Name: Yame Kirari 31 Sencha
Brand: Tezumi Specialty
SKU: US-TEA-S4-50
Price: 20.0 USD
Availability: InStock

50 grams

Single Origin | Single Cultivar

Ships from the United States

Low stock - 3 items left
Inventory on the way

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Registered in 2004, Kirari 31 was developed as a cold-resistant, early-budding cultivar, boasting an elegant balance of aroma and umami, as expressed in this unshaded offering from Yame

Cultivar: Kirari 31

Region: Yame, Fukuoka

Producer: Kumaen

Harvested: April 28, 2024

Elevation: 330m

Picking: Handheld Machine

Brewing Instructions

Tea/Water Ratio

2g per 50ml of water
(.07oz per 1.7oz)

Water Temperature

75º C (167ºF)

Brewing Time

60 seconds

Meet the Producer

Yamecha Kumaen (八女茶くま園)

Head tea master Masahiro Kuma (久間正大) is a third-generation tea farmer who sees producing Dento Hon Gyokuro as a year-long bet, requiring months of dedicated work in the hope that the spring harvest will yield delicious tea. His goal is to one day make tea that is more than just ‘delicious’, a tea that will move people’s hearts.

Overall operations at Kumaen are headed by Kazumi Nakatani (中谷一美), the fourth generation granddaughter of a tea farmer whose goal is to spread the deliciousness of Japanese tea and Yamecha all over the world.

Founded over 100 years ago, Yamecha Kumaen produces gyokuro, sencha, matcha, and wakoucha in Joyomachi area of Yame in Fukuoka. Kumaen is known for their exceptional Yame Dento Hon Gyokuro, a style of gyokuro that must follow strict, traditional guidelines, such as honzu straw shading and hand-picking. Their Dento Hon Gyokuro consistently wins many awards, with their 2017 harvest even receiving 1st place in the Gyokuro division of the National Tea Competition 2017, with a full score of 200 points.

In addition to the ubiquitous Yabukita, they also grow Saemidori, Samidori, Okumidori, Okuyutaka, Tsuyuhikari, Asatsuyu, Hikari-tsuyu, and Kirari 31 for sencha, tencha, and gyokuro production. They also produce wakoucha using the Benifuki and Benihikari cultivars.

Cultivar: Kirari 31

Kirari 31 is derived from a 1994 cross of Sakimidori and Saemidori and is an early-budding cultivar with high frost resistance. Compared to Yabukita, it has higher levels of amino acids and lower levels of catechins, meaning it is more umami and less bitter. Well-balanced and easy to grow, Kirari 31 has recently received a lot of attention as a potential successor to Yabukita.