Assortment of Ohmi Single Origin Teas

Koka City, Shiga Prefecture, is a neighborhood located to the east of Kyoto, famous for Uji-tea, and this is the area where Ohmi tea is produced.
Ohmi tea has great prestige and is loved by many for its rich flavor and fragrance, which are brought about by the rich nature, plenty of sunshine and the beautiful water and air from the surrounding Suzuka mountains.

As the legend goes, the history of the cultivation of tea in this area dates back to the period of the Northern and Southern Courts (1356), when a Zen monk, Donoh of Minami Tsuchiyama Johmyo-Ji Temple brought some tea seeds from Daitoku-Ji Temple in Kyoto to his temple and began to grow tea plants. It was in the Edo period that the production and sales of tea started on a full scale. An advanced tea-producing technology was adopted at an early stage and tea produce was sold as one of the local products along the main roads. Since the local climate and soil were fit for the production of tea, it became an export product in the Meiji period and its production volumes increased substantially.

Most green teas currently on the market are a mix of varieties of different teas. A wide variety of teas are produced throughout Japan, each of which has its characteristic taste, and it is becoming a pleasant way of appreciating tea to drink many different kinds in comparison.

We introduce to you an assortment of teas produced exclusively in Shiga Prefecture, instead of presenting with different sorts from other parts of Japan, so that you can enjoy each of the characteristic local teas in Shiga.

This assortment contains 6 × 30 g sencha variants:

▶︎ ASAMIYA YABUKITA 2019
This tea has a strong fragrance and clear taste and is also flavorful and nutritious.
Origin: Asamiya, Shigaraki-Cho, Koka-shi, Shiga Prefecture
Altitude: 550 meters
Picking time: middle of May 2019
Cultivation method: grown in direct sunlight
Temperature for roasting: 70℃

▶︎ TONGU OKUMIDORI 2019
Sweet aftertaste remains in the mouth for a while. This tea is often mixed with Yabukita.
Origin: Tongu, Tsuchiyama-Cho, Koka-shi, Shiga Prefecture
Altitude: 250 meters
Picking time: end of May 2019
Cultivation method: shaded for 20 days
Temperature for roasting: 70-80℃

▶︎ TONGU SAEMIDORI 2019
The color brewing from this tea is a beautiful clear green. This tea has a rich and sweet taste, and its fragrance is also fresh and sweet.
Origin: Tongu, Tsuchiyama-Cho, Koka-shi, Shiga Prefecture
Altitude: 250 meters
Picking time: end of May 2019
Cultivation method: shaded for 15 days
Temperature for roasting: 70-80℃

▶︎ TONGU ASATSUYU 2019
This tea has a rich and sweet taste. It is called “Natural Gykuro.” It has a characteristic smell like roasted sweet potatoes.
Origin: Tongu, Tsuchiyama-Cho, Koka-shi, Shiga Prefecture
Altitude: 300 meters
Picking time: middle of May 2019
Cultivation method: grown in direct sunlight
Temperature for roasting: 70-80℃

▶︎ TONGU OKUYUTAKA 2019
This tea has a robust taste with a roasted aroma. It has a more comforting, rather than sophisticated taste.
Origin: Tongu, Tsuchiyama-Cho, Koka-shi, Shiga Prefecture
Altitude: 200 meters
Picking time: end of May 2019
Cultivation method: shaded for 15 days
Temperature for roasting: 70-80℃

▶︎ ASAMIYA KOUSHUN 2019
Koushun is a precious tea which is cultivated in Asamiya, Shigaraki-Cho, a famous place for the production center of Yabukita. It is completely different from other teas which are widely familiar. It has a unique fragrance and tastes just like herbal tea.
Origin: Asamiya, Shigaraki-Cho, Koka-shi, Shiga Prefecture
Altitude: 500 meters
Picking time: middle of May 2019
Cultivation method: grown in direct sunlight
Temperature for roasting: 70℃

These single origin teas can stand their own separately or you can create your own, personal tea blend, mixing together your favorites. We also provide some recipes in the package as recommendations of how to mix different variants.

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