CHIHIRO
Premium organic Oolong
Description
2026 harvest
This year, Harashima san produced only 2kg of premium organic oolong tea CHIHIRO, and IKKYU was fortunate to secure a limited allocation of this precious jewel thanks to the dedicated work of our team member Jeremy, who contributed directly to its harvest and processing under the mentorship of the tea master himself.
A blend of Koushun, Yabukita and Sayamakaori, CHIHIRO offers a delicate floral aroma with hints of humid wood. It offers a slightly buttery taste with distinctive notes of rose. We love its lingering and refreshing aftertaste with notes of peppermint and basil.
Japanese oolong is traditionally cultivated in Miyazaki and Shizuoka prefectures, yet CHIHIRO's leaves are grown at the summit of the Yame mountains, making it exceptionally rare. This distinction reflects Harashima san's mastery, as he honed his through years of study with renowned oolong specialists in Taiwan, now applied to create something truly singular in the Japanese tea landscape.
As a partially fermented tea, oolong contains less caffeine than black tea, making it an ideal choice for afternoon enjoyment without disrupting rest. Its balanced profile suits both contemplative solo sessions and shared moments with others who appreciate craft and nuance.
Information
Net Weight: 30gHarvest: 2026Origin: 100% Japanese tea from YameQuality and type: Premium Oolong Organic: Yes JASCultivars: Koushun, Yabukita, Sayamakaori Conservation: 3 years unopened Optimal tasting: within 2 years after openingBrewing Instructions
 |
Tea for 2 4g / 0.14 oz |
| Water200ml / ~6.76 fl oz |
 |
Temperature95C / 203F |
 | Time2 min |
Tasting Guide
Aromatic Profiles
BODY
N/A
FLORAL
N/A
VEGETAL
N/A
FRUITY
N/A
ROASTED
N/A
NUTTY
N/A
WOODY
N/A
GRASSY
N/A
HARASHIMA MASASHI
For three generations now, Harashima san’s family has dedicated their lives on the farms to grow and produce tea leaves of the highest quality. Harashima san is a Master in Sencha Tea Ceremony of the Kofu Sencha Reifu school, as well as a Nihoncha Instructor.
He joined his family tea company in 1983. Founded in 1950 by his grandfather, Chiyokichi, his tea business switched to organic and EU-regulations farming in 2008 under his direction. Today, in addition to growing and processing tea, he runs a beautiful tea shop overlooking the Yabe river with his wife Eri and their daughter who prepares delicious tea-based lunches and desserts for their customers.
