{"title":"Rare Teas","description":"","products":[{"product_id":"furyu-batabatacha-rare-bancha-tea-30g","title":"#0303.N4 Furyu: Batabatacha, Rare Bancha Tea ふりゅう バタバタ茶","description":"\u003cp\u003eBatabatacha is a tea with an unique tradition dating back to before the 15th century. Loved by the people in the town of Asahimachi Birudan of Toyama Prefecture, it is a fermented tea similar to Chinese pu-erh tea, and is traditionally drunk whisked and foamed with a pinch of salt.\u003c\/p\u003e\n\u003ch2\u003eHistory of Batabatacha\u003c\/h2\u003e\n\u003cp\u003eThe earliest known record of this tea comes from a visit by \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Rennyo\" target=\"_blank\"\u003eRennyo\u003c\/a\u003e, the 8th head priest of Jodo Shinshu sect of Buddhism, in 1472 where he \u003ca href=\"https:\/\/www4.tkc.pref.toyama.jp\/toyama\/topics_detail.phtml?Record_ID=384e37353fb62eb204daa230f6b30e7b\" target=\"_blank\"\u003enoted\u003c\/a\u003e that the locals were combining this tea with rice and alcohol into a single dish that was eaten\/drunk. Production however had died out by the 1970s, and the people of Birudan in Asahi Village were buying their dark tea from tea farmer Hideo Shimizu in Mihama Village, Fukui Prefecture.\u003c\/p\u003e\n\u003cp\u003eIn 1975, the aging Shimizu-san had decided to stop production, and Akinobu Hagiwara of Kosugi Village, Toyama learned the process, taking over production for the people of Birudan. In the 1980s, the Village of Birudan itself together made an effort to learn production from Hagiwara-san to ensure the tradition was not lost, and established fields in the village in the 1990s. With the help of Kagawa University Professor Kinjiro Miyagawa, the village improved the quality of the leaves, and now production has become a community project led by the local chambers of commerce. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eHow is batabatacha made?\u003c\/h2\u003e\n\u003cp\u003eThe third flush in July - August is the harvesting season for tea leaves used in making batabatacha. Tea leaves are picked by the branch, and are chopped up before steaming until the color becomes yellowish-brown. Steaming process stops the function of enzymes. (This step allows the tea to be classified as green tea. Without this step, the enzymes would oxidize the the leaves turning it into an oolong or black tea, though there are other steps in making oolong and black teas to consider.)\u003c\/p\u003e\n\u003cp\u003eAfter drying the tea for half-day, it is placed in a wooden box for fermentation (this step would allow the leaf to be classified as a dark tea). When the leaves have reached about 65-70 degrees Celsius, they are laid out in rooms and turned every 2-3 days for 3-4 weeks. They are then taken outside and dried in the shade for half a day, before drying in the sun for 2-3 days.\u003c\/p\u003e\n\u003cp\u003eIn this particular region of Toyama Prefecture, batabatacha is served at various events such as a gathering for ancestor's commemoration or when introducing the bride after the wedding ceremony. As a type of 'tea party' held among family, close relatives and friends, the serving of this tea is ceremonial, but casual at the same time. Brewed tea is poured in a tea bowl to be whisked until it creates a foam. People in the town also drink unwhisked batabatacha with their everyday meal.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eVitamin B12\u003c\/h2\u003e\n\u003cp\u003eWe have not tested batabatacha for vitamin B12 ourselves, but this study claims that the tea contains a significant amount: '456 ± 39 ng per 100 g dry tea leaves and 2.0 ± 0.3 ng per 100 mL of tea drink'. The study conducted testing on rats concluding that 'the vitamin B12 found in the fermented black tea is bioavailable in mammals.'\u003c\/p\u003e\n\u003cp\u003eSource: Hiromi Kittaka-Katsura, Syuhei Ebara, Fumio Watanabe, and Yoshihisa Nakano. '\u003ca href=\"http:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/jf030585r\" target=\"_blank\"\u003eCharacterization of Corrinoid Compounds from a Japanese Black Tea (Batabata-cha) Fermented by Bacteria\u003c\/a\u003e.' \u003cem\u003eJournal of Agricultural and Food Chemistry\u003c\/em\u003e. 2004, 52 (4), pp 909–11. (Abstract is available without membership.)\u003c\/p\u003e\n\u003cp\u003eA PDF report of this study is also available here: Hiromi Kittaka-Katsura, Fumio Watanabe, and Yoshihisa Nakano. '\u003ca href=\"https:\/\/www.jstage.jst.go.jp\/article\/jnsv1973\/50\/6\/50_6_438\/_pdf\" target=\"_blank\"\u003eOccurrence of Vitamin B12 in Green, Blue, Red, and Black Tea Leaves\u003c\/a\u003e.' \u003cem\u003eJournal of Nutritional Science and Vitaminology\u003c\/em\u003e. 2004, 50, pp 438-40.\u003c\/p\u003e\n\u003cp\u003eWe would appreciate comments from nutritionists, food scientists, etc. to help understand the above.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Post fermented green tea leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: July - August\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Asahi Village, Toyama Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eHow to brew batabatacha\u003c\/h2\u003e\n\u003cp\u003eTraditionally, you would boil about 20g of leaves in a large kettle for an hour. Then adding a pinch of salt, you whisk the batabatacha with a \u003ca href=\"https:\/\/yumenet.live\/products\/coupled-bamboo-whisk-for-batabatacha\" title=\"Batabatacha coupled bamboo whisk\" target=\"_blank\"\u003especial whisk\u003c\/a\u003e for up to five minutes.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/4rtPFog6jAI\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003eAlternatively, we recommend as a lighter more standard tea, using 5 grams and steeping in 200-400 ml of hot water for about 5 minutes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eVendor Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Furyu Bancha Specialty Shop\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Tea shop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner\u003c\/strong\u003e: Nobuhiko Ikematsu, Bancha specialist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 2010\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: 1863-3 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken 830-0047 (\u003ca href=\"https:\/\/goo.gl\/maps\/SPoyKUFz6HU2\" target=\"_blank\"\u003eGoogle Map\u003c\/a\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eAbout Bancha Specialty Shop Furyu\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.\u003c\/p\u003e","brand":"Furyu Bancha Specialty Shop","offers":[{"title":"10g \/ 0.35 oz \/ Yunomi sample bag","offer_id":9959882757,"sku":"fur-bata-010","price":550.0,"currency_code":"JPY","in_stock":false},{"title":"100g \/ 3.5 oz \/ bulk bag","offer_id":39730411012201,"sku":"fur-bata-100","price":3300.0,"currency_code":"JPY","in_stock":false},{"title":"500g \/ 17.6 oz \/ bulk bag","offer_id":42430114955369,"sku":"fur-bata-500","price":11900.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/0303.N4FuryuBatabatacha_RareBanchaTea_yumenet.live_1.png?v=1781943857"},{"product_id":"furyu-roasted-lemongrass-tea","title":"#0305.S1 Furyu: Roasted Lemongrass Tea (hand-roasted)","description":"\u003cp\u003eLemongrass Houjicha uses lemongrass grown organically without the use of pesticides, in the city of Takeo, Saga Prefecture and Nankan, Kumamoto Prefecture in Kyushu. Furyu’s tea master Nobuhiko Ikematsu then roasts the lemongrass carefully in small batches to produce a mixture of fresh lemongrass and sweet smoky flavor.\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Roasted lemongrass\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: --\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Season\u003c\/strong\u003e: --\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation \u0026amp; Processing Notes\u003c\/strong\u003e: Roasted\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Takeo, Saga \u0026amp; Nankan, Kumamoto Prefecture\u003c\/li\u003e\n\u003cli\u003ePackaging designs and materials may vary depending on availability. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong style=\"color: #cc0000;\"\u003eTea\u003c\/strong\u003e: 2 grams or about 2 teaspoons. \u003cstrong style=\"color: #cc0000;\"\u003eTime\u003c\/strong\u003e: 90 seconds. \u003cstrong style=\"color: #cc0000;\"\u003eWater\u003c\/strong\u003e: 90˚C\/194˚F, 200 ml. (This tea is hard to oversteep, so longer times are possible.)\u003c\/li\u003e\n\u003cli\u003eThe amounts above are guidelines. Adjust to preference.\u003c\/li\u003e\n\u003cli\u003eConsider also cold steeping (see \u003ca rel=\"noopener\" href=\"https:\/\/yumenet.live\/pages\/steeping-techniques\" data-mce-fragment=\"1\" target=\"_blank\"\u003eSteeping Techniques\u003c\/a\u003e).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eVendor Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Furyu Bancha Specialty Shop\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Tea shop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner\u003c\/strong\u003e: Nobuhiko Ikematsu, Bancha specialist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 2010\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: Fukuoka, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eAbout Bancha Specialty Shop Furyu\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.\u003c\/p\u003e","brand":"Furyu Bancha Specialty Shop","offers":[{"title":"10g \/ 0.35 oz","offer_id":21471105843305,"sku":"fur-080038-010","price":800.0,"currency_code":"JPY","in_stock":true},{"title":"100g \/ 3.5 oz","offer_id":21471109513321,"sku":"fur-080038-100","price":6000.0,"currency_code":"JPY","in_stock":true},{"title":"500g \/ 1.1 lbs","offer_id":21471092670569,"sku":"fur-080038-500","price":27000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/furyu-roasted-lemongrass-tea-hand-roasted-815281.jpg?v=1768352554"},{"product_id":"furyu-tosa-bancha","title":"#0306.K4 Furyu: Tosa Bancha ふりゅう 土佐番茶","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThis curious Tosa-bancha, which may remind you of a \u003ca href=\"https:\/\/yumenet.live\/collections\/hojicha\" target=\"_blank\"\u003ehojicha\u003c\/a\u003e, is drunk mainly in \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/K%C5%8Dchi_(city)\" target=\"_blank\"\u003eKochi city\u003c\/a\u003e (located in Shikoku island). It also contains roasted shore beans and is characterized by its aroma. In Japanese cuisine, this tea will go quite well with grilled fish, and the combination of a grilled fish set meal and bancha at Tosa's drive-in is one of our favorite combinations. This bancha is also recommended to make  \u003cem\u003eochazuke\u003c\/em\u003e (i.e., a simple Japanese dish made by pouring tea, dashi, or hot water over cooked rice). We are sure it will accompany cuisines which are not Japanese, and of course, you can enjoy it on its own!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 class=\"card__title heading h3\"\u003eProduction of the bancha green tea leaves for Tosa Bancha\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003eAutumn harvested leaves are steamed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003ePounded to soften\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003eMassaged to soften further\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003eTumbled to soften further\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003eDried\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.5;\"\u003eFinally they are blended with kishimame, an herb common throughout Japan with various names\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/img2.jpg?11719581115135928997\" alt=\"\"\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/img3.jpg?17570589041240077148\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eImages from the \u003ca href=\"http:\/\/www.kochi-marugoto.pref.kochi.lg.jp\/kensanpin\/topics\/200612\/\" target=\"_blank\"\u003eKochi Prefecture website\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2 class=\"card__title heading h3\"\u003eSteeping Info\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eTea\u003c\/strong\u003e: 3 grams\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eTime\u003c\/strong\u003e: 30-60 seconds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater temperature\u003c\/strong\u003e: 100C\/212F degrees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater amount\u003c\/strong\u003e: 200 - 400 ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"card__title heading h3\"\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong style=\"line-height: 1.4;\"\u003eName\u003c\/strong\u003e\u003cspan style=\"line-height: 1.4;\"\u003e: Tosa Bancha\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"line-height: 1.4;\"\u003eJapanese\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cstrong\u003e name\u003c\/strong\u003e: 土佐番茶\u003c\/span\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"line-height: 1.4;\"\u003eIngredients\u003c\/strong\u003e\u003cspan style=\"line-height: 1.4;\"\u003e: Green tea leaves and \u003c\/span\u003e\u003cem style=\"line-height: 1.4;\"\u003eChamaecrista nomame\u003c\/em\u003e\u003cspan style=\"line-height: 1.4;\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Kochi prefecture\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eVendor Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Furyu Bancha Specialty Shop\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Tea shop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner\u003c\/strong\u003e: Nobuhiko Ikematsu, Bancha specialist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 2010\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: 1863-3 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken 830-0047 (\u003ca href=\"https:\/\/goo.gl\/maps\/SPoyKUFz6HU2\" target=\"_blank\"\u003eGoogle Map\u003c\/a\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eAbout Bancha Specialty Shop Furyu\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.\u003c\/p\u003e","brand":"Furyu Bancha Specialty Shop","offers":[{"title":"10g \/ 0.35 oz","offer_id":42129533829225,"sku":"fur10479-010","price":550.0,"currency_code":"JPY","in_stock":false},{"title":"30g \/ 1 oz","offer_id":4078087621,"sku":"fur10479-030","price":990.0,"currency_code":"JPY","in_stock":true},{"title":"150g (30g x 5 bags) \/ 5.3 oz","offer_id":4078087685,"sku":"fur10479-030x5","price":4980.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/furyu-tosa-bancha-957332.jpg?v=1773719835"},{"product_id":"chakouan-14-ureshino-green-tea-gyokucha-ochatama","title":"#0187.S1 Chakouan: Ureshino Green Tea, Ochatama","description":"\u003cp\u003eA very interesting green tea. It looks like Chinese gunpowder tea in that the leaves are rolled up into little balls. The process occurs during the rolling of normal Japanese green tea, and only occasionally, making it quite rare to see them gathered into a single product.\u003c\/p\u003e\n\u003cp\u003eThis particular one from our supplier Chakouan has a strong savory umami aroma that is similar to gyokuro.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eProduct Info\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eName\u003c\/strong\u003e: Ureshino Tamacha \"Ochatama\" Green Tea (also pronounced gyokucha)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: Spring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Ureshino, Saga Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSupplier Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-size: 15px;\"\u003eName: \u003c\/strong\u003e\u003cspan style=\"font-size: 15px;\"\u003eChakouan Yamaguchi Seichaen Co., Ltd.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-size: 15px;\"\u003eLocation\u003c\/strong\u003e\u003cspan style=\"font-size: 15px;\"\u003e: \u003c\/span\u003e\u003ca href=\"http:\/\/goo.gl\/maps\/oRaCO\" style=\"font-size: 15px;\"\u003e45 Hasuikecho, Imari-shi, Saga 848-0042, JAPAN\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Chakouan","offers":[{"title":"10g \/ 0.35 oz","offer_id":4078091525,"sku":"cka-H841-010","price":430.0,"currency_code":"JPY","in_stock":true},{"title":"80g \/ 2.8 oz","offer_id":39931445969001,"sku":"cka-H841-080","price":1100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/IMG-8095.jpg?v=1692336029"},{"product_id":"furyu-mimasaka-bancha-dark-tea","title":"#0304.P2 Furyu: Mimasaka Bancha, Dark Tea ふりゅう 岡山美作番茶","description":"\u003cp\u003eMimasaka Bancha is a tea that is known to have been loved by Miyamoto Musashi, a famous swordsman in the early Edo Period.\u003c\/p\u003e\n\u003cp\u003e\u003ca class=\"btn\" href=\"https:\/\/yumenet.live\/blogs\/japanese-tea-guide\/discover-mimasaka-bancha-okayamas-regional-tea\" target=\"_blank\" title=\"How to make mimasaka bancha\" rel=\"noopener noreferrer\"\u003eRead about how Mimasaka Bancha is crafted\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eIt is made by using the tea leaves and stems harvested from mid July - mid August. Leaves and stems are boiled in an iron pan. Boiled tea leaves are spread out onto a straw mat. Cooked water used for boiling the tea is sprinkled onto the tea leaves as it is dried under the sunlight, and this is repeated two or three times. As a result of tea incrustation from the water sprinkled onto the tea, color of the dried tea leaves become amber.\u003c\/p\u003e\n\u003ch2\u003eSTEEPING NOTES\u003c\/h2\u003e\n\u003cp\u003eBecause Mimasaka Bancha is slightly fermented, it must be brewed in boiling water for 7-8 minutes to fully enjoy the tea. By pouring boiling water to the tea leaves will extract only the sour flavor contained in the tea.\u003c\/p\u003e\n\u003cp\u003eSeveral customers have recommended brewing the leaves to a thicker, stronger extract, so here is our current recommendation:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTea\u003c\/strong\u003e: 5 grams. \u003cstrong\u003eTime\u003c\/strong\u003e: 8 minutes. \u003cstrong\u003eWater\u003c\/strong\u003e: About 2 cups or 300-350 ml. Place leaves in boiling water and brew for 8 minutes.\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong style=\"line-height: 1.4;\"\u003eName\u003c\/strong\u003e\u003cspan style=\"line-height: 1.4;\"\u003e: Mimasaka Bancha\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 21px;\"\u003e\u003cstrong\u003eJapanese name\u003c\/strong\u003e: 美作番茶\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"line-height: 1.4;\"\u003eIngredients\u003c\/strong\u003e\u003cspan style=\"line-height: 1.4;\"\u003e: Green tea leaves\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 21px;\"\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: July - August\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Okayama prefecture\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eVendor Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Furyu Bancha Specialty Shop\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Tea shop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner\u003c\/strong\u003e: Nobuhiko Ikematsu, Bancha specialist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 2010\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: 1863-3 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken 830-0047 (\u003ca href=\"https:\/\/goo.gl\/maps\/SPoyKUFz6HU2\" target=\"_blank\"\u003eGoogle Map\u003c\/a\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eAbout Bancha Specialty Shop Furyu\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.\u003c\/p\u003e","brand":"Furyu Bancha Specialty Shop","offers":[{"title":"5g \/ 0.2 oz","offer_id":4101684805,"sku":"fur-10485-005","price":300.0,"currency_code":"JPY","in_stock":false},{"title":"30g \/ 1 oz","offer_id":4101684869,"sku":"fur-10485-030","price":900.0,"currency_code":"JPY","in_stock":false},{"title":"1kg \/ 2.2 lbs \/ please inquire","offer_id":4101684933,"sku":"fur-10485-1kg","price":18000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/furyu-mimasaka-bancha-dark-tea-908550.jpg?v=1773719947"},{"product_id":"furyu-awa-bancha","title":"#0302.T2 Furyu: Awa Bancha ふりゅう 阿波番茶","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis Awa Bancha from the \u003ca href=\"https:\/\/yumenet.live\/collections\/furyu-bancha-specialty-shop\" target=\"_blank\"\u003eFuryu Bancha Specialty Shop\u003c\/a\u003e is a rare, traditional post-fermented tea from Tokushima Prefecture (Located in Shikoku Island). This tea was grown and made in Kamikatsu-cho, which is said to be one of the most beautiful places in Shikoku due to its natural beauty. This tea was fermented with lactic acid bacteria by picking the branches from a strong tea bush, which they harvest once a year (Please see the video below). We hope you will be able to appreciate this unique Awa Bancha, which was made without the use of pesticides.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHarvesting\u003c\/h2\u003e\n\u003cp\u003eThe leaves used for awa bancha tea are harvested in summer, July and August usually, by striping the leaves off a branch by hand as in the video below (from the local farmers cooperative that produces the tea).\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/wnGgwnOkLjM\" height=\"480\" width=\"853\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e Slideshow of the various members of the cooperative: \u003ciframe src=\"https:\/\/www.youtube.com\/embed\/S8vSAXzuXRQ\" height=\"480\" width=\"853\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch2\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eTea\u003c\/strong\u003e: 5 grams\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e: 3-5 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWater\u003c\/b\u003e: 100C\/212F, 200-400 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNotes: \u003c\/strong\u003eYou can also enjoy this tea cold in the summer time \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Awa Bancha or Awabancha\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJapanese name\u003c\/strong\u003e: 阿波番茶\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIngredients\u003c\/b\u003e: Black teas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: July and August\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion: \u003c\/strong\u003eTokushima Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eVendor Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Furyu Bancha Specialty Shop\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Tea shop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner\u003c\/strong\u003e: Nobuhiko Ikematsu, Bancha specialist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 2010\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: 1863-3 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken 830-0047 (\u003ca href=\"https:\/\/goo.gl\/maps\/SPoyKUFz6HU2\" target=\"_blank\"\u003eGoogle Map\u003c\/a\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eAbout Bancha Specialty Shop Furyu\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eBancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.\u003c\/p\u003e","brand":"Furyu Bancha Specialty Shop","offers":[{"title":"5g \/ 0.18 oz","offer_id":4101685189,"sku":"fur-10488-005","price":450.0,"currency_code":"JPY","in_stock":false},{"title":"30g \/ 1 oz","offer_id":4101685253,"sku":"fur-10488-030","price":1450.0,"currency_code":"JPY","in_stock":false},{"title":"500g ( 250g x 2 bags ) \/ 17.6 oz \/ bulk bag","offer_id":4101685317,"sku":"fur-10488-500","price":20000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/furyu-awa-bancha-686916.jpg?v=1773719649"},{"product_id":"kihara-naturally-grown-kyobancha-winter-roasted-green-tea-leaves","title":"#0610.K6 Tea Farmer Shinichi Kihara: Naturally Grown Kyobancha 京番茶 (Winter-roasted green tea leaves)","description":"\u003cp\u003eUnique to the city of Kyoto from which it gets name, Kyobancha is harvested from tea leaves and twigs that have matured over the winter months and then roasted producing a very woodsy flavor.\u003c\/p\u003e\n\u003cp\u003eOften called 'bancha for babies' (akachan bancha 赤ちゃん番茶) because it has almost no caffeine, it is also called 'spring bancha' (haru bancha 春番茶) because it is harvested in March from winter matured leaves. Rarely offered outside of Japan, it is even quite rare to find it in supermarkets in Japan as well.\u003c\/p\u003e\n\u003cp\u003eShinichi Kihara's Kyobancha gives off a smoky aroma, but surprises you with a flavor that is both smoky as well as sweet. (See our steeping notes.)\u003c\/p\u003e\n\u003cp\u003ePlease note that because the leaves are unrolled, they are quite bulky, resulting in a higher shipping price than 200g of other tea. This price is built into the product price rather than the shipping fee. If buying in amounts larger than what is listed, please contact us for more accurate pricing.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #aaa;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eTea Stories\u003c\/h2\u003e\n\u003cp\u003eOne of the Yunomi staff was joking about how the kyobancha tea leaves look like dried leaves you might find in your garden, right before she (and she shall remain anonymous) took a sip and exclaimed, 'Ah! Oishii! (Delicious!)' -- You can't judge a book by its cover...\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: March (of leaves that have grown over the winter). Note that new harvests are steamed and dried, then kept in storage. The “freshness” is determined by the freshness of the roast, and the tea is roasted when we order from Kihara-san. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Wazuka Village, Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shinichi Kihara","offers":[{"title":"10g \/ 0.35 oz \/ March Harvest \/ resealable bag","offer_id":30955336958057,"sku":"skh046-010","price":430.0,"currency_code":"JPY","in_stock":true},{"title":"200g \/ 7 oz \/ March Harvest \/ Original bag (non-resealable)","offer_id":39778074132585,"sku":"skh046-200","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"1 Case (200g x 20 bags) \/ 4kg \/ 8.8 lbs \/ March Harvest \/ Original bag (produced on demand)","offer_id":47821625294953,"sku":"skh046-200x20","price":50000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/tea-farmer-shinichi-kihara-skh003-naturally-grown-kyobancha-winter-roasted-green-tea-leaves-581015.jpg?v=1765932148"},{"product_id":"obubu-15-kyobancha-winter-grown-roasted-green-tea","title":"#0009.K6 Obubu Tea: Kyobancha - Winter-grown, Roasted Green Tea","description":"\u003cp\u003eUnique to the city of Kyoto from which it gets name, \u003ca href=\"https:\/\/yumenet.live\/collections\/kyobancha\"\u003eKyobancha\u003c\/a\u003e is harvested from tea leaves and twigs that have matured over the winter months and then roasted producing a very woodsy flavor. As \u003ca href=\"https:\/\/yumenet.live\/collections\/bancha\"\u003ebancha\u003c\/a\u003e, it is unrolled, so we sell it in larger 200 gram bags.\u003c\/p\u003e\n\u003cp\u003eOften called 'bancha for babies' (akachan bancha 赤ちゃん番茶) because it has almost no caffeine, it is also called 'spring bancha' (haru bancha 春番茶) because it is harvested in March from winter matured leaves. Rarely offered outside of Japan, it is even quite rare to find it in supermarkets in Japan as well.\u003c\/p\u003e\n\u003cp\u003eAkky's Kyobancha has resulted in a tea that produces a light, refreshing, and easy-to-drink taste--a healthy alternative to sugary drinks. We recommend steeping it in boiling water for 2-3 minutes, or steeping it with cold water for 2-3 hours for iced tea.\u003c\/p\u003e\n\u003ch2\u003eVideo illustrating how kyobancha, the winter-grown roasted tea, is made and prepared.\u003c\/h2\u003e\n\u003cp\u003eCreated by Interns at \u003ca data-mce-fragment=\"1\" rel=\"noopener noreferrer\" href=\"https:\/\/yumenet.live\/collections\/kyoto-obubu-tea-farms\" target=\"_blank\"\u003eKyoto Obubu Tea Farms\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"video\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/SoelY9aWKYM\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: March (pre-spring harvest)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Wazuka Village, Kyoto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation\u003c\/strong\u003e: Leaves and stems that have matured over the winter, cut to prepare the field for the spring harvest\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction notes\u003c\/strong\u003e: Steamed for 80 min and roasted without rolling to create the dry leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: Extremely low in caffeine, light body\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kyoto Obubu Tea Farms","offers":[{"title":"10g \/ 0.35 oz \/ March \/ Yunomi sample bag","offer_id":4101750277,"sku":"obt-ho005-010","price":350.0,"currency_code":"JPY","in_stock":true},{"title":"200g \/ 7 oz \/ March \/ bulk bag","offer_id":4101750405,"sku":"obt-ho005-200","price":1350.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/IMG_8298.jpg?v=1765441965"},{"product_id":"tarui-family-organic-sencha-ranryu-the-orchid-dragon","title":"#0666.S5 Tarui Tea Farm: Sencha Ranryu, The Orchid Dragon - Single Cultivar Inzatsu #131 有機 蘭龍 (JAS Organic)","description":"\u003cp\u003eThis organic sencha Ranryu is made from a rare cultivar called Inzatsu #131, born from the Indian Assam Manipuri #5 cultivar and an unknown father. This cultivar is characterized by its unique floral fragrance, as it contains the aromatic component methyl anthranilate (reminiscent of roses and jasmine). That is how this intriguing tea from Tarui Tea Farm received the name \"Ranryu\", which translates to \"Orchid Dragon\". \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFind out more about Takayuki Tarui, his wife, and daughter Ai who is learning to take over the family farm in \u003ca href=\"https:\/\/yumenet.live\/blogs\/japanese-tea-guide\/get-to-know-your-tea-farmer-tarui-tea-farms?_pos=1\u0026amp;_sid=4ffd699b8\u0026amp;_ss=r\" rel=\"noopener noreferrer\" target=\"_blank\"\u003etheir tea farmer interview\u003c\/a\u003e\u003ca href=\"https:\/\/yumenet.live\/blogs\/japanese-tea-guide\/get-to-know-your-tea-farmer-tarui-tea-farms?_pos=1\u0026amp;_sid=4ffd699b8\u0026amp;_ss=r\" rel=\"noopener noreferrer\" target=\"_blank\"\u003e\u003c\/a\u003e. \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJapanese name\u003c\/strong\u003e: 蘭龍\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Inzatsu #131 (印度雑種131号)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWithering\u003c\/strong\u003e: 4 hours indoors.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteaming\u003c\/strong\u003e: Fukamushi, deep steamed\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Spring\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Nearai Village, Shizuoka Prefecture\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cstrong\u003eOrganic Certification\u003c\/strong\u003e: The original bag is certified JAS organic (valid in Japan and Australia). This tea can be certified JAS organic if the importer requests in other packaging. The importer must be qualified to import as organic food to their country. Minimum purchase amount may be required.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSteeping Notes\u003c\/h2\u003e\n\u003cp\u003eConsider also cold steeping or ice steeping (see\u003cspan\u003e \u003ca data-mce-fragment=\"1\" title=\"Advanced Steeping Techniques for Japanese Green Tea\" href=\"https:\/\/yumenet.live\/steep\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eSteeping Techniques\u003c\/a\u003e\u003c\/span\u003e). The main thing to note is that lower water temperatures create a sweeter flavor profile while hotter temperatures create a more bitter, astringent profile. More water or less tea will reduce the strength of the tea.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1st steeping - \u003cstrong\u003eTea\u003c\/strong\u003e: 3 grams.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTime\u003c\/strong\u003e: 60 seconds.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eWater\u003c\/strong\u003e: 60C\/140F, 150 ml.\u003c\/li\u003e\n\u003cli\u003e2nd steeping - \u003cstrong\u003eTime\u003c\/strong\u003e: 10-20 seconds. \u003cstrong\u003eWater\u003c\/strong\u003e: 80-90C\/180-195F, 200 ml (about 1 cup).\u003c\/li\u003e\n\u003cli\u003e3rd steeping - Increase \u003cstrong\u003etime\u003c\/strong\u003e to 30-60 seconds or to desired strength.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tarui Tea Farm","offers":[{"title":"[2026] 10g \/ 0.35 oz \/ May \/ Yunomi non-certified organic bag","offer_id":40582324584553,"sku":"tarse1-010-y26","price":750.0,"currency_code":"JPY","in_stock":false},{"title":"[2026] 100g \/ 3.5 oz \/ May \/ Original JAS certified organic bag","offer_id":41399138091113,"sku":"tarse1-100-y26","price":5500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/4A7BA4CB-2E08-4B9F-BA5A-A06B624D2080.png?v=1706611591"},{"product_id":"seikoen-tea-factory-itoigawa-batabatacha-traditional-herbal-folk-blend","title":"#0607.N4 Seikoen Tea Factory: Itoigawa Batabatacha Traditional Herbal Blend 古くから糸魚川に伝わる「バタバタ茶」","description":"\u003cp\u003e\u003cspan\u003e\"Batabata\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003e\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003echa\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003e\u003c\/span\u003e\u003cspan\u003e\" (also known as \"tatecha\" or \"furicha\") \u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003eis one of the local traditional banchas of Japan that has been historically enjoyed in the \u003c\/span\u003e\u003cspan\u003eItoigawa\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003e (Niigata prefecture) region \u003c\/span\u003e\u003cspan\u003efor a long time\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003e. \u003ca title=\"Furyu Batabatacha\" href=\"https:\/\/yumenet.live\/products\/furyu-batabatacha-rare-bancha-tea-30g\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eBatabatacha\u003c\/a\u003e\u003cspan\u003e i\u003c\/span\u003es a fermented tea that is said to have originated in the neighboring prefecture of Toyama Prefecture in the town of Asahimachi Birudan. Today, i\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003et is a very rare tea. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"gmail_default\"\u003eThis batabatacha from Seikoen is a tea drinking tradition from the Itoigawa Town, made by boiling a blend of batabatacha, roasted soybeans, hojicha (roasted tea), and tea flowers. Then, \u003c\/span\u003e\u003cspan\u003eadding a \u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003etiny bit \u003c\/span\u003e\u003cspan\u003eof salt, and whipping\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003e the drink\u003c\/span\u003e\u003cspan\u003e with a special chasen\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003e, kind of like one would do to make matcha. \u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003e\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003e\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003e\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003e(\u003ca href=\"https:\/\/youtu.be\/u1xmpqmnzgk?si=fjd4yiggijnlv_vr\" title=\"Batabatacha\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eSee video\u003c\/a\u003e)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is said that the unique name\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003e, \"batabata\"\u003c\/span\u003e\u003cspan\u003e comes from the sound of making \u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003ethis particular \u003c\/span\u003e\u003cspan\u003etea or the rushing hours of the morning\u003c\/span\u003e\u003cspan class=\"gmail_default\"\u003e. In Japanese, \"batabata\" is one of the onomatopoeias that signifies commotion and when used as an adverb, can mean flapping, rattling or cluttering (noises). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"gmail_default\"\u003e\u003cem\u003eNote:\u003c\/em\u003e The special bamboo \u003ca href=\"https:\/\/yumenet.live\/products\/coupled-bamboo-whisk-for-batabatacha?_pos=8\u0026amp;_sid=2fa809de4\u0026amp;_ss=r\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ebatabata-cha chasen\u003c\/a\u003e that is used to make this tea is available through Seikoen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eFlavor Notes\u003c\/h2\u003e\n\u003cp\u003eUsing more modern steeping parameters, the tea offers a toasty base flavor with a note of herbs and a strong buttery aftertaste.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSteeping Recomendation\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 5 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e: 3 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: Hot water (tasting notes above used 90C\/195F degrees), 400 ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Kawara ketsumei (Chamaecrista nomame), roasted soybeans, roasted green tea (hojicha), barley tea, tea flowers (camellia sinensis flowers). \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Itoigawa, Niigata Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eVendor Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Seikoen Tea Factory\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Tea Finishing Factory based in Northern Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePresident\u003c\/strong\u003e: \u003cspan\u003eYoshiyuki Matsuki\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: Ichinomiya 4-1-6 Itoigawa, Niigata 941-0056, Japan \n\u003ch2 class=\"x3AX1-LfntMc-header-title-VdSJob\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Seikoen","offers":[{"title":"10g \/ 0.35 oz \/ Yunomi sample bag","offer_id":23224334341,"sku":"skn-003-010","price":400.0,"currency_code":"JPY","in_stock":true},{"title":"150g \/ 5.3 oz \/ Original bag","offer_id":23224314821,"sku":"skn-003-150","price":1800.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/IMG-8021.jpg?v=1692167716"},{"product_id":"kunitomo-riguricha-ryu-the-mountain-dragon-handpicked-wild-kamairicha","title":"#0448.K4 Kunitomo: Riguricha Ryu - The Mountain Dragon - 2026 Handpicked, Spring Harvested, Wild Kamairicha りぐり茶 龍","description":"\u003cp\u003eTea garden owner Akika Kunitomo's father operated a landscaping company in Kochi Prefecture and in the 1990s discovered wild tea plants on an isolated mountainside during the course of his work. He began caring for the plants by clearing away the under brush and but allowing the plants to grow naturally as they had been.\u003c\/p\u003e\n\u003cp\u003eSeeking to return to the roots of tea making in the Kochi region, Kunitomo-san built a small processing factory that focuses on pan-firing tea leaves. Akika took over the project when her father passed away, expanding by using seeds from the original wild plants and creating a managed tea field while continuing to adhere to the philosophy of zero use of pesticides and fertilizer.\u003c\/p\u003e\n\u003cp\u003eRyu, The Mountain Dragon, is made from the original wild tea plants. Carefully handpicked by the Kunitomo family and their neighbors, and pan-fired by hand as well. Only about 10 kilograms can be harvested each year, making this an extremely limited reserve.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yamacha (zairai, non-specific cultivar)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: Spring, harvested by hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction method\u003c\/strong\u003e: Handprocessed pan firing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.google.co.jp\/maps\/@33.6340777,133.3050399,3584m\/data=!3m1!1e3\" target=\"_blank\"\u003eIno Village, Kochi, Japan\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSteeping Recommendation\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 3 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Temperature\u003c\/strong\u003e: 80C\/176F degrees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Amount\u003c\/strong\u003e: 200 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e: 3-4\u003cspan\u003e \u003c\/span\u003eminutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResteep\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e3-4 times (total 3-4 cups per 3 grams)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kunitomo Tea Garden","offers":[{"title":"10g \/ 0.35 oz","offer_id":40861989765,"sku":"kntm238-010","price":1499.0,"currency_code":"JPY","in_stock":false},{"title":"50g \/ 1.7 oz","offer_id":12453582143593,"sku":"kntm238-050","price":5999.0,"currency_code":"JPY","in_stock":false},{"title":"500g \/ 1.1 lbs","offer_id":40153568968809,"sku":"kntm238-500","price":50000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/kunitomo-riguricha-ryu-the-mountain-dragon-handpicked-wild-kamairicha-813475.jpg?v=1663993254"},{"product_id":"kunitomo-riguricha-mitsuranko-the-honey-orchid-handpicked-kamairicha","title":"#0447.K4 Kunitomo: Riguricha Mitsuranko - The Honey Orchid - Wild, Handpicked Kamairicha りぐり茶 蜜蘭香","description":"\u003cp\u003eTea garden owner Akika Kunitomo's father operated a landscaping company in Kochi Prefecture and in the 1990s discovered wild tea plants on an isolated mountainside during the course of his work. He began caring for the plants by clearing away the under brush and but allowing the plants to grow naturally as they had been.\u003c\/p\u003e\n\u003cp\u003eSeeking to return to the roots of tea making in the Kochi region, Kunitomo-san built a small processing factory that focuses on pan-firing tea leaves. Akika took over the project when her father passed away, expanding by using seeds from the original wild plants and creating a managed tea field while continuing to adhere to the philosophy of zero use of pesticides and fertilizer.\u003c\/p\u003e\n\u003cp\u003eMitsuranko, The Honey Orchid, is made from a hand-picked micro lot from these wild tea plants at the end of May.\u003c\/p\u003e\n土佐樅ノ木山郷日浦山の岩場で竹林と雑木林の中に自生する茶木を、山に生えた野生の状態に近いままに育てました。何も加えず、自然の力にまかせ育成した茶葉を５月末、山の気温が上がり始めた頃に収穫しました。急峻な山の斜面を移動しながら、茶かずの少ない茶木から竹カゴに丁寧に手摘みしてゆくうちに、カゴの中でゆすられゆすられした茶葉は適度に萎凋された状態となり、隠れひそんでいるようなほのかな蜜の香りとなりました。岩場のミネラルに由来する澄んだ風味と浮かび上がってくる静かな香りを、五感をとぎすまし味わって頂きたいお茶です。\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yamacha (zairai, non-specific cultivar)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: Spring, harvested by hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction method\u003c\/strong\u003e: Handprocessed pan firing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003ca href=\"https:\/\/www.google.co.jp\/maps\/@33.6340777,133.3050399,3584m\/data=!3m1!1e3\" target=\"_blank\"\u003eIno Village, Kochi, Japan\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSteeping Recommendation\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 3 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Temperature\u003c\/strong\u003e: 80C\/176F degrees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Amount\u003c\/strong\u003e: 200 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e: 3-4\u003cspan\u003e \u003c\/span\u003eminutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResteep\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e3-4 times (total 3-4 cups per 3 grams)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kunitomo Tea Garden","offers":[{"title":"10g \/ 0.35 oz \/ spring 2024","offer_id":41946073170025,"sku":"kntm-0195-010-y24","price":2500.0,"currency_code":"JPY","in_stock":true},{"title":"100g \/ 3.5 oz \/ spring 2024","offer_id":41946073202793,"sku":"kntm-0195-100-y24","price":20990.0,"currency_code":"JPY","in_stock":true},{"title":"10g \/ 0.35 oz \/ Spring 2021 (aged)","offer_id":21800495317097,"sku":"kntm-0195-010","price":2500.0,"currency_code":"JPY","in_stock":false},{"title":"50g \/ 1.7 oz \/ Spring 2021 (aged)","offer_id":21800495349865,"sku":"kntm-0195-050","price":10000.0,"currency_code":"JPY","in_stock":false},{"title":"500g \/ 1.1 lbs \/ Spring 2021 (aged)","offer_id":40153560154217,"sku":"kntm-0195-500","price":120000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/kunitomo-riguricha-mitsuranko-the-honey-orchid-handpicked-kamairicha-278799.jpg?v=1663993291"},{"product_id":"kunitomo-riguricha-choshunka-the-ancient-rose-handpicked-kamairicha","title":"#0446.K4 Kunitomo: Riguricha Choshunka - The Ancient Rose - Handpicked Kamairicha 長春花","description":"\u003cp\u003e\u003cimg src=\"https:\/\/livedoor.blogimg.jp\/country777\/imgs\/5\/c\/5ca8b59c.jpg\" alt=\"Rosa chinensis\" style=\"margin: 0 0 5px 5px; float: right; width: 30%;\"\u003eChoshunka, The Ancient Rose, takes its name from the ancient Chinese name for the Chinese rose (\u003ca href=\"https:\/\/en.m.wikipedia.org\/wiki\/Rosa_chinensis\" title=\"Rosa chinensis\" target=\"_blank\"\u003eRosa Chinensis\u003c\/a\u003e, see photo). Handpicked leaves from trees grown from the seeds of wild plants, the tea is withered 15 hours before pan-firing by hand to stop the oxidization giving it a strong floral aroma\u003c\/p\u003e\n\u003cp\u003eThe “field” itself is of unknown age and had spread out naturally across a hillside in Momonokiyama area outside Ino Village in Kochi.\u003c\/p\u003e\n\u003cp\u003eTea garden owner Akika Kunitomo's father operated a landscaping company in Kochi Prefecture and in the 1990s discovered wild tea plants on an isolated mountainside during the course of his work. He began caring for the plants by clearing away the under brush and but allowing the plants to grow naturally as they had been.\u003c\/p\u003e\n\u003cp\u003eSeeking to return to the roots of tea making in the Kochi region, Kunitomo-san built a small processing factory that focuses on pan-firing tea leaves. Akika took over the project when her father passed away, expanding by using seeds from the original wild plants and creating a managed tea field while continuing to adhere to the philosophy of zero use of pesticides and fertilizer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Oolong tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yamacha (zairai, or non-specific cultivar grown from seed)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: Spring, harvested by hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction method\u003c\/strong\u003e: Withered about 15 hours. Hand processed pan firing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003ca href=\"https:\/\/www.google.co.jp\/maps\/@33.6340777,133.3050399,3584m\/data=!3m1!1e3\" target=\"_blank\"\u003eIno Village, Kochi, Japan\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSteeping Recommendation\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 3 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Temperature\u003c\/strong\u003e: 80C\/176F degrees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Amount\u003c\/strong\u003e: 200 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e: 3-4 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResteep\u003c\/strong\u003e 3-4 times (total 3-4 cups per 3 grams)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kunitomo Tea Garden","offers":[{"title":"10g \/ 0.35 oz \/ spring 2024","offer_id":41946056196201,"sku":"kntm-rose-010-y24","price":1590.0,"currency_code":"JPY","in_stock":true},{"title":"100g \/ 3.5 oz \/ spring 2024","offer_id":41946056228969,"sku":"kntm-rose-100-y24","price":16990.0,"currency_code":"JPY","in_stock":true},{"title":"50g \/ 1.76 oz \/ Spring","offer_id":32424017887337,"sku":"kntm-rose-050-y21","price":9000.0,"currency_code":"JPY","in_stock":false},{"title":"500g \/ 1.1 lbs \/ Spring","offer_id":40895477284969,"sku":"kntm-rose-500-y23","price":85000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/image_a0d8598c-d7c0-4c2e-ab2f-14ff2d1d3942.heic?v=1692069344"},{"product_id":"kunitomo-riguricha-iwakura-the-stone-throne-handpicked-kamairicha","title":"#0451.K4 Kunitomo: Riguricha Iwakura - The Stone Throne - Handpicked Kamairicha りぐり茶 岩座","description":"\n\u003cp\u003eOnly the first bud and two leaves are plucked in the spring from tea plants grown from the seeds of wild plants, then hand processed by pan-firing to create this Kamairicha.\u003c\/p\u003e\n\u003cp\u003e小倉山の雑木林の中に自生する実生の山茶を自然栽培し、その中でも陰地の茶木の新芽のみを一芯二葉手摘みにし、釜炒りに仕上げました。挿し木の栽培種と異なり岩の間へと深く根を張り、２億年前ともいわれる古生層の岩の成分を吸収した独自の深い澄んだ味わいと、鼻腔から再び戻って香る岩韻とも言われる戻り香をお楽しみ頂けます。森の落葉樹の養分の味をまといながらも、岩質のミネラル分の風味がスッキリと味全体を引き締めた様な野生の味を楽しんで頂けます。自然の森の木々の遮光により、野生の茶葉の渋味、苦味がより柔らかでありかつ、深みを増した風味に仕上がっています。\u003c\/p\u003e\n\u003cp\u003eTea garden owner Akika Kunitomo's father operated a landscaping company in Kochi Prefecture and in the 1990s discovered wild tea plants on an isolated mountainside during the course of his work. He began caring for the plants by clearing away the under brush and but allowing the plants to grow naturally as they had been.\u003c\/p\u003e\n\u003cp\u003eSeeking to return to the roots of tea making in the Kochi region, Kunitomo-san built a small processing factory that focuses on pan-firing tea leaves. Akika took over the project when her father passed away, expanding by using seeds from the original wild plants and creating a managed tea field while continuing to adhere to the philosophy of zero use of pesticides and fertilizer.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yamacha (zairai, non-specific cultivar)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: Spring, harvested by hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction method\u003c\/strong\u003e: Handprocessed pan firing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003ca href=\"https:\/\/www.google.co.jp\/maps\/@33.6340777,133.3050399,3584m\/data=!3m1!1e3\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eIno Village, Kochi, Japan\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSteeping Recommendation\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 3 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Temperature\u003c\/strong\u003e: 80C\/176F degrees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Amount\u003c\/strong\u003e: 200 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e: 3-4\u003cspan\u003e \u003c\/span\u003eminutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResteep\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e3-4 times (total 3-4 cups per 3 grams)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kunitomo Tea Garden","offers":[{"title":"10g \/ 0.35 oz \/ Spring","offer_id":21800939880553,"sku":"kntm211-010","price":800.0,"currency_code":"JPY","in_stock":false},{"title":"100g \/ 3.5 oz \/ Spring","offer_id":21800939913321,"sku":"kntm211-100","price":5480.0,"currency_code":"JPY","in_stock":false},{"title":"500g \/ 1.1 lbs \/ Spring","offer_id":40153546752105,"sku":"kntm211-500","price":18000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/image_d48d039f-d6f5-420c-98b8-38294cfbe773.heic?v=1657502841"},{"product_id":"kunitomo-riguricha-yotanbo-tea-drunk-handpicked-kamairicha","title":"#0449.K4 - Kunitomo: Aged Riguricha Yotanbo - Tea Drunk - Handpicked Oolong Kamairicha","description":"\n\u003cp\u003eOnly the first bud and two leaves are plucked in the spring from tea plants grown from the seeds of wild plants, then hand processed by pan-firing to create this Kamairicha.\u003c\/p\u003e\n\u003cp\u003eIn the dialect of Tosa (the old name for the region that is now Kochi Prefecture) \"yotanbo\" means to get drunk. In actuality, the Kunitomo family named this tea not with the meaning that you would get drunk off the flavor, but that the strong bodied flavor is sure to sober up someone who is drunk; a tea they often drink after a night out...\u003c\/p\u003e\n\u003cp\u003e小倉山の雑木林に自生する実生の山茶を自然栽培し、その中でも日の良く当たる茶木の新芽を一芯二葉手摘みにし、釜炒りに仕上げました。挿し木の栽培種と異なり岩の間へと深く根を張り、２億年前ともいわれる古生層の岩の成分を吸収した独自の深い澄んだ味わいと、鼻腔から再び戻って香る岩韻とも言われる戻り香をお楽しみ頂けます。森の落葉樹の養分や岩質のミネラル分をたっぷりと吸収し、土佐の山の春の日差しを大らかに受けた茶葉の味は滋味深く野生の茶の渋味、苦味を重厚に残しながらも、水質に滑らかになじむ濁りのない際立った味を示してくれます。よたんぼとは土佐弁で酔っ払いのことです。酔った人もはっとする程しっかりと強い味がすることを意味していると共に、お酒の後にもお勧めの心地よいお茶です。\u003c\/p\u003e\n\u003cp\u003eTea garden owner Akika Kunitomo's father operated a landscaping company in Kochi Prefecture and in the 1990s discovered wild tea plants on an isolated mountainside during the course of his work. He began caring for the plants by clearing away the under brush and but allowing the plants to grow naturally as they had been.\u003c\/p\u003e\n\u003cp\u003eSeeking to return to the roots of tea making in the Kochi region, Kunitomo-san built a small processing factory that focuses on pan-firing tea leaves. Akika took over the project when her father passed away, expanding by using seeds from the original wild plants and creating a managed tea field while continuing to adhere to the philosophy of zero use of pesticides and fertilizer.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yamacha (zairai, non-specific cultivar)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: Spring, harvested by hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction method\u003c\/strong\u003e: Handprocessed pan firing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003ca href=\"https:\/\/www.google.co.jp\/maps\/@33.6340777,133.3050399,3584m\/data=!3m1!1e3\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eIno Village, Kochi, Japan\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSteeping Recommendation\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 3 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Temperature\u003c\/strong\u003e: 80C\/176F degrees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Amount\u003c\/strong\u003e: 200 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e: 3-4\u003cspan\u003e \u003c\/span\u003eminutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResteep\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e3-4 times (total 3-4 cups per 3 grams)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kunitomo Tea Garden","offers":[{"title":"10g \/ 0.35 oz \/ Handpicked Spring Harvest","offer_id":21801025208425,"sku":"kntm-0065y22-010","price":1200.0,"currency_code":"JPY","in_stock":false},{"title":"50g \/ 1.76 oz \/ Handpicked Spring Harvest","offer_id":28093979656297,"sku":"kntm-0065y22-050","price":4900.0,"currency_code":"JPY","in_stock":false},{"title":"500g \/ 1.1 lbs \/ Handpicked Spring Harvest","offer_id":40886014214249,"sku":"kntm-0065-500","price":39000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/image_17fa7763-2ee5-45cd-8bb6-ad9d012a7647.heic?v=1692169734"},{"product_id":"chakouan-imperial-grade-ureshino-guricha-shincha-limited-edition","title":"#0183.S1 Chakouan: 2026 Imperial Grade Ureshino Guricha Shincha Limited Edition 高級煎茶 (H5627)","description":"\u003cp\u003eGuricha, or steamed tamaryokucha, is a style of Japanese green tea that skips the very last rolling step in the sencha creation process. This last step is used to straighten the leaves into a straight shape, and skipping it leaves the tea curled.\u003c\/p\u003e\n\u003cp\u003eThis limited edition shincha was sourced by Chakouan from deep within the mountains of the Ureshino area, famous for both its guricha as well as for its hot springs.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/img15.shop-pro.jp\/PA01156\/610\/etc\/bana-ureshino02e.jpg?20120918230757\" width=\"100%\"\u003e\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4; font-size: 15px;\"\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: May\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4; font-size: 15px;\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Ureshino, Saga, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4; font-size: 15px;\"\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Mountain-grown, steamed\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eVendor Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eName\u003c\/strong\u003e: Chakouan (Yamaguchi Seichaen Co., Ltd.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Tea Shop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 1971\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: \u003ca href=\"http:\/\/goo.gl\/maps\/oRaCO\"\u003e45 Hasuikecho, Imari-shi, Saga 848-0042, JAPAN\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chakouan","offers":[{"title":"[2026] 10g \/ 0.35 oz \/ Yunomi bag","offer_id":28381076389993,"sku":"ckaH5627-010-y26","price":600.0,"currency_code":"JPY","in_stock":false},{"title":"[2026] 90g \/ 3.2 oz \/ Original bag with Yunomi label","offer_id":42200120787049,"sku":"ckaH5627-090-y26","price":4300.0,"currency_code":"JPY","in_stock":true},{"title":"[2026] MULTIPACK 450g (90g x 5 Original bags) \/ 15.9 oz","offer_id":42200121442409,"sku":"ckaH5627-100x5-y26","price":25000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/0183.S1_Chakouan.Imperial_Grade_Ureshino_Guricha_Shincha_Limited_Edition_H5627_Saga.jpg?v=1751595534"},{"product_id":"botebotecha-from-shimane-japan","title":"#0532.S4 Botebotecha from Ocha no Sankoen, Shimane, Japan","description":"\u003cp\u003eBotebotecha is a traditional way of making tea by whisking brewed bancha tea leaves, wild chrysanthemum flowers, and sometimes other ingredients (okowa, boiled beans, rice mixed with red beans (sekihan), shredded kouya tofu and pickels) practiced in Matsue City, the capital of Shimane Prefecture. The tea flowers are said to contain sopamine and that helps create a large amount of foam.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis base provided by Shimane based Ocha no Sankoen is made with a roasted bancha blended with tea flowers.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHistorically, it is said that the tea master and daimyo lord Harusato Matsudaira (1751-1818, known by his tea name Fumai) would make this as a snack when he went hawking. During a time of famine, Matsudaira told people to eat their scare food in this way to extend their rations. The name \"botebotecha\" comes from the sound of whisking vigorously.\u003c\/p\u003e\n\u003cp\u003eInstructions: If you can get all the ingredients necessary to make this traditional folk tea, we have the tea itself for you here. Boil the bancha \/ tea flower mix in a kettle, and then allow to cool. Whisk it (very hard) with a bit of salt at the edges of the whisk until you get a bubble bath level of foam. Then you are supposed to mix the food into the tea, and let it settle so you can pour it into your mouth.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/teamona.com\/botebotecha\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eTeamona has a great photo of the whisked foamed tea here\u003c\/a\u003e (see her \u003ca href=\"https:\/\/www.instagram.com\/tea.mona\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003einstagram\u003c\/a\u003e here and a few other photos of \u003ca href=\"https:\/\/www.instagram.com\/explore\/tags\/botebotecha\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ebotebotecha on instagram here\u003c\/a\u003e).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eTraditional Instructions\u003c\/h2\u003e\n\u003cp\u003eWe will be exploring our own steeping methods with this tea since the traditional way of drinking may be difficult for most people.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePlace the tea into a kettle with water and bring to a boil.\u003c\/li\u003e\n\u003cli\u003eAfter it cools, pour into a bowl.\u003c\/li\u003e\n\u003cli\u003eUse a long chasen (bamboo whisk) with the tips dipped in salt, and whisk vigorously until it foams.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eAlternatively as tea: 3g \/ 1 min \/ 90C (195F) \/ 200 ml\u003c\/p\u003e\n\u003ch3\u003eJapanese Version:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eぼてぼて茶の茶葉を土瓶に入れて煮立てます\u003c\/li\u003e\n\u003cli\u003e少し冷ましたものを茶碗にそそぎます\u003c\/li\u003e\n\u003cli\u003e長めの茶筅の佐紀に塩をつけて泡立てます\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea (roasted bancha), tea flowers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Shimane Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eProducer Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Sankoen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCEO\u003c\/strong\u003e: Masaya Oshima\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 1984\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmployees\u003c\/strong\u003e: 13\u003c\/li\u003e\n\u003cli\u003eFamily business, factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertifications\u003c\/strong\u003e: ISO22000 (2016\/7\/27)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ocha no Sankoen","offers":[{"title":"10g \/ 0.35 oz \/ Yunomi sample bag (leaves may be a bit crushed)","offer_id":32203135189097,"sku":"3kn-bote-010","price":300.0,"currency_code":"JPY","in_stock":false},{"title":"60g \/ 2.1 oz (Original Sankoen bag)","offer_id":32203135221865,"sku":"3kn-bote-060","price":999.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/Botebotecha.heic?v=1769745484"},{"product_id":"yoshino-tea-garden-horai-kincha-single-cultivar-sencha-sayama-saitama","title":"PREORDER available in late May 🍵 #0727.S2 Yoshino Tea Garden: Horai Kincha Single Cultivar Sayama Golden Sencha Green Tea　蓬莱錦茶","description":"\u003cp\u003eThe golden field you see in the photos is a proprietary cultivar named Horai Kincha (蓬莱錦茶); Horai refers to an island in Chinese and Japanese mythology while \"Kin\" refers to a type of weaving called \u003ca href=\"http:\/\/www.koho-nishiki.com\/en\/about\/\" target=\"_blank\"\u003enishiki\u003c\/a\u003e (famous in Kyoto) in which golden threads are interwoven with other colors.\u003c\/p\u003e\n\u003cp\u003eThe Horai Kincha is an extremely rare single-cultivar tea from the Yoshino Tea Garden. The tea fields of this cultivar will have a golden luminous shine for a temporary period of time once a year in May (this is when the new leaves are harvested). A special only one cultivar that is found at the Yoshino Tea Garden. This golden sencha is known to have a naturally abundant level of amino acids giving it a rather savory fruity umami flavor (almost like gyokuro) despite no shading. But be warned, this is a tea for connoisseurs!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSteeping Notes\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTea\u003c\/strong\u003e: 5 grams. \u003cstrong\u003eTime\u003c\/strong\u003e: 60 sec. \u003cstrong\u003eWater\u003c\/strong\u003e: 70C\/175F, 200 ml.\u003c\/p\u003e\n\u003cp\u003eSteep immediately upon second steep, and 30-60 seconds for the third steep.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Horai Kincha 蓬莱錦茶\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: Spring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Hidaka City (Sayama), Saitama\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProducer Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eName\u003c\/strong\u003e: Yoshino Tea Garden\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e: Family business, farm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe Yoshino family has been farming tea in Sayama, Saitama, for at least 7 generations, and while many farmers cultivate many different cultivars, the current head, Seiichi Yoshino, has made an effort to offer single cultivar sencha to the public. He has also worked on developing his own cultivars, Horai Kincha and Murasaki Kifujin.\u003c\/p\u003e","brand":"Yoshino Tea Garden","offers":[{"title":"[2026] 10g \/ 0.35 oz \/ Yunomi bag","offer_id":43149071646825,"sku":"YSH07-010-y26","price":880.0,"currency_code":"JPY","in_stock":false},{"title":"[2026] 100g \/ 3.5 oz \/ Original bag w\/Yunomi label","offer_id":41913430933609,"sku":"YSH07-100-y26","price":7700.0,"currency_code":"JPY","in_stock":true},{"title":"[2026] MULTIPACK 500g (100g x 5 original bags) \/ 1.1 lbs","offer_id":42200104960105,"sku":"YSH07-100x5-y26","price":30000.0,"currency_code":"JPY","in_stock":true},{"title":"[2025] 10g \/ 0.35 oz \/ Yunomi bag","offer_id":41913430900841,"sku":"YSH07-010-y25","price":800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/20240227-124409_0000.png?v=1709005556"},{"product_id":"kajihara-tea-garden-izumi-wakocha","title":"#0352.K5 Kajihara Tea Garden: #03 Rare Izumi First Flush Black tea (Wakocha) 春摘みいずみ和紅茶","description":"\u003cp\u003eSoft spring buds were harvested and finished with a light fermentation to produce \u003cstrong\u003eKajihara Tea Garden's wakocha (Japanese black tea), Izumi First Flush\u003c\/strong\u003e. Characterized by a light golden color, the fruity scent of Izumi's full leaves will spread all throughout your mouth. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1960, the Izumi cultivar was registered by the Tea Farming Forestry divison as No.24 and given the name, \"Izumi\". It was originally cultivated for the production of kamairicha. The Izumi cultivar's parent is Benihomare, which holds a floral scent. In recent years, \u003cspan data-mce-fragment=\"1\"\u003ea handful of producers have become interested in producing fermented wakocha (black tea)\u003c\/span\u003e. Thus, while the Izumi cultivar is rare, it is receiving increased attention. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Izumi bushes at Kajihara Tea Garden were planted 5 years ago\u003c\/span\u003e. It has taken patience and care but finally this year (2020), it was ready to be harvested. Kajihara-san feels the Izumi variety is full of potential and he is looking forward to improving their techniques and skills for making fragrant wakocha.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eCultivar(s)\u003c\/b\u003e: Izumi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: Spring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Tsuge village, Ashikita town, Kumamoto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: Store sealed airtight in cool, dry area avoiding sunlight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 5 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e: 5 minutes (please adjust to personal preference)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater temperature\u003c\/strong\u003e: 90C\/194F degrees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater amount\u003c\/strong\u003e: 150 ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eAbout the Tea Farmer\u003c\/h2\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/Kajihara-san_480x480.jpg?v=1601033297\" alt=\"Toshihiro Kajihara, Tea Farmer\" style=\"width: 30%; max-width: 480px; margin-bottom: 10px; margin-left: 10px; float: right;\"\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eName\u003c\/strong\u003e: Toshihiro Kajihara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVendor Type\u003c\/strong\u003e: Family farm (\u003ca href=\"https:\/\/yumenet.live\/collections\/kajihara-tea-garden\" target=\"_blank\"\u003eKajihara Tea Garden\u003c\/a\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: Ashikita, Ashikita-gun, Kumamoto 869-6303, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe Kajihara Tea Garden is cultivated by Toshihiro Kajihara, a 3rd generation tea farmer based in the 9-family hamlet of Tsuge in Ashikita Village, Kumamoto. Being first born in his family, he was expected to continue the family business and so specialized in tea during his studies in the Public Agricultural University in Kumamoto prefecture. At the age of 20, he returned home to start his tea career.\u003c\/p\u003e\n\u003cp\u003e\u003ca alt=\"Kajihara Tea Garden\" class=\"btn\" href=\"https:\/\/yumenet.live\/collections\/kajihara-tea-garden\" target=\"_blank\"\u003eLearn more about the Kajihara Tea Garden\u003c\/a\u003e\u003c\/p\u003e","brand":"Kajihara Tea Garden","offers":[{"title":"10g \/ 0.35 oz","offer_id":40678090604649,"sku":"kaji055-010","price":825.0,"currency_code":"JPY","in_stock":true},{"title":"80g \/ 2.8 oz","offer_id":32852888420457,"sku":"kaji055-080","price":5000.0,"currency_code":"JPY","in_stock":false},{"title":"500g \/ 1.1 lbs","offer_id":40679537901673,"sku":"kaji055-500","price":28000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/YunomiBag-Generic-jpg.jpg?v=1774736471"},{"product_id":"mitocha-sun-dried-kamairicha-light-roast","title":"#0615.N3 Mitocha NR001: Sun-dried Kamairicha (Light Roast) 天日干し釜炒り茶(軽焙煎)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eProduced using first flush spring leaves and the pan-fired (kamairi) method of processing, the leaves are rolled, dried in a greenhouse under the sunlight. The process is similar to Puer tea up to this point. It is then lightly roasted to finish the tea. A \u003ca title=\"Mitocha NR002: Sun-dried Kamairicha (Dark Roast) 天日干し釜炒り茶(重焙煎)\" href=\"https:\/\/yumenet.live\/products\/mitocha-sun-dried-kamairicha-dark-roast\" target=\"_blank\"\u003estrong-roasted version\u003c\/a\u003e is also available.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis tea processing method is a folk tea called Kumano Bancha 熊野\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e晩茶 in the Kumano region of Wakayama Prefecture, which Mitocha is attempting to preserve. It was used to make rice porridge to be eaten with pickled vegetables and dried foods, and drunk as an every day tea. It also ages well according to the Mitocha.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e[製法] 一番茶の頃に摘んだ生葉を釜炒りして揉捻してからしっかり乾くようにハウスの中で天日干しして乾燥させます。ここまでは晒青緑茶と同じ工程です。そして飲む前に焙煎をします。軽焙煎はあっさりした仕上げに重焙煎は香りと甘みが引き立つ仕上げにしています。\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e[特徴] 和歌山熊野では晩茶とよばれて親しまれています。茶粥にしてお漬物や干物とあわせたり薬缶で淹れたりして気軽に飲み続けられている 日常のお茶、常茶です。熟成にも向いています。当園ではその製法を受け継ぐため師匠の元へ毎年通っています。\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eSteeping Notes\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTea: 5g. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTime: 1 min. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWater: 90C\/195F, 200 ml. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eResteep 3 times. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSee yumenet.live\/steep for more info.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eProduct Info\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eIngredients: Green tea\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHarvest: Late May\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCultivated without use of pesticides \/ synthetic fertilizers\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRegion: Yamazoe Village, Nara\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tea Farm Mitocha","offers":[{"title":"10g \/ 0.35 oz \/ May 2022","offer_id":40955822604393,"sku":"TFMNR001-010-y22","price":420.0,"currency_code":"JPY","in_stock":false},{"title":"50g \/ 1.76 oz \/ May 2022","offer_id":39890620645481,"sku":"TFMNR001y22-050","price":1380.0,"currency_code":"JPY","in_stock":false},{"title":"250g \/ 8.8 oz \/ May 2022","offer_id":42115871506537,"sku":"TFMNR001-250-y22","price":6000.0,"currency_code":"JPY","in_stock":false},{"title":"1kg \/ 2.2 lbs \/ May 2022","offer_id":39594090528873,"sku":"TFMNR001y22-1kg","price":20000.0,"currency_code":"JPY","in_stock":false},{"title":"10g \/ 0.35 oz \/ May 2024","offer_id":40955823259753,"sku":"TFMNR001-010-y24","price":420.0,"currency_code":"JPY","in_stock":false},{"title":"50g \/ 1.76 oz \/ May 2024","offer_id":40491042504809,"sku":"TFMNR001-050-y24","price":1380.0,"currency_code":"JPY","in_stock":false},{"title":"250g \/ 8.8 oz \/ May 2024","offer_id":40491173773417,"sku":"TFMNR001-250-y24","price":6000.0,"currency_code":"JPY","in_stock":false},{"title":"1kg \/ 2.2 lbs \/ May 2024","offer_id":42115870490729,"sku":"TFMNR001y22-1kg","price":20000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/mitocha-nr001-sun-dried-kamairicha-light-roast-896777.jpg?v=1773719469"},{"product_id":"mitocha-sun-dried-kamairicha-dark-roast","title":"#0616.N3 Mitocha NR002: Sun-dried Kamairicha (Dark Roast) 天日干し釜炒り茶(重焙煎)","description":"\u003cp\u003eProduced using first flush spring leaves and the pan-fired (kamairi) method of processing, the leaves are rolled, dried in a greenhouse under the sunlight. The process is similar to Puer tea up to this point. It is then strongly roasted to finish the tea. A \u003ca href=\"https:\/\/yumenet.live\/products\/mitocha-sun-dried-kamairicha-light-roast\" target=\"_blank\" title=\"Mitocha NR001: Sun-dried Kamairicha (Light Roast) 天日干し釜炒り茶(軽焙煎)\" rel=\"noopener noreferrer\"\u003elight-roasted version\u003c\/a\u003e is also available here.\u003c\/p\u003e\n\u003cp\u003eThis tea processing method is a folk tea called Kumano Bancha 熊野\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e晩茶 in the Kumano region of Wakayama Prefecture, which Mitocha is attempting to preserve.. It was used to make rice porridge to be eaten with pickled vegetables and dried foods, and drunk as an every day tea. It also ages well according to the Mitocha.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e[製法] 一番茶の頃に摘んだ生葉を釜炒りして揉捻してからしっかり乾くようにハウスの中で天日干しして乾燥させます。ここまでは晒青緑茶と同じ工程です。そして飲む前に焙煎をします。軽焙煎はあっさりした仕上げに重焙煎は香りと甘みが引き立つ仕上げにしています。\u003c\/p\u003e\n\u003cp\u003e[特徴] 和歌山熊野では晩茶とよばれて親しまれています。茶粥にしてお漬物や干物とあわせたり薬缶で淹れたりして気軽に飲み続けられている 日常のお茶、常茶です。熟成にも向いています。当園ではその製法を受け継ぐため師匠の元へ毎年通っています。\u003c\/p\u003e\n\u003ch2\u003eSteeping Notes\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTea: 5g. \u003c\/li\u003e\n\u003cli\u003eTime: 1 min. \u003c\/li\u003e\n\u003cli\u003eWater: 90C\/195F, 200 ml. \u003c\/li\u003e\n\u003cli\u003eResteep 3 times. \u003c\/li\u003e\n\u003cli\u003eSee yumenet.live\/steep for more info.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eIngredients: Green tea\u003c\/li\u003e\n\u003cli\u003eHarvest: Late May\u003c\/li\u003e\n\u003cli\u003eCultivated without use of pesticides \/ synthetic fertilizers\u003c\/li\u003e\n\u003cli\u003eRegion: Yamazoe Village, Nara\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tea Farm Mitocha","offers":[{"title":"10g \/ 0.35 oz \/ May 2023","offer_id":39890623201385,"sku":"TFMNR002-010-y23","price":420.0,"currency_code":"JPY","in_stock":false},{"title":"50g \/ 1.76 oz \/ May 2023","offer_id":39890623070313,"sku":"TFMNR002-050-y23","price":1380.0,"currency_code":"JPY","in_stock":false},{"title":"10g \/ 0.35 oz \/ May 2024","offer_id":41913303433321,"sku":"TFMNR002-010-y24","price":420.0,"currency_code":"JPY","in_stock":false},{"title":"50g \/ 1.76 oz \/ May 2024","offer_id":41913303466089,"sku":"TFMNR002-050-y24","price":1380.0,"currency_code":"JPY","in_stock":false},{"title":"250g \/ 8.8 oz \/ May 2024","offer_id":40491172364393,"sku":"TFMNR002-250-y24","price":6000.0,"currency_code":"JPY","in_stock":false},{"title":"1kg \/ 2.2 lbs \/ May 2024 (May be packed in multiple smaller bags)","offer_id":39594090791017,"sku":"TFMNR002-1kg-y24","price":20000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/image_febc192c-4931-4828-b544-bd90d89a6df9.heic?v=1773719356"},{"product_id":"mitocha-nr003-sun-dried-kamairicha-namacha","title":"#0617.N3 Mitocha NR003: Aged, Sun-dried Kamairicha Namacha 天日干し釜炒り生茶","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eProduced using first flush spring leaves and the pan-fired (kamairi) method of processing, the leaves are rolled, dried in a greenhouse under the sunlight. The leaves are then stored in Mitocha's warehouse for a certain period of time before releasing for sale without a final roasting. Suitable for further aging.\u003c\/p\u003e\n\u003cp\u003eMitocha's farmer Kayashita-san believes this tea will continue to become \"softer\" as it ages. You can think of it as an unroasted puerh tea.\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003e[製法]一番茶の頃に摘んだ生葉を釜炒りして揉捻してからしっかり乾くようにハウスの中で天日干しして乾燥させる天日干し釜炒り茶をしばらく寝かせたお茶。 [特徴]天日干し釜炒り茶の製法を元に作りました。焙煎しない晒青緑茶です。熟成にも向いています。 [飲み方]急須でもピッチャーでもマグカップでも湯呑でもOKです。熱湯でザッと淹れてください。 [その他情報]熟成を重ねることで丸くなっていくお茶です。師匠のお茶は焙煎が強いけど飲んだ後味はこのお茶とよく似ています。\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTea: 5g. \u003c\/li\u003e\n\u003cli\u003eTime: 30 sec. \u003c\/li\u003e\n\u003cli\u003eWater: 90C\/195F, 200 ml. \u003c\/li\u003e\n\u003cli\u003eResteep 3 times. \u003c\/li\u003e\n\u003cli\u003eSee yumenet.live\/steep for more info.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eIngredients: Green tea\u003c\/li\u003e\n\u003cli\u003eCultivar: Okuyutaka\u003c\/li\u003e\n\u003cli\u003eHarvest: Around May 20\u003c\/li\u003e\n\u003cli\u003eCultivated without use of pesticides \/ synthetic fertilizers\u003c\/li\u003e\n\u003cli\u003eRegion: Yamazoe Village, Nara\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tea Farm Mitocha","offers":[{"title":"10g \/ 0.35 oz \/ May 2023","offer_id":40328110112873,"sku":"TFMNR003-010","price":490.0,"currency_code":"JPY","in_stock":true},{"title":"50g \/ 1.76 oz \/ May 2023","offer_id":40038781354089,"sku":"TFMNR003-050","price":1920.0,"currency_code":"JPY","in_stock":true},{"title":"500g  \/ May 2023","offer_id":42402769698921,"sku":"TFMNR003-500","price":14000.0,"currency_code":"JPY","in_stock":false},{"title":"1kg \/ 2.2 lbs \/ May 2023","offer_id":39594096230505,"sku":"TFMNR003-1kg","price":24000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/image_11e67a46-17ea-402e-a9f2-b74b797fe52a.jpg?v=1664663257"},{"product_id":"mitocha-nr004-sun-dried-kamairicha-harubancha","title":"#0618.N3 Mitocha NR004: Sun-dried Kamairicha Harubancha 天日干し釜炒り春ばん茶","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eProduced using winter leaves harvested in March that are pan-fired (kamairi), the leaves are lightly rolled, and sundried in a greenhouse. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis produces a light tea with a grassy-woodsy flavor, and a light, sweet aftertaste.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTea: 3 grams \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTime: 3 min. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWater: 90C\/195F, 200 ml. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eResteep 3 times. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSee yumenet.live\/steep for more info.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eProduct Info\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eIngredients: Green tea\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHarvest: End of March\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCultivated without use of pesticides \/ synthetic fertilizers\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRegion: Yamazoe Village, Nara\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tea Farm Mitocha","offers":[{"title":"10g \/ 0.35 oz","offer_id":40096512901225,"sku":"TFMNR004-010","price":400.0,"currency_code":"JPY","in_stock":true},{"title":"50g \/ 1.76 oz","offer_id":40650925277289,"sku":"TFMNR004-050","price":700.0,"currency_code":"JPY","in_stock":true},{"title":"500g \/ 1.1 lbs (Very bulky. Requires postal mail shipping. DHL shipping to be calculated manually. Please inquire.)","offer_id":39594096754793,"sku":"TFMNR004-500","price":6000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/image_6d362106-4075-4339-956e-b111faf4e61a.heic?v=1656062411"},{"product_id":"mitocha-nr005-sun-dried-kamairicha-bbancha","title":"#0619.N3 Mitocha NR005: Sun-dried Kamairicha Bancha 天日干し釜炒りばん茶","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNote: copied from other products, please confirm.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eProduced using late first flush spring leaves harvested in June after the May first flush harvest. \u003cmeta charset=\"utf-8\"\u003eIn other regions, this late first flush harvest is called Oyako Bancha.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOxidization in the leaves are then stopped using the pan-fired (kamairi) method of processing, the leaves are rolled, dried in a greenhouse under the sunlight. And finally, the tea is roasted.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis tea processing method is a folk tea called Kumano Bancha 熊野\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e晩茶 in the Kumano region of Wakayama Prefecture, which Mitocha is attempting to preserve.. It was used to make rice porridge to be eaten with pickled vegetables and dried foods, and drunk as an every day tea. It also ages well according to the Mitocha.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e[製法]\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"s1\"\u003e一番茶の頃に摘んだ茶樹の刈り残った葉と遅れて伸びてくる新芽とを合わせて\u003c\/span\u003e\u003cspan class=\"s2\"\u003e6\u003c\/span\u003e\u003cspan class=\"s1\"\u003e月初旬に摘みとり、その生葉を釜炒りして揉捻してからしっかり乾くようにハウスの中で天日干しして乾燥させます。そして飲む前に焙煎をします。親子番茶ともよばれます。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e[特徴]\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"s1\"\u003e和歌山熊野では晩茶とよばれて親しまれています。茶粥にしてお漬物や干物とあわせたり薬缶で淹れたりして気軽に飲み続けられている日常のお茶、常茶です。熟成にも向いています。当園ではその製法を受け継ぐため師匠の元へ毎年通っています。\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eSteeping Notes\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTea: 5g. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTime: 1 min. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWater: 90C\/195F, 200 ml. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eResteep 3 times. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSee yumenet.live\/steep for more info.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eProduct Info\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eIngredients: Green tea\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCultivar: Yabukita\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHarvest: Early June\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCultivated without use of pesticides \/ synthetic fertilizers\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRegion: Yamazoe Village, Nara\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tea Farm Mitocha","offers":[{"title":"10g \/ 0.35 oz \/ June 2024 \/ Yunomi resealable bag","offer_id":41913292718185,"sku":"TFMNR005-010-y24","price":300.0,"currency_code":"JPY","in_stock":true},{"title":"50g \/ 1.76 oz \/ June 2025 \/ Yunomi resealable bag","offer_id":41916090908777,"sku":"TFMNR005-050-y25","price":900.0,"currency_code":"JPY","in_stock":true},{"title":"250g \/ 8.8 oz \/ June 2025 \/ Yunomi resealable bag","offer_id":40491036409961,"sku":"TFMNR005-250-y25","price":3000.0,"currency_code":"JPY","in_stock":true},{"title":"1kg \/ 2.2 lbs \/ June 2025 \/ bulk bag","offer_id":43104745947241,"sku":"TFMNR005-1kg-y25","price":10000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/mitocha-nr005-aged-sun-dried-kamairicha-bancha-815488.jpg?v=1663993336"},{"product_id":"mitocha-nr006-makibi-kancha-firewood-winter-green-tea","title":"#0620.N3 Mitocha NR006: Makibi Kancha Firewood Winter Green Tea (Aged) 薪火寒茶","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoung tea farmer Yuki Kayashita learned kancha making from tea farmers in the mountains of Asuke Village, Aichi Prefecture. It is an earthy and mellow tea that can be enjoyed by all; from children to the elderly. Today, it is an extremely rare tea that few producers adopt, originally made in regions such as Asuke village, Aichi Prefecture and Shishikui village, Tokushima Prefecture. You can also simply enjoy the appearance of the leaves themselves. This tea lends itself to long term aging, changing little over time. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eKancha Processing\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eKancha is made from large mature tea leaves harvested during \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003edaikan（\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e大寒）, the coldest time of the year. At Tea Farm Mitocha, the harvest occurs from December to February. \u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eBoth the tea leaves and stems are harvested. The leaves and stems are boiled in a large wooden barrel and steamed for about an hour.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAfter steaming, the leaves are easily separated and removed from their branches.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe leaves are then sun-dried (i.e., laid out to be dried in the cold, dry winter air and sun). \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTo learn more about tea farmer Yuki Kayashita, please refer to\u003ca href=\"https:\/\/yumenet.live\/blogs\/japanese-tea-guide\/tea-farm-mitocha-preserving-a-traditional-folk-tea?_pos=1\u0026amp;_sid=f89e54f24\u0026amp;_ss=r\" rel=\"noopener\" target=\"_blank\"\u003e Yunomi's interview with him\u003c\/a\u003e. Please also check out the article: \u003ca href=\"https:\/\/yumenet.live\/blogs\/japanese-tea-guide\/kancha-a-rare-japanese-tea-harvested-in-the-winter-time?_pos=1\u0026amp;_sid=3acfea15d\u0026amp;_ss=r\" rel=\"noopener\" target=\"_blank\"\u003eKancha, a Rare Japanese Tea harvested in the Winter Time\u003c\/a\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTea: 3g. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTime: 5 min. \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWater: 95C\/204F, 200 ml\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFlavor notes from these parameters: smooth, feathery, buttery, sweet, earthy \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eProduct Info\u003c\/h2\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yabukita\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: Winter (Dec - Feb)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eCultivated\u003c\/strong\u003e without use of pesticides \/ synthetic fertilizers\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Yamazoe Village, Nara Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tea Farm Mitocha","offers":[{"title":"10g \/ 0.35 oz \/ Feb 2024 Harvest (Due to bulkiness extra shipping fee may be required even if order qualifies for a shipping promo rate. Please inquire if this is a concern.)","offer_id":39642262470761,"sku":"TFMNR006-010-y24","price":300.0,"currency_code":"JPY","in_stock":false},{"title":"75g \/ 2.6 oz \/ Feb 2024 Harvest (Due to bulkiness extra shipping fee may be required even if order qualifies for a shipping promo rate. Please inquire if this is a concern.)","offer_id":39642264731753,"sku":"TFMNR006-075-y24","price":1800.0,"currency_code":"JPY","in_stock":false},{"title":"500g \/ 1.1 lbs \/ Feb 2024  Harvest (Due to bulkiness extra shipping fee may be required even if order qualifies for a shipping promo rate. Please inquire if this is a concern.)","offer_id":39594099015785,"sku":"TFMNR006-500-y24","price":10000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/mitocha-nr006-makibi-kancha-firewood-winter-green-tea-aged-572658.jpg?v=1684897094"},{"product_id":"osada-tea-organic-yamabuki-nadeshiko-kurokoji-fermented-tea","title":"#0569.S5 Osada Tea: Organic Yamabuki Nadeshiko, Kurokoji Fermented Tea 有機山吹撫子","description":"\u003cp\u003eYamabuki Nadeshiko is a new type of tea made by controlled microbial fermentation that produces (in Yunomi's opinion) a slightly sour tea liquor with a subtle strawberry flavor.\u003c\/p\u003e\n\u003ch2\u003eKurokoji Fermentation\u003c\/h2\u003e\n\u003cp\u003eKawamura Denbei, known as the \"Father of Shizuoka Yeast\" and president of microbial research and development company Riversion, developed this tea based on his years of research into \u003cem\u003ekoji\u003c\/em\u003e molds (\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Aspergillus_oryzae\" title=\"Aspergillus oryzae - koji molds used to make sake, soy sauce, miso\" target=\"_blank\"\u003e\u003cspan data-mce-fragment=\"1\"\u003easpergillus oryzae\u003c\/span\u003e\u003c\/a\u003e) used for making Japanese sake, soy sauce, and miso among other foods. The specific type of \u003cem\u003ekoji\u003c\/em\u003e used is black \u003cem\u003ekoji \u003c\/em\u003eor \u003cem\u003ekurokoji 黒麹, \u003c\/em\u003eand is most famous for making the bold flavors of awamori sake in Okinawa. Joint research with Shizuoka and Saga Universities revealed that tea processed with \u003cem\u003ekurokoji\u003c\/em\u003e creates two polyphenols, named Teadenol A and Teadenol B.\u003c\/p\u003e\n\u003cp\u003eAt Osada Tea's clean room facility, a patented \u003cem\u003ekurokoji\u003c\/em\u003e fermentation starter is mixed into leaves grown organically from the farmers of the Isagawa Tea Coop in Haruno Village (in the mountains of the famed Tenryu district of western Shizuoka). This differs from traditional Pu-erh tea which is naturally fermented (allowing the natural molds in the air to start fermentation in the leaves).\u003c\/p\u003e\n\u003ch2\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 2g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e: 2 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 100C\/212F, 150 ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout Osada Tea\u003c\/h2\u003e\n\u003cdiv class=\"twocol\"\u003e\u003cimg alt=\"Osada Natsumi, Osada Tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/osada-natsumi_480x480.jpg?v=1633505215\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"twocol\"\u003e\n\u003cp\u003eEstablished in 1948, Osada Tea is an award winning producer and wholesaler of Japanese tea, focusing on organic tea production, and working closely with the farmers of the Isagawa Tea Agriculture Cooperative in Haruno Village, Tenryu Region of Shizuoka.\u003c\/p\u003e\n\u003cp\u003e4th generation tea master, Osada Natsumi, holds 8th-dan rank of tea appraisal, is registered as a Japanese Tea Instructor, and was Champion of the 58th National Tea Appraisal competition. \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Osada Tea","offers":[{"title":"10g \/ 0.35 oz (non-certified organic Yunomi sample bag)","offer_id":39647058853993,"sku":"osdTP10-010","price":780.0,"currency_code":"JPY","in_stock":true},{"title":"60g \/ 2.1 oz \/ JAS certified organic package","offer_id":39647054659689,"sku":"osdTP10-060","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"250g \/ 8.8 oz \/ bulk bag","offer_id":39647087067241,"sku":"osdTP10-250","price":10000.0,"currency_code":"JPY","in_stock":true},{"title":"1kg \/ 2.2 lbs \/ bulk bag","offer_id":47852736479337,"sku":"osdTP10-1kg","price":33000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/osada-tea-organic-yamabuki-nadeshiko-kurokoji-fermented-tea-254002.jpg?v=1773719728"},{"product_id":"kanes-tea-2022-first-flush-black-tea-makinohara-wase-single-cultivar","title":"#0390.S5 Kanes Tea: 2022 First Flush Black Tea Wakocha, Makinohara-wase Single Cultivar","description":"\u003cp\u003eA rare cultivar grown only by a handful of farmers in Japan, this flavorful black tea features the Makinohara-wase cultivar, and early budding leaf carefully harvested using handheld scissors, to create a tea with fine, delicate leaves. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSteeping notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eFor a strong bodied tea: \u003c\/span\u003e\u003cb\u003eTea\u003c\/b\u003e: 5g. \u003cb\u003eTime\u003c\/b\u003e: 3 min. \u003cb\u003eWater\u003c\/b\u003e: 90C\/194F, 200 ml.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eResteep 3 times. Depending on your preference, you may be able to get another cup or two from this leaf.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Black Tea\u003c\/li\u003e\n\u003cli\u003eCultivar: Makinohara-wase\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: April 18, 2022\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Fuji City, Shizuoka Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProducer Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eName\u003c\/strong\u003e: Kanes Tea Factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: Shimada, Shizuoka, Japan.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kanes Tea Factory","offers":[{"title":"April 22, 2022 \/ 10g \/ 0.35 oz \/ Yunomi sample bag","offer_id":40009529557097,"sku":"kanesbk01-010","price":450.0,"currency_code":"JPY","in_stock":false},{"title":"April 22, 2022 \/ 100g \/ 3.5 oz \/ Yunomi resealable bag","offer_id":40009529589865,"sku":"kanesbk01-100","price":2899.0,"currency_code":"JPY","in_stock":false},{"title":"April 22, 2022 \/ 1kg \/ 2.2 lbs \/ Bulk bag","offer_id":40009530376297,"sku":"kanesbk01-1kg","price":24000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/image_e6604ce2-0e74-40fb-880b-827c10329ea2.heic?v=1769758685"},{"product_id":"kanes-tea-handpicked-first-flush-black-tea-shoushun-single-cultivar","title":"#0396.S5 Kanes Tea: Handpicked First Flush Black Tea Wakocha, Shoushun Single Cultivar","description":"\u003cp\u003eShoushun is a new and ultra rare cultivar developed by the same farmer who gave us the exquisite \u003ca title=\"Sencha Marishi Single Cultivar\" href=\"https:\/\/yumenet.live\/products\/kanes-tea-honyama-togen-marishi-limited-handpicked-first-flush-spring\" target=\"_blank\"\u003eMarishi\u003c\/a\u003e. This flavorful black tea features the new Shoushun cultivar, named in honor of baseball superstar Shohei Ohtani (the Shou 翔 is taken from his name, shun 春 means spring). An early budding leaf carefully harvested by hand to create an ultra premium tea with fine, delicate leaves, and a rich, sweet, toasty flavors\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSteeping notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eFor a strong bodied tea: \u003c\/span\u003e\u003cb\u003eTea\u003c\/b\u003e: 5g. \u003cb\u003eTime\u003c\/b\u003e: 3 min. \u003cb\u003eWater\u003c\/b\u003e: 90C\/194F, 200 ml.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eResteep 3 times. Depending on your preference, you may be able to get another cup or two from this leaf.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eFlavor\u003c\/h2\u003e\n\u003cp\u003eThe tea is soft, deep, and fragrant. The warm and full aftertaste lingers for a long time.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Black Tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: April\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Fuji City, Shizuoka Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProducer Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eName\u003c\/strong\u003e: Kanes Tea Factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: Shimada, Shizuoka, Japan.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kanes Tea Factory","offers":[{"title":"April 2022 (Currently being aged) \/ 10g \/ 0.35 oz \/ Yunomi sample bag","offer_id":40009535225961,"sku":"kanesbk02-010","price":1700.0,"currency_code":"JPY","in_stock":false},{"title":"April 2022 (Currently being aged) \/ 100g \/ 3.5 oz \/ Yunomi resealable bag","offer_id":40009535258729,"sku":"kanesbk02-100","price":12000.0,"currency_code":"JPY","in_stock":false},{"title":"April 2022 (Currently being aged) \/ 1kg \/ 2.2 lbs \/ Bulk bag","offer_id":40009535291497,"sku":"kanesbk02-1kg","price":150000.0,"currency_code":"JPY","in_stock":true},{"title":"April 2023 \/ 10g \/ 0.35 oz \/ Yunomi sample bag","offer_id":40751471591529,"sku":"kanesbk02-010-y23","price":1500.0,"currency_code":"JPY","in_stock":true},{"title":"April 2023 \/ 100g \/ 3.5 oz \/ Yunomi resealable bag","offer_id":40751471624297,"sku":"kanesbk02-100-y23","price":10000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/image_d4c82064-15f3-4c38-9431-d8f71c1af3e9.heic?v=1769758588"},{"product_id":"murasaki-shiso-hojicha-from-ocha-no-sankoen-shimane-japan","title":"#0533.S4 Murasaki Shiso Bancha from Ocha no Sankoen, Shimane, Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe delicious flavor of shiso, or perilla leaf, blended with bancha.\u003c\/p\u003e\n\u003ch2\u003eFlavor Profile\u003c\/h2\u003e\n\u003ch2\u003eSteeping Instructions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e5g \/ 1 min \/ 90C (195F) \/ 200 ml\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green tea, musasaki shiso (purple perilla)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Shimane Prefecture\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eProducer Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Sankoen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCEO\u003c\/strong\u003e: Masaya Oshima\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 1984\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmployees\u003c\/strong\u003e: 13\u003c\/li\u003e\n\u003cli\u003eFamily business, factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertifications\u003c\/strong\u003e: ISO22000 (2016\/7\/27)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ocha no Sankoen","offers":[{"title":"10g \/ 0.35 oz \/ Yunomi resealable bag","offer_id":40565322514537,"sku":"3kn-SHISO-010","price":300.0,"currency_code":"JPY","in_stock":true},{"title":"200g \/ 7 oz (Original Sankoen bag)","offer_id":40565322547305,"sku":"3kn-SHISO-200","price":1999.0,"currency_code":"JPY","in_stock":false},{"title":"1kg \/ 2.2 lbs (Bulk bag)","offer_id":41823610470505,"sku":"3kn-SHISO-1kg","price":8000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/IMG_2848.jpg?v=1741328418"},{"product_id":"ishizuchi-kurocha-fermented-dark-tea-from-ehime-prefecture","title":"#0602.E1 Ishizuchi Kurocha - Fermented Dark Tea from Ehime Prefecture","description":"\u003cp\u003eIshizuchi Kurocha is one of Japan’s rarest teas. A tradition of the village of Ishizuchi, Ehime Prefecture, it is currently being revived by the Satsukikai project \u003c\/p\u003e\n\u003cp\u003eResearch has shown that ishizuchi kurocha is rich in lactobacillus plantarum (post fermentation and before sundrying, 100,000 count per gram was measured).\u003c\/p\u003e\n\u003ch2\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe recommend steeping parameters are: 1.5g \/ 1-2 min \/ 95C (203F) \/ 300 ml.\u003c\/li\u003e\n\u003cli\u003eMore traditionally, it is actually brewed: 1.5g \/ boil for 10 min in 1 liter of water.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFlavor\u003c\/h2\u003e\n\u003cp\u003eThis tea has a hearty and warm flavor with brisk berry like notes. There is a lingering warm sweetness, reminiscent of dried plums, in the aftertaste. The mouthfeel is light, which together with the nuanced but still bright flavor make it a cozy yet refreshing drink. \u003c\/p\u003e\n\u003ch2\u003eHistory\u003c\/h2\u003e\n\u003cp\u003eHistorical records do not show exactly when the tea was first grown and produced in the regions surround Mt. Ishizuchi, but the book \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eHonchochokan\u003c\/em\u003e (\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e本朝食鑑\u003c\/span\u003e) in 1697 and \u003cem\u003eSaijoshi\u003c\/em\u003e (西條誌) in 1842 mention it as a regional tea. It was more widely produced for locals during up to the Taisho period (1911-25) but slowly died out during the Showa period (1926-1989) as changes to agriculture economy swept the region.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eToday, this rare tea is made by the Ishizuchi Kurocha Satsukikai, a preservation society dedicated to maintaining the production of this folk tea. The society was established because in 1996, only 1 person was left who knew how to produce the tea.\u003c\/p\u003e\n\u003ch2\u003eHow is Ishizuchi Kurocha Produced?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eStep 1: In July each year, branches with mature leaves are harvested by hand\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-1_1024x1024.jpg?v=1701913328\" alt=\"Step 1: In July each year, branches with mature leaves are harvested by hand\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 2: Leaves are removed and washed thoroughly in flowing water. \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-2_1024x1024.jpg?v=1701913328\" alt=\"Step 2: Leaves are removed and washed thoroughly in flowing water.\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 3: Leaves are steamed for about an hour \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-3_1024x1024.jpg?v=1701913328\" alt=\"Step 3: Leaves are steamed for about an hour\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 4: Leaves softend by steaming are packed into a barrel and left to ferment\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-4_1024x1024.jpg?v=1701913328\" alt=\"Step 4: Leaves softend by steaming are packed into a barrel and left to ferment\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 5: Removed from fermentation, you can see the mold that has formed on the leaves.\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-5_1024x1024.webp?v=1701913328\" alt=\"Step 5: Removed from fermentation, you can see the mold that has formed on the leaves.\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 6: Fermented leaves are rolled by hand. \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-6_1024x1024.jpg?v=1701913328\" alt=\"Step 6: Fermented leaves are rolled by hand.\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 7: Leaves stored in containers again for lacto fermentation \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-7_1024x1024.jpg?v=1701913328\" alt=\"Step 7: Leaves stored in containers again for lacto fermentation\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 8: Leaves are removed sundried for 2 days \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-8_1024x1024.jpg?v=1701913328\" alt=\"Step 8: Leaves are removed sundried for 2 days\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 9: Finished dried leaf after two months of processing from harvest! \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-9_1024x1024.jpg?v=1701913328\" alt=\"Step 9: Finished dried leaf after two months of processing from harvest!\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Satsukikai","offers":[{"title":"10g \/ 0.35 oz","offer_id":40937881337961,"sku":"EH001-010","price":1500.0,"currency_code":"JPY","in_stock":false},{"title":"100g \/ 3.5 oz","offer_id":40937881305193,"sku":"EH001-100","price":12000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/8115e5f13076c19cacfa19fbda1caaec.jpg?v=1701913293"},{"product_id":"ishizuchi-kurocha-aged-3-years-fermented-dark-tea-from-ehime-prefecture","title":"#0601.E1 Ishizuchi Kurocha (Aged 3+ years) - Fermented Dark Tea from Ehime Prefecture - EH002","description":"\u003cp\u003e\u003cspan\u003eIshizuchi Kurocha is one of Japan’s rarest teas. A tradition of the village of Ishizuchi, Ehime Prefecture, it is currently being revived by the Satsukikai project\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eResearch has shown that ishizuchi kurocha is rich in lactobacillus plantarum (post fermentation and before sundrying, 100,000 count per gram was measured).\u003c\/p\u003e\n\u003ch2\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe recommend steeping parameters are: 1.5g \/ 1-2 min \/ 95C (203F) \/ 300 ml.\u003c\/li\u003e\n\u003cli\u003eMore traditionally, it is actually brewed: 1.5g \/ boil for 10 min in 1 liter of water.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFlavor\u003c\/h2\u003e\n\u003cp\u003eThe flavor is fresh and bright with notes of red berries. Compared to the \u003ca href=\"https:\/\/yumenet.live\/collections\/japanese-dark-tea\/products\/ishizuchi-kurocha-fermented-dark-tea-from-ehime-prefecture\"\u003eIshizuchi Kurocha that has not been fermented for as long\u003c\/a\u003e, the flavor is more rounded and the sour berry notes are not as potent. The aftertaste is refreshing and very mildly sweet.\u003c\/p\u003e\n\u003ch2\u003eHistory\u003c\/h2\u003e\n\u003cp\u003eHistorical records do not show exactly when the tea was first grown and produced in the regions surround Mt. Ishizuchi, but the book \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eHonchochokan\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e本朝食鑑\u003c\/span\u003e) in 1697 and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSaijoshi\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(西條誌) in 1842 mention it as a regional tea. It was more widely produced for locals during up to the Taisho period (1911-25) but slowly died out during the Showa period (1926-1989) as changes to agriculture economy swept the region.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eToday, this rare tea is made by the Ishizuchi Kurocha Satsukikai, a preservation society dedicated to maintaining the production of this folk tea. The society was established because in 1996, only 1 person was left who knew how to produce the tea.\u003c\/p\u003e\n\u003ch2\u003eHow is Ishizuchi Kurocha Produced?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eStep 1: In July each year, branches with mature leaves are harvested by hand\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-1_1024x1024.jpg?v=1701913328\" alt=\"Step 1: In July each year, branches with mature leaves are harvested by hand\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 2: Leaves are removed and washed thoroughly in flowing water. \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-2_1024x1024.jpg?v=1701913328\" alt=\"Step 2: Leaves are removed and washed thoroughly in flowing water.\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 3: Leaves are steamed for about an hour \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-3_1024x1024.jpg?v=1701913328\" alt=\"Step 3: Leaves are steamed for about an hour\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 4: Leaves softend by steaming are packed into a barrel and left to ferment\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-4_1024x1024.jpg?v=1701913328\" alt=\"Step 4: Leaves softend by steaming are packed into a barrel and left to ferment\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 5: Removed from fermentation, you can see the mold that has formed on the leaves.\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-5_1024x1024.webp?v=1701913328\" alt=\"Step 5: Removed from fermentation, you can see the mold that has formed on the leaves.\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 6: Fermented leaves are rolled by hand. \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-6_1024x1024.jpg?v=1701913328\" alt=\"Step 6: Fermented leaves are rolled by hand.\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 7: Leaves stored in containers again for lacto fermentation \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-7_1024x1024.jpg?v=1701913328\" alt=\"Step 7: Leaves stored in containers again for lacto fermentation\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 8: Leaves are removed sundried for 2 days \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-8_1024x1024.jpg?v=1701913328\" alt=\"Step 8: Leaves are removed sundried for 2 days\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 9: Finished dried leaf after two months of processing from harvest! \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-9_1024x1024.jpg?v=1701913328\" alt=\"Step 9: Finished dried leaf after two months of processing from harvest!\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Satsukikai","offers":[{"title":"10g \/ 0.35 oz","offer_id":40937911484521,"sku":"EH002-010","price":3500.0,"currency_code":"JPY","in_stock":true},{"title":"100g \/ 3.5 oz","offer_id":40937911517289,"sku":"EH002-100","price":30000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/8115e5f13076c19cacfa19fbda1caaec_5812aa17-e2c0-4e56-b06e-c3bf3bc66b3e.jpg?v=1701914411"},{"product_id":"obubu-ky035-pine-needle-wakocha-kyoto-black-tea","title":"#0035.K6 Obubu: Pine Needle Wakocha Kyoto Black Tea","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis Wakoucha is a special needle-like Japanese black tea. Medium in body it has a lightly savory tase with some subtle astringency and underlying notes of molasses. The liquor has a beautiful copper colour with a lingering aroma of a freshly cut watermelon. In the production it has been rolled just like Sencha, that results in unique needled-shaped tea leaves. Pine Needle Wakoucha is a truly rare tea.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Black tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Wazuka, Kyoto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarmer\u003c\/strong\u003e: Akihiro Kita\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e:\u003cspan\u003e July\u003c\/span\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e:\u003cspan\u003e Yabukita\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kyoto Obubu Tea Farms","offers":[{"title":"10g \/ 0.35 oz \/ Yunomi resealable bag","offer_id":41965802389609,"sku":"obt-blkpine-010","price":620.0,"currency_code":"JPY","in_stock":true},{"title":"50g \/ 1.76 oz \/ Yunomi resealable bag","offer_id":40946608832617,"sku":"obt-blkpine-050","price":2100.0,"currency_code":"JPY","in_stock":true},{"title":"1kg \/ bulk bag","offer_id":42425087361129,"sku":"obt-blkpine-1kg","price":25000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/Matsuha-no-Wakoucha-combined-web.jpg?v=1702303787"},{"product_id":"red-shiso-from-shimane-2g-x-10-tea-bags","title":"#0535.S4 Ocha no Sankoen - Red Shiso from Shimane (2g tea bags)","description":"\u003cp\u003eThis shiso leaf tea create a wonderful aroma of perilla.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eFlavor Profile\u003c\/h2\u003e\n\u003ch2\u003eSteeping Instructions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e1 tea bag \/ 1 min \/ 90C (195F) \/ 200 ml\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: red shiso (red perilla)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Shimane Prefecture\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eProducer Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Sankoen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCEO\u003c\/strong\u003e: Masaya Oshima\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 1984\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmployees\u003c\/strong\u003e: 13\u003c\/li\u003e\n\u003cli\u003eFamily business, factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertifications\u003c\/strong\u003e: ISO22000 (2016\/7\/27)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ocha no Sankoen","offers":[{"title":"1 Pack 20g (2g x 10 tea bags) - 20g \/ 0.7 oz","offer_id":41020059123817,"sku":"3kn-shisotb-020","price":1499.0,"currency_code":"JPY","in_stock":true},{"title":"MULTIPACK 100g (5 packs of 2g x 10 tea bags) \/ 3.5 oz","offer_id":41020059156585,"sku":"3kn-shisotb-020x5","price":6000.0,"currency_code":"JPY","in_stock":true},{"title":"Bulk pack 200g (2g x 100 tea bags) \/ 7 oz","offer_id":42806978642025,"sku":"3kn-shisotb-200","price":12000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/img61631495.jpg?v=1705375393"},{"product_id":"akemis-hand-picked-shishikui-kancha","title":"#0834.T2 Shishikui Kancha from Tokushima Prefecture - Handpicked by Farmer Akemi Ishimoto","description":"\u003cp data-mce-fragment=\"1\"\u003eKancha from the mountain village of Kuo, Shishikui in Tokushima Prefecture, is a long-loved bancha, a folk tea that is made specifically in the South of Tokushima Prefecture.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor decades, tea farmer Akemi Ishimoto has been trying to preserve this regional bancha. She founded the Shishikui Kancha Production Association roughly 35 years ago to bring together farmers in the region to help with kancha harvesting and production.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this region, they have always harvested mature and coarse tea leaves in the winter time as opposed to a spring harvest because the people believe it makes for more delicious and mellow tea.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDue to depopulation and aging; today, Kuo village only has a population of about 10. Now, at 87 years old (in 2024), Akemi-san is the only one who is keeping the kancha tradition alive. Due to the hard labor of tea harvesting and processing, she is the only one that is making the tea from start to finish (e.g., her friends, elementary school children, and tea lovers may help her with harvesting here and there).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAkemi-san says that she has never met a person who loves kancha more than herself and she also says every year that this will be her last year making kancha.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eKancha Processing\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAs with many banchas, kancha is made from mature, large leaves. What makes kancha unique is that the leaves are harvested in the cold winter months. The way Akemi-san’s kancha is made follows this process:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eShe handpicks mature winter tea leaves (about 10 cm in length) starting on January 1st (and makes multiple batches until March 10).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eShe then boils the leaves for 25 minutes to soften them and \u003cspan data-mce-fragment=\"1\"\u003estop oxidization.\u003c\/span\u003e \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe leaves are then massaged first by machine then hand-rolled by Akemi-san for the finishing touch (note: previously, it was all hand-rolled). \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eThen, the leaves are left in a barrel overnight. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eThey are then brought to Akemi-san’s greenhouse (across the river), removed from the barrel, and spread out to dry for 2-5 days depending on the weather. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eLastly, the leaves are taken outside to sundry on sunny days. Akemi-san says the last sun drying step is a very important in her kancha making process. There is something special about receiving energy from the sun.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003e\u003cb\u003eProduct Info\u003c\/b\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eIngredient\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e: Green tea\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHarvest\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e: Cold winter months (January 1st ~ March 10th).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRegion\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e: Kuo Village, Shishikuicho, Tokushima Prefecture\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivated:\u003c\/strong\u003e without use of pesticides \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Kuo Village, Shishikui, Tokushima Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Akemi Ishimoto","offers":[{"title":"10g \/ 0.35 oz \/ Winter Harvest (Due to bulkiness extra shipping fee may be required even if order qualifies for a shipping promo rate. Please inquire if this is a concern.)","offer_id":41087384584297,"sku":"shishikui-010","price":500.0,"currency_code":"JPY","in_stock":true},{"title":"50g \/ 1.76 oz \/ Winter Harvest (Due to bulkiness extra shipping fee may be required even if order qualifies for a shipping promo rate. Please inquire if this is a concern.)","offer_id":41114852130921,"sku":"shishikui-050","price":1200.0,"currency_code":"JPY","in_stock":true},{"title":"500g \/ 1.1 lbs \/ Winter Harvest (Due to bulkiness extra shipping fee may be required even if order qualifies for a shipping promo rate. Please inquire if this is a concern.)","offer_id":41087384617065,"sku":"shishikui-500","price":10000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/DSC_0612.jpg?v=1719397836"},{"product_id":"aioi-awa-bancha","title":"Aioi Awa Bancha 相生阿波番茶","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis Awa Bancha is a rare, traditional post-fermented tea from Tokushima Prefecture (Located in Shikoku Island). This tea was grown and processed in Aioi Village by fermenting late summer harvested mature tea leaves with lactic acid bacteria.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eHarvesting\u003c\/h2\u003e\n\u003cp\u003eThe leaves used for awa bancha tea are harvested in summer, July and August usually, by striping the leaves off a branch by hand as in the video below (from the local farmers cooperative that produces the tea).\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/wnGgwnOkLjM\" height=\"480\" width=\"853\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e Slideshow of the various members of the cooperative: \u003ciframe src=\"https:\/\/www.youtube.com\/embed\/S8vSAXzuXRQ\" height=\"480\" width=\"853\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch2\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eTea\u003c\/strong\u003e: 5 grams\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e: 3-5 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWater\u003c\/b\u003e: 100C\/212F, 200-400 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNotes: \u003c\/strong\u003eYou can also enjoy this tea cold in the summer time \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Aioi Awa Bancha\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJapanese name\u003c\/strong\u003e: 相生阿波番茶\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIngredients\u003c\/b\u003e: Tea leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: July and August\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion: \u003c\/strong\u003eTokushima Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Yunomi.Tea","offers":[{"title":"10g \/ 0.35 oz","offer_id":41748012728425,"sku":"T2AA01-010","price":600.0,"currency_code":"JPY","in_stock":false},{"title":"100g \/ 3.5 oz","offer_id":41748012761193,"sku":"T2AA01-100","price":4000.0,"currency_code":"JPY","in_stock":false},{"title":"1kg \/ 2.2 lbs","offer_id":41748012793961,"sku":"T2AA01-1kg","price":28000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/705F2A60-6221-4D03-BC73-65AFB7D29D4F.png?v=1723196006"},{"product_id":"0584-k4-kunitomo-riguricha-kai-handpicked-kamairicha","title":"#0584.K4 Kunitomo: Riguricha Kai - Handpicked Kamairicha","description":"\u003cp\u003eMount Kurara, towering to the west of Yanagi-no-Sato, has a mysterious aura. The sun rises early here, but because the mountains rise to the west, the sun also sets early, making it one of the coldest places in the region.\u003c\/p\u003e\n\u003cp\u003eThe mountain is far from human settlement and hosts many rare plants, but we cultivated mountain tea in a field that had turned to grassland and still retained traces of the lives of those who lived on its mountainside. \u003c\/p\u003e\n\u003cp\u003eIn the valley at the foot of the mountain lies a small, hidden village called Kenjo. We named this tea \"Kai\" 壊 after the field that retains vestiges of those who have lived in the region for centuries. We wanted to create a tea that captures the presence of the mountain villagers living in this serene locale.\u003c\/p\u003e\n\u003cp\u003eWe hope you can feel the power of the mountains and the nostalgic taste of the people who lived close to the mountains, nurtured by the mountain air that is only accessible to those who care for the tea fields. \u003cmeta charset=\"utf-8\"\u003eWhether brewed strong or weak, the unique flavor of mountain tea comes through in this type of tea that is easy to brew and drink.\u003c\/p\u003e\n\u003ch2\u003eFlavor Profile\u003c\/h2\u003e\n\u003cp\u003eA very light, slightly floral green oolong created by oxidizing the handpicked tea leaves and pan roasting. \u003c\/p\u003e\n\u003ch2\u003eAbout Kunitomo Tea Garden\u003c\/h2\u003e\n\u003cp\u003eTea garden owner Akika Kunitomo's father operated a landscaping company in Kochi Prefecture and in the 1990s discovered wild tea plants on an isolated mountainside during the course of his work. He began caring for the plants by clearing away the under brush and but allowing the plants to grow naturally as they had been.\u003c\/p\u003e\n\u003cp\u003eSeeking to return to the roots of tea making in the Kochi region, Kunitomo-san built a small processing factory that focuses on pan-firing tea leaves. Akika took over the project when her father passed away, expanding by using seeds from the original wild plants and creating a managed tea field while continuing to adhere to the philosophy of zero use of pesticides and fertilizer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Oolong tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar\u003c\/strong\u003e: Yamacha (zairai, or non-specific cultivar grown from seed)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: Spring, harvested by hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction method\u003c\/strong\u003e: Withered about 15 hours. Hand processed pan firing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.google.co.jp\/maps\/@33.6340777,133.3050399,3584m\/data=!3m1!1e3\" target=\"_blank\"\u003eIno Village, Kochi, Japan\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSteeping Recommendation\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 3 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Temperature\u003c\/strong\u003e: 80C\/176F degrees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Amount\u003c\/strong\u003e: 200 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e: 3-4 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResteep\u003c\/strong\u003e 3-4 times (total 3-4 cups per 3 grams)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kunitomo Tea Garden","offers":[{"title":"10g \/ 0.35 oz \/ Spring 2024","offer_id":41933116670057,"sku":"kntm-kai-010-y24","price":700.0,"currency_code":"JPY","in_stock":true},{"title":"100g \/ 3.5 oz \/ Spring 2024","offer_id":41933116768361,"sku":"kntm-kai-100-y24","price":5000.0,"currency_code":"JPY","in_stock":true},{"title":"500g \/ 1.1 lbs \/ Spring 2024","offer_id":41933116866665,"sku":"kntm-kai-500-y24","price":20000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/C4DDCD5A-B6AE-4056-9E00-875CD27A7578.png?v=1731659256"},{"product_id":"1067-g1-ancient-mist-premium-sencha-first-flush","title":"#1067.G1 Denroku Tea Garden: Ancient Mist - Premium Sencha (First Flush)｜霧の古来茶 - 特上煎茶","description":"\u003cp data-end=\"208\" data-start=\"137\"\u003eA Japanese tea shaped by mountain mist, carrying 700 years of heritage.\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"210\"\u003eGrown in the mountainous region of Kasuga, Gifu, this rare tea is made from heirloom tea plants.\u003cbr data-end=\"309\" data-start=\"306\"\u003ePreserved through over 700 years of tea cultivation, these leaves express a natural character distinct from modern cultivars.\u003c\/p\u003e\n\u003cp data-end=\"565\" data-start=\"436\"\u003eSurrounded by cool temperatures, dramatic day–night shifts, and morning mist,\u003cbr data-end=\"516\" data-start=\"513\"\u003ethe tea develops a soft yet deeply layered aroma.\u003c\/p\u003e\n\u003cp data-end=\"649\" data-start=\"567\"\u003eCarefully grown without pesticides,\u003cbr data-end=\"605\" data-start=\"602\"\u003eeach leaf reflects the touch of human hands.\u003c\/p\u003e\n\u003cp data-end=\"739\" data-start=\"651\"\u003eSomehow nostalgic, yet entirely new.\u003cbr data-end=\"690\" data-start=\"687\"\u003eThis is the taste of the past, still alive today.\u003c\/p\u003e\n\u003cp data-end=\"821\" data-start=\"741\"\u003eNot something recreated,\u003cbr data-end=\"768\" data-start=\"765\"\u003ebut 700 years of time, still continuing in this land.\u003c\/p\u003e\n\u003cp data-end=\"821\" data-start=\"741\"\u003e \u003c\/p\u003e\n\u003ch2\u003eAncient Mist - Premium Sencha\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCrafted from carefully selected first flush leaves,\u003cbr data-end=\"401\" data-start=\"398\"\u003ethis premium sencha reveals a refined balance of freshness and umami,\u003cbr data-end=\"473\" data-start=\"470\"\u003elayered with a delicate fruity note and a clean, lingering finish.\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Green Tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents: \u003c\/strong\u003e50g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Spring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar: \u003c\/strong\u003eZairai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kasuga, Gifu\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAbout the Vendor\u003c\/h2\u003e\n\u003cp class=\"p1\"\u003eDenroku Tea Garden is a small, family-run tea farm located in the mountainous region of Kasuga, at the foot of Mount Ibuki.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFor generations, tea has been part of everyday life in this area, carefully maintained by local families. Today, the garden is run by family members who continue this tradition while focusing on growing tea and selling it directly.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eProduction remains small, and much of the tea is consumed locally.\u003c\/p\u003e","brand":"Denroku Tea Garden","offers":[{"title":"[2026] 10g \/ 0.35 oz","offer_id":43219899613289,"sku":"DEN-Mist-PS2026-010","price":599.0,"currency_code":"JPY","in_stock":true},{"title":"[2026] 50g \/ 1.76 oz in Yunomi Book Package","offer_id":43219897974889,"sku":"DEN-Mist-PS2026-050","price":2499.0,"currency_code":"JPY","in_stock":true},{"title":"[2026] 500g \/ 17.6 oz","offer_id":43219899646057,"sku":"DEN-Mist-PS2026-500","price":21990.0,"currency_code":"JPY","in_stock":true},{"title":"[2025] 50g \/ 1.76 oz in Yunomi book package","offer_id":43143818641513,"sku":"DEN-Mist-PS-050","price":2499.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/1067.G1AncientMist-PremiumSencha_FirstFlush_-_yumenet.live.jpg?v=1777613151"},{"product_id":"inabishi-hishicha-water-caltrop-tea","title":"#1097.F3 Inabishi: Hishicha Water Caltrop Tea Teabags","description":"\u003cp\u003eWater caltrop is an aquatic plant that grows in lakes. Hishicha, water caltrop tea, is made from its roasted seeds. This particular water caltrop tea comes from a producer called Inabishi in Fukushima perfecture. Their water caltrop is collected from lake Inawashiro, a beautiful lake surrounded by mountains. The plant spreads quickly and easily takes over lakes. Because of this the local government is encouraging harvesting it to protect the balance of the lakes natural environment, and Inabishi uses its tea production to help in this effort.\u003c\/p\u003e\n\u003cp\u003eThe flavour of the tea is toasty, smooth, gently sweet, and very comforting. If you like sobacha you are quite sure to enjoy hishicha too! Hishicha does not contain any caffeine so it can be enjoyed any time of the day. The balanced flavour makes it easy to drink and also to combine with both sweet and salty foods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe decoration attached to the package is a dried water caltrop, it is not edible, please do not eat. The edges of the decoration can be sharp, please be careful! \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eProduct Information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 32g (8 x 4g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients: \u003c\/strong\u003eWater caltrop tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProcessing: \u003c\/b\u003eRoasted\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRegion: \u003c\/b\u003eInawashiro, Fukushima\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eBrewing\u003c\/h2\u003e\n\u003cp\u003eFor a hot tea brew in 80C for 4 minutes. Move the bag around a little before removing it. For a cold brew cut off the tag and leave the teabag in cold water overnight.\u003c\/p\u003e","brand":"Inabishi","offers":[{"title":"Default Title","offer_id":47728725262441,"sku":null,"price":2199.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/Inabishi_Hishicha_Water_Caltrop_Tea_Teabags_yumenet.live.jpg?v=1783405288"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/collections\/Rare_teas.png?v=1758187129","url":"https:\/\/yumenet.live\/collections\/rare-teas.oembed","provider":"yumenet.live","version":"1.0","type":"link"}