商品案内

その他メニュー

有限会社 (とう)()  横田園

〒350-1303 埼玉県狭山市沢12-5

TEL:04-2959-6308
FAX:04-2959-0931
営業時間:9:00~18:00
定休日:水曜日

当園のご案内

in Loose Tea category, 13 products have been registered.

Specially Cultivated Sencha

For our special cultivation (Tokubetsu Saibai) tea farm, we don’t use any chemical pesticides, chemical fertilizers or chemical soil amendments. We are improving the soil condition by using compost and organic fertilizers, so that earthworms and microorganisms which increase soil nutrients can live in the farm. The trees grown in the healthy soil stave off diseases, so we don’t need to use agricultural chemicals in the farm – it’s good for health, good for the environment too. This Sencha is not sorted at the final processing, it contains everything – large leaves, small leaves, stems and powder for a rich and complex flavor. Price:1,000 yen/100g(Tax not included)

Sayamakaori Sencha

As the name contains “kaori (aroma)”, the Sencha made from this cultivar has a bold aroma. When the fresh leaves of Sayamakaori is withered and then steamed, they give out a jasmine-like aroma. The leaves can be a rich flavored tea when rolled well in the process. <さやまかおりの生産履歴はこちら>

狭山火入れ茶
Sayama Biire Sencha

There is a saying to express which tea producing area is good at which skill – Uji is good at rolling, Shizuoka is good at sifting and sorting, and Sayama is good at roasting. Sayamacha has been developed with the special roasting technique at the final processing called Sayama Biire. This roasting is done on the traditional table-like platform called Hoiro. Charcoal used to be set underneath the Hoiro to dry the leaves while hand-rolled, but now an electric heater is used instead of charcoal. We roast our Sayama Biire Sencha on the Hoiro, just the same as the old time. Price:1,000 yen/50g(Tax not included)

やぶきた
Yabukita

Yabukita is the most commonly planted cultivar in Japan – it accounts for about 80% in the total tea farm area nationwide. Yabukita is highly valued for its taste, aroma and color. We steam the Yabukita fresh leaves longer than the usual steaming time at the beginning of the process (This steaming process is called Fukamushi) to create a less astringent tea. Enjoy the deep green color of the tea water, mild taste and delicate aroma!

おくみどり
Okumidori Sencha

Okumidori is the cultivar that has received a lot of attention in recent years because of its nutritional value. It is said that Okumidori contains more catechins and vitamin C than other cultivars. You can enjoy the refreshing flavor when brewed with warm water – about 70 degrees C. <おくみどりの生産履歴はこちら>

おくひかり
Okuhikari Sencha

Okuhikari has a slight minty aroma and a balanced refreshing taste between Umami and astringency. This characteristic of Okuhikari is enhanced in Sayama, as the trees grow in the cold weather. Although it is deep-steamed in the process, each leaf keeps the sword-like shape. Brew it with slightly hotter water, about 90 degrees C, to enjoy its freshness.

やぶきた
Yabukita

Yabukita is the most commonly planted cultivar in Japan – it accounts for about 80% in the total tea farm area nationwide. Yabukita is highly valued for its taste, aroma and color. We steam the Yabukita fresh leaves longer than the usual steaming time at the beginning of the process (This steaming process is called Fukamushi) to create a less astringent tea. Enjoy the deep green color of the tea water, mild taste and delicate aroma!

ふくみどり
Fukumidori Sencha(Sold out)

Fukumidori is a cultivar developed by Saitama Prefectural Agricultural Research Center, Tea Research Facility. Young leaves of Fukumidori can be processed into a high quality tea. The fresh aroma will last for several months.

やぶきた
Yabukita

Yabukita is the most commonly planted cultivar in Japan – it accounts for about 80% in the total tea farm area nationwide. Yabukita is highly valued for its taste, aroma and color. We steam the Yabukita fresh leaves longer than the usual steaming time at the beginning of the process (This steaming process is called Fukamushi) to create a less astringent tea. Enjoy the deep green color of the tea water, mild taste and delicate aroma!

品評会出品茶
Competition Winner Sencha(Sold out)

Japanese National Tea Competition is held every year from summer to autumn after the preliminaries in each prefecture. This event is a big stage to compete the skills to produce high quality Japanese teas. Tea farmers across the country pick the fresh young leaves on the right day and process them very carefully to submit their best tea to the competition. Our Competition Winner Sencha is highly appraised for its Umami (savoriness), aroma and color.