A second cutting of late flushing spring leaves after the initial spring harvest, the tea leaves are processed in the sencha style, then roasted twice for a deep, rich flavor hojicha by the women-owned Kiroku Tea Garden. 

The Yabukita cultivar is the standard bearer of Japanese tea comprising around 75% of tea grown in Japan. 

Product Info

• Ingredients: Green tea
• Harvest: Spring bancha
• Notes: Roasted. No pesticides used prior to harvest / synthetic fertilizers used.
• Region: Wazuka Village, Kyoto Prefecture

Steeping Recommendation

Tea: 5 grams. Time: 1 min. Water: 90C/194F, 200 ml. Resteep up to 3 times.

About the Garden

The 4th generation Kiroku Tea Garden is in the heart of Wazuka, Kyoto prefecture, an area whose mountain tea fields and undulating terraced slopes thick with fog make perfect tea-growing conditions. Founded nearly 100 years ago, before cars and farming machinery were available, their mountain fields were cleared by hand by the Great-Grandfather of sisters Megumi and Ui Hori.

Today, with their mother, the sisters find themselves in the unusual position of being a farm entirely owned and operated by women. After the passing of their father, the three women took over the running of the farm to continue their family’s legacy, one that began in these fields all those years ago. In the male-dominated tea agriculture and production industry, their efforts are a challenge to the status quo. At Yunomi, we are proud to support their dedication. To learn more about the Kiroku Tea Garden, please check out our interview with Ui Hori (posted April 2021).