Dear Sir and Madam,
We at Hibiki-an THANK YOU VERY MUCH for your continued patronage and support.
We are pleased to offer useful information for your healthy life and continued
enjoyment of Japanese green tea. In this issue, we talk about 'Tips for Enjoying Konacha'.
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(1) A Tip for Brewing Konacha
Konacha specks are more easily brewed for shorter time than regular Gyokuro or Sencha tea leaves. The brewing time is half of regular Gyokuro or Sencha tea leaves. The other brewing matters, tea leaves and water amount and water temperature are the same as regular Gyokuro or Sencha.
Please brew in a Kyusu with a fine mesh filter in order to prevent too many tiny specks from being poured into the tea cup. If you use a Kyusu with a rough mesh filter, please use a tea strainer.
Gyokuro Konacha (2cups)
Tea leaves: 1 1/2 tablespoons (7 - 8g)
Water temperature: 140 - 158F (60 - 70C)
Amount of water: 200ml (7.04fl oz)
Waiting time: 45 - 60sec.
Sencha Konacha (2cups)
Tea leaves: 1 1/2 tablespoons (7 - 8g)
Water temperature: 176F (80C)
Amount of water: 200ml (7.04fl oz)
Waiting time: 30sec.
(2) Choosing Konacha
Konacha is composed of specks and tiny tea leaves sorted from Gyokuro or Sencha tea leaves. Konacha specks are less expensive than usual tea leaves due to the fact that Konacha, which is generated at the Aracha processing stage and finishing process, like Karigane, is a natural byproduct of traditional tea processing, though it has an excellent flavor. Because specks sorted from middle or low grade tea leaves have an undesirable flavor, we highly recommend high quality Konacha, not middle or low grade Konacha. Of course, all of our Konacha teas are sorted from high grade tea leaves.
If you are looking for a unique product or a good value then this tea is perfect for you.
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Konacha is made from the specks and tiny tea leaves of Gyokuro or Sencha tea leaves.
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Sorted specks and tiny tea leaves from high grade Gyokuro. |
Left side is Gyokuro Konacha and right side is regular Gyokuro. You can see that brewed infusion color of Konacha is deeper than regular Gyokuro. |
We arranged three Konacha teas. They are the limited edition of 600 packages only available this early spring season.
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Gyokuro Konacha Super Premium is an excellent value. Because it is made from the specks and tiny tea leaves of only the highest quality Gyokuro, such as Gyokuro Pinnacle, Super Premium, Kuradashi Gyokuro Pinnacle, and Super Premium, you can have the finest quality for a fraction of the cost...
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Made from premium Gyokuro specks and tiny tea leaves, Gyokuro Konacha has a unique and delicately sweet flavor. Gyokuro Konacha is an excellent value. Because it is made from the specks and tiny tea leaves of only high quality Gyokuro...
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Made from premium Sencha specks and tiny tea leaves, Sencha Konacha has a unique and delicately sweet flavor. Sencha Konacha is an excellent value. Because it is made from the specks and tiny tea leaves of only high quality Sencha...
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"What is Konacha?" page: click here
Are you enjoying your green moments? Hibiki-an encourages those who love
to drink green tea. If you have any requests or questions regarding our
teas or services, please don't hesitate to contact us. We sincerely hope
that you enjoy genuine Hibiki-an Japanese green tea direct to you from
Kyoto, Japan.
Sincerely yours,
Atsushi Yasui
We have been following the green tea sprouts from early spring when the tea trees put out their first new buds to the harvest of Shincha, the first tea of the year. Now, we bring you the latest breaking news and information from Hibiki-an's tea farm in Ujitawara in Kyoto!
Around March 21:
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Sky starts changing to spring's light and clear blue. |
As of March 17: Plum will in full bloom soon here in Ujitawara. |
When taking pictures, a honey bee came to the UME blossom, attracted by the flower's scent. |
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UME plum is an auspicious motif in Japan. In tea ceremony too, UME plum signals the arrival of spring. |
Cherry blossom buds on March 21 |
Tea sprouts on March 21. They have just begun to grow. |
It is said that this winter was the coldest weather and heaviest snow in the last 20 years. However, fortunately, the quantity and timing of the precipitation at our tea farm was moderate and periodical, so that our tea trees were hardly damaged by the snow. It seems that our tea trees and farm have withstood the harsh winter in good condition.
In the last half of February the sky starts changing from winter's heavy and dark gray to spring's light and clear blue, step by step here in Ujitawara. And in March the cold starts letting up slowly. It is called SAN KAN SHI ON, which means coming four warm days after three cold days. Then spring will be coming day by day.
UME Japanese plum is called the flower which signals the arrival of spring in Japan. UME plum is usually in full bloom around the middle of March here in Ujitawara. However, this March weather has been cold overall and only reluctantly getting warmer, so that the UME plum will bloom about a week later than usual this year.
On the other hand, the cherry tree buds have begun to swell. Tea sprouts too, usually start to appear around the week of the equinox (March 20th). The harvest of Shincha (the first tea of the year) usually starts around the beginning of May and continues for 4 weeks or more. Tea trees, tea farmers, and the whole tea industry eagerly wish for good weather in April and May which is a critical time to ensure a successful harvest and yield.
Shincha teas:
Shincha (the first tea of the year) is harvested starting at the beginning
of May in Kyoto. We are planning to sell some limited edition Shincha teas
only available this Shincha harvest season. Celebrate our first tea harvest
of the year with Hibiki-an's Shincha and enjoy the remarkable fresh flavor,
which can only be experienced once every year! Please wait and see!
What is Shincha?: click here
Karigane is less expensive than tea leaves because it is a by-product. Even in Kyoto, known around the world as the center of Japanese green tea culture and production, it is difficult to find top grade Gyokuro Karigane.
We arranged a special Karigane tea, Gyokuro Karigane Super Premium. It
is the limited edition of 400 packages only available this early spring
season.
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Gyokuro Karigane Super Premium is an excellent value. Because it is made from the stems and veins of the only highest-quality Gyokuro, such as Gyokuro Pinnacle and Kuradashi Gyokuro Pinnacle, you can have the quality of Premium for a fraction of the cost...
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"What is Karigane?" page: click here
We arranged two special Houjicha items, Houjicha Super Premium and Houjicha Karigane Super Premium. Each item is the limited edition of 400 packages only available this winter season.
Both teas are brighter in color and the rich flavor goes far beyond regular Houjicha and Houjicha Karigane. You are sure to delight in the extraordinary rich roasted flavor that lingers nicely in the mouth for a while.
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To make this Houjicha Super Premium, we use only young sprouts. And a small amount of stems from the highest grade Matcha are added in order to create the unique noble aroma...
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The stems contained in this tea are usually used for Sencha Karigane, not Houjicha Karigane. Stems from the highest grade Matcha are added in order to create the unique noble aroma...
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What is Houjicha?: click here
A Tip to Enjoy Houjicha: click here
We have arranged for 9 limited edition and 4 new tea ware items. The 9
limited edition items are all available only this spring and summer season.
The new and limited edition tea ware includes Yunomi (teacups), HOHIN (Teapot)
set, and SAMI (Tea spoon). New and limited edition Matcha Bowls will be
informed separately soon.
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Hohin is a type of Kyusu teapot without a handle and is used to brew only the highest grade of Uji tea. The design drawn is one of the most traditional and beautiful designs, called "Seikaiha"...
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GEKKA BIJIN means Selenicereus flower, also translated as Queen of the Night. The flower is painted elegantly, vividly, and intrepidly on the inside of this Yunomi. Tohan Kiln's unique works are highly appreciated and viewed with awe...
(Pair: click below)
[Limted] TOHAN - pair (GEKKA BIJIN / FUYOH): US$199.00
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FUYOH is one type of lotus flower, which is painted elegantly, vividly, and intrepidly inside of this teacup. Tohan Kiln's unique works are sustained by high level pottery and drawing techniques and various original elegant color glazes in over three hundred colors...
(Pair: click below)
[Limted] TOHAN - pair (GEKKA BIJIN / FUYOH): US$199.00
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This Yunomi creates a unique pleasant cooling sensation which is brought by Mr. Takemura's specialty, ash glaze. SHIZUKU of this name means drip in Japanese. To consider the value of this work, the price is quite reasonable...
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IROE of this name means colored paint, NEJI means twisting, and KOMON means traditional patterns. The S-curve lines carved from middle to base, which are quite beautiful, seem to twist around the Yunomi...
(Pair: click below)
[New] IROE - pair (NEJI KOMON / SHIPPOH): US$368.00
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IROE of this name means colored paint, and SHIPPOH means "seven treasures" which is a traditional Japanese auspicious pattern. Auspicious patterns, and SANSUI traditional landscape paintings are painted on twelve aspects on middle to base on side...
(Pair: click below)
[New] IROE - pair (NEJI KOMON / SHIPPOH): US$368.00
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This Yunomi is a long-selling favorite in Japan for more than 20 years. Turned upside down, each Yunomi looks like Mt. Fuji. SUSONO and MIHO are both famous views of Mt. Fuji. GOHIRA no SAKURA and SHIRAITO no TAKI are both very famous spots around Mt. Fuji...
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Porcelain tea cup, which has quite gentle and tender atmosphere like this SHINOGI MARU Yunomi, is very rare. Visual impression, hand and mouth feel, and so on are mysteriously quite gentle and tender...
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These are simple, plain, and refined Yunomi. The thin, lightweight porcelain enhances the good flavor of the tea. TOKUSA of this name is a traditional Japanese pattern, which is in the motif of the plant known as horsetail or Equisetum...
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Our Tea Scoop is very useful for measuring tea leaves from Chazutsu or other tea container and when placing tea leaves into the Kyusu teapot. The shape is simple and attractive. SAKURA cherry blossom is the most loved flower in Japan...
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YOHKAN sweet bean jelly is one of the most popular and classic confections
in Japan along with OHIGASHI candy and OKAKI rice cracker. Indeed AN bean
jam, which is the main ingredient of YOHKAN, is the most essential ingredient
of WAGASHI traditional Japanese confections. It has a unique texture and
sweetness which pairs well with all kinds of Japanese tea.
We developed four flavors of YOHKAN with an established AN bean jam manufacturer
located in Kyoto. Our four flavors of YOHKAN are manufactured with careful
attention to quality and domestic ingredients...
(visit the shopping page: click here)
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Starting from the left to right, OHSHIMA, OGURA, YUZU, and UME |
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Wrapped and decorated with WASHI Japanese paper |
YOHKAN (sweet bean jelly) US$17.50 shopping page: click here
Japanese Snacks / Candy shopping category: click here
It is said that Bamboo Charcoal works to give water a pure flavor. Indeed, Bamboo Charcoal is frequently used not only by tea connoisseurs but also at RYOH TEI high-class Japanese restaurants.
Bamboo Charcoal gives water a fine and fresh flavor, actually changing the composition of the water on a molecular level to reduce the size of the water cluster structures, add minerals, and remove impurities. It infuses the water with calcium, potassium and magnesium. One piece of Bamboo Charcoal may be used in this way for approximately 6 to 8 months. It depends on usage conditions.
Bamboo Charcoal can also absorb the chlorine smell and taste of tap water. For removing the smell and taste of chlorine, a piece of Bamboo Charcoal may be used for approximately 1 to 3 months.
Bamboo Charcoal is also frequently used as deodorizer for refrigerator or rooms. For removing the smell in refrigerator, 1 to 3 pieces of Bamboo Charcoal may be used for approximately 1 to 3 months. It can recover the function of absorbing smell 4 to 8 times by boiling and drying. Bamboo Charcoal can release organic substances from air holes by boiling and drying.
In Japan, Bamboo Charcoal powder is also taken internally (usually mixed into foods) for wellness and to improve digestion.
Tea connoisseurs understand that good water makes good tea. We believe this method of purifying and improving the water flavor is very simple and healthful. In addition, it supports our local tea farmers. Of course, the container, in which this Bamboo Charcoal is packaged, can be used for preserving tea leaves.
Bamboo Charcoal in Tea Container shopping page: click here
Bamboo Charcoal in Tea Container shopping page: click here
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Japanese Green Tea Hibiki-an
36 Shimonoto Yuyadani
Ujitawara, Kyoto 610-0221
Japan
http://www.hibiki-an.com