Harumidori Single Origin Tea
The first process of making sencha from raw tea leaves, general steaming time is 30 to 40 seconds, but “deep steamed tea” steams for about 60 to 80 seconds.
By steaming, the astringency is suppressed, the leaves become finer, and when extracted, there is a dark green and mellow body.
Okutomi-en is a mid-sized farm that has a tea garden of 3.1 ha in Sayama City, Saitama. They have been developing new business types with ambition. In 2006, they built a matcha factory that is equipped withthe first tencha-kiln in Kanto area.
Mr. Masahiro Okutomi, the young owner of this tea farm, has actively entered Japanese tea competitions held overseas and he won the gold in matcha category at Ce Bon Rue Japon 2018, in France, and also he won the gold medal at Great Green Tea 2013 Competition in England.
How to brew & store:
Put 6g of tea leaves in a pot, pour 120ml of hot water( 60-70°c) and leave for 90sec before serving.
Store in a cool, dry place away from direct sunlight (Both before and after opening). Best when consumed soon after opening. Otherwise put in a ziplock bag and store in the freezer.
Place of origin: Sayama, Saitama prefecture
Single Origin Tea:
Traditionally, Japanese green tea was put on the market after blending different species of tea leaves; the base of the blending was “Yabukita” species. Generally, “Yabukita” as the blending base occupied more than 70% of all the green tea on the market.
Recently, however, Japanese people became aware of the delicacy of “The Single Origin Tea”. We enjoy the unique pure taste of one tea species, as people do when they drink black tea or whiskey. On this trend, Agricultural Research Centers throughout Japan are now developing new tea species which are unique in their taste and flavor.