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ORGANIC GREEN TEA FROM MORIMOTO FAMILY

     
  

MORIMOTO KABUSECHA (organic)


Morimoto Kabusecha mainly consists of the sweet and fine leaves of the Oku-Midori-Bushes, which were shaded by the Morimotos for the first time in spring 2012. The round taste of the Yabukita-Bushes completes this fascinating kabusecha-composition.

     








MIYAZAKI TOKUJOU SENCHA (organic)


Miyazaki Tokujou Sencha is the best sencha, which the Morimotos create year after year. In the course of this we benefit from their abundant experience in cultivating, processing and arranging this uniquely fine tea. The leaves for the Miyazaki Tokujou Sencha are harvested in late April and processed gently in the Morimoto's own sites. The fine leaves stem chiefly from the bush varieties Yabukita and Minami Sayaka. The tea impresses through its full-bodied flavour, the infusion is vibrant green and it smells gently sweet.

     
 



MORIMOTO SHINCHA (organic)

available as from harvest 2013
Morimoto Shincha is a blend of the two tea bush varieties Yutaka Midori and Saki Midori. Both varieties begin to grow very early and can truly be called carriers of spring freshness. The milder Yutaka Midori makes the tea balanced; the rather vibrant Saki Midori adds the necessary amount of spice. This results altogether in a fresh, gentle, but aromatic tea with outstanding sweetness and balance.


     










MIYAZAKI YANAGICHA (organic)

[MIYAZAKI BANCHA]


The somewhat bigger leaves and freshly regrown buds are harvested in early May in the so called aftercrop for this May bancha, shortly after the first harvest of finer leaves for the best sencha. The somewhat thicker leaves, which are not rolled to needles, but folded flat, are especially high-yielding. The Morimoto family's May bancha is distinguished by its floral fragrance and its typical strong bancha flavour, which increases in strength with every infusion (up to 5 are readily possible). The later infusions almost remind one of Oolong, even though this tea was not fermented.


     






MORIMOTO KUKICHA (organic)


Simple leaf stalk tea, harvested in June, pleasantly smooth.



     
 


MORIMOTO SENCHA (organic)

OKUMIDORI


Fine leaves and few leaf stalks of the tea breeds Okumidori and Okuyutaka, harvested in August, are the basis for this fine tea. After the second flush the Morimoto family cuts their tea bushes down completely. This makes the leaves harvested in August somewhat thinner and less bitter.

     







MORIMOTO SENCHA (organic)

MINAMI SAYAKA



Fine leaves and few leaf stalks of the tea breeds Okumidori, Kanayamidori and Minami Sayaka, harvested in early June, are the basis for this fine tea. The Okumidori leaves, which are the main ingredient of this tea, ensure the tender and smooth base character, the Minami Sayaka part is responsible for the sweet fragrance and the vibrant green colour and the Kanayamidori part creates the depth in flavour.


     








MORIMOTO SENCHA (organic)

MIT MATCHA


Fine leaves of the tea breeds Okumidori, Kanayamidori and Minami Sayaka, harvested in early June, are the basis for this refined tea. Fine powder tea (matcha) which was produced from the Morimoto tea garden's harvest of April is mixed with the leaves. This tea's specialty is its wide range of flavours. The sweet taste of matcha prevails during the first infusion, but fades gradually into the background, while the sencha's almost flowerlike sweetness begins to step forward.

     
 


MORIMOTO SHIRAORE (organic)

1st flush


Remarkably elegant first flush tea: the finest leaf buds, delicate young leaves and few flat, finely assorted leaf stalks – very high in yield and freshly sweet – a true rarity! Prepared with cold water, thus a mizudashi, the Shiraore also unfolds its wonderful flavour.

     
 






MORIMOTO SHIRAORE (organic)

TOKUJOU KABUSE


Remarkably elegant first flush tea, which was, in contrast to the already familiar Morimoto Shiraore (see above), covered for 10 additional days. the finest leaf buds, delicate young leaves and few flat, finely assorted leaf stalks – very high in yield and freshly sweet – a true rarity! Prepared with cold water, thus a mizudashi, the Shiraore also unfolds its wonderful flavour.


     
 







KAFUN CATECHIN TEE (organic)


Powdered tea made out from leaves of the tea bush variety benifuuki. Benifuuki is the only plant, which contains a remarkable concentration of methylated EGCG. Furthermore it also contains high concentrations of other catechins, which is cause for a in comparison pungent taste (results of analyses on backside of packaging). As a rule of thumb: the stronger the taste of a tea, the higher the concentration of catechins. As tea plants only produce catechins in full sun exposure benufuuki bushes are never covered for this tea. Since one drinks not only the infusion, but also the powder which is highly dispersed in water, all ingredients of the tea leaf can be ingested.

     
 



 

MORIMOTO MATCHA (organic)


The Morimoto's best Sencha, Miyazaki Tokujou Sencha, is gently ground into a fine powder on a ceramic mill. This powder tea is vibrant green in colour and especially suited for the creation of cold drinks during summer. Just mix with cold water or prepare as a milk shake. But using warm water also produces an outstanding and vibrant green tea.

recipes using Matcha by Haruyo Morimoto


     
 

MORIMOTO HOUJICHA (organic)


Big leaves from the summer harvest and some smaller leaf stalks are roasted gently for this unique Houjicha. Morimoto Houjicha combines fine shades of roasting flavour with the somewhat rough taste of vibrant green tea. During the roasting the small leaf stalks absorb some of the heat whereas the leaves are allowed to stay green as they are only roasted slightly. This tea convinces through the subtle touch of caramel in his taste. 


    

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