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#0310.K2 Hachimanjyu: 2026 Naturally Grown "Hisoka", Spring First Flush April Harvested Green Tea (Yutaka Midori, JAS certified organic)
This Yutaka Midori cultivar first flush sencha is a great balance between delicate flavor and reasonable pricing, a gem hiding quietly ("hisoka") among the great teas offered by Hachimanjyu.
Product Info
- Cultivars: Yutaka Midori
- Harvest: Early April
- Region: Yakushima Island, Kagoshima, Japan
- Notes: grown pesticide free with organic fertilizer. Repacked at Yunomi office (repacked bags are not certified). Certified organic bags are available on demand for eligible wholesale clients.
- Steaming: Asamushi, or lightly steamed. This results a leaf that is kept more intact than longer steaming, and therefore results in a clearer, liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher quality leaf.
- Steeping recommendation: We recommend the warm water steeping method. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly like gyokuro, then again at higher temperatures to release more flavors.
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Description
This Yutaka Midori cultivar first flush sencha is a great balance between delicate flavor and reasonable pricing, a gem hiding quietly ("hisoka") among the great teas offered by Hachimanjyu.
Product Info
- Cultivars: Yutaka Midori
- Harvest: Early April
- Region: Yakushima Island, Kagoshima, Japan
- Notes: grown pesticide free with organic fertilizer. Repacked at Yunomi office (repacked bags are not certified). Certified organic bags are available on demand for eligible wholesale clients.
- Steaming: Asamushi, or lightly steamed. This results a leaf that is kept more intact than longer steaming, and therefore results in a clearer, liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher quality leaf.
- Steeping recommendation: We recommend the warm water steeping method. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly like gyokuro, then again at higher temperatures to release more flavors.
