High-quality powdered tea made from Gyokuro and Kabusecha.
It has a deep, rich, mellow flavor with a condensed umami taste. ＜Tama Shirabe＞ is a premium powdered tea that carefully selects only the scarce and valuable powders of Gyokuro and Kabusecha, which are less commonly used compared to powdered Sencha. Since Gyokuro and Kabusecha are grown with a covering to enhance their umami, their powdered form also contains plenty of rich flavor.
Even when quickly brewed with hot water, it produces a vivid green color and a strongly concentrated umami flavor characteristic of Gyokuro and Kabusecha. Therefore, you can enjoy not only the first steeping but also the second and third steepings with their rich, full-bodied taste. Moreover, it is offered at an affordable price, providing a satisfaction that exceeds its cost. Please enjoy the luxurious, concentrated umami flavor.
Contents:- 1 bag of powdered tea ＜Tama Shirabe＞, 100g
How to enjoy:Place 6 to 8 grams of tea leaves into a teapot, pour approximately 150cc of hot water, wait about 30 seconds, and then pour out the tea.
About Ujitawara Town where the company is located:
We are very proud that we produce green tea in Ujitawara Town, which is believed to be the birthplace of green tea. Kyoto has the oldest tea garden in Japan, considered the place where Japanese people first started cultivating green tea. Ujitawara City, located in the southern part of Kyoto, produces even more green tea. Situated deep in the mountains, Ujitawara is blessed with nature and ideal for green tea cultivation. Let us explore why the town is regarded as the birthplace of green tea.
In the 18th century, around the time of the British Industrial Revolution, a tea farmer named Soen Nagatani produced Japan’s first bright-colored green tea. While today bright green tea is common, back then, people mainly drank coarse, dusky-red tea made by roasting the leaves. Soen considered the possibility of producing tea “as bright as fresh tea leaves.” He reexamined traditional green tea production methods and, after 15 years of experimentation, established a “green-tea-producing method.” This method involved gently kneading the tea leaves by hand and extracting water from them with heat to produce a flavorful, bright-green tea. He shared his techniques with local farmers, and Ujitawara became known as the birthplace of Japanese green tea.
Ujitawara is one of Japan’s leading tea-producing regions. The tea factory was established in 1926 in a scenic area where dense fog from the Uji River protects the tea leaves from frost and direct sunlight. We conduct thorough quality control by purchasing only carefully selected tea leaves, having our tea master Noriaki Yasui check the flavor, and applying our special blending process. We produce green tea at our factory and also sell it via mail order.
We are very pleased that many people have been choosing and drinking our green tea for over 90 years. We believe our success is partly due to favorable environmental factors, but also because we have inherited the mastery of green tea cultivation and processing from traditional tea farmers and masters. One such technique is called “Ooishita Saibai” or “Covering Cultivation,” first invented around the 16th century. This method involves covering the tea garden with a reed blanket just before cultivation, blocking sunlight to produce brighter, more flavorful green tea. As a group of tea specialists, we are committed to delivering high-quality green tea, continually improving through our time-honored, revolutionary methods.