Yumewakaba

This tea comes from Nogi-en Tea Farm in Saitama Prefecture, Japan, grown without pesticides and made in a style the producer calls “withering tea.” First developed in the 1960s, this approach was created to bring rich aroma and distinctive character to a cooler, late-harvest region like Sayama.

Inspired by the fragrance of Taiwan’s Oriental Beauty, the Shimizu family introduced specialist equipment from Taiwan and has been refining their process ever since—honouring the spirit of oolong-making, while evolving something distinctly Japanese in its own right.

As the producers put it: there is no need to be the “same” as Taiwanese tea—this tea is about exploring originality and depth.

The liquor is light amber, with a highly aromatic profile that feels both clean and energising. Expect semi-sweet floral notes alongside flavours reminiscent of green peas and fresh-cut grass. The cup is delicate but not thin—there’s depth beneath the freshness, with a harmonious balance that carries across infusions.

The producer describes Yumewakaba’s aroma as “tomboyish”—a high-spirited, lively character that feels fitting in the cup.

Origin:

Saitama Prefecture, Japan

Harvest:

2025 Spring

Cultivar:

Yumewakaba

Tea Master / Producer:

Mr Shimizu (Nogi-en Tea Farm) sourced by Misato Furumiya

Processing:

Withered green tea (“withering tea”). This year, hand-picked new shoots supported moisture balance during withering, helping the maker achieve a particularly pure, clean aroma and taste

Store in an airtight container away from light, heat and moisture.

Japanese Style (recommended)

3 g / 100 mL • 90°C
60-80 secs • 2–3 infusions

Cold Brew

6-8 g / 500 mL
Refrigerate 6–8 hrs

* best brewed using a Kyusu, porcelain or glass teapot or Gaiwan.