Direct Trade Uji Single Field Teas Available At Rishouen
“Single field”, the term that we use in English to describe our non blend teas from Uji, is a direct translation of the Japanese term 単一畑 or “tan itsu batake”. The literal, word by word translation of this term from Japanese to English would be “Only one Field”.
Rishouen single field teas are composed of small batch spring harvests leaves sourced by our tea master directly from trusted producers in prestigious Uji tea growing regions such as Wazuka, Harayama, Dosenbo, Shirakawa or Kyotanabe.
These teas contain leaves of a single cultivar (tea variety), grown in a single field, by a single producer.
As such, they each have a unique character representing the undiluted message of the soil, rain, and climate of the soil the field they were grown in, as well as the skills and care of their producer.
The pricing listed below is the retail format meant for private orders. Please do not hesitate to contact us by e-mail should you wish to learn about single field teas available in wholesale format for international shipping.
2017 Spring Harvest- Single Field Uji Gyokuro
Hand Picked Gyokuro Gokou – 50g, 2500 yen
Cultivar: Gokou – Location: Kyotanabe – Producer: Mr. Yoneda
Kyotanabe, in the Kyoto prefecture, is renown for its production of high quality Uji Gyokuro revealing a deep umami mellow flavor.
The Gyokuro produced by Mr. Yoneda is hand picked, meaning that only the most tender leaves are taken from the trees to produce this tea. Furthermore, the field this tea comes from is harvested only once a year, which means that both the producer and the trees give everything they have to produce the best quality tea each spring.
After infusion, this tea reveals a wonderful fresh fragrance of ripe fruits typical of the Gokou cultivar. A few drops of its velvety light green liquor are enough to feel a firework of sensations, including refreshing floral notes and a deep, rich, yet elegant and not overpowering umami, lined with a light undercurrent of pleasing astringency in the finish.
Hand Picked Gyokuro Komakage – 50g, 2000 yen
Cultivar: Komakage – Location: Shirakawa – Producer: Mr. Shibata
Shirakawa is a most famous in the Uji region as an excellent Gyokuro growing location producing teas possessing a most elegant shaded tea fragrance .
This Gyokuro produced by Mr. Shibata is hand picked, meaning that it contains only the most tender, youngest leaves situated on top of the tea trees. Furthermore, this tea comes from a field that is harvested only once a year in spring.
Consistent with is origin in Shirakawa, this tea reveals a beautiful fragrance combining fresh steamed greens, fruity and oceanic notes. The lightly colored liquor is thick and smooth, soothing, and refreshing, with a buttery feel and powerful sweet, savory undertones.
Gyokuro Gokou – 80g, 1500 yen
Cultivar: Gokou – Location: Uji Tawara – Producer: Mr. Ookawa
Uji Tawara is composed of hilly terrain which beneficiates from the proximity of the Uji river, and perfect climate for tea production. As such, Uji Tawara is one of the major Uji tea growing areas.
Mr. Ookawa is a young 30 years old producer. His Gyokuro offers the fresh fruity fragrance typical of the Gokou cultivar, along with a supple liquor revealing an elegant, refreshing flavor with a long finish.
2017 Spring Harvest- Single Field Uji Kabusecha
Kabusecha Okumidori – 80g, 1000 yen
Cultivar: Okumidori- Location: Wazuka – Producer: Mr. Nishikawa
This Kabusecha of the Okumidori cultivar is grown in the chief Uji tea production location, Wazuka, by an outstanding farmer: Mr. Nishikawa, now 42 years old, who manages his estate with his family of 3 people.
The sandy soil on which the tea trees grow is soft, allowing the roots to grow deep into the ground and carry varied nutrients to the leaves, resulting in a rich flavor in the finished tea.
Due to Mr. Nishikawa’s masterful production (fertilization, protection from pests..) and shading processes, this Kabusecha reveals a fair and mellow liquor, and might be mistaken for a Gyokuro due to its deep Umami savory notes.
Kabusecha Saemidori – 80g, 1000 yen
Cultivar: Saemidori – Location: Wazuka – Producer: Mr. Hata
Produced in the hilly terrain of Wazuka, the chief tea production area in the Uji region, this tea composed of small leaves steamed a bit longer than usual (fukamushi) reveals a mellow, mild Umami with a neat milky quality.
2017 Spring Harvest- Single Field Uji Sencha
Sencha Yabukita – 80g, 1300 yen
Cultivar: Yabukita – Location: Minami Yamashiro – Producer: Mr. Uenaka
70% of tea fields in Japan are planted with trees of the Yabukita cultivar. As such, Yabukita is the most widely used cultivar for tea production in Japan. Its popularity comes from its good ability to withstand cold temperatures, and for its balanced flavor combining a mellow umami savory flavor and a refreshing sweet bitterness that are perfect for the production of Japanese Sencha.
Mr. Uenaka’s Sencha Yabukita is composed of tender, very young leaves which have a beautiful appearance. The liquor is characterized by its deep, powerful umami.
Sencha Yabukita Kin Jirushi – 50g, 1250 yen
Cultivar: Yabukita – Location: Harayama – Producer: Mr. Tsuji
This specialty tea composed of leaves of the Yabukita cultivar was grown for us in a single field by Mr. Tsuji in Harayama – a sharp hilled district in Wazuka known for producing some of the best Sencha of the Kyoto region.
The field yielding the Sencha Yabukita Kin Jirushi is situated at a 200 m altitude on an ideal tea producing location on a riverside, at the bottom of a ravine. This location experiences the high day / night temperature difference shaping mellow flavored teas. (Our tea master asked Mr. Tsuji to shade the field 5 days before harvest to emphasize the mellow character of the tea).
The field is also exposed to reduced hours of sunlight and to stagnant cold air and fog emanating from the nearby river, so the leaves grow slowly and stay very tender until harvest time. Red clay soil which retains fertilizers well provides the leaves of the Sencha Yabukita Kin Jirushi with a full bodied flavor. The young leaves offer a sweet after taste, and a clear, refreshing fragrance opens up in the back of the nose in a nice retro nasal olfaction effect.
Sencha Yabukita – 80g, 1230 yen
Cultivar: Yabukita – Location: Harayama – Producer: Mr. Tsuji
This Sencha is not covered from the sun at all before harvest, which is becoming rare in Japan as consumers ask for sweet flavors. Mr. Tsuji agreed to our request to grow this “pure” Sencha entirely under the sun with no covering period. The Harayama soil is rich in mineral, which can be found in this tea’s fragrance. As the leaves are not screened from the sun at all, they reveals a swift, refreshing Sencha astringency.
Sencha Z1 – 100g, 1200 yen — Unfortunately this tea is now out of stock for 2017
Cultivar: Z1 – Location: Wazuka – Producer: Mr. Tamura
Z1 is a cultivar that was not given a name other than the number that was attributed to the variety when it was made in the lab. It is a rare tea that is difficult to grow well, but Mr. Tamura in Wazuka grows his Sencha Z1 to perfection, and we are purchasing this tea for the second year in a row as it was very popular last year. This tea is characterized by its gentle floral fragrance and sweet flavors.
Sencha Okumidori – 100g, 1000 yen — Unfortunately, this tea is out of stock for 2017
Cultivar: Okumidori – Location: Dosenbo, Soraku district, Kyoto prefecture – Producer: Mr. Yuki
Dosenbo is a high plateau located at a 500 m altitude. This area benefits from large differences in temperature between night and day, resulting in storage of sweet components in the leaves. 500 m high is about the highest altitude fit for tea production in the Kyoto prefecture as higher elevations get too cold.
The field on which the Sencha Okumidori is grown has a sandy soil. Sandy soil characteristics include a soft ground allowing the roots to grow deep below and carry various nutrients to the leaves, resulting in a rich flavor with varied nuances.
The Sencha Okumidori is not covered from the sun at all before harvest and thus is a traditional Japanese Sencha, something that is becoming rare in Japan nowadays as the market wants mellow flavors. However, even though this tea is not covered from the sun, it benefits from the high altitude terrain and the mellow characteristics of the Okumidori cultivar (gentle flavor, low astringency), so it does not have the green, swift astringency that you would expect from a pure traditional Sencha.
Mr. Yuki is an expert at rolling the leaves, which allows his tea to retain its flavor well from one infusion to the next. Mr. Yuki is also one of the last producers making traditional, un-shaded Sencha in his region, where more and more people are either shading their Sencha fields from the sun for a few days before harvest, or turning their Sencha fields into Tencha to go along with the Matcha boom (ex nearby Wazuka producers moving over to Tencha).