TAKACHIHO
Competition Oolong
Description
TAKACHIHO is a single-origin, award-winning oolong tea produced in a limited quantity in Miyazaki. It offers a delightful floral fragrance, refreshing taste, and velvety finish. Enjoy it as an indulgence during the cold months or for a cozy lunch break.
Product Award
2022: Japan Tea AWARD, Japan Tea Grand Prize
Did you know ?
A semi-oxidized tea, Japanese oolong is produced in very low quantities, and is therefore a delicacy. Miyazaki prefecture is one of the last places where organic Japanese oolong tea is made by a handful of specialized tea growers.
Unlike in China or Taiwan, the production of oolong tea has been rare in Japan until somewhat recently. Japanese oolongs tend to be more similar to Taiwanese oolongs than Chinese oolongs. The processing method of oolong sits between black and green tea. With their shorter oxidation period, they have a refreshing flavor that is closer to a green tea but still with some of the creamy, deeper elements of a Chinese oolong or even a black tea. Japanese oolongs have a nuanced and complex flavor profile with gentle sweetness and a lingering finish.
Information
Net Weight: 30gHarvest: 2023Origin: 100% Japanese tea from MiyazakiQuality and type: Competition Oolong Organic: No Cultivars: Takachiho Conservation: 1 year unopened Optimal tasting: within 6 weeks after openingBrewing Instructions
 |
Tea for 2 3 - 6g / 0.10 - 0,21 oz |
| Water160ml / ~5.41 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
KAI MASAYA
Located high in the mountains of northwestern Miyazaki Prefecture, the Takachiho area is frequently shrouded in fog, making it perfect for quality tea leaves. Legend connects many deities of the Japanese Shinto pantheon to the area, bestowing upon it the moniker “Village of the Gods.” Patchworked across 520 acres of this luminous land lie the fields of Kai Seichaen.
Kai Masaya is a fourth-generation grower, continuing an over 70-year tradition of Kai family tea cultivation. Working alongside his parents and workers he considers to be “like family,” Masaya produces award-winning Oolong, Koucha, and Kamairicha. With the knowledge that the number of tea farmers in the Takachiho domain is decreasing, the Kai family goal is continuing the tradition of tea growing for the sake of his hometown as well as the enjoyment of new clientele.
It’s just as important to him that his tea remains a local favorite as well as a national one–and we hope, an international hit as well.
