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This section offers unique tea products other than from featured farmers.

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Deep-steamed Sencha – Yame, Fukuoka

US$13.06
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Long steamed sencha.

Long steaming makes leaves smaller and powdery.  And it gives you thick green watercolor and gentle aroma and a rich sweet taste.

Plus the powdery leaves help you to take some water-insoluble nutrients.

Recommended if you are not good at the astringent or bitter taste.

Easy to brew and good for cold brewing, too.

Karigane A Grade – Shibushi, Kagoshima

US$15.64
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Upper grade Karigane tea came from sakimidori cultivarGyokuro, Sakamoto Tea Farm in Kagoshima.

Enjoy the sweetness of karigane, stem tea produced from the trees for Gyokuro leaves. Stems have more than 2 times theanine than leaves, and this stem tea is the highest grade from the farm.

Sencha Breath of Mountains – Yame, Fukuoka

US$13.06
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Fresh light green aroma.  Mild & rich umami.

The taste is proven by more amino acids and fewer catechins amount in this cultivar.

Breath of Mountain is less than 1% of Japanese tea cultivar production.

Please taste the breath of the mountains where the tea tree is grown in the midst of mountains in Yame.

Gyokuro Chameijin – Shibushi, Kagoshima

US$31.68
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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.

Gyokuro Powder Sae -Ceremonial Grade – Shibushi, Kagoshima

US$19.55
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Bright green gyokuro powder.  Saemidori cultivar enhances its color and taste with shade cultivation.  The aroma is elegant and the taste is less bitter and rich umami.  Please enjoy the flavor you can’t experience in others.

Gyokuro Powder Hime – Ceremonial Grade – Shibushi, Kagoshima

US$14.86
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Yabukita gyokuro powder.  Do you know stems and vain have more amino acids than leaves?  This gyokuro powder is ground gyokuro that has vain.  Yabukita cultivar is the most popular cultivar and excellent in the balance of sweetness, umami, and astringency.

Gyokuro Wakamusha – Shibushi, Kagoshima

US$22.92
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This tea, as the name ‘Wakamusha (young warrior)’, implies straight and strong umami and sweet tastes together with an elegant shading aroma.

Processed one-tip-two leaf only.  Pine-needle jade color leaves and slightly greenish clear watercolor.

Okumidori has rich in umami and elegant natural sweetness.  Haruto34 gives you a bright aroma and gentle sweetness.

Gyokuro Sasahime – Shibushi, Kagoshima

US$17.60
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If you haven’t tried gyokuro, we recommend this tea to you.

Although this tea is made by yabukita, a popular cultivar, once you take a sip of this tea, you will find the difference from sencha.

The sweet and umami taste will spread in your mouth, and leave a sweet aftertaste.

 

Sencha Saemidori – Yame, Fukuoka

US$10.48
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Saemidori cultivar is growing its popularity among all tea types.

This cultivar was developed by the mating of Yabukita(mother) and Asatsuyu(father).
Bright green watercolor.  Elegant aroma.  Rich umami.  And the sweetness spreads in your mouth.

We offer this tea produced in the foothills of Yame, Fukuoka.

Kyobancha – Wazuka, Kyoto

US$11.73
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Steamed big tea leaves, dried without rolled, and carefully roasted to make this bancha.  Lighter taste than hojicha and unique smoky flavorPlease enjoy the mild and rich taste.  Obtained organic certification of US, EU, Canada, and Japan.

 

Benifuki Sencha Powder – Yame, Fukuoka

US$13.06
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Benifuki powder tea made by sencha leaves produced in Yame, Fukuoka.

Benifuki cultivar has methylated catechin that helps to reduce your uncomfortable itching eyes or running nose allergy symptoms.

And powder tea helps you to take whole tea leaf nutrients.

 

 

Goishicha – Post-Fermented Tea – Loose Leaf – Otoyo, Kochi

US$12.20
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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.

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