Kagoshima Sencha Yutaka Midori

We used to carry certificates for the first 4 years after the disasters. However, unsafe levels of radiation were never found in any green tea from Southern Japan where this and most of our teas are produced. It is no long necessary for us to keep supplying certificates for non-existent radiation issues. Regardless, Japanese teas are still tested yearly by the Japanese government and private agencies. If there is ever an issue where radiation is found in Japanese green tea, we would resume posting test results. Until that time, we no longer post radiation certificates for any of our green teas.

Hi,

Look for the sticker in Japanese with this characters: ”新茶” (Shincha)

Both of these green teas are considered deep steamed but to different degrees - the Sae Midori is greener in color, very cloudy, more deeply steamed, but less aromatic than Yutaka Midori. Sae Midori is also much easier to brew and it is not as astringent. The Yutaka Midori is not quite as green in color, however it is more aromatic, has more flavor, and is bolder.

The recommended brewing temperature is the temperature after pouring into the kyushu.  So you should compensate by using hotter water than the recommended temperature, and first pour into either your teacups (which will pre-warm them) and or also into your teapot before adding tea to drop the temperature. If the recommended brew temperature is 170 F, you should start with water around 180 F or even a bit higher.  How much pre-heating of the teacups and teapot depends on the type of tea, the kinds and sizes of the vessels, your starting temperature. Each time you transfer the hot water from one vessel to another the temperature will drop by about 10 degrees.  It's often a good idea for beginners to use a thermometer during each step so they can get an idea of what is occurring. Pouring 180 F water into a cold teapot will drop the temperature by at least 10 F, perhaps more. This is probably the trickiest part of making the perfect cup of green tea and it takes practice to perfect it.