Japanese Green tea for Life

We are green tea exporter in Japan. Japanese green tea has a lot of varieties such as Sencha, Gyokuro, Matcha. Each of producer in gardens are devorting their life for tea production. We'd like to introduce and share their interesting story. For more info, visit; www.jp-greentea.co.jp/english/

タグ:Harimaen

 Harimaen in Uji, Kyoto is well known as 1st Organic tea farmer in Kyoto.
Their organic spring harvest matcha is really high grade and exported to so many countries.

We, Japan Greentea Co., Ltd. are often asked from the inquires who wish to start private labeling if they can use a single garden"s product.

Then Harimaen is the only one we can answer, Yes. 




You have 4 choice.
Spring harvest is called 1st flush in tea terminology.
Summer harvest is 2nd flush.
In organic farming, it's impossible to harvest 4 times a year since the tea trees can't get artificial fertilizer.

So, 3rd flush in organic matcha is called Autumnal.

And green tea powder which is not sun shaded, and made for loose leaf.
So, let's say Green tea powder. (not Matcha)
Uji-Harimaen-Organic-Private-Labeling


To manage the tea industry stable and also for not making customers' confusion,
we pack only Grade A and B into tin because consumers believe tin matcha is high grade.
Harimaen-Uji-Organic-Matcha-Grade-Description
You can attach your label sticker on the lid and body.
And if you are in the US or EU (European Union), you can add USDA or Euro Leaf Organic logo on
your label. The rest of countries, you can still use JAS Japanese organic logo. 
30g-tin-UJI-Label-Guidance-20160114


Since you do your own private labeling, you don't have to promote and disclose Harimaen name.
But at the same time, if this name helps your bisiness commercially, you can use their name.
logo


Mr.Harima
im_harima

Tin has 2 sizes.

20g pull top is only for Grade A.
Uji 20g Pull Top

20g tin front
Uji 20g Tin Front

#21992 Harimaen Uji Organic Matcha A
 Harvest : First flush Early Crop only Ceremonial grade  (1st Flush Highest quality Tencha only)
21992 Uji matcha A 3

#21993 Harimaen Uji Organic Matcha B
Harvest : Premium Culinaryl grade (2nd Flush harvest)
21993 Uji Matcha B 3

#21994 Harimaen Uji Organic Matcha C
Harvest : Culinary grade Annual Blend. (Autumnal)
21994 Uji Organic C 3

#21996 Harimaen Uji Organic Matcha D
Harvest : Annual Blend. Cooking (Mostly 1st flush Sencha green tea)
21996 Uji Organic D 4

If you have any question, please contact to
www.jp-greentea .co.jp/english

Thank you very much.

On February, we had a guest from Finland.

We met in Germany food show, Anuga and he visited our booth.
I was pretty impressed about his enthusiasm about learning Japanese tea and I offered him to come to Japan for tea tour.

Mr. Riku Nordqvist came here right away.

He owns his tea company in Finland and he has a big knowledge about black tea and herbal infusion through his study in Germany and also the experience from the family business.

Anyway, we went to Uji, Kyoto in the day 1.

We visited Mr. Harima who is very famous about the pioneer of organic green tea in Uji, Kyoto. He is the 1st one who did it from 1970.
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Making organic tea tree is very and very difficult in Japan due to the climate. Many tea growers are still failing to shift from non organic tea tree to organic tea tree.
Becoming organic tea tree is like a fat man becomes Olympic athlete.

You can see how the tree is different from conventional tea tree. It's thick!
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Then we went to The SADO master, Mr. Imanishi's his private tea room.
He owns his matcha rough tea processing factory (Tencha factory) near by his house.

Riku learned each process from raw leaf - steaming - drying - and heating of matcha leaf: Tencha at there like he works at there. 

Then we move onto Mr. Yano's finished tea factory to see stone mill.

Japanese tea business is roughly 3 parts; (1) Tea garden (farm), (2) Rough tea factory : steaming raw leaf. (3) Finished tea factory :  Sorting, cleaning, re-heating and blending if need.
Sencha and Matcha has a different way to grow and also different method of making rough tea.
Sencha rough tea, we call it Aracha. Matcha rough tea, we call it Tencha.
They are usually all separate company.

Riku checks Tencha leaf very careful by seeing aroma and color, thickness of leaf since the leaf price of low grade and high grade is 5 times different.
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After that, he goes for tea tasting for evaluate his Japanese tea(s) for 2016 products.

Tencha (matcha leaf), Sencha, and Gyokuro.
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He picked up his favores ones.
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The next day, we visited Nishio, Aichi.
This region is probably the biggest matcha gardens in Japan.

While most of Uji matcha farm is very small sized family owned gardens, Nishio gardens are big sized and organized.

Usually, aorund February is the most cold month in Japan and trees don't look good, but Nishio gardens have good trimmers and trees look very healthy.
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During 2 days, we just talked about green tea from A to Z. No time for rest.
I was really happy to see the guy from him that showed us the interest to Japanese tea and tea production in depth.

Hope he introduce Japanese tea and culture in Finland.
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 If you have any question, please contact to
www.jp-greentea .co.jp/english

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