{"title":"Bizenya","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eIntroduction \u003c\/h2\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cimg height=\"419\" width=\"419\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/bizenya_480x480.jpg?v=1622208167\" style=\"margin-right: 10px; margin-bottom: 5px; float: left;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Bizenya tea shop is   located in Takahagi, Hidaka City, Saitama prefecture, Japan, one of the finest tea producing regions in Japan, along with Uji and Shizuoka. Bizenya specializes in producing and selling the unique regional tea, Sayama-cha. This isn’t just another run of the mill tea shop however. \u003cstrong\u003eBizenya’s \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e5th generation tea merchant Keichiro Shimizu\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003e has developed a rare niche as a micro-aggregator, buying high quality teas from trusted local farmers.\u003c\/strong\u003e The liveliness of the tea world keeps him going and he is thrilled with the endless depth of tea. Shimizu-san combines traditional techniques passed on from his ancestors with modern innovation and insights he has gained overseas to expand the limits of Japanese tea. For example, one of Shimizu-san’s award winning teas, the \u003ca href=\"https:\/\/yumenet.live\/collections\/bizenya\/products\/bizenya-kohaku-platinum-sayama-green-oolong-tea\" target=\"_blank\"\u003eKohaku Platinum\u003c\/a\u003e is a refined and innovative interpretation of a rustic style of tea common before steaming became dominant. It is a creative example of what has come to be termed a Sayama green oolong. Its delicate floral aroma is brought forth through a \u003cstrong\u003ecareful withering process (ichou 萎凋)\u003c\/strong\u003e. Hand-picking from his private tea garden ensures optimal control over what goes into the final product and the particular scent and flavor profile that is presented.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e \u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003ch2\u003e100% Local\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBizenya gathers tea from approximately 12 local factories in the Sayama region (including, Iruma, Sayama, Tokorozawa, Hidaka and Hanno) and from known farmers with organic, eco-farming and hand-picking certifications. This type of tea shop is a rare gem in Japan, as most tea shops in Japan gather from multiple regions and the majority of the tea farmers in Sayama directly market their own teas. But Shimizu-san will only gather tea produced from Sayama - he swears to that!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eNogi-en 「乃木園」 - Bizenya's Own Tea Garden\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBizenya’s tea garden was founded in the first year of the Meiji era (1868). Until the early Showa era (1930’s), Shimizu-san's family also dedicated some of their effort to rice milling and other agricultural practices. Shimizu-san’s father was the person who focused the family's attention exclusively on tea, and in particular hand-picked tea. On the majority of the tea farms in Japan, one will observe a geometric and uniform beauty in terms of the arrangement and trimming of the tea bushes. This is due to the careful pruning of linear rows of tea bushes enabled by long term tea breeding efforts and recent mechanization. On the contrary, \u003cstrong\u003eShimizu-san’s tea garden is referred to as a nogi-en, which refers to a hand-picked tea garden.\u003c\/strong\u003e An additional distinguishing aspect is that in majority of the tea plantations across Japan, tea bushes are harvested on average 6 times a year. However, in nogi-en, there is just one hand-picking done during the spring first harvest season. The tea bushes on Bizenya’s garden therefore have deep roots and wild leaves, which helps to deliver an exquisite taste that can only be found through hand-picked tea. Shimizu-san and the Bizenya staff have worked relentlessly to improve the stable supply and quality of Sayama-cha. In recognition of their local efforts, Bizenya was awarded the 24th Japan Agricultural Award (第24回日本農業賞) in 1995.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eThe Unique Flavor of Bizenya's Teas\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/chabatake_bizenya_480x480.jpg?v=1597398847\" style=\"margin-bottom: 5px; margin-left: 10px; float: right;\" width=\"359\" height=\"359\"\u003e\u003c\/div\u003e\n\u003cp\u003eShimizu-san is not alone in holding special pride in the taste of Sayama-cha. This is reflected in a famous tea picking song, which proclaims that the best color of tea can be found in Shizuoka tea, the best scent in Uji, but the best taste is to be found in Sayama tea. Indeed, the tea farmers in Sayama are quite particular about the taste of their teas and part of the unique taste comes from how the tea is processed. Shimizu-san shares that if there are 10 wholesalers working with the same tea, there will also be 10 different firing methods, which generates 10 different scent and taste profiles. Shimizu-san has developed his own style of firing, guided by 4 generations of knowledge and made unique through his own study and innovation, which fully expresses the terroir and the individuality of the tea leaves he carefully selects and grows. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[{"product_id":"bizenya-haru-handpicked-sayamacha-white-tea-fukumidori-cultivar","title":"#0245.S2 Bizenya: #05 Haru - Handpicked Sayamacha White Tea, Fukumidori Cultivar 狭山白茶 白瑠（Haru）","description":"\u003cp\u003eHaving studied tea-making in Taiwan during the past decade, tea merchant Shimizu Keiichiro has created his own Japanese white tea, named \"Haru\", handpicked from the Yagi Tea Garden. This award winning leaf creates a delicate, exquisite liquor.\u003c\/p\u003e\n\u003ch2\u003eProcessing Method\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eMay: Shimizu-san and his staff handpick only the bud and top two leaves from the Fukumidori cultivar field (cultivated without use of pesticides) at the Yagi Tea Garden in Takahagi, Hidetaka City, Saitama Prefecture (part of the Sayama region)\u003c\/li\u003e\n\u003cli\u003eThe leaves are withered for 30 hours reducing moisture by 70% to create the floral aroma of Haru. By this time the buds turn silver in color.\u003c\/li\u003e\n\u003cli\u003eBaked in a bamboo basket Taiwanese style.\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: White tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest\u003c\/strong\u003e: May 12, 2019.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e: 6 grams (packaged in 3g packets inside protective can)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Takahagi, Hidetaka City, Saitama, Japan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction notes\u003c\/strong\u003e: Handpicked, grown without pesticides. Dried in baking basket (Taiwanese style).\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSteeping Recomendation\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\u003eTime\u003c\/strong\u003e: 90 sec\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 80C\/175F, 100 ml.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResteep\u003c\/strong\u003e 3-4 times.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bizenya","offers":[{"title":"2 bags of 3 grams in a black can","offer_id":32051188564073,"sku":"bznyT205w-006b","price":1499.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/bizenya-05-haru-handpicked-sayamacha-white-tea-fukumidori-cultivar-269380.jpg?v=1663992577"},{"product_id":"bizenya-shimizumukashi-blend-handpicked-shincha","title":"#0247.S2 Bizenya: #07 Shimizu Mukashi Blend - Handpicked Sayama Ichoucha Sencha 手摘み萎凋香煎茶 清水昔","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBizenya’s tea merchant \u003cstrong\u003eKeiichiro Shimizu\u003c\/strong\u003e is proud of his \u003cstrong\u003eShimizu Mukashi\u003c\/strong\u003e \u003cstrong\u003eblend\u003c\/strong\u003e, both for its flavor and its aroma that is incomparable to other teas\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e This shincha is handpicked primarily from his own Nogi-en tea farm, located in Takahagi, Hidaka city (Sayama region, well-known for their Sayamacha). The Nogi-en tea farm is cultivated without use of pesticides and leaves from this farm are only handpicked and only once a year. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt takes Shimuzi-san and his staff 10 days to handpick the 20 acre Nogi-en for their \"Shimizu Mukashi\" aracha. Aracha is a type of traditional, unrefined tea in which stems and leaf fannings are not filtered out. For this special preparation, the freshly picked tea leaves will go through a carefully controlled shading process, termed ichoka (icho = withering, ka=aroma), which concentrates and preserves the subtle aromas. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBecause it is handpicked, the rolled tea leaves will appear larger than what one may be used to seeing, perhaps giving a wild look, foreshadowing its ambition. As you begin the first sip, the alluring aroma slips past your tongue followed instantaneously by a sweet and refreshing taste. You may be surprised by the desire for time to stop and forever live in that perfect moment when aroma and taste both tantalize and satisfy. This is the magic of Bizenya's Shimizu-mukashi shincha. One to look forward to every year!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eWithering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.\u003c\/li\u003e\n\u003cli\u003eSencha processing\u003c\/li\u003e\n\u003cli\u003eFinishing - sorting out stems and fannings, including green-roasting using an old-style drying machine. The hot air used in to dry out the unrefined tea for long-term storage also adds a little toastiness to the fruity floral aroma.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eCultivars:\u003c\/b\u003e\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eYabukita (Bizenya)\u003c\/li\u003e\n\u003cli\u003eFukumidori (Bizenya \u0026amp; Yutaka Miyaoka) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e May\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\n\u003cb\u003eRegion:\u003c\/b\u003e \u003cspan style=\"font-weight: 400;\"\u003eTakahagi, Hidetaka City, Saitama, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\n\u003cb\u003eProduction notes: \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eHandpicked, grown without pesticides\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSteeping Recommendation from Bizenya\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 5g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 150ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater temperature \/ time\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eFirst steeping: 70C (158F), 30 sec - Enjoy the fresh aroma and scent\u003c\/li\u003e\n\u003cli\u003e2nd steeping: 70C (158F), 10 sec - Enjoy the unique taste\u003c\/li\u003e\n\u003cli\u003e3rd steeping: 85C (185F), 30 sec  - Enjoy the refreshing taste and aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e","brand":"Bizenya","offers":[{"title":"[2026] 10g \/ 0.35 oz \/ May \/ Yunomi bag","offer_id":39612315467881,"sku":"bznyT204-010-y26","price":600.0,"currency_code":"JPY","in_stock":false},{"title":"[2026] 60g \/ 2.1 oz \/ May \/ Original bag","offer_id":41358285406313,"sku":"bznyT204-060-y26","price":3499.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/EB584096-5487-40AE-8641-6504E8438BAE.jpg?v=1691980883"},{"product_id":"bizenya-shourai-blend-handpicked-shincha","title":"#0248.S2 Bizenya: Shourai Blend - Handpicked Sayama Hachijyuhachiya Sencha 松籟 八十八夜手摘み煎茶","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eYet another shincha from Shimizu-san’s own \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003enogi-en (and others)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e, the \u003cstrong\u003eShourai blend\u003c\/strong\u003e is unique because it comes from their 八十八夜 (hachijyu-hachiya) harvest. According to the traditional Japanese lunar calendar, hachijyu-hachiya signifies the 88th night after the start of spring and is also used to mark the start of shincha harvesting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe Shourai blend is made from the aracha (unrefined tea in which stems and leaf fannings are not filtered out) of three types of cultivars: fukumidori (plays central role), yumewakaba, and yabukita. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAfter the tea is harvested, it goes through a process of withering\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e in which the tea leaves are first sun dried, then dried in the shade for about half a day to create the aroma. Each cultivar is hand-fired separately using a \u003cem\u003ehoiro\u003c\/em\u003e (\u003c\/span\u003e\u003cspan\u003e焙炉 a special table with thick washi paper surface that is heated from the bottom)\u003c\/span\u003e, then blended to complete the Shourai blend. This tea was served to the Japanese emperor and empress to accompany their dessert at Koryo Shrine on September 20, 2017. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eWithering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.\u003c\/li\u003e\n\u003cli\u003eSencha processing\u003c\/li\u003e\n\u003cli\u003eFinishing - sorting out stems and fannings, including green-roasting using an old-style drying machine. The hot air used in to dry out the unrefined tea for long-term storage also adds a little toastiness to the fruity floral aroma.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eCultivars:\u003c\/b\u003e\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eYabukita (Bizenya \u0026amp; Farmer Yutaka Miyaoka), May 2 \u0026amp; 5 harvest\u003c\/li\u003e\n\u003cli\u003eFukumidori (Farmer Takanori Shimada), May 6th harvest\u003c\/li\u003e\n\u003cli\u003eYume Wakaba (Bizenya), May 2nd harvest\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\n\u003cb\u003eHarvest: \u003c\/b\u003eEarly \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMay\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\n\u003cb\u003eRegion:\u003c\/b\u003e \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eTakahagi, Hidetaka City, Sayama City in Saitama, Japan.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\n\u003cb\u003eProduction notes: \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eHandpicked, grown without pesticides\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSteeping Recommendation from Bizenya\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 5g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 150ml\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eWater temperature \/ time\u003c\/strong\u003e\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eFirst steeping: 70C (158F), 30 sec - Enjoy the fresh aroma and scent\u003c\/li\u003e\n\u003cli\u003e2nd steeping: 70C (158F), 10 sec - Enjoy the unique taste\u003c\/li\u003e\n\u003cli\u003e3rd steeping: 85C (185F), 30 sec  - Enjoy the refreshing taste and aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Bizenya","offers":[{"title":"[2026] 10g \/ 0.35 oz \/ May \/ Yunomi bag","offer_id":43148580388969,"sku":"bznyT201-010-y26","price":1280.0,"currency_code":"JPY","in_stock":true},{"title":"[2026] 30g \/ 1 oz \/ May \/ Yunomi bag","offer_id":41358291665001,"sku":"bznyT201-030-y26","price":2999.0,"currency_code":"JPY","in_stock":true},{"title":"[2026] 60g \/ 2.1 oz \/ May \/ Original bag","offer_id":41589792473193,"sku":"bznyT201-060-y26","price":4999.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/bizenya-08-shourai-blend-handpicked-sayama-hachijyuhachiya-sencha-191406.jpg?v=1783306216"},{"product_id":"bizenya-fukimukashi-blend-handpicked-shincha","title":"#0243.S2 Bizenya: #03 Fukimukashi Blend - Imperial Handpicked Sayama Sencha 最高級手摘み煎茶 富貴昔","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShimizu-san's \u003cstrong\u003eFukimukashi blend\u003c\/strong\u003e is thought to be their finest shincha. This tea originates from Shimizu-san and the Sayama tea farmers’ fields\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e (comes from three tea plantations)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eLike Bizenya’s Shourai blend, it consists of aracha (unrefined tea in which stems and leaf fannings are not filtered) from three types of cultivars: fukumidori, yumewakaba, and yabukita. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAfter the tea is harvested, it goes through a process of withering\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e in which the tea leaves are first sun dried, then dried in the shade for about half a day to create the aroma. Each cultivar is hand-fired separately using a \u003cem\u003ehoiro\u003c\/em\u003e (\u003c\/span\u003e\u003cspan\u003e焙炉 a special table with thick washi paper surface that is heated from the bottom)\u003c\/span\u003e\u003cspan\u003e, then blended to complete the Shourai blend. This tea was served to the Japanese emperor and empress to accompany their dessert at Koryo Shrine on September 20, 2017.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis tea also won the bronze medal at the competition, \u003ca href=\"https:\/\/japaneseteaselection-paris.com\/result2020?fbclid=IwAR05Xn2I6vb4I0XwrtjaXYy_CT1fdttWCk7j5ABvNN1yuP5E28MdS6CSlvk\" target=\"_blank\"\u003eJapanese Tea Selection Paris 2020\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eWithering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.\u003c\/li\u003e\n\u003cli\u003eSencha processing\u003c\/li\u003e\n\u003cli\u003eFinishing - sorting out stems and fannings, including green-roasting using an old-style drying machine. The hot air used in to dry out the unrefined tea for long-term storage also adds a little toastiness to the fruity floral aroma.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eCultivars:\u003c\/b\u003e\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eYabukita (Bizenya \u0026amp; Farmers: Takanori Shimada, Yutaka Miyaoka) \u003c\/li\u003e\n\u003cli\u003eFukumidori (Takanori Shimada, Yutaka Miyaoka) \u003c\/li\u003e\n\u003cli\u003eYume Wakaba (Bizenya )\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cb\u003eRegion:\u003c\/b\u003e Sayama \u0026amp; Hidetaka City, Saitama, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProduction notes:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eGrown without pesticides \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSteeping Recommendation from Bizenya\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea\u003c\/strong\u003e: 5g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater\u003c\/strong\u003e: 150ml\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eWater temperature \/ time\u003c\/strong\u003e\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eFirst steeping: 70C (158F), 30 sec - Enjoy the fresh aroma and scent\u003c\/li\u003e\n\u003cli\u003e2nd steeping: 70C (158F), 10 sec - Enjoy the unique taste\u003c\/li\u003e\n\u003cli\u003e3rd steeping: 85C (185F), 30 sec  - Enjoy the refreshing taste and aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e","brand":"Bizenya","offers":[{"title":"[2026] 10g \/ 0.35 oz \/ May \/ Yunomi bag","offer_id":41305766363241,"sku":"bznyT203-010-y26","price":1099.0,"currency_code":"JPY","in_stock":false},{"title":"[2026] 60g \/ 2.1 oz \/ May \/ Original bag","offer_id":41305766396009,"sku":"bznyT203-060-y26","price":5480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/image_5b2b7742-11a3-4aab-8c35-64be11c7bdff.jpg?v=1691990815"},{"product_id":"bizenya-kasumino-sayama-ichoucha-sencha","title":"#0246.S2 Bizenya: #06 Kasumino - Sayama Ichoucha Sencha 萎凋香煎茶 霞野","description":"\u003cp\u003eWhile many teas tend to be characterized by their stringiness or bitterness, Shimizu-san's \u003cstrong\u003eKasumino\u003c\/strong\u003e is characterized by its fruity and refreshing aroma. This aroma is a product of the process of ichoka, in which the harvested tea leaves are withered to enhance their scent. If you would like to enjoy the rich taste of Sayama-cha (tea originating from Takahagi, Hidaka city area in Saitama prefecture) but would also like to appreciate the process of ichoka, the Kasumino tea is the one to try. This blend comes from three tea gardens in the vicinity of Bizenya and is also a blend of cultivars: yabukita, sayamamidori, saemidori and fukumidori.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eWithering in the sun. After 30 minutes the leaf starts to blacken with enzymatic oxidization creating a floral aroma.\u003c\/li\u003e\n\u003cli\u003eSencha processing\u003c\/li\u003e\n\u003cli\u003eFinishing - sorting out stems and fannings, including green-roasting using an old-style drying machine. The hot air used in to dry out the unrefined tea for long-term storage also adds a little toastiness to the fruity floral aroma.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eCultivars:\u003c\/b\u003e\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eYabukita (Farmers: Yoshio Mano\/Jien Shiki, Kosuke Mano\/En Mano, Kiyoji Ichikawa\/En Ichikawa)\u003c\/li\u003e\n\u003cli\u003eFukumidori (Farmers: Yoshio Mano\/Jien Shiki, Kosuke Mano\/En Mano)\u003c\/li\u003e\n\u003cli\u003eYume Wakaba (Farmer: Kiyoji Ichikawa\/En Ichikawa)\u003c\/li\u003e\n\u003cli\u003eSaemidori (Farmer: Kiyoji Ichikawa\/En Ichikawa)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cb\u003eRegion:\u003c\/b\u003e Iruma City, Saitama, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProduction notes: \u003c\/b\u003eGrown without pesticides \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch2\u003eSteeping Recommendation from Bizenya\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\u003eWater\u003c\/strong\u003e: 150 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteeps\u003c\/strong\u003e (1-3) \u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003e1) 75C (167F), 20 sec - enjoy the fresh aroma \u003c\/li\u003e\n\u003cli\u003e2) 75C (167F), 10 sec - enjoy the taste\u003c\/li\u003e\n\u003cli\u003e3) 85C (185F), 30 sec  - enjoy both the aroma and taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e","brand":"Bizenya","offers":[{"title":"[2026] 10g \/ 0.35 oz \/ May \/ Yunomi bag","offer_id":41358279442537,"sku":"bznyT202-010-y26","price":550.0,"currency_code":"JPY","in_stock":false},{"title":"[2026] 90g \/ 3.2 oz \/ May \/ Original bag","offer_id":41358279475305,"sku":"bznyT202-090-y26","price":2888.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/977D7BAE-36E4-42D2-93E3-628D89E120F8.jpg?v=1692261530"},{"product_id":"bizenya-handpicked-sayama-sencha-mid-april-harvest","title":"#0244.S2 Bizenya: Handpicked Sayama Sencha, mid-April Harvest 新茶野木園ふくみどり一芯三葉摘み","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHave you ever tried the very first hand-picked tea of the season? This is your opportunity to enjoy Bizenya’s first shincha from their organic tea plantations handpicked only once a year; Nogi-en (located in the famous Sayamacha region: Takahagi, Hidaka city, Saitama prefecture). This tea field is owned and cultivated by Bizenya, with cooperation from other producers \/ farmers for processing and other work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eOriginating from their April 18th morning Fukumidori cultivar harvest\u003c\/strong\u003e, this tea was then processed by award-winning tea farmer and producer \u003ca title=\"Okutomi Tea Garden\" href=\"https:\/\/yumenet.live\/collections\/okutomi-tea-garden\" target=\"_blank\"\u003eOkutomi Masahiro\u003c\/a\u003e. You are sure to experience a richness that can only be produced with Bizenya's hand-picked tea leaves!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\n\u003cb\u003eCultivars:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Fukumidori (Bizenya)  \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\n\u003cb\u003eIngredients:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Shincha, green tea \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\n\u003cb\u003eHarvest\u003c\/b\u003e: Mid April\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\n\u003cb\u003eRegion: \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakahagi, Hidetaka City, Saitama, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\n\u003cb\u003eProduction notes: \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eHandpicked, grown without pesticides\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bizenya","offers":[{"title":"[2026] 10g \/ 0.35 oz \/ May \/ Yunomi bag","offer_id":32415440404585,"sku":"bznyT208-010-y26","price":1200.0,"currency_code":"JPY","in_stock":false},{"title":"[2026] 30g \/ 1 oz \/ May \/ Original bag","offer_id":39930270974057,"sku":"bznyT208-030-y26","price":2900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/0244.S2Bizenya.HandpickedSayamaSencha_mid-AprilHarvest.jpg?v=1751595491"},{"product_id":"bizenya-kohaku-sayama-green-oolong-tea","title":"#0241.S2 Bizenya: #01 Kohaku - Sayama Green Oolong Tea 琥珀","description":"\u003cp\u003eExpertly crafted to be more oxidized than \u003ca href=\"\/en-au\/collections\/ichoucha-withered-green-tea\" title=\"ichoucha withered green tea\"\u003ewithered green tea\u003c\/a\u003e, but not nearly as oxidized as most oolongs, Bizenya's Master Tea Craftsman Keiichi Shimizu's \u003cb\u003eKohaku\u003c\/b\u003e offers a uniquely delicate floral aroma. His \u003ca href=\"https:\/\/yumenet.live\/products\/bizenya-kohaku-platinum-sayama-green-oolong-tea\" title=\"Bizenya: Kohaku Platinum 21g - Sayama Green Oolong Tea\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eKohaku Platinum\u003c\/a\u003e is a hand-picked, full leaf version of this tea.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eAward winning\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis Kohaku received the \u003c\/span\u003e\u003cb\u003eGrand Gold Prize in the 2014 World Green Tea Contest\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e. Most recently (2017), it received the Grand Prize of the Japanese Tea Competition held in Paris. It has also been featured in the International \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eStir Tea and Coffee Magazine\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e in an article titled, \"Unusual Teas from Japan\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduction\u003c\/h2\u003e\n\u003cp\u003eKohaku is produced by withering (ichou 萎凋) hand-picked tea leaves from Shimizu-san's private tea garden to create the floral aroma. The secret of the aroma comes in part from the thicker leaves but also from the process of withering, in which the harvested tea leaves are carefully withered to enhance their scent.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eHarvested leaves are withered in the sun then withered further indoors\u003c\/i\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/151434356_o3_500x.jpg?v=1596980287\" width=\"100%\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe withered leaves are then pan fired using a method known as kamairi oolong tea manufacturing (釜炒り製烏龍茶製法) on specialized Taiwanese tea processing equipment. Finally, they are green roasted using the basket-firing method.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotos show pan-firing and rolling steps of production\u003c\/i\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/122959977_o4_500x.jpg?v=1597291865\" width=\"100%\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eSteeping Recommendation\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst Steeping\u003c\/strong\u003e - Tea: 3 grams. Time: 90 sec. Water: 90C\/195F, 100 ml.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecond Steeping\u003c\/strong\u003e - Time: 60 sec.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThird \u0026amp; subsequent steepings\u003c\/strong\u003e - Time: 90 sec.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"video\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/ksXcsrvqIHs\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eProduct Info\u003c\/b\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eHarvest: \u003c\/b\u003eSpring\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRegion:\u003c\/b\u003e Takahagi, Hidaka City, Saitama, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProduction notes\u003c\/b\u003e: Grown without pesticides\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNotes\u003c\/strong\u003e: In Japanese, Shimizu-san promotes this as a slightly oxidized tea that is neither green nor oolong. We have decided to use the term \"green oolong tea\". In addition, Bihakko 微発酵 literally means \"slightly fermented\" -- fermentation was thought to be the process of creating oolong and black teas in the past; we now know that the process is actually enzymatic oxidization like the browning of an apple after you slice it.\u003c\/li\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e","brand":"Bizenya","offers":[{"title":"10g \/ 0.35 oz \/ Yunomi bag","offer_id":40940488654953,"sku":"bznyT206-010","price":800.0,"currency_code":"JPY","in_stock":true},{"title":"100g \/ 3.5 oz \/ Yunomi bag","offer_id":40940488687721,"sku":"bznyT206-100","price":5800.0,"currency_code":"JPY","in_stock":true},{"title":"1kg \/ 2.2 lbs \/ Bulk bag","offer_id":40940488720489,"sku":"bznyT206-1kg","price":55000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/bizenya-kohaku.jpg?v=1682934665"},{"product_id":"bizenya-kohaku-platinum-sayama-green-oolong-tea","title":"#0242.S2 Bizenya: Kohaku Platinum 21g - Sayama Green Oolong Tea 琥珀 手摘み","description":"\u003cp\u003eExpertly crafted to be more oxidized than \u003ca href=\"\/en-au\/collections\/ichoucha-withered-green-tea\" title=\"ichoucha withered green tea\"\u003ewithered green tea\u003c\/a\u003e, but not nearly as oxidized as most oolongs, Bizenya's Master Tea Craftsman Keiichi Shimizu's \u003cb\u003eKohaku Platinum\u003c\/b\u003e will take you on a journey of new aromatic sensations.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThis tea is deliciously sweet; take a first sip, swallow, then breathe out slowly through you nose to taste the aroma of flowers in your throat. In comparison to the original \u003ca href=\"\/en-au\/products\/bizenya-kohaku-sayama-green-oolong-tea\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eKohaku\u003c\/a\u003e, Kohaku Platinum is a richer experience.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eAward winning\u003c\/h2\u003e\n\u003cp\u003eThe Kohaku Platinum was winner of the \u003cb\u003eGrand Prize in the 2019-2020 Japanese Tea Selection \u003c\/b\u003eheld in Paris. Check out the scenes from the competition and award ceremony \u003ca href=\"https:\/\/www.youtube.com\/watch?v=jGwgAiup3JQ\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ehere\u003c\/a\u003e (in a mix of French and Japanese!). Shimizu-san appears at 0:59.\u003c\/p\u003e\n\u003cp class=\"video\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/jGwgAiup3JQ?start=59\" frameborder=\"0\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduction\u003c\/h2\u003e\n\u003cp\u003eKohaku is produced by withering (ichou 萎凋) hand-picked tea leaves from Shimizu-san's private tea garden to create the floral aroma. The secret of the aroma comes in part from the thicker leaves but also from the process of withering, in which the harvested tea leaves are carefully withered to enhance their scent.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eHarvested leaves are withered in the sun then withered further indoors\u003c\/i\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/151434356_o3_500x.jpg?v=1596980287\" width=\"100%\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe withered leaves are then pan fired using a method known as kamairi oolong tea manufacturing (釜炒り製烏龍茶製法) on specialized Taiwanese tea processing equipment. Finally, they are green roasted using the basket-firing method.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotos show pan-firing and rolling steps of production\u003c\/i\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/122959977_o4_500x.jpg?v=1597291865\" width=\"100%\"\u003e\u003c\/p\u003e\n\u003cp\u003eWhat’s different in the platinum version?  The Kohaku Platinum tea leaves are all hand-picked at Shimizu-san’s own tea garden\u003cstrong\u003e.\u003c\/strong\u003e Because the tea leaves are hand picked, you will find the tea leaves to be quite large - with thick tea leaves and long stems. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSteeping Recommendation\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst Steeping\u003c\/strong\u003e - Tea: 3 grams. Time: 90 sec. Water: 90C\/195F, 100 ml.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecond Steeping\u003c\/strong\u003e - Time: 60 sec.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThird \u0026amp; subsequent steepings\u003c\/strong\u003e - Time: 90 sec.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"video\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/ksXcsrvqIHs\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eProduct Info\u003c\/b\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eCultivars:\u003c\/b\u003e\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eFukumidori (Bizenya) \u003c\/li\u003e\n\u003cli\u003eYume Wakaba (Bizenya)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cb\u003eHarvest: \u003c\/b\u003eSpring\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRegion:\u003c\/b\u003e Takahagi, Hidaka City, Saitama, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProduction notes:\u003c\/b\u003e Hand-picked, grown without pesticides.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNotes\u003c\/strong\u003e: In Japanese, Shimizu-san promotes this as a slightly oxidized tea that is neither green nor oolong. We have decided to use the term \"green oolong tea\". In addition, Bihakko 微発酵 literally means \"slightly fermented\" -- fermentation was thought to be the process of creating oolong and black teas in the past; we now know that the process is actually enzymatic oxidization like the browning of an apple after you slice it.\u003c\/li\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e","brand":"Bizenya","offers":[{"title":"Default Title","offer_id":32711344160873,"sku":"bznyT207-021","price":1999.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/0242.S2_leaves.jpg?v=1783301933"},{"product_id":"bizenya-09-kohaku-platinum-21g-okumukashi-single-cultivar-green-oolong-tea","title":"#0249.S2 Bizenya: #09 Kohaku Platinum 21g - Okumusashi Single Cultivar Green Oolong Tea 琥珀 おくむさし","description":"\u003cp\u003eExpertly crafted to be more oxidized than \u003ca title=\"ichoucha withered green tea\" href=\"\/en-au\/collections\/ichoucha-withered-green-tea\"\u003ewithered green tea\u003c\/a\u003e, but not nearly as oxidized as most oolongs, Bizenya's Master Tea Craftsman Keiichi Shimizu's \u003cb\u003eKohaku Platinum\u003c\/b\u003e will take you on a journey of new aromatic sensations.\u003c\/p\u003e\n\u003cp\u003eThis specific version is a single cultivar one, made from the rare okumukashi cultivar  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThis tea is deliciously sweet; take a first sip, swallow, then breathe out slowly through you nose to taste the aroma of flowers in your throat. In comparison to the original \u003ca href=\"\/en-au\/products\/bizenya-kohaku-sayama-green-oolong-tea\" target=\"_blank\"\u003eKohaku\u003c\/a\u003e, Kohaku Platinum is a richer experience.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eAward winning\u003c\/h2\u003e\n\u003cp\u003eThe Kohaku Platinum was winner of the \u003cb\u003eGrand Prize in the 2019-2020 Japanese Tea Selection \u003c\/b\u003eheld in Paris. Check out the scenes from the competition and award ceremony \u003ca href=\"https:\/\/www.youtube.com\/watch?v=jGwgAiup3JQ\" target=\"_blank\"\u003ehere\u003c\/a\u003e (in a mix of French and Japanese!). Shimizu-san appears at 0:59.\u003c\/p\u003e\n\u003cp class=\"video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/jGwgAiup3JQ?start=59\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eProduction\u003c\/h2\u003e\n\u003cp\u003eKohaku is produced by withering (ichou 萎凋) hand-picked tea leaves from Shimizu-san's private tea garden to create the floral aroma. The secret of the aroma comes in part from the thicker leaves but also from the process of withering, in which the harvested tea leaves are carefully withered to enhance their scent.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eHarvested leaves are withered in the sun then withered further indoors\u003c\/i\u003e\u003cbr\u003e\u003cimg width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/151434356_o3_500x.jpg?v=1596980287\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe withered leaves are then pan fired using a method known as kamairi oolong tea manufacturing (釜炒り製烏龍茶製法) on specialized Taiwanese tea processing equipment. Finally, they are green roasted using the basket-firing method.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePhotos show pan-firing and rolling steps of production\u003c\/i\u003e\u003cbr\u003e\u003cimg width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/122959977_o4_500x.jpg?v=1597291865\"\u003e\u003c\/p\u003e\n\u003cp\u003eWhat’s different in the platinum version?  The Kohaku Platinum tea leaves are all hand-picked at Shimizu-san’s own tea garden\u003cstrong\u003e.\u003c\/strong\u003e Because the tea leaves are hand picked, you will find the tea leaves to be quite large - with thick tea leaves and long stems. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSteeping Recommendation\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst Steeping\u003c\/strong\u003e - Tea: 3 grams. Time: 90 sec. Water: 90C\/195F, 100 ml.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecond Steeping\u003c\/strong\u003e - Time: 60 sec.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThird \u0026amp; subsequent steepings\u003c\/strong\u003e - Time: 90 sec.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/ksXcsrvqIHs\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eProduct Info\u003c\/b\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eCultivars: \u003c\/b\u003eOkumukashi (Bizenya) \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHarvest: \u003c\/b\u003eSpring\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRegion:\u003c\/b\u003e Takahagi, Hidaka City, Saitama, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProduction notes:\u003c\/b\u003e Hand-picked, grown without pesticides.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNotes\u003c\/strong\u003e: In Japanese, Shimizu-san promotes this as a slightly oxidized tea that is neither green nor oolong. We have decided to use the term \"green oolong tea\". In addition, Bihakko 微発酵 literally means \"slightly fermented\" -- fermentation was thought to be the process of creating oolong and black teas in the past; we now know that the process is actually enzymatic oxidization like the browning of an apple after you slice it.\u003c\/li\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e","brand":"Bizenya","offers":[{"title":"Default Title","offer_id":39492974149737,"sku":"bznyT207ok-021","price":1999.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/0249.S2_Bizenya_09_Kohaku_Platinum_21g_-_Okumusashi_Single_Cultivar_Green_Oolong_Tea.jpg?v=1785463602"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/collections\/bizenya-581735.jpg?v=1663992493","url":"https:\/\/yumenet.live\/en-au\/collections\/bizenya.oembed","provider":"yumenet.live","version":"1.0","type":"link"}