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Ohashi Family 2026 Yame Samidori Sencha

Ohashi Family 2026 Yame Samidori Sencha

£14.00

Simply put...

The most beautifully balanced tea of the year [in terms of color, flavor, and aroma]  from this long standing organic tea garden 

In more depth...

Family : Tetsuo & Kotaro Osahi

Origin : Located in the misty, high-altitude mountain gorges of Kasahara, where extreme day-to-night temperature variations help develop a sweet, floral, and fruity aroma in the tea leaves

Size : 3 hectares (7.4 acres) of tea fields.  In addition to their tea plantation, the Ohashi family also manages 1 hectare (2.5 acres) of terraced rice paddies to produce organic tanada (棚田) rice.

Harvest Time : First Harvest

Cultivar : Samidori

Plucking standard : Young Leaves

Experience : Beautifully balanced

How to prepare [Kyusu]

Amount of tea per cup (200 ml): 4g for 150ml

Temperature of water: 80℃ / 176℉ (boil kettle, cool for 60 seconds)

Infusion time: 30 seconds (or as desired)

Number of infusions: 4*

How to enjoy: No milk, no sugar

*Possible number of times you can re-brew using the same leaves.  

This tea can be infused/brewed multiple times, just place the leaves to one side and reuse

Tales of the Tea Trade : The Ohashi Family

Deep in the mountains the Ohasi Family hold 56 years of organic cultivation history in their hands.  

Agricultural Approach : The tea farm here uses 'fermented compost' where organisms decompose organic matter producing heat of up to 75 degrees inside the pile.  'Properly fermented compost doesn't smell that bad.  It smells like forest soil' the family explain  The team here put it back to the rice field and the tea field 
It's not just compost.  Fermented compost is rice that nurtures the life of the soil.  

In their own words - the Ohashi Family

Our tea is flavored by the mountain environment itself.  In a mountainous area where the air is clear, and there is a temperature difference between day and night.  Tea leaves are grown in an environment where fog often shrouds the mountains  and the water is very clean,   This results in tea that tastes soft - unlike flatter lands, tea leaves grow slowly, so you can't make a lot.

The aroma is mild, and the tea is finished with a long aftertaste.  Rather than making it with human technology,  It is a tea that is finished with mountain air, water, and time.

In addition, the samidori variety that we grow is very rare, less than 1% of the national tea production,  Many leaves now are used as matcha ingredients in Kyoto.  
____________________________________________
Today, tea is often expected to be uniform —
deep green in color,
and visually perfect.

But tea grown without pesticides,
swaying in the mountain wind,
bears traces of insect bites and variations in color —
stories left behind by nature.

In leaves that are not perfect,
there is a beauty that human hands can never create.

That is why we find this tea, full of character, so dear.

It is something mass production can never achieve —
here, it is natural that no two teas are the same.

Rare, expressive, and full of individuality.
This is a world where
“every choice tastes the same” does not exist.
____________________________________________

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