This is Nakamura Chahofs best matcha. It is made of 1st flush, 1st quality tea leaves (strong leaves of high maturity) harvested by handpicking from various gardens. Carefully selected by our tasters, this tea is well used in important tea ceremonies.
This matcha too is made of 1st flush, 1st quality tea leaves, harvested by handpicking. Carefully selected by our tasters, it is well used in tea ceremonies.
It is made of handpicked 1st flush, mainly 1st quality tea leaves. It is fit for both koicha (concentrated tea) and usucha (less concentrated tea). This tea is similar to Aoi Jirushi Ichino Shiro, but it has a lighter taste.
It is made of 1st flush, 1st quality usucha leaves harvested by handpicking. It is much close to Aoi Jirushi Nakano Shiro in taste, but it is lighter.
This tea is made of 1st flush tea laves harvested by handpicking, fit for use as usucha. It was named by Matsudaira Noamassa, Matsuefs 1st Matsudaira daimiyo.
Aoi Jirushi Ichino Shiro
This tea is made of 1st flush mainly 1st quality tea leaves harvested by handpicking. Fit for both koicha and usucha, it is close to Uji Mukashi but has a stronger taste.
tea is an upgrade version of Ichino Shiro. It was made on the occasion of
the 250th anniversary of Matsudaira Fumai (Matsuefs 7th Matsudaira
It is made of 1st flush good quality tea leaves harvested by handpicking. It is good for usucha.
This tea was the favorite tea of Matsudaira Fumai, Matsue's 7th Matsudaira daimyo, the famous tea master of the Edo era. He is the one who gave this tea its name. Nakamura Chaho has the hanging scroll by Matsudaira Fumai, in which this tea received its name.
Aoi Jirushi Nakano Shiro
The blend is essentially composed of 1st quality usucha leaves harvested by handpicking from various tea gardens. This tea is close to Yakumono Mukashi, but it is stronger.
This product is an upgrade version of Nakano Shiro. Like Aoi Jirushi Ichino Shiro, it was made on the occasion of the 250th anniversary of Matsudaira Fumai.
It is a blend of 1st flush tea leaves harvested by handpicking and mechanically.
It is a 1st flush tea harvested mechanically.
11) Hiroha (A-45)
It is a blend of 1st and 2nd flush tea leaves harvested mechanically.
This is the best of all sencha. It is a blend of 1st flush tea leaves harvested by handpicking from hilly farms. The 1st quality tea leaves, strong and highly matured, were carefully selected by our tasters to form this blend.
It is the second best sencha. High quality tea leaves from 1st flush, picked in hilly farms, were selected by our tasters for this blend.
It is a blend of 1st flush, mainly strong tea leaves (of high maturity) picked in hilly farms.
This is the most popular as well as the best selling product among all Nakamura Chaho's sencha.
It is a blend of 1st flush, mostly strong leaves (of high maturity) picked in hilly farms.
The name of this tea came from two words maru (which means gcircleh) and jû, that is, the numeral g10h (which is written in Japanese with a character that looks exactly like the sign plus g+h). Thus, marujû is the sign g+h inscribed inside a circle: It is the symbol of the Nakamura Chaho corporation. (The last part of the name, the suffix gen,h simply means garden.)
It is a blend of 1st flush tea leaves picked in hilly farms.
6) Yaegaki (T-21)
This tea is a blend of 1st flush tea leaves picked in hilly farms. It is close in taste to Yamabuki, but it is a little lighter.
Mukashi Sencha Raiden
is a blend of 1st flush tea leaves. This tea is a reproduction of an
ancient product in its taste, fragrance, and form. In the middle of the
Meiji era, the Izumo people used a special bamboo basket in making this
tea. As a result, the leaves of the tea were curled. This tea is named
It is a blend of 1st flush tea leaves picked in hilly and plain farms.
It is a blend of 1st flush tea leaves from Izumo (Shimane Prefecture). It tastes stronger than it appears, which is a special feature of the teas in the Izumo area.
It is a blend of 1st flush, high quality tea leaves picked in plain farms.
It is a blend of 1st flush tea leaves picked in plain farms.
It is a blend of 1st and gpre-2ndh flush tea leaves (between the 1st flush and the 2nd flush). It has a mild taste and is sold at a reasonable price. It is very popular in suburban areas.
It is a blend of 2nd flush tea leaves.
Take Jirushi Shiraore
This is a new Japanese tea that originated in Matsue. It is a harmonious blend of matcha and kukicha (twig tea) in taste and flavor. Our research and development team developed a special machine for processing genmaicha and matcha. Using that original blender, we make Take Jirushi Shiraore by mixing fresh matcha to 1st quality 1st flush kukicha.
This tea is a strong drink. It brews easily in hot water. It is a pride for our company.
Shiraore Aji Ichiban
It is the same as Take Jirushi Shiraore, except that the added kukicha are of a little different quality.
the tea plants are covered three weeks before the harvest, they produce a
glutamine acid that sweetens the taste of the tea: Gyokuro is that tea
with a special taste. Some people call Gyokuro the gKing of Teas.h It
has a deep and strong taste. It is the best among the delightful teas
having the great oika taste. For the best tasting of Gyokuro tea,
please boil the water and cool it at around 50 degrees.
This is the best of all gyokuro. It is a blend of 1st quality tea leaves carefully selected by our tasters.
This tea also is made of high quality tea leaves.
This is a very popular product among our companyfs gyokuro. It is made of high quality tea leaves.
This is a special gyokuro designed purposefully to be brewed in hot water, contrary to the ordinary gyokuro, which requires warm water. Using boiling water makes the preparation easier.
This tea is a blend of 1st flush, high quality kawayanagi (large tea leaves), and roasted glutinous rice, which adds a particular flavor to the product.
It is one of the best genmaicha. It is made of 1st flush tea leaves harvested mechanically from hilly and plain farms.
It is a blend of 2nd flush kawayanagi (large tea leaves) and roasted glutinous rice, which adds a particular flavor to the product. This tea is one of our new products with the best quality-price ratio.
We mix matcha with Genmaicha, using a special blender developed by our research and development team. It is a special product of our company.
1) Take Jirushi Hôjicha (A-12)
It is made of 1st flush, high quality tea leaves that have been roasted to generate a remarkable fragrance. It is a new product.
Ume Jirushi Hôjicha
Like Take Jisurhi Hôjicha, it is a new product. The leaves are roasted to enhance their fragrance.
This is a blend of 2nd flush kawayanagi (large tea leaves), which have been roasted to generate a remarkable fragrance. It is among the new products with the best quality-price ratio.
This is a new product we developed from our own research. It is a blend of 1st flush kukicha (twig tea) roasted using a special infrared machine, rather than ordinary gas-fire. Roasting the stems by placing them at a certain distance of the infrared machine allows for the heat to reach the innermost parts of the kukicha.
Using kukicha in making hôjicha has the merit of generating a better fragrance and more sweetness.
To make our ordinary bancha, we use 3rd flush leaves, which we steam dry and finally roast. This tea is boiled directly in the kettle and then served. Containing less caffeine, it is an excellent drink for children, sick people, and the elderly.
It is a blend of roasted kawayanagi, large sencha leaves, of the 2nd flush.
It is a blend of ordinary bancha and hamacha. Hamacha is a popular herb used to enhance digestion. Its scientific name is Cassia nomame.
Sumibiri Hôji Bancha
It is made of large tea leaves roasted with charcoal fire. It has a strong fragrance and a pleasant aftertaste.
This tea is made of small buds of sencha. We collect the buds through a mesh-20 sieve. Being of the 1st flush tea picked in hilly farms, its taste is great. Yet it is sold at a reasonable price.
It is the same as Jôjinko, except that the buds are not from the 1st flush.
Using small bags facilitates the preparation and serving of the tea. Please choose a suitable bag for your cup.
We use small bags for hôjicha to facilitate preparation and serving of the tea.
This is a blend of tea leaves with roasted barleycorn. In Japan it is usually served cool.
It is the same as Mugicha, but sold in larger packaging intended for familial use.
It is a blend of tea leaves and popped buckwheat grain. It has a good fragrance and strong taste.
Dokudami Kenkôcha (T-32)
Dokudami is the name of a medicinal herb (scientific name: Houttuynia cordata Thunb), and kenkôcha literally means ghealthy tea.h Thus, this tea is a healthy tea basically made by blending tea leaves and the herb dokudami. The blend, which was invented by Nakamura Chaho, also includes six other ingredients, all having good effects on health: hatomugi (adlay), habucha (senna tea), hamacha, mamacha, oolong, and persimmon leaves.
description of dokudami
herbfs stems are 20-50 cm tall and the leaves 3-8 cm large. The flowers
blossom in June and July. The herb is traditionally used to heal skins
disorders, like spots. Its extracts are used in the preparation of
dermatological medicines. In Japan, the plant is found in Honshû,
Shikoku, Kyûshu, and Okinawa. It is also found in some parts of
Taiwan, China, in the Himalayas, and in Java.
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