor the sweet, velvety umami as it melts on your tongue.
Goishicha is one of four post-fermented teas in Japan. 2 stage fermentation develops lactic acids that give you natural sour tastes.
The name of goishicha comes from the fact that the scene of drying leaves after the 2nd fermentation is looked like Go stones. The amount of lactic acid bacteria in Goishicha has more than that of Pu-erh tea.
Goishicha is a registered trademark of Otoyo-cho Goishicha Cooperative.
Fresh aroma and a fruity aftertaste. Bright watercolor and a mild umami taste.
To enjoy the original flavor and aroma of Okumidori, steamed a little stronger (not deep steamed) and heated a little stronger to give you a full-bodied umami.
This is Harashima-san’s best-selling sencha. Distinctive Yabukita aroma. Beautiful watercolor. The umami and astringency will slowly spread over your tongue. Warp into the mountains where the tea leaves grew and enjoy the calming taste.
Gyokuro Zen is a fine and high-grade Sakamoto-san’s Gyokuro tea. This tea has a rich umami and sweetness with almost no bitterness, resulting in a very mellow and delicious tea.
Matcha Kiwami is the next grade after Matcha Zen and is characterized by its sweet taste and mild mouthfeel. This tea is made primarily of Okumidori Tencha, blended with Gyokuro Powder.
Awabancha is one of the post-fermented teas of Shikoku Island in Japan. This tea is fermented once. The lactic acid bacteria produce a sour, slightly sweet flavor. This lactic acid bacterium has been introduced by several researchers as having blood sugar suppression, intestinal regulation, and anti-allergic effects. Awabancha was registered Ark of Taste by Slow Food in 2020.
