2023 new harvest – Update on Rishouen’s tea selection

Japanese Green tea buds usually sprout in early or mid April, when Somei-Yoshino cherry blossoms are full in bloom. This year we had a moderate weather from March to the beginning of April and due to it, the Sakura blossoms reached peak bloom about a week earlier than usual. It also affected the growth of the tea leaves. Tea Industry Research Division, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center, Agriculture and Forestry Technology Department officially announced that 28^th March marked opening of the tea buds in Kyoto prefecture. It was 7 days earlier than average.

We are pleased to be able to share the wonderful teas, which all the efforts of the producers throughout the last 12 months have led up to, with you.

2023 single field Uji teas grown in the Kyoto prefecture:

Hand picked Gyokuro Ujihikari by Mr. Shibata ―50g, 2,700 yen
Cultivar: Ujihikari – Location: Shirakawa, Uji city – Producer: Mr. Shibata
Shirakawa is the most famous region in Uji for growing high quality Gyokuro possessing the most elegant shaded tea fragrance.
This competition grade Gyokuro produced by Mr. Shibata is hand picked, meaning that it contains only the most tender, youngest leaves situated on top of the tea trees.  Furthermore, this tea comes from a field that is harvested only once a year in spring.
The glossy dark green leaves delivers a mellow liquor with indulgent umami and a seaweed-like note.

Hand Picked Gyokuro Gokou by Mr. Yoneda　―50g, 2,500 yen
Cultivar: Gokou – Location: Kyotanabe – Producer: Mr. Yoneda
Kyotanabe, in the Kyoto prefecture, is renowned for its production of high quality Uji Gyokuro revealing a deep umami mellow flavor.
The Gokou cultivar hails from the Kyoto prefecture. The shading of the fields before harvest to obtain umami-rich teas is a production method originating from Kyoto, so it is not a surprise that many of the varieties created in the Kyoto region are meant to be used for the production of shaded teas. (Gyokuro, Kabusecha, Tencha).
Within the varieties meant for shaded tea production, the Gokou variety is one of the cultivars offering the best results.
The Gyokuro produced by Mr. Yoneda is hand picked, meaning that only the most tender leaves are taken from the trees in spring to produce this tea. The tea trees are not trimmed to fit the shape of a harvesting machine: they grow freely (except for a trim made after the spring harvest) and are harvested only once a year. This means that both the producer and the trees give everything they have to produce the best quality tea each spring.
After infusion, this high end Uji Gyokuro reveals a wonderful fresh fragrance of ripe fruits typical of the Gokou cultivar. A few drops of its velvety light green liquor are enough to feel a firework of sensations, including refreshing floral notes and a deep, rich, yet elegant and not overpowering umami, lined with a light undercurrent of pleasing astringency in the finish.

 

Gyokuro Gokou by Mr. Ookawa ―50g, 850 yen
Cultivar: Gokou – Location: Uji Tawara – Producer: Mr. Ookawa
Tana Oishitaen production method (undirect, one layer vinyl cover on a shelf supported by aluminum poles at about 2 meter from the ground). Mechanical harvest.
Uji Tawara is composed of hilly terrain which beneficiates from the proximity of the Uji river, and perfect climate for tea production. As such, Uji Tawara is one of the major Uji tea growing areas. This region is known for quality mechanically harvested Gyokuro.
Mr. Ookawa is a young producer working with his parents on their family estate.
This tea family has an original way to decide when to start shading the leaves: they add up the highest temperature of each day following the sprouting of new leaves in spring.
The time for harvest is also decided based on the temperatures during the first harvest season.
They unfold the vinyl cover that will shade the trees from direct sunlight when the total sum of highest temperature for each day after the appearance of the sprouts reaches 200 degrees.
The Gyokuro produced by the Ookawa family offers the fresh fruity fragrance typical of the Gokou cultivar, along with a full and supple liquor revealing an elegant umami, with a long finish.

 

Sencha Saemidori by Mr. Minato   ―50g, 1,750 yen
Cultivar: Saemidori – Location: Wazuka – Producer: Mr. Minato
Located in the Yamashiro region in the Kyoto prefecture, Wazuka is the chief Ujicha (Uji tea) production area, and the cradle of Japanese green tea culture. Nestled in sharply slanted hills, Wazuka town and its region enjoys an ideal climate & soil for tea production, and has been producing tea for 800 years, since the Japanese Kamakura era.
Mr. Minato is a young producer in his thirties, who works tirelessly with his father on their estate in Wazuka.
Talking to Mr. Minato, our tea master & tea buyer, Naoki, had a deep impression of his passionate efforts to growing the best quality tea possible, as Mr. Minato repeats actions meant to prepare for the Shincha season 3 or 4 times, when these steps are usually only taken once. This is very time consuming, but, on this subject, Mr. Minato says that ‘if it that can help make the final result even just a little better it is worth it’.
As this tea is not a blend, the olive green leaves reveal the undiluted message of the cultivar, the soil and Mr. Minato’s efforts as a producer.
Upon infusion, the liquor reveals a mellow flavor due to its cultivar — the Saemidori cultivar is known for its umami and reduced astringency– & the fact that the field has been shaded from the sun 9 days before harvest. (Not a direct cover, shading on a shelf).
The first infusion yields a deep vegetal umami (fresh steamed spinach notes) and appetizing fragrance of young greens, almost devoid of astringency in spite of the fact that the leaves were harvested only a few days ago.
The second infusion delivers delicate green notes, revealing more of the Shincha invigorating flavor, but on a pleasant, reduced level. A long finish with a hint of astringency will tickle the tongue after drinking.

 

Sencha Yabukita Kin Jirushi ―50g, 1,450 yen
Cultivar: Yabukita – Location: Harayama – Producer: Mr. Tsuji
This specialty tea composed of leaves of the Yabukita cultivar was grown for us in a single field by Mr. Tsuji in Harayama – a sharp hilled district in Wazuka known for producing some of the best Sencha of the Kyoto region.
The field yielding the Sencha Yabukita Kin Jirushi is situated at a 200 m altitude on an ideal tea producing location on a riverside, at the bottom of a ravine. The difference in the temperature between day and night shapes mellow flavored teas. (Our tea master asked Mr. Tsuji to shade the field 5 days before harvest to emphasize the mellow character of the tea). The field is also exposed to reduced hours of sunlight and to stagnant cold air and fog emanating from the nearby river, so the leaves grow slowly and stay very tender until harvest time. Red clay soil which retains nutrients well provides the leaves of the Sencha Yabukita Kin Jirushi with a full bodied flavor. The young leaves offer a sweet after taste, and a clear, refreshing fragrance opens up in the back of the nose in a nice retro nasal olfaction effect.

 

Sencha Okumidori by Mr.Yuki ―50g, 700 yen
Cultivar: Okumidori – Location: Dosenbo – Producer: Mr. Yuki
This tea produced by Mr. Yuki at 500m altitude on the Dosenbo plateau in the Kyoto prefecture is an authentic Uji Sencha grown in full sunlight without any shading period before harvest according to a traditional production method that is on the verge of disappearing in Japan. This is also a Sencha represents the undiluted message from the terroir of its growing location: its leaves of the Okumidori cultivar have all been harvested from a single field benefiting from a sandy soil, a feature allowing for good water drainage and a deep penetration of the tree roots. As a result, the leaves yield a neat, richly nuanced flavor after infusion. Registered in 1947, the Okumidori cultivar is known to produce mellow, high quality Sencha devoid of bitterness. The high elevation of the Dosenbo plateau emphasizes the natural smoothness of the Okumidori cultivar, especially, the differences of the temperature between night and day result in an accumulation of sweet components in the leaves. Before infusion, the leaves offer a fresh fragrance of aromatic herbs. After infusion, the liquor offers a flowery, vanilla like fragrance. At first the mouthfeel is velvety sweet, without bitterness. This mellow first sensation is then balanced with a light and refreshing astringency blooming in a long finish. This full bodied tea will offer deliciously fruity tannic notes at higher temperatures. Its savor will hold and change pleasantly from one infusion to the next.

 

Sencha Ujimidori ―50g, 600 yen
Cultivar: Ujimidori – Location: Wazuka – Producer: Mr. Kubomi
The Sweet and round liquor delivers cinnamon, vanilla like flavor and a lovely subtle bitterness. You could brew the tea whether in our recommend method or at high temperature.

Withered Icho Sencha Tenmyo ―50g, 1,000 yen
Cultivar: Tenmyo – Location: Wazuka – Producer: Mr. Tanaka
Our tea master, Naoki Kagata, collabolated with a skilled, passionate tea producer, Mr. Tanaka to create this unique Sencha.
‘Icho (萎凋)’ means withering. Unlike traditional Japanese Green Tea, this tea is withered just after harvested. This process is normally used for producing black tea and the other fermented teas.
By withering the leaves, microbes inside them start fermentation and we can gain a characteristic floral aroma such as Darjeeling tea. You can enjoy the fresh green flavor of green tea and the aromatic flowery scent of fermented tea at the same time in this tea.

 

Please feel free to email us at info@rishouentea.com for an order✉

Opening Rishouen’s first Café, Kame Usagi

We are super excited to tell you we have opened Kame Usagi, a Café of Japanese Green Tea and Gelato on 2^nd August, 2022!

Kame Usagi means literally Turtle and Rabbit. We know you may imagine a story of The Rabbit and The Turtle, but we’ve originally gotten a hint of ‘Kame’ from Camellia sinensis, and of Usagi from our address, Todou (菟道) which stands for a way of rabbits. Our logo design is inspired by a famous set of picture scrolls ‘Chōjū-jinbutsu-giga (鳥獣人物戯画), belonging to Kozanji Temple at Toganoo mountain in Kyoto. The reason we featured it is that Toganoo mountain is said to be the place where tea production in Japan had begun.

It had been one of our dreams to create a place where we are able to meet customers face-to-face and strengthen connection with them. Thanks to all of your support, we could have made it come true this time.

We serve cups of our teas and Gelato using our Matcha, Genmaicha Powder, Houjicha Powder and other selected seasonal ingredients.

You can find us at 26 Monmae Todou, Uji, Kyoto 611-0013, Japan, near our office. We’d love to see you there.

Find more information at  https://www.instagram.com/kameusagi_rishouen/?hl=ja

2022 new harvest – Update on Rishouen’s tea selection

It’s our pleasure that we can finally share our 2022 harvest tea selection with you.
As tea is a natural product, we cannot produce it in the exact same quality every year. Weather damage can be detrimental to tea trees. Especially frost in Spring damages tender new leaves, right before the harvest period. So tea producers put a lot of their efforts into protecting them from the damages. 
Thankfully in Spring 2022, we had no big frost damage on the trees, but had a long chillly and rainy weather exceptional for the Sencha harvest time. It prevented the trees in some areas from absorbing much nutrients. However, all of our trusted farmers strived to produce the best quality teas and now we are honored that we are able to share their wonderful teas with you. We hope you could feel a strong passion of the tea producer and a taste of the fresh field through a cup of every tea.

2022 single field Uji teas grown in the Kyoto prefecture:

Hand Picked Gyokuro Gokou by Mr. Yoneda　―50g, 2,500 yen
Cultivar: Gokou – Location: Kyotanabe – Producer: Mr. Yoneda
Kyotanabe, in the Kyoto prefecture, is renowned for its production of high quality Uji Gyokuro revealing a deep umami mellow flavor.
The Gokou cultivar hails from the Kyoto prefecture. The shading of the fields before harvest to obtain umami-rich teas is a production method originating from Kyoto, so it is not a surprise that many of the varieties created in the Kyoto region are meant to be used for the production of shaded teas. (Gyokuro, Kabusecha, Tencha).
Within the varieties meant for shaded tea production, the Gokou variety is one of the cultivars offering the best results.
The Gyokuro produced by Mr. Yoneda is hand picked, meaning that only the most tender leaves are taken from the trees in spring to produce this tea. The tea trees are not trimmed to fit the shape of a harvesting machine: they grow freely (except for a trim made after the spring harvest) and are harvested only once a year. This means that both the producer and the trees give everything they have to produce the best quality tea each spring.
After infusion, this high end Uji Gyokuro reveals a wonderful fresh fragrance of ripe fruits typical of the Gokou cultivar. A few drops of its velvety light green liquor are enough to feel a firework of sensations, including refreshing floral notes and a deep, rich, yet elegant and not overpowering umami, lined with a light undercurrent of pleasing astringency in the finish.

 

Gyokuro Gokou by Mr. Ookawa ―50g, 850 yen
Cultivar: Gokou – Location: Uji Tawara – Producer: Mr. Ookawa
Tana Oishitaen production method (undirect, one layer vinyl cover on a shelf supported by aluminum poles at about 2 meter from the ground). Mechanical harvest.
Uji Tawara is composed of hilly terrain which beneficiates from the proximity of the Uji river, and perfect climate for tea production. As such, Uji Tawara is one of the major Uji tea growing areas. This region is known for quality mechanically harvested Gyokuro.
Mr. Ookawa is a young producer working with his parents on their family estate.
This tea family has an original way to decide when to start shading the leaves: they add up the highest temperature of each day following the sprouting of new leaves in spring.
The time for harvest is also decided based on the temperatures during the first harvest season.
They unfold the vinyl cover that will shade the trees from direct sunlight when the total sum of highest temperature for each day after the appearance of the sprouts reaches 200 degrees.
The Gyokuro produced by the Ookawa family offers the fresh fruity fragrance typical of the Gokou cultivar, along with a full and supple liquor revealing an elegant umami, with a long finish.

 

Sencha Saemidori by Mr. Minato   ―50g, 1,750 yen
Cultivar: Saemidori – Location: Wazuka – Producer: Mr. Minato
Located in the Yamashiro region in the Kyoto prefecture, Wazuka is the chief Ujicha (Uji tea) production area, and the cradle of Japanese green tea culture. Nestled in sharply slanted hills, Wazuka town and its region enjoys an ideal climate & soil for tea production, and has been producing tea for 800 years, since the Japanese Kamakura era.
Mr. Minato is a young producer in his thirties, who works tirelessly with his father on their estate in Wazuka.
Talking to Mr. Minato, our tea master & tea buyer, Naoki, had a deep impression of his passionate efforts to growing the best quality tea possible, as Mr. Minato repeats actions meant to prepare for the Shincha season 3 or 4 times, when these steps are usually only taken once. This is very time consuming, but, on this subject, Mr. Minato says that ‘if it that can help make the final result even just a little better it is worth it’.
As this tea is not a blend, the olive green leaves reveal the undiluted message of the cultivar, the soil and Mr. Minato’s efforts as a producer.
Upon infusion, the liquor reveals a mellow flavor due to its cultivar — the Saemidori cultivar is known for its umami and reduced astringency– & the fact that the field has been shaded from the sun 9 days before harvest. (Not a direct cover, shading on a shelf).
The first infusion yields a deep vegetal umami (fresh steamed spinach notes) and appetizing fragrance of young greens, almost devoid of astringency in spite of the fact that the leaves were harvested only a few days ago.
The second infusion delivers delicate green notes, revealing more of the Shincha invigorating flavor, but on a pleasant, reduced level. A long finish with a hint of astringency will tickle the tongue after drinking.

 

Sencha Yabukita Kin Jirushi ―50g, 1,450 yen
Cultivar: Yabukita – Location: Harayama – Producer: Mr. Tsuji
This specialty tea composed of leaves of the Yabukita cultivar was grown for us in a single field by Mr. Tsuji in Harayama – a sharp hilled district in Wazuka known for producing some of the best Sencha of the Kyoto region.
The field yielding the Sencha Yabukita Kin Jirushi is situated at a 200 m altitude on an ideal tea producing location on a riverside, at the bottom of a ravine. The difference in the temperature between day and night shapes mellow flavored teas. (Our tea master asked Mr. Tsuji to shade the field 5 days before harvest to emphasize the mellow character of the tea). The field is also exposed to reduced hours of sunlight and to stagnant cold air and fog emanating from the nearby river, so the leaves grow slowly and stay very tender until harvest time. Red clay soil which retains nutrients well provides the leaves of the Sencha Yabukita Kin Jirushi with a full bodied flavor. The young leaves offer a sweet after taste, and a clear, refreshing fragrance opens up in the back of the nose in a nice retro nasal olfaction effect.

 

Pure Sencha Yabukita ―50g, 800 yen
Cultivar: Yabukita – Location: Harayama – Producer: Mr. Tsuji
This tea is grown on a steep slope facing south by Mr. Tsuji in Harayama.
The terrain in Harayama contains rock conglomerates rich in minerals, which, absorbed by the tea trees, offer a crisp, sweet fragrance to the leaves. Furthermore, the black soil in this location retains fertilizers well, allowing the leaves to offer a deep flavor lasting well from one infusion to the next.
This is a ‘pure’ Sencha composed of leaves grown traditionally in full sunlight without any shading period of the field before harvest. revealing the nostalgic and rejuvenating sensations offered by traditional Uji Sencha, along with the refreshing fragrance offered by pure Sencha grown in Harayama.

Sencha Okumidori by Mr.Yuki ―50g, 700 yen
Cultivar: Okumidori – Location: Dosenbo – Producer: Mr. Yuki
This tea produced by Mr. Yuki at 500m altitude on the Dosenbo plateau in the Kyoto prefecture is an authentic Uji Sencha grown in full sunlight without any shading period before harvest according to a traditional production method that is on the verge of disappearing in Japan. This is also a Sencha represents the undiluted message from the terroir of its growing location: its leaves of the Okumidori cultivar have all been harvested from a single field benefiting from a sandy soil, a feature allowing for good water drainage and a deep penetration of the tree roots. As a result, the leaves yield a neat, richly nuanced flavor after infusion. Registered in 1947, the Okumidori cultivar is known to produce mellow, high quality Sencha devoid of bitterness. The high elevation of the Dosenbo plateau emphasizes the natural smoothness of the Okumidori cultivar, especially, the differences of the temperature between night and day result in an accumulation of sweet components in the leaves. Before infusion, the leaves offer a fresh fragrance of aromatic herbs. After infusion, the liquor offers a flowery, vanilla like fragrance. At first the mouthfeel is velvety sweet, without bitterness. This mellow first sensation is then balanced with a light and refreshing astringency blooming in a long finish. This full bodied tea will offer deliciously fruity tannic notes at higher temperatures. Its savor will hold and change pleasantly from one infusion to the next.

 

Sencha Ujimidori ―50g, 700 yen
Cultivar: Ujimidori – Location: Wazuka – Producer: Mr. Kubomi
Sweet and round liquor delivers cinnamon, vanilla like flavor and a lovely subtle bitterness. You could brew the tea whether in our recommend method or at high temperature.

Z1 by Mr. Tamura ―50g, 630 yen
Cultivar: Z1 – Location: Wazuka – Producer: Mr. Tamura
Mr. Tamura over the age of 90 still works in his fields with his wife and daughter, on the top of high hills with steep slopes.
Sencha Z1 is a rare cultivar that is very little used by producers in Japan because it is difficult to make a balanced tea with this cultivar. It has kept its laboratory name, and it has not been given a definitive name as a cultivar. Mr. Tamura makes his tea to perfection and the liquor offers the sweet, round flavor and rich in iodized Umami, combined with a slight astringency typical of this cultivar. The leaves are cultivated pesticide-free from autumn to the harvesttime and covered for about 10 days before harvest. This shading process contributes to the Umami. Subsequent infusions (2-3) offer a refreshing floral fragrance.

 

Please feel free to email us at info@rishouentea.com for an order✉

The frenzy of the Shincha season has been keeping us busy the last few weeks!

The First Uji tea auction took place on April 26, and we many of our 2019 Uji Sencha house blends are finished. We also received 3 single field teas (non blend, single cultivar) from Mr. Tsuji, and Mr. Minato.
Finally, we received the organic teas produced by Mr. Nishi and Mr. Komaki in Kagoshima prefecture: (scroll down to find the list of house blends,single field and organic teas below:

Houseblends, range of 2019 spring Uji Sencha:

Regarding our range of Uji Sencha assembled by our tea master, the following teas are now available for sales:

Uji Sencha Hinoka – 60g/ 1000 yen
Origin: Kyoto Prefecture, Special blend 2018 limited edition 
The 2017 version of this tea won the ‘Fine Product Award’ equivalent to a silver medal at the 2017 Nihoncha Award.
As we have been saying quite often, traditional Sencha produced without shading periods  of the field before harvest are becoming more and more rare in Japan, and we wish to participate in the preservation of this production method. This is why our tea master chose to use ‘pure’ Sencha leaves grown in full sunlight for this blend, in order to promote the appreciation of traditional Uji Sencha and to prevent this production method from disappearing.
This unique blend takes its name from its production method as ‘Hinoka’ could be translated into ‘Sun Fragrance’ in English.
The freshly assembled Uji Sencha Hinoka blend is composed of only two varieties of 2019 spring Sencha grown in Wazuka in the Kyoto prefecture. The main base for this tea are leaves of the Okuyutaka cultivar grown by Mr. Minato, who also grows our single field Kabuse Sencha Saemidori. The Okuyutaka leaves lend their fresh, almost spicy fragrance reminiscent of cinnamon and gentle umami to the blend. The second cultivar, Tsuyu Hikari, offers balance and pushes the flavor revealed by the liquor to a deeper level. By combining these Sencha varietals in an effective ratio, our tea master, Naoki Kagata, was able to craft a blended tea like no other.
It is not common to find Japanese blended teas revealing one of a kind characteristics, as they tend to follow trends and resemble one another. However, in spite of being composed of two types of leaves grown by different producers, the Uji Sencha Hinoka reveals a unique personality, not unlike the single field, non blended Uji teas that Rishouen strives to promote.
 

Mujou Betsugi Sencha – 100g/ 3000 yen.
Origin: Kyoto prefecture, Rishouen House blend
This incredibly high quality Sencha bewitches everyone who savors it.
Assembled by our tea masters from dazzling, tender, extremely young spring leaves sourced from excellent Uji producers (some direct trade & some leaves offered during the early days of the  Uji tea auction), this unique blend represents the quintessence of Japanese Sencha: elegant aroma, purity and complexity of flavors, sweet notes and deep umami, soft and delicate liquor revealing just the right amount of gentle astringency.

Mujou Sencha – 100g/ 2500 yen.
Origin: Kyoto prefecture, Rishouen House blend
Beautiful dark green leaves left to grow in field a little longer before harvest than the leaves of our higher ranked Mujou Betsugi Sencha mentioned above. This blend composed of leaves that are still tender but more mature brings forth a strong flavor with the combination of delicacy and depth expected of a high quality Uji Sencha. 


Gokujou Sencha – 100g/ 2000 yen.
Origin: Kyoto prefecture, Rishouen House blend
The leaves of this Sencha have been cultivated until full growth, and thus this tea is characterized by a strong and complex taste. Its delicate astringency will attract the palates of demanding gourmets and the curious beginners alike.

Betsujou Sencha – 100g/ 1500 yen.
Origin: Kyoto prefecture, Rishouen House blend
This Sencha is one of the staples at Rishouen and one of our best sellers. We drink this tea everyday during our morning breaks at the office accompanied by salty or sweet snacks to invigorate our body and stir our spirit.
This tea also gives the first impression of Rishouen teas, as this Sencha is served routinely to each person who comes see us in our office in Uji.
Our Betsujou reveals the fresh fragrance expected of a good Uji Sencha. The full bodied, supple liquor offers the balance between the rich, deep savory flavor and just the right level of pleasant bitterness typical of excellent Sencha from Uji. We recommend trying an infusion at lower temperature (60C) to enjoy its rich umami, with subsequent infusions at higher temperatures to enjoy a large palette of savors, ranging from mellow and round to swift and refreshingly bitter green.

We are still waiting for our 2019 Tokujou and Jou Sencha grade, and will upload them onto this page when they are  ready for sales.

 2019 single field Uji teas grown in the Kyoto prefecture:

Sencha Saemidori by Mr. Minato – 50g/ 1500 yen.
Origin Wazuka, Kyoto prefecture. Single field, single cultivar.
Located in the Yamashiro region in the Kyoto prefecture, Wazuka is the chief Ujicha (Uji tea) production area, and the craddle of Japanese green tea culture. Nestled in sharply slanted hills, Wazuka town and its region enjoys an ideal climate & soil for tea production, and has been producing tea for 800 years, since the Japanese Kamakura era.
Mr. Minato is a young producer in his thirties, who works tiredlessly with his father on their estate in Wazuka.
Talking to Mr. Minato, our tea master & tea buyer, Naoki, had a deep impression of his  passionate efforts to growing the best quality tea possible, as Mr. Minato repeats actions meant to prepare for the Shincha season 3 or 4 times, when these steps are usually only taken once.
This is very time consuming, but, on this subject, Mr. Minato says that ‘if it that can help make the final result even just a little better it is worth it’.
Since this tea is not a blend, the leaves reveal the undiluted message of the cultivar, the soil and Mr. Minato’s efforts as a producer.
Upon infusion, the liquor reveals a mellow flavor due to its cultivar — the Saemidori cultivar is known for its umami and reduced astringency– & the fact that the field has been shaded from the sun 9 days before harvest. (Not a direct cover, shading on a shelf).
The first infusion yields a deep vegetal umami (fresh steamed spinach notes) and appetizing fragrance of young greens, almost devoid of astringency in spite of the fact that the leaves were harvested only a few days ago.
The second infusion yields delicate green notes, revealing more of the Shincha invigorating flavor, but on a pleasant, reduced level. A long finish with a hint of astringency will tickle the tongue after drinking.

2019 Spring Harvest- Single Field Uji Sencha

Sencha Yabukita Kin Jirushi – 50g, 1250 yen
Cultivar: Yabukita – Location: Harayama – Producer: Mr. Tsuji
This specialty tea composed of leaves of the Yabukita cultivar was grown for us in a single field by Mr. Tsuji in Harayama – a sharp hilled district in Wazuka known for producing some of the best Sencha of the Kyoto region.
The field yielding the Sencha Yabukita Kin Jirushi is situated at a 200 m altitude on an ideal tea producing location on a riverside, at the bottom of a ravine. This location experiences the high day / night temperature difference shaping mellow flavored teas. (Our tea master asked Mr. Tsuji to shade the field 5 days before harvest to emphasize the mellow character of the tea).
The field is also exposed to reduced hours of sunlight and to stagnant cold air and fog emanating from the nearby river, so the leaves grow slowly and stay very tender until harvest time. Red clay soil which retains nutrients well provides the leaves of the Sencha Yabukita Kin Jirushi with a full bodied flavor. The young leaves offer a sweet after taste, and a clear, refreshing fragrance opens up in the back of the nose in a nice retro nasal olfaction effect.

Pure Sencha Yabukita grown in full sunlight by Mr. Tsuji- 80g/ 1230 yen.
Origin Harayama, Kyoto prefecture. Single field, single cultivar. 
This tea is grown on a steep slope facing south by Mr. Tsuji in Harayama, a sharp hilled district in Wazuka known for producing some of the best Sencha of the Kyoto region.
The terrain in Harayama contains rock conglomerates rich in minerals, which, absorbed by the tea trees, offer a crisp, sweet fragrance to the leaves. Furthermore, the black soil in this location retains fertilizers well, allowing the leaves to offer a deep flavor lasting well from one infusion to the next.
This is a ‘pure’ Sencha composed of leaves grown traditionally in full sunlight without any shading period of the field before harvest.
This production method is becoming rare as more and more tea producers in the Kyoto region shade their fields from the sun a few days before harvest to answer to the demand for mellower teas in Japan. By doing so, they are producing ‘Kabuse Sencha’ — kabuse means covered, or shaded –, creating new Sencha characteristics and moving away from traditional Sencha production methods.
However, there are still tea lovers who enjoy the typical fragrance and pleasing astringency of traditionally produced Sencha.
Our tea buyer and blender, Naoki Kagata, very much appreciates the flavor and fragrance of pure, non shaded Sencha, and wishes to promote them so that they don’t disappear. That is the reason why he has asked Mr. Tsuji, year after year, to let the leaves grow in full sunlight so that we could obtain a tea revealing the nostalgic and rejuvenating sensations offered by traditional Uji Sencha, along with the refreshing fragrance offered by pure Sencha grown in Harayama.

Organic teas by Mr. Nishi, origin Kirishima, Kagoshima

JAS Organic Gyokuro Mizuumi, 2019 Spring Harvest – 100g/ 2304 yen

This spring harvest Gyokuro of the Saemidori cultivar is produced in Makizono, Kagoshima by Mr. Nishi, a producer known for his excellent organic production methods.

Having been shade grown 21 days before harvest under a dark fabric hung above the field to prevent the full light of the sun from reaching the leaves (oishitaen shading method), this tea reveals the deep fragrance typical of shaded teas, and contains increased chlorophyll levels which results in a deeper, sweeter flavor and reduced astringency.

The lush, dark green, finely shaped leaves develop an incredible Umami that will make the drinkers feel at peace while charming their taste buds with  delightful sweet notes.

JAS organic Sencha Saemidori, 2019 Spring Harvest –  100g/ 1404 yen

The Saemidori, or « clear green » cultivar results from the crossbreeding of the asatsuyu and yabukita cultivar. This cultivar is native to Kagoshima and is characterized by a fresh, citrusy aroma as well as a bright green liquor and a sweet flavor with deep Umami.

To add to the natural sweetness of its cultivar, this Sencha is composed of leaves grown in a field covered from the sun 6 days before harvest to allow for the extraction of mellow flavors after infusion.

Our organic first flush Saemidori  is produced on the foot of the Kirishima volcanic mountain range by Mr. Nishi, one of the best producers in Kagoshima. Its glossy emerald green leaves are kneaded into elegant needle shapes, allowing for the added pleasure of viewing beautiful leaves before tasting a delicious tea.

JAS Organic Sencha Yabukita, 2019 Spring Harvest –  100g/ 961 yen

This spring tea of the Yabukita cultivar is produced by Mr. Nishi in Makizono, Kagoshima.

This tea is composed of leaves grown in a field covered 5 days before harvest so that they can develop a mellower flavor than traditional Japanese Sencha which are absolutely not covered from the sun before harvest.

Its leaves have a very beautiful thin needle shape and a dark and glossy green color.

The cultivar Yabukita is used for the production of 70% of Japanese green teas, and is especially fit for the production of balanced Sencha revealing both a round umami and a deliciously refreshing vegetal flavor.

Our JAS Organic Sencha Yabukita offers a very deep savory flavor with sweet and mellow notes at lower temperature, and develops a subtle astringency at higher temperature. This tea perfectly expresses the quintessence and balance of Japanese Sencha.

The frenzy of the Shincha season is catching up to us in Uji!

The First Uji tea auction took place on April 22, and we are now starting to assemble our range of 2018 Uji Sencha house blends. We also received 3 single field teas (non blend, single cultivar) from Mr. Tsuji, Mr. Minato and Mr. Tamura.
Finally, we received the organic teas produced by Mr. Nishi in Kirishima, Kagoshima prefecture: (scroll down to find the list of house blends,single field and organic teas below:

Houseblends, range of 2018 spring Uji Sencha:

Regarding our range of Uji Sencha assembled by our tea master, the following teas are now available for sales:

Uji Sencha Hinoka – 60g/ 1000 yen
Origin: Kyoto Prefecture, Special blend 2018 limited edition 
The 2017 version of this tea won the ‘Fine Product Award’ equivalent to a silver medal at the 2017 Nihoncha Award.
As we have been saying quite often, traditional Sencha produced without shading periods  of the field before harvest are becoming more and more rare in Japan, and we wish to participate in the preservation of this production method. This is why our tea master chose to use ‘pure’ Sencha leaves grown in full sunlight for this blend, in order to promote the appreciation of traditional Uji Sencha and to prevent this production method from disappearing.
This unique blend takes its name from its production method as ‘Hinoka’ could be translated into ‘Sun Fragrance’ in English.
The freshly assembled Uji Sencha Hinoka blend is composed of only two varieties of 2018 spring Sencha grown in Wazuka in the Kyoto prefecture. The main base for this tea are leaves of the Okuyutaka cultivar grown by Mr. Minato, who also grows our single field Kabuse Sencha Saemidori. The Okuyutaka leaves lend their fresh, almost spicy fragrance reminiscent of cinnamon and gentle umami to the blend. The second cultivar, Yabukita, offers balance and pushes the umami revealed by the liquor to a deeper, denser level. By combining these Sencha varietals in an effective ratio, our tea master, Naoki Kagata, was able to craft a blended tea like no other.
It is not common to find Japanese blended teas revealing one of a kind characteristics, as they tend to follow trends and resemble one another. However, in spite of being composed of two types of leaves grown by different producers, the Uji Sencha Hinoka reveals a unique personality, not unlike the single field, non blended Uji teas that Rishouen strives to promote.
 

Mujou Betsugi Sencha – 100g/ 3000 yen.
Origin: Kyoto prefecture, Rishouen House blend
This incredibly high quality Sencha bewitches everyone who savors it.
Assembled by our tea masters from dazzling, tender, extremely young spring leaves sourced from excellent Uji producers (some direct trade & some leaves offered during the early days of the  Uji tea auction), this unique blend represents the quintessence of Japanese Sencha: elegant aroma, purity and complexity of flavors, sweet notes and deep umami, soft and delicate liquor revealing just the right amount of gentle astringency.

Mujou Sencha – 100g/ 2500 yen.
Origin: Kyoto prefecture, Rishouen House blend
Beautiful dark green leaves left to grow in field a little longer before harvest than the leaves of our higher ranked Mujou Betsugi Sencha mentioned above. This blend composed of leaves that are still tender but more mature brings forth a strong flavor with the combination of delicacy and depth expected of a high quality Uji Sencha. 


Gokujou Sencha – 100g/ 2000 yen.
Origin: Kyoto prefecture, Rishouen House blend
The leaves of this Sencha have been cultivated until full growth, and thus this tea is characterized by a strong and complex taste. Its delicate astringency will attract the palates of demanding gourmets and the curious beginners alike.

Betsujou Sencha – 100g/ 1500 yen.
Origin: Kyoto prefecture, Rishouen House blend
This Sencha is one of the staples at Rishouen and one of our best sellers. We drink this tea everyday during our morning breaks at the office accompanied by salty or sweet snacks to invigorate our body and stir our spirit.
This tea also gives the first impression of Rishouen teas, as this Sencha is served routinely to each person who comes see us in our office in Uji.
Our Betsujou reveals the fresh fragrance expected of a good Uji Sencha. The full bodied, supple liquor offers the balance between the rich, deep savory flavor and just the right level of pleasant bitterness typical of excellent Sencha from Uji. We recommend trying an infusion at lower temperature (60C) to enjoy its rich umami, with subsequent infusions at higher temperatures to enjoy a large palette of savors, ranging from mellow and round to swift and refreshingly bitter green.

We are still waiting for our 2018 Tokujou and Jou Sencha grade, and will upload them onto this page when they are  ready for sales.

 2018 single field Uji teas grown in the Kyoto prefecture:

Sencha Saemidori by Mr. Minato – 50g/ 1500 yen.
Origin Wazuka, Kyoto prefecture. Single field, single cultivar.
Located in the Yamashiro region in the Kyoto prefecture, Wazuka is the chief Ujicha (Uji tea) production area, and the craddle of Japanese green tea culture. Nestled in sharply slanted hills, Wazuka town and its region enjoys an ideal climate & soil for tea production, and has been producing tea for 800 years, since the Japanese Kamakura era.
Mr. Minato is a young producer in his thirties, who works tiredlessly with his father on their estate in Wazuka.
Talking to Mr. Minato, our tea master & tea buyer, Naoki, had a deep impression of his  passionate efforts to growing the best quality tea possible, as Mr. Minato repeats actions meant to prepare for the Shincha season 3 or 4 times, when these steps are usually only taken once.
This is very time consuming, but, on this subject, Mr. Minato says that ‘if it that can help make the final result even just a little better it is worth it’.
The 2018 Sencha Saemidori by Mr. Minato is not a blend. The leaves are not only all of the same Saemidori cultivar, they also have all been harvested in the same field. As such, this tea reveals the undiluted message of the cultivar, the soil and Mr. Minato’s efforts as a producer.
Upon infusion, the liquor reveals a mellow flavor due to its cultivar — the Saemidori cultivar is known for its umami and reduced astringency– & the fact that the field has been shaded from the sun 9 days before harvest. (Not a direct cover, shading on a shelf).
The first infusion yields a deep vegetal umami (fresh steamed spinach notes) and appetizing fragrance of young greens, almost devoid of astringency in spite of the fact that the leaves were harvested only a few days ago.
The second infusion yields delicate green notes, revealing more of the Shincha invigorating flavor, but on a pleasant, reduced level. A long finish with a hint of astringency will tickle the tongue after drinking.

Pure Sencha Yabukita grown in full sunlight by Mr. Tsuji- 80g/ 1230 yen.
Origin Harayama, Kyoto prefecture. Single field, single cultivar. 
This tea is grown on a steep slope facing south by Mr. Tsuji in Harayama, a sharp hilled district in Wazuka known for producing some of the best Sencha of the Kyoto region.
The terrain in Harayama contains rock conglomerates rich in minerals, which, absorbed by the tea trees, offer a crisp, sweet fragrance to the leaves. Furthermore, the black soil in this location retains fertilizers well, allowing the leaves to offer a deep flavor lasting well from one infusion to the next.
This is a ‘pure’ Sencha composed of leaves grown traditionally in full sunlight without any shading period of the field before harvest.
This production method is becoming rare as more and more tea producers in the Kyoto region shade their fields from the sun a few days before harvest to answer to the demand for mellower teas in Japan. By doing so, they are producing ‘Kabuse Sencha’ — kabuse means covered, or shaded –, creating new Sencha characteristics and moving away from traditional Sencha production methods.
However, there are still tea lovers who enjoy the typical fragrance and pleasing astringency of traditionally produced Sencha.
Our tea buyer and blender, Naoki Kagata, very much appreciates the flavor and fragrance of pure, non shaded Sencha, and wishes to promote them so that they don’t disappear. That is the reason why he has asked Mr. Tsuji, year after year, to let the leaves grow in full sunlight so that we could obtain a tea revealing the nostalgic and rejuvenating sensations offered by traditional Uji Sencha, along with the refreshing fragrance offered by pure Sencha grown in Harayama.

Sencha Z1 by Mr. Mr Tamura- 80g/ 1200 yen.
Origin Wazuka, Kyoto prefecture. Single field, single cultivar.
Our most popular Sencha Z1 by Mr. Tamura is back again this year! This tea has been out of stock for several months due to its popularity, and we are glad to be able to offer it again as a freshly harvested 2018 Shincha. There is only 4kg available for retail this year, so the stock is very limited and will be offered in a first come first served basis.
Z1 is a variety that was not given a name other than the serial number that was attributed to the variety when it was tested in the laboratory, as it has not been registered as a cultivar . It is a very rare cultivar that was used as a parent to create other varieties, but is not often found as a loose leaf tea since it is difficult to obtain flavorful tea from fields planted with Z1 trees. As such, only a few producers in Japan risk themselves at planting fields with this cultivar, and Mr. Tamura is the only person owning Z1 tea trees in the Kyoto region.
Mr. Tamura is over 80 years old, but still works tirelessly on his estate located in Wazuka, with help from his wife and daughter. Once again, Mr. Tamura obtained excellent results from this field in 2018, in spite of the difficulty presented by this unique cultivar.
Located on the top of a steep hill overlooking the valley below in Wazuka, Kyoto prefecture at about 200m altitude, Mr. Tamura’s field planted with Z1 trees was shaded 7 days before harvest this year.
After the last refining process, the result is a lush Sencha composed of dark, shiny leaves, characterized by their light floral fragrance as well as their gentle, round mouthfeel with a clean and fresh, sweet flavor.

Organic teas by Mr. Nishi, origin Kirishima, Kagoshima

JAS Organic Gyokuro Mizuumi, 2018 Spring Harvest – 100g/ 2304 yen

This spring harvest Gyokuro of the Saemidori cultivar is produced in Makizono, Kagoshima by Mr. Nishi, a producer known for his excellent organic production methods.

Having been shade grown 21 days before harvest under a dark fabric hung above the field to prevent the full light of the sun from reaching the leaves (oishitaen shading method), this tea reveals the deep fragrance typical of shaded teas, and contains increased chlorophyll levels which results in a deeper, sweeter flavor and reduced astringency.

The lush, dark green, finely shaped leaves develop an incredible Umami that will make the drinkers feel at peace while charming their taste buds with  delightful sweet notes.

JAS organic Sencha Saemidori, 2018 Spring Harvest –  100g/ 1404 yen

The Saemidori, or « clear green » cultivar results from the crossbreeding of the asatsuyu and yabukita cultivar. This cultivar is native to Kagoshima and is characterized by a fresh, citrusy aroma as well as a bright green liquor and a sweet flavor with deep Umami.

To add to the natural sweetness of its cultivar, this Sencha is composed of leaves grown in a field covered from the sun 6 days before harvest to allow for the extraction of mellow flavors after infusion.

Our organic first flush Saemidori  is produced on the foot of the Kirishima volcanic mountain range by Mr. Nishi, one of the best producers in Kagoshima. Its glossy emerald green leaves are kneaded into elegant needle shapes, allowing for the added pleasure of viewing beautiful leaves before tasting a delicious tea.

JAS Organic Sencha Yabukita, 2018 Spring Harvest –  100g/ 961 yen

This spring tea of the Yabukita cultivar is produced by Mr. Nishi in Makizono, Kagoshima.

This tea is composed of leaves grown in a field covered 5 days before harvest so that they can develop a mellower flavor than traditional Japanese Sencha which are absolutely not covered from the sun before harvest.

Its leaves have a very beautiful thin needle shape and a dark and glossy green color.

The cultivar Yabukita is used for the production of 70% of Japanese green teas, and is especially fit for the production of balanced Sencha revealing both a round umami and a deliciously refreshing vegetal flavor.

Our JAS Organic Sencha Yabukita offers a very deep savory flavor with sweet and mellow notes at lower temperature, and develops a subtle astringency at higher temperature. This tea perfectly expresses the quintessence and balance of Japanese Sencha.

View of Mr. Minato’s field Okuyuta field in Wazuka: February (left picture) and early April 2018 (right picture).

     

The color of the trees is totally different when the young spring leaves start growing!

Wazuka is like a big bowl: the valley at the bottom experiences colder weather with cold air trapped in between the surrounding hills, while the weather is hotter on top of the hills. As such, the growth of the new sprouts is more advanced on the tea trees situated on top of the hills, than on the trees situated closer to the valley.

While hiking the sharply slanted slopes, it is very interesting to see the gradation of color from dark green (not many young sprouts growing on the trees yet) to flashy, neon like, bright green on top of the hills, where the spring leaves are growing faster.

 The new 2017 Rishouen house blend assembled by Naoki Kagata, our youngest tea master, is now available for sales!
Sencha Hinoka – Retail price: 60g/ 1000 yen

This special Sencha assembled from 3 different cultivars is the result of more than 10 try outs to obtain a blend revealing a strong personality with a little bit of spice.

This blend is called ‘Hinoka’, or ‘Sun Fragrance’, because it is composed of ‘pure’ Sencha leaves grown in full sunlight without any shading period before harvest. This production method is becoming rare as producers tend to produce ‘Kabuse Sencha’ instead of ‘pure Sencha’ to answer to the demand for mellow teas in Japan.

All three type of leaves composing this blend are 2017 spring Sencha grown in Wazuka in the Kyoto prefecture.

The main base for this blend is a Sencha of the Okuyutaka cultivar grown by Mr. Minato, who also grows our single field Kabuse Sencha Saemidori.

Added to this main base is some Sencha of the Houshun cultivar grown by Mr. Kita –- the producer who grew our delicious 2016 single field Uji Midori Kabusecha –, along with a little bit of Sencha of the Yabukita cultivar selected to add a deeper note with mild umami to the blend.

The result of this blend is a unique Sencha revealing a spicy, cinamon like fragrance and a pretty light yellow liquor revealing a mild, light flavor that builds and opens up in a long lasting lasting finish with tingling sensations spreading in the throat, palate and nose.

If you are interested in tasting this new special blend, don’t hesitate to let us know via message on Facebook or via e-mail at info@rishouentea.com