Yokotaen High Grade Sencha Tea (Okuharuka)
Sample Price $5.19 +Shipping
* This is a sample product and may differ from the regular product and price.
[Sample weight] 30.0 g
[Available season] Jun. Jul. Aug. Sep. Oct. Nov.
- Products information
|Package for wholesale|
|Category||Drinks / Tea leaves & powdered tea|
|Perfecture of origin||Saitama|
|Best before date||300 days|
|Storage temperature range||Store in a well-ventilated place not exposed to direct sunlight|
Reference price in Japan ---
|Unit / CTN|
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|Minimum Order Quantity(CTN)|
[Producer / Wholesaler] NPO Agriculture Support Team in Saitama
- Our Yokotaen High Grade Sencha Tea (Okuharuka) is a new type of tealeaves that produces the fragrance of sakura cherry blossoms when put into tea.
- Use scene
- Use our Okuharuka tealeaves in warm tea to savor the sakura cherry blossom fragrance.
- Producer's comment
- Our tea farm manages the entire production line, from tea growing to processing. Our agricultural practices and knowledge of tea farming are passed down from our ancestors. This explains our unique taste, despite using the same breed of tea seeds, that sets us apart from other tea farms.
- Sayama, alongside Uji and Shizuoka are known as the three greatest tea production grounds in Japan. Due to the effects of urbanization in recent years, the tea production grounds are rapidly declining. However, there are still about 200 tea farms engaging in tea production, production and sales. These tea farms manage the entire production line by themselves. This is a very unique way of tea farming and management in Sayama, which has been passed down from many generations. Green tea used to be a form of medicine in ancient times due to the positive effects to our body. It is rich in vitamin C and catechin, and is effective in preventing flu, controlling high blood pressure and has other health benefits. Most importantly, it is delicious. Compared to the original farming grounds in China, Japanese tealeaves are grown in cold regions, which produces bigger tea leaves and a deeper taste. During the Edo period, people extracted the savory taste by steaming these thick tealeaves. This gave Japanese tea its unique savory taste and fragrance. Sayama tea grown in the northern regions of Japan have thicker tea leaves and thus require longer time for steaming compared to the southern regions. This leads to the darker color of Sayama tea.