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.
Karigane tea came from Sakamoto Tea Farm in Kagoshima. This year’s blend is stem of Yabukita, and Okumidori.
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.
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.
Sakamoto’s tea is constinuously evolving. Gyokuro “Wakamusha” is made with only the variety Okumidori this season.
Umami flavor fills your mouth when you drink and lingers. It tastes like Japanese rich soup stock.
We recommend this gyokuro powder for your daily use. Creamy, nutty, green taste and brilliant green color. Start your day with this powder tea that enhances your health and relaxes your mind.
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.
The highest grade of gyokuro powder in Sakamoto-san’s standard product line. He has chosen the tea leaves to be used for each product based on his own discerning taste. Therefore, this product is not always Saemidori cultivar. The cultivar may vary depending on the timing of stock.
Gyokuro Chamusume is reasonably priced, and very tasty and very easy to drink. The umami taste spreads on your tongue. Enjoy the elegant after taste, too. This tea is usually sold out before the next season, and we are happy to offer Chamusume to you. Please try it.
The highest grade of Harashima-san’s sencha teas. Made from the earliest harvested small sprouts, and carefully processed and blended. Please try the best sencha made by Harashima-san, who is not only a organic tea farmer but also a licensed teacher of sencha tea ceremony.
Haruto34 gyokuro powder. Do you know stems and vain have more amino acids than leaves? This gyokuro powder is ground gyokuro that has vain. Haruto34 is a newly developed cultivar and gives you more sweet and umami taste than Saemidori.
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.
