Fuku-midori by Onishi-en

“Single Origin Tea Fukumidori” is produced by a master of green tea leaves hand rolling who won the first prize at a national competition eight times. In processing “Fuku-midori”, Onishi-en withers the raw leaves by drying them in the sun for several hours, which brings out floral aroma and strong umami and sweetness.

"How can you make good tea?"

Add tea leaves into a kyusu teapot or an ordinary teapot. Brew your tea slowly, using cooled hot water of 70-80C. You will have surprisingly delicious tea.  With Single Origin Tea, you can make cold tea as well.

Yume-wakaba by Simizu-en

Shimizu-en is an old tea farm, starting in the 19th century. Shimizu-en sticks to the good old method of tea production, that is, picking tea leaves by hand. During the harvest season, they employ more than 20 people to pick leaves. After withering tea leaves for a short period, “Yumewakaba” has strong sweetness and aroma.

"How can you make good tea?"

Add tea leaves into a kyusu teapot or an ordinary teapot. Brew your tea slowly, using cooled hot water of 70-80C. You will have surprisingly delicious tea.  With Single Origin Tea, you can make cold tea as well.

"Okuharuka by Shimizu-en"

Shimizu-en is one of the old tea farms that started tea cultivation in the 18th century. They

have a 3.4 ha tea farm in Fujisawa, Iruma City, Saitama Prefecture, where they grow and

process tea. Whenever a new variety tea is introduced, they say, they want to grow it and

know what it will taste like. Now they are growing 10 varieties of tea trees. Shimizu

-en tea farm is just like a tea variety exhibition hall. This kind of curiosity about tea will

make their tea more and more delicious.

Okuharuka is a new variety developed by Saitama Tea Research Institute and registered in

2015. It is quite popular in Japan because it has a strong "koku(robust taste)" or umami

taste and a sweet aroma like cherry leaves. The aroma of cherry leaves comes from its

high content of coumarin.

The aroma of cherry leaves can be felt more strongly when the tea is brewed at a slightly

lower temperature (around 70 degrees).

It is nice to drink it when you want to take a break. You can also drink it before a meal at a

restaurant, which enhances its Japanese flavor.

"How can you make good tea?"

Add tea leaves into a kyusu teapot or an ordinary teapot. Brew your tea slowly, using cooled hot water of 70-80C. You will have surprisingly delicious tea.  With Single Origin Tea, you can make cold tea as well.

*photos are image.

 "Tsuyuhikari" is a new variety developed by Shizuoka Tea Research Institute and registered in 2003. It is a hybrid of the fragrant "Shizu7132" and the umami-rich "Asatsuyu" variety.

It is a tea with less astringency and more sweetness and flavor. It has a refreshing aroma of young leaves and its water color is rich green. Shimizu-en's "Tsuyuhikari" tea is particularly rich in aroma, for it is wilting for six to seven hours. When brewed in cold water, this tea tastes especially good; the umami and sweetness of the tea is enhanced, is beautiful and refreshing.

<strong>No additives such as sugar, flavors, or seasonings are used.</strong>

The astringency and bitterness of Japanese tea comes from a component called catechin.

Catechins are a type of polyphenol with strong antioxidant and antibacterial properties.

The power of catechins for a healthy life!

Origin:Iruma City, Saitama

Brewing Directions:

Loose tea: 150 ml of hot water temperature at 70-80C, 4g of tea leaves, brew 90 sec.

About "Shimizu-en".

Shimizu-en is an old tea farm, starting in the 19th century. Shimizu-en sticks to the good old method of tea production, that is, picking tea leaves by hand. During the harvest season, they employ more than 20 people to pick leaves. After

*Please consult with us for orders of more than 500 grams.

*photos are image.

Hokumei by Hiraoka-en

Hiraoka-en is in Santomi area, which was developed by Kawagoe-han(the local government) in the 17c. It sticks to tea cultivation based on natural farming. It was registered as a historical heritage of Japanese agriculture because of its tea plantation in the shape of thin rectangles. “Hokumei” is a rare variety even in Sayama. It is well balanced in umami, sweetness, astringency, and bitterness. You will be satisfied with the taste. 

"How can you make good tea?"

Add tea leaves into a kyusu teapot or an ordinary teapot. Brew your tea slowly, using cooled hot water of 70-80C. You will have surprisingly delicious tea.  With Single Origin Tea, you can make cold tea as well.

This is a single origin tea of "Musashi Kaori" grown with great care by Hiraokaen in Tokorozawa City, Saitama Prefecture.

Although it is very popular, it is a difficult variety to purchase throughout the year due to its small cultivation area.

It has an ancestor for Oolong tea and has a refreshing aroma.

This year's Musashi Kakori tea has been sun-dried and wilted for two hours, which gives it a strong aromatic flavour. Bitterness and astringency are mild.

Bitterness and astringency are mild.

"How can you make good tea?"

Add tea leaves into a kyusu teapot or an ordinary teapot. Brew your tea slowly, using cooled hot water of 70-80C. You will have surprisingly delicious tea.  With Single Origin Tea, you can make cold tea as well.

Sayama-kaori by Onishi-en

This is a "sun-dried" wilted tea made by a famous tea maker who has won the top prize in Japan for hand-pulled tea eight times!

The tea leaves are exposed to sunlight immediately after plucking, and then steamed for a longer time (90 seconds) than average deep steamed teas.

The punchy bitterness is recommended for Japanese tea lovers.

"How can you make good tea?"

Add tea leaves into a kyusu teapot or an ordinary teapot. Brew your tea slowly, using cooled hot water of 80C. You will have surprisingly delicious tea.  With Single Origin Tea, you can make cold tea as well.

Tanaka Seichaen's "Yabukita" sencha is produced using organic farming methods, which is still rare in Sayama tea production!

The "Yabukita" is the king of Japanese tea varieties with an overwhelming share of the market, and it is no exaggeration to say that this tea is grown by an up-and-coming tea farmer.

Please enjoy the strong bitterness typical of Yabukita, the sweetness that spreads in your mouth afterwards, and the aroma of green sprouting in early spring.

"How can you make good tea?"

Add tea leaves into a kyusu teapot or an ordinary teapot. Brew your tea slowly, using cooled hot water of 80C. You will have surprisingly delicious tea.  With Single Origin Tea, you can make cold tea as well.

"Tanaka Seichaen"

Tanaka Seichaen is a new tea farm in Iruma City, Saitama Prefecture, which has only recently started growing tea while learning organic farming methods.

They also grow their own herbs and try blending them with sencha green tea.

They are researching day and night to make tasty and healthy tea.

*photos are only image.