SAI0002 "OKUHARUKA" (40g)
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Cherry blossom mochi aroma, gentle astringency that fades quickly. A 100-year-old farm, recently turned organic.
Yokota Tea Farm in Saitama switched to organic fertilizer three years ago, and the soil shows it — visible mycelium when you dig down, the kind of richness that takes years to build. Their Okuharuka carries that transition: a delicate sweetness that recalls wagashi, the soft sugary restraint of Japanese confection, with a cherry blossom note folded through the aroma. The astringency is present but light, and it clears fast.
Brew at 60°C to keep the sweetness forward. As the cup cools, the aroma opens further. Cold-brewed, it becomes even more defined — one of those teas that rewards patience.
Point
If you don't have a temperature-controlled electric kettle or thermometer, use the following method to cool the water.
- Boil water and transfer to a teacup once.
- Wait for 5 minutes to allow the temperature to drop to around 60 degrees.
*The temperature drop will vary depending on the shape and material of the teacup.
How to Brew
- Prepare the water at 60 degrees Celsius.
- Put the tea leaves in the teapot and pour the hot water.
- After 120 seconds, pour the water into the teapot, shaking it slightly.
- The last drop from the teapot is a superb drop of tea, rich in the flavor of the tea leaves. Pour every last drop of tea gently.
Reference
Far East Tea Club
Learn about tea
Brewing guides, stories from the farms, and a closer look at Japanese tea culture — on our journal.
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