ROASTED URONCHA
ROASTED OOLONG
WULONG
★ ORGANIC
Gokase, Miyazaki, Kyushu, Japan
Roasted Uroncha by Miyazaki Sabou is a Japanese wulong-style tea from Miyazaki Prefecture, finished with a gentle roasting to enhance depth and warmth. Produced in the mountains of Miyazaki, this tea reflects a refined balance between traditional processing and a deeper, more comforting flavor profile. It offers a smooth texture and a balanced profile with notes of roasted grain, soft fruit, and a subtle sweetness. MORE
AROMA
Tobacco, seaweed
TASTE
Woody, cognac
CULTIVAR: Blend
HARVEST: 2024
WULONG
★ ORGANIC
Gokase, Miyazaki, Kyushu, Japan
Roasted Uroncha by Miyazaki Sabou is a Japanese wulong-style tea from Miyazaki Prefecture, finished with a gentle roasting to enhance depth and warmth. Produced in the mountains of Miyazaki, this tea reflects a refined balance between traditional processing and a deeper, more comforting flavor profile. It offers a smooth texture and a balanced profile with notes of roasted grain, soft fruit, and a subtle sweetness. MORE
AROMA
Tobacco, seaweed
TASTE
Woody, cognac
CULTIVAR: Blend
HARVEST: 2024
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
Roasted Uroncha produced by Miyazaki Sabou represents a less common yet deeply rooted direction within Japanese tea production, where controlled roasting is applied to green tea material to transform its character. Unlike standard unroasted Japanese teas, this tea undergoes an additional heat treatment, typically performed after the primary processing, allowing the leaves to develop a warmer, more rounded aromatic profile while reducing vegetal sharpness and astringency.
The raw material is carefully selected and processed in Miyazaki Prefecture, a region known for its clean mountain environment and balanced climate, which supports steady leaf development and good accumulation of aromatic compounds. The roasting stage is carried out with precision, as temperature and duration directly influence the final expression of the tea, shifting it from fresh and grassy toward notes of roasted grains, nuts, and gentle sweetness.
This tea reflects a thoughtful interpretation of Japanese tea craftsmanship, where tradition meets subtle innovation. By applying roasting techniques more commonly associated with teas such as hojicha to a different base material, Miyazaki Sabou creates a tea that is both familiar and unique, offering a softer, more accessible profile while preserving the integrity and origin of the leaf.
MIYAZAKI SABOU
Miyazaki Sabou is an example of modern tea farming, where love for nature and a contemporary view of the future of the Japanese tea industry are harmoniously combined. This tea production is focused on producing a unique line of tea, very different from anything you can find in Japan. Many tea gardens are divided into different cultivars grown for certain types of tea on the production territory. They have been cultivating tea for nearly a century, since 1930. Miyazaki Sabou has done organic farming since the 1980s, when it stopped using pesticides and chemical fertilizers. In 2001, it received JAS (Japanese Agricultural Standard) certification; all its teas are considered 100% Organic. A modern, innovative view of production technologies and the experience adopted from Chinese and Taiwanese colleagues make this tea perfect and worthy of standing in the same line with the genre's classics. Traveling around Japan, we were more than once convinced of this production's excellent reputation and glory. For many Japanese producers, Miyazaki Sabou is a role model and a benchmark for organic farming.
TERROIR
Roasted Uroncha is cultivated in Miyazaki Prefecture, located on the southeastern coast of Japan. The region is characterized by a warm, humid climate influenced by the Pacific Ocean, with abundant rainfall, frequent mist, and moderate temperatures. These conditions support steady plant growth and allow the leaves to develop both aromatic clarity and structural balance.
The tea is produced from the Minamisayaka cultivar, whose name translates as “Southern Freshness.” It is known for its naturally milky, floral, and refreshing aromatic profile. This cultivar was developed at the Miyazaki Agricultural Research Institute in 1970 through a cross between Miya A-6 and NN27, with Miya A-6 itself derived from Takachiho and F1-9-4-48. After nearly two decades of selection and cultivation, Minamisayaka was officially registered as cultivar No. 42 in 1991, recognized for its distinctive balance and expressive character.
The terrain consists of gently sloping hills and mountainous areas with well-drained soils rich in volcanic minerals and organic matter. These soils provide a stable nutrient base, supporting healthy plant development while contributing to the density and integrity of the leaves. The combination of fertile soil and stable climate ensures consistent quality and a refined raw material.
Microclimate plays a defining role, with diffused sunlight, cloud cover, and steady air circulation regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, supporting both sweetness and gentle structure. The interaction between terroir and cultivar enhances the signature aromatic clarity of Minamisayaka, allowing the tea to express freshness, softness, and precision.
Roasted Uroncha produced by Miyazaki Sabou represents a less common yet deeply rooted direction within Japanese tea production, where controlled roasting is applied to green tea material to transform its character. Unlike standard unroasted Japanese teas, this tea undergoes an additional heat treatment, typically performed after the primary processing, allowing the leaves to develop a warmer, more rounded aromatic profile while reducing vegetal sharpness and astringency.
The raw material is carefully selected and processed in Miyazaki Prefecture, a region known for its clean mountain environment and balanced climate, which supports steady leaf development and good accumulation of aromatic compounds. The roasting stage is carried out with precision, as temperature and duration directly influence the final expression of the tea, shifting it from fresh and grassy toward notes of roasted grains, nuts, and gentle sweetness.
This tea reflects a thoughtful interpretation of Japanese tea craftsmanship, where tradition meets subtle innovation. By applying roasting techniques more commonly associated with teas such as hojicha to a different base material, Miyazaki Sabou creates a tea that is both familiar and unique, offering a softer, more accessible profile while preserving the integrity and origin of the leaf.
MIYAZAKI SABOU
Miyazaki Sabou is an example of modern tea farming, where love for nature and a contemporary view of the future of the Japanese tea industry are harmoniously combined. This tea production is focused on producing a unique line of tea, very different from anything you can find in Japan. Many tea gardens are divided into different cultivars grown for certain types of tea on the production territory. They have been cultivating tea for nearly a century, since 1930. Miyazaki Sabou has done organic farming since the 1980s, when it stopped using pesticides and chemical fertilizers. In 2001, it received JAS (Japanese Agricultural Standard) certification; all its teas are considered 100% Organic. A modern, innovative view of production technologies and the experience adopted from Chinese and Taiwanese colleagues make this tea perfect and worthy of standing in the same line with the genre's classics. Traveling around Japan, we were more than once convinced of this production's excellent reputation and glory. For many Japanese producers, Miyazaki Sabou is a role model and a benchmark for organic farming.
TERROIR
Roasted Uroncha is cultivated in Miyazaki Prefecture, located on the southeastern coast of Japan. The region is characterized by a warm, humid climate influenced by the Pacific Ocean, with abundant rainfall, frequent mist, and moderate temperatures. These conditions support steady plant growth and allow the leaves to develop both aromatic clarity and structural balance.
The tea is produced from the Minamisayaka cultivar, whose name translates as “Southern Freshness.” It is known for its naturally milky, floral, and refreshing aromatic profile. This cultivar was developed at the Miyazaki Agricultural Research Institute in 1970 through a cross between Miya A-6 and NN27, with Miya A-6 itself derived from Takachiho and F1-9-4-48. After nearly two decades of selection and cultivation, Minamisayaka was officially registered as cultivar No. 42 in 1991, recognized for its distinctive balance and expressive character.
The terrain consists of gently sloping hills and mountainous areas with well-drained soils rich in volcanic minerals and organic matter. These soils provide a stable nutrient base, supporting healthy plant development while contributing to the density and integrity of the leaves. The combination of fertile soil and stable climate ensures consistent quality and a refined raw material.
Microclimate plays a defining role, with diffused sunlight, cloud cover, and steady air circulation regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, supporting both sweetness and gentle structure. The interaction between terroir and cultivar enhances the signature aromatic clarity of Minamisayaka, allowing the tea to express freshness, softness, and precision.
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