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

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Deep-steamed Sencha – Yame, Fukuoka

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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 A Grade – Shibushi, Kagoshima

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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.

Gyokuro Powder Chaka – Ceremonial Grade – Shibushi, Kagoshima

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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.

Gyokuro Powder Sae -Ceremonial Grade – Shibushi, Kagoshima

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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 Chameijin – Shibushi, Kagoshima

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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 Wakamusha – Shibushi, Kagoshima

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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.

Gyokuro Sasahime – Shibushi, Kagoshima

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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.

 

Gyokuro Powder Hime – Ceremonial Grade – Shibushi, Kagoshima

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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.

Sencha Saemidori – Yame, Fukuoka

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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.

Benifuki Sencha Powder – Yame, Fukuoka

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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.

 

 

Kyobancha – Wazuka, Kyoto

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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.

 

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

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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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