{"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-fr\/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":4.52,"currency_code":"EUR","in_stock":true},{"title":"100g \/ 3.5 oz \/ Yunomi bag","offer_id":40940488687721,"sku":"bznyT206-100","price":32.73,"currency_code":"EUR","in_stock":true},{"title":"1kg \/ 2.2 lbs \/ Bulk bag","offer_id":40940488720489,"sku":"bznyT206-1kg","price":310.42,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/bizenya-kohaku.jpg?v=1682934665","url":"https:\/\/yumenet.live\/en-fr\/products\/bizenya-kohaku-sayama-green-oolong-tea","provider":"yumenet.live","version":"1.0","type":"link"}