The Suikyo Tea Garden run by Fumiaki and Luna knows how to stand out the crowd by producing outstanding teas using historical tea cultivation methods.

Not far from the famous city of Nara, the Suikyo Tea Garden is part of a beautiful green landscape. This area's terroir helps to infer Suikyo teas their special qualities.

 In order to understand the concept of the Suikyo Tea Garden, is the distinction between "Tea Garden" and "Tea Mountain": Suikyo is divided into tea garden plots and tea mountain plots.  This disctinction has been used for generations:  Fumiaki's grandfather always spoke about going to the tea mountain, whereas Fumiaki's father preferred to used the term tea garden instead.

Tea gardens are areas levelled/straightened by humans. Towards the end of the 20th century, a lot of more tea gardens were laid out flat so that fertilization and harvesting with small machines became possible.

The Suikyo Woodwind does not fit into any category.

The tea leaves for the Woodwind come from an old, not straightened tea mountain. After harvesting, the leaves are carefully spread out to wilt.

Suikyo has found a special place for the 12 to 20 hour withering process: a small piece of forest not far from the tea garden. The duration of withering depends on the colour of the leaves.

These remain green. At the first sign of a colour change towards red or brown tones, the tea leaves are steamed and gently dried in the nearby processing plant.

The Suikyo Woodwind impresses with its clear infusion, fine fragrance and lightness.

If you scan the QR code in the image gallery you will be able to enjoy a nice song that I have selected to match this tea.

The Japanese Tea Evangelist says: I haven't had an oolong for some time now. I have never had an oolong tamaryokucha before. However, I have tried some tamaryokucha teas from Japan not that long ago. This is a gentle oolong tea that does not fit any of the typical categories for oolong teas from other countries. It smells slightly citric, really fresh. The first infusion brings cinammon rolls notes to my palate. A second infusion leaves a peaches aftertaste in my mouth. I infused this tea several times until all the flavour was gone.

Tamaryokucha Oolong Tea (50 gr)

  • Type of tea:  Japanese tamaryokucha oolong (naturally grown)
    Processing: Steaming
    Tea Bush: Yabukita
    Amount: 50 grams vacuum-sealed pouch
    Origin: Nara, Japan

  • This is how Fumiaki Suikyo recommends brewing his tamaryokucha oolong:

    Amount of tea: the desired amount of tea
    Amount of water: 200 ml of water
    Water temperature: 70/85 degrees Celsius (1st to 4th brew)
    Amount of time: 60 secs (1st brew) 10 secs (2nd to 4th brew)

    This is how The Japanese Tea Evangelist recommends brewing this fantastic tamaryokucha oolong tea.

    Japanese teapot (kyuusu)
    Rinsing: No
    Amount of tea: 3 grams of tea (about a teaspoon & a half)
    Amount of water: 75 ml of water
    Water temperature: 65 degrees Celsius (1st brew) 70 degrees Celsius (2nd brew) 75 degrees Celcisus ( 3rd to 4th brew)
    Amount of time: 60 secs (1st brew) 45 secs (2nd brew) 30 seconds (3rd brew) 15 secs (4th brew)

    NOTE: If you do Gong Fu Cha my recommendation is to use your usual parameters for Japanese green teas. Remember that Japanese teas are for the most part steamed & therefore more delicate than other types of teas.

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