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TEA

UKIHANOYAMACHA ORGANIC TEA

About

Fertile nature still exists on the Mino Ranges where Ukihanoyamacha grow their tea in Fukuoka. They take special care of the soil condition and no chemicals or synthetic fertilisers are used. Ukihanoyamacha have been farming organically for 40 years and use spring water from the mountain and fukamushi (deep steam) method to process their tea leaves. The fukamushi method allows for a distinctive character that is not bitter and rich in flavour.

Store all teas in a cool place, avoiding heat and humidity. 

SHIRAORE PREMIUM 

Species: Asatsuyu (Stalk of plant not leaves)

Method: Fukamushi

Origin: Fukuoka

Description: Shiraore is a type of Kukicha (Tea made using other parts of the plant stalk, stems, twigs) and has a unique nutty and sweet flavour. Shiraore is the highest grade of Kukicha and its sweet flavour comes from its high contents of Theanine. Shiraore is a speciality of Kyushu.

How to brew: Preheat teapot. Add 3g to 130ml of water @80 degrees. Steep for 60 seconds. Pour out till last drop. For the second steep, a slightly hotter temperature water is recommended. 

ASATSUYU PREMIUM

Species: Asatsuyu

Method: Fukamushi

Origin: Fukuoka

Description: This is called a Natural Gyokuro as Asatsuyu is rare species that doesn't require to be shaded. Leaves are picked young. Has a smooth finish with a lighter colour.

How to brew:

SENCHA

Species: Kanayamidori

Method: Fukamushi

Origin: Fukuoka

Description: A mixture of ichibancha (first harvest) and nibancha (second harvest). Simple comforting taste, perfect for everyday use. This is Ukihanoyamacha’s most loved best seller since they started organic farming.

How to brew: Preheat teapot, 3g to 120ml of water @70 degrees. Steep for 1 minute. Slowly pour into your teacup. Pour out till last drop. Leave lid slightly ajar before second steep.

SENCHA PREMIUM

Species: Yabukita

Method: Fukamushi

Origin: Fukuoka

Description: Leaves are picked on the 88th night since start of growth, which is considered to be the most aromatic stage. This premium blend has balance, depth and a fresh elegant aroma. 

How to brew: Preheat teaware. 3g of Tea to 120ml water @70 degrees. Brew for 1 minute. Pour till last drop the leave lid slightly ajar until second brew.

SENCHA TEA BAGS

Species: Yabukita

Method: Fukamushi

Origin: Fukuoka

Description: A premium selection of ichibancha (first harvest), the leaves are ground finely. You can enjoy the rich and refined mouthfeel of this quick to make conveinent tea.

How to brew: Put one tea bag in Yunomi and directly pour hot water @75 degrees onto the bag. Hold onto the tag of the tea bag and dip up and down 5 to 6 times to enduce the flavour, steep to your liking. 

GENMAICHA

Species: Yabukita

Method: Fukamushi

Origin: Tea - Fukuoka. Organic Rice - Japan.

Description:  Uses organic rice grown in Japan and ichibancha (first harvest). This is a nutty and rich Genmai blend that is refreshing.

How to brew: 3g of Genmai Tea to 130ml of hot water @90 degrees. Steep for 30 secs. Enjoy the gentle and nutty flavour of Genmai. 

HOJICHA WITH ROASTED BROWN RICE

Species: Yamakai 

Method: Fukamushi

OriginTea - Fukuoka. Organic Rice - Japan.

Description: A carefully selected blend of organic aromatic roasted rice and sweet roasted tea leaves (hojicha). A nutty and refreshing flavour and pairs well with Japanese sweets. (Contains less caffeine than other green tea blends)

How to Brew: Preheat teapot. 3g to 120ml @90 degrees. Steep for 1 minute. Pour till last drop. Leave lid slightly ajar before second steep.

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ROASTED BLACK TEA

Species: Fujimidori

Method: BOP 

Origin: Fukuoka

Description: 

Organic black tea that has been roasted with high heat, it is black Hojicha. Has roasted aromas of coffee and a familiar refreshing black tea flavour with nutty notes.

How to Brew: Preheat your teapot. 1 heaped teaspoon per cup @95-98 degrees. Brew for 3 minutes.

GENMAICHA WITH MATCHA

Species: Yabukita

Method: Fukamushi

Origin: Tea - Fukuoka. Organic Rice - Japan.

Description:  Uses organic rice grown in Japan and ichibancha (first harvest). This is a nutty Genmai blended with a vibrant Organic Matcha (Powdered Tea). 

How to brew: Preheat Teaware. 3g of Tea to 130ml of hot water at 80 degrees. Steep for 30 seconds. You can enjoy the Matcha flavour in the first cup and the Genmaicha in the second brew.

SHIRAORE WITH MATCHA

Species: Yabukita

Method: Fukamushi

Description:  Vivid green colour and strong aroma from Matcha with depth and umami from Shiraore stalk. First cup enjoy the matcha, second brew you can enjoy the stalk flavour.

How to brew: Preheat Teaware. 3g of tea to 130ml of water @ 80 degrees. Brew for 60 seconds. Pour to the the last drop. Use 90 degrees water for second brew.

 

HOSHINOEN MATCHA

Origin: Fukuoka / Yame

Description: A strong, refined flavoured powdered green tea which is made by removing the veins and stems of shade grown tea leaves and stone grinding them into a fine, rich powdered tea.

How to brew: 1 tsp Matcha (2-3gms depending on personal taste) to 120ml of water at 80 degrees.

Place your Matcha in your Chawan. Wet your whisk and wet the tea powder with a few drops of your 80 degrees water.

Using your whisk, mix the water and matcha together until you have a smooth paste with no lumps.

Add the rest of your water. Whisk quickly in a 'M' shape for 1-2 minutes until you have a light frothy coating at the top of your tea.

How to store:  Avoid high humidity or high temperature storage. Keep in a dark cool area. After opening the tin, be careful of moisture getting in whilst tin is open.

 

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