The most popular single cultivar sencha of CHIYONOEN. Fresh aroma and a fruity aftertaste. Bright watercolor and a mild deep flavor.
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 flavor.
Handpicked Gyokuro Zen is Sakamoto-san’s only handpicked Gyokuro tea for this season and is scheduled to be enrolled multiple tea competitions. This tea is made from a new variety called Seimei. With one sip of this tea, you can tell that it is full of umami. It also leaves a clean and elegant aftertaste. How would you rate this year’s best gyokuro tea by Sakamoto-san?
Awabancha is one of the post-fermented teas of Shikoku Island in Japan.
This tea is fermented once, while Ishizuchi Kurocha and Goishicha are fermented twice.
The lactic acid bacteria produce a sour, slightly sweet flavor. This lactic acid bacteria 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.
Superior grade of Karigane(gyokuro stem) tea on top of Grade A. Limited quantity. Please enjoy its fruity, sweet and full of umami taste. The cultivars of stems with rich umami are selected and made into this tea.
This affordable gyokuro kukicha is a blend of stems from all of Sakamoto Tea Farms. By courtesy of Sakamoto-san, we offer this tea with zipper bag. It contains more stems than karigane tea, so little astringency and give you a refreshing taste. We recommend this tea as your everyday tea.
Gyokuro Kiwami is one rank higher than Chameijin. Please enjoy the sweet aroma and a gentle, rich flavor that envelops astringency and bitterness. Made from the “Haruto 34” cultivar that has less astringent catechins and more umami amino acids than “Saemidori”.
Very clear and refreshing light steamed sencha. Please taste leaves grown on a mountainside with abundant spring water and morning mist. It leaves you an elegant yabukita aftertaste. The leaves don’t give strongly astringent taste for 2nd and 3rd infusion. Easy-to-drink tea. Please give it a try!
This handpicked tsuyuhikari matcha was offered at the Japanese Tea Marathon in 2021, and many were fascinated with the tastes. The sweet fragrance like sakura mochi, a Japanese pink rice cake filled with sweet bean paste wrapped with a salted cherry leaf. Strong umami and sweetness, and comfortable aftertaste like avocado.
This matcha is produced by an Uji tea farmer who is one of the top-ranked organic tencha growers in Japan.
Blend of “Asahi”, “Samidori” and “Yama no Ibuki”. The tea has a mellow taste and leaves an umami aftertaste. Please enjoy the sweetness of “Asahi,” the mildness of “Samidori,” and the bitterness of “Yama no Ibuki”.
This sweetness surpasses any of Akahori-san’s matcha teas. Intense and long shading period preserved more umami and green chlorophyll. Creamy and rich egg-like flavor. Floral scent. Suppressed bitterness and astringency.
Handpicked gyokuro stone ground into powdered tea. The tea is full of sweet umami flavor. When you drink the tea, you will first feel its umami flavor filling your mouth, followed by astringency and bitterness in the aftertaste.
