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
Method: Fukamushi
Origin: Fukuoka
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.
GENMAICHA PREMIUM
Species: Native
Method: Fukamushi
Origin: Tea - Fukuoka. Organic Rice - Japan.
How to brew: 3g of Genmai Tea to 130ml of hot water @90 degrees. Steep for 30 seconds. Enjoy the gentle and nutty flavour of Genmai.
SENCHA
Species: Kanayamidori
Method: Fukamushi
Origin: Fukuoka
Details: 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.
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
Origin: Tea - 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.
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.
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.