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Yuta's 2023 Genmaicha Matcha

Yuta's 2023 Genmaicha Matcha


Simply put...

A beautiful, bright blend of Yabukita Genmaicha & Ujimidori & Yabukita Matcha 

In more depth....

Origin : Harayama garden
Cultivar :Yabukita
Date of picking :5.15
Date of manufacture :5.15
Machine or hand picked :Machine

Matcha Premium 
Origin : Ujimidori(Uenokaidou),Yabukita(Namura)
Date of picking :Ujimidori:6.2, Yabukita,5.27
Date of manufacture :Ujimidori:6.2, Yabukita,5.27
Machine or hand picked :Machine

Experience : A beautifully bright green tea combining the vibrancy of Matcha with the savoury nuttiness of genmaicha

About the Cultivars : 

Ujimidori cultivar :This is a great cultivar for for Gyokuro and Tencha. Yuta explains : 'The biggest character of this cultivar is strong wild herbal notes which is very refreshing. When you stand in front of the Ujimidori tea field, you will be able to smell it'
Yabukita cultivar : Yabukita is the most famous cultivars in Japan.   Yuta explains : 'This is one of my favourite cultivars.  It’s very refreshing and taste like * oh this is the Japanese Green Tea*And the taste and scent of tea changes a lot depending on the place of tea field (even 100m makes differences) . Yabukita is standard taste, so you will understand it more compared to other cultivars. Our Yabukita has strong mountain notes'

How to make Yuta's Genmaicha Matcha

Amount of tea per cup (200 ml): 5g (one tea caddy spoon)

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

Infusion time: 1 miinute (or as desired)

Number of infusions: 3

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 : Yuta Nagatani

This is Yuta's story.  We hope you enjoy reading and that it will bring you even closer to the tea as you sip :- 

- Who am I : I am Yuta Nagatani, 7th generation of my Tea Factory.  We have been running a family running tea company since the end of the Edo era in Ujitawara,the birthplace of Japanese green tea.
- Our company is really small : Grandfather,father,mother,mothers brother,2 part timers and myself.  I grew up watching my family working in the factory and fields.
I often helped them especially during the new tea season after school and learned a lot about tea.Then,I was falling in love with tea. So I asked my father"I will do my best, so I would like to take over your company".
- Looking to the future / our hopes : In the domestic market the demand for Japanese green tea is decreasing little by little except for Matcha for sweet stuff . Most young people don't even have Kyusu andof course they dont know how to brew tea. They think plastic bottle tea is "TEA '' . This is the problem and I would like them to understand that good tea is really delicious.
- Overseas : Japanese tea is one of the best cultures that we are proud of, so I just would like to make good tea and make people happy.
- What is my favourite tea? My favourite tea is Gyokuro. It takes time and it's a bit difficult to brew Gyokuro but Umami and sweetness is just amazing. I believe Nothing could substitute for Gyokuro!
- My message to the people who are drinking our tea : We are doing our best to make good tea, so I will be glad if you love it! 

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