MINAMISAYAKA SPRING
SOUTHERN FRESHNESS
WULONG
★ ORGANIC
Gokase, Miyazaki, Kyushu, Japan
Minamisayaka Spring is a light wulong-style tea from Miyazaki prefecture, produced by Miyazaki Sabou. Made from the aromatic Minamisayaka cultivar and processed with gentle oxidation, which preserves its expressive character. The tea is valued for its clarity, smooth texture, and a refined profile with floral, fruity, and lightly sweet notes. MORE
AROMA
Fruity, honey
TASTE
Floral, marine
CULTIVAR: Minamisayaka (#40)
HARVEST: 2025
WULONG
★ ORGANIC
Gokase, Miyazaki, Kyushu, Japan
Minamisayaka Spring is a light wulong-style tea from Miyazaki prefecture, produced by Miyazaki Sabou. Made from the aromatic Minamisayaka cultivar and processed with gentle oxidation, which preserves its expressive character. The tea is valued for its clarity, smooth texture, and a refined profile with floral, fruity, and lightly sweet notes. MORE
AROMA
Fruity, honey
TASTE
Floral, marine
CULTIVAR: Minamisayaka (#40)
HARVEST: 2025
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (SENCHA DO) ★
Temperature: 85-95 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Minamisayaka Spring is a light wulong-style tea produced in Miyazaki prefecture by Miyazaki Sabou. It is made from the Minamisayaka cultivar, known for its naturally expressive aromatic profile, combining floral elegance with soft fruit-like sweetness. This tea represents a refined adaptation of partial oxidation techniques within the context of Japanese tea craftsmanship.
The production follows a light wulong approach, including withering, gentle oxidation, and drying, carefully controlled to preserve the freshness and clarity of the leaf. Compared to more heavily processed wulongs, the oxidation level is kept low, allowing the natural aromatic qualities of the cultivar to remain at the forefront. Minamisayaka Spring occupies a unique position in our collection as a delicate and expressive interpretation of wulong-style processed Japanese tea. It is valued for its smooth texture, clean structure, and refined aromatic profile.
TERROIR
Minamisayaka Spring is produced in Miyazaki Prefecture on the island of Kyushu in Japan. The region is characterized by a warm, humid climate with abundant rainfall and long hours of sunlight, creating favorable conditions for steady tea plant growth. Due to its southern location, the vegetation cycle begins earlier, allowing for well-developed leaves with stable composition.
The terrain consists of low mountains and gently sloping hills, where tea gardens benefit from good air circulation and well-drained soils. These soils are often mineral-rich and moderately fertile, supporting balanced plant development without excessive vigor. This contributes to a clean and structured profile, with clarity and definition in the final infusion. Microclimate conditions, including high humidity, periodic mist, and diffused sunlight, play an important role in shaping the chemical composition of the leaves. These factors help preserve amino acids while allowing gradual development of polyphenols, resulting in a balance between softness and structure. In the case of Kamairicha, this balance is further complemented by the pan-firing process, which enhances aromatic complexity while maintaining freshness.
Miyazaki Sabou is a pioneer of modern Japanese tea farming where deep respect for nature meets an innovative vision for the future of the tea industry. Established in 1930, Miyazaki Sabou has spent nearly a century perfecting the art of tea cultivation, producing a diverse range of teas unlike anything else in Japan. The tea gardens are divided by cultivar, each grown for a specific tea type, from traditional Kamairicha green tea to rare wulong and red/black teas.
Since the 1980s, Miyazaki Sabou has practiced fully organic agriculture, abandoning the use of pesticides and chemical fertilizers long before other farmers. In 2001, the company obtained official JAS (Japanese Agricultural Standard) organic certification, confirming that all its teas are 100% organic. The unique combination of volcanic soil, pristine mountain climate, high elevation, and distance from large cities contributes to the purity and depth of Miyazaki Sabou teas. Their dedicated team of tea masters continues to refine each stage of production with passion and precision, creating teas of remarkable character and balance. Throughout our travels across Japan, we have witnessed in person the outstanding reputation of Miyazaki Sabou firsthand. For many tea producers, it stands as a benchmark of excellence and a model of what sustainable, forward-thinking Japanese tea cultivation can be.
ORGANOLEPTICS
The dry leaf is lightly twisted with a semi-open structure, showing bright green to olive tones with a clean, fresh appearance. The aroma of the dry leaves is delicate and expressive, with notes of white flowers, fresh cream, and a soft fruity sweetness. In a preheated teapot, the leaves begin to open from the first infusion, releasing a vivid aromatic profile where floral and milky notes are supported by gentle vegetal freshness. As the infusion develops, the aroma becomes more integrated, combining light fruit nuances with a smooth, airy depth.
The aroma of the liquor is clear and fragrant, with a harmonious combination of floral, creamy, and lightly sweet notes. The taste is smooth and elegant, with a light to medium body and a soft, slightly silky texture. A natural sweetness forms the core of the profile, supported by notes of fresh flowers, light fruit, and a very mild, well-integrated astringency that adds structure. The light oxidation preserves clarity while adding gentle depth. The aftertaste is clean and refreshing, with a returning sweetness and a soft, slightly cooling finish. In the empty cup after drinking, a delicate floral and creamy aroma remains, leaving a refined and uplifting final impression.
Minamisayaka Spring is a light wulong-style tea produced in Miyazaki prefecture by Miyazaki Sabou. It is made from the Minamisayaka cultivar, known for its naturally expressive aromatic profile, combining floral elegance with soft fruit-like sweetness. This tea represents a refined adaptation of partial oxidation techniques within the context of Japanese tea craftsmanship.
The production follows a light wulong approach, including withering, gentle oxidation, and drying, carefully controlled to preserve the freshness and clarity of the leaf. Compared to more heavily processed wulongs, the oxidation level is kept low, allowing the natural aromatic qualities of the cultivar to remain at the forefront. Minamisayaka Spring occupies a unique position in our collection as a delicate and expressive interpretation of wulong-style processed Japanese tea. It is valued for its smooth texture, clean structure, and refined aromatic profile.
TERROIR
Minamisayaka Spring is produced in Miyazaki Prefecture on the island of Kyushu in Japan. The region is characterized by a warm, humid climate with abundant rainfall and long hours of sunlight, creating favorable conditions for steady tea plant growth. Due to its southern location, the vegetation cycle begins earlier, allowing for well-developed leaves with stable composition.
The terrain consists of low mountains and gently sloping hills, where tea gardens benefit from good air circulation and well-drained soils. These soils are often mineral-rich and moderately fertile, supporting balanced plant development without excessive vigor. This contributes to a clean and structured profile, with clarity and definition in the final infusion. Microclimate conditions, including high humidity, periodic mist, and diffused sunlight, play an important role in shaping the chemical composition of the leaves. These factors help preserve amino acids while allowing gradual development of polyphenols, resulting in a balance between softness and structure. In the case of Kamairicha, this balance is further complemented by the pan-firing process, which enhances aromatic complexity while maintaining freshness.
Miyazaki Sabou is a pioneer of modern Japanese tea farming where deep respect for nature meets an innovative vision for the future of the tea industry. Established in 1930, Miyazaki Sabou has spent nearly a century perfecting the art of tea cultivation, producing a diverse range of teas unlike anything else in Japan. The tea gardens are divided by cultivar, each grown for a specific tea type, from traditional Kamairicha green tea to rare wulong and red/black teas.
Since the 1980s, Miyazaki Sabou has practiced fully organic agriculture, abandoning the use of pesticides and chemical fertilizers long before other farmers. In 2001, the company obtained official JAS (Japanese Agricultural Standard) organic certification, confirming that all its teas are 100% organic. The unique combination of volcanic soil, pristine mountain climate, high elevation, and distance from large cities contributes to the purity and depth of Miyazaki Sabou teas. Their dedicated team of tea masters continues to refine each stage of production with passion and precision, creating teas of remarkable character and balance. Throughout our travels across Japan, we have witnessed in person the outstanding reputation of Miyazaki Sabou firsthand. For many tea producers, it stands as a benchmark of excellence and a model of what sustainable, forward-thinking Japanese tea cultivation can be.
ORGANOLEPTICS
The dry leaf is lightly twisted with a semi-open structure, showing bright green to olive tones with a clean, fresh appearance. The aroma of the dry leaves is delicate and expressive, with notes of white flowers, fresh cream, and a soft fruity sweetness. In a preheated teapot, the leaves begin to open from the first infusion, releasing a vivid aromatic profile where floral and milky notes are supported by gentle vegetal freshness. As the infusion develops, the aroma becomes more integrated, combining light fruit nuances with a smooth, airy depth.
The aroma of the liquor is clear and fragrant, with a harmonious combination of floral, creamy, and lightly sweet notes. The taste is smooth and elegant, with a light to medium body and a soft, slightly silky texture. A natural sweetness forms the core of the profile, supported by notes of fresh flowers, light fruit, and a very mild, well-integrated astringency that adds structure. The light oxidation preserves clarity while adding gentle depth. The aftertaste is clean and refreshing, with a returning sweetness and a soft, slightly cooling finish. In the empty cup after drinking, a delicate floral and creamy aroma remains, leaving a refined and uplifting final impression.
"Japan is best known for its green teas, while partially oxidized teas account for only a very small part of the country's production. Coming from Northern Europe, where darker and more fully oxidized teas have traditionally been more popular, I had always been curious to discover these less familiar expressions of Japanese tea. That curiosity eventually led me to Miyazaki Sabou.
What impressed me most was not only the beauty and remoteness of the plantation, but also the dedication of the people behind it. Their early commitment to organic farming, craftsmanship, and willingness to experiment have resulted in teas unlike anything I have encountered elsewhere in Japan.
Minamisayaka Spring is one of those discoveries. Its elegant floral aroma, natural sweetness, and silky texture remind me of some of Taiwan's finest high mountain wulongs, while still expressing a distinctly Japanese identity. For anyone interested in exploring a different side of Japanese tea, I believe this is a tea well worth experiencing."
— Andrei Ivanovs, Founder of AN SHIM TEA
What impressed me most was not only the beauty and remoteness of the plantation, but also the dedication of the people behind it. Their early commitment to organic farming, craftsmanship, and willingness to experiment have resulted in teas unlike anything I have encountered elsewhere in Japan.
Minamisayaka Spring is one of those discoveries. Its elegant floral aroma, natural sweetness, and silky texture remind me of some of Taiwan's finest high mountain wulongs, while still expressing a distinctly Japanese identity. For anyone interested in exploring a different side of Japanese tea, I believe this is a tea well worth experiencing."
— Andrei Ivanovs, Founder of AN SHIM TEA
JAPANESE TEA
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