SHIMIZU KOSHUN URONCHA
WULONG TEA
WULONG
★ PESTICIDE-FREE GARDENING
Kakegawa, Shizuoka, Tuba, Honshu, Japan
Shimizu Koshun Uroncha is a Japanese wulong-style tea from Shimizu, crafted from the Koshun cultivar. This rare style combines Japanese tea cultivation with partial oxidation techniques more commonly associated with wulong production. The tea is valued for its clarity, smooth texture, and a refined aromatic profile with floral, fruity, and lightly sweet notes. MORE
AROMA
Honey, floral
TASTE
Fruity, pastry
CULTIVAR: Koshun
HARVEST: 2024
WULONG
★ PESTICIDE-FREE GARDENING
Kakegawa, Shizuoka, Tuba, Honshu, Japan
Shimizu Koshun Uroncha is a Japanese wulong-style tea from Shimizu, crafted from the Koshun cultivar. This rare style combines Japanese tea cultivation with partial oxidation techniques more commonly associated with wulong production. The tea is valued for its clarity, smooth texture, and a refined aromatic profile with floral, fruity, and lightly sweet notes. MORE
AROMA
Honey, floral
TASTE
Fruity, pastry
CULTIVAR: Koshun
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
Shimizu Koshun Uroncha is a Japanese wulong-style tea produced in Kakegawa, within Japan. It is made from the Koshun cultivar, a Japanese variety known for its refined aromatic potential and naturally elegant profile. This tea represents a rare category within Japanese production, where traditional green tea expertise is adapted to partial oxidation techniques.
The production follows a modified wulong approach, including withering, controlled oxidation, and drying, adapted to suit Japanese leaf material and processing philosophy. The level of oxidation is carefully managed to preserve clarity while developing additional aromatic complexity. This results in a tea that combines freshness with a more layered and expressive character.
Shimizu Koshun Uroncha occupies a unique position within Japanese tea culture as an experimental and refined style. It is valued for its smooth texture, precision, and balanced aromatic expression. The tea reflects both the characteristics of the Koshun cultivar and the innovation of Japanese producers working beyond conventional categories.
TERROIR
Shimizu Koshun Uroncha is cultivated in the Kakegawa area of Shizuoka Prefecture, located in central Japan. This region lies at low to mid elevations and is influenced by a mild, humid climate shaped by proximity to the Pacific Ocean. Regular rainfall, morning fog, and moderate temperatures create stable conditions for steady leaf development.
The terrain consists of gently sloping hills with well-drained soils rich in minerals and organic matter. These soils provide a balanced nutrient base, supporting the growth of the Koshun cultivar while maintaining clarity and structural integrity in the leaves. The relatively moderate elevation contributes to a consistent growth cycle and uniform leaf quality. Microclimate plays a defining role, with diffused sunlight, frequent cloud cover, and consistent air movement regulating plant metabolism. These conditions support a balanced composition of amino acids and polyphenols, allowing both softness and light structure to develop. Compared to higher mountain regions, the leaves express a more direct and refined aromatic profile.
Another important aspect is the interaction between terroir and processing. The composition of leaves grown in Kakegawa allows for controlled partial oxidation, enabling the development of a wulong-style profile while preserving the precision typical of Japanese teas. This integration ensures that the final tea reflects both the regional environment of Shizuoka and the unique character of the Koshun cultivar.
ORGANOLEPTICS
The dry leaf is slightly twisted and semi-open, showing a green to dark olive tone with a clean, refined appearance. The aroma of the dry leaves is elegant and expressive, with notes of white flowers, light fruit, and a gentle sweet nuance. In a preheated teapot, the leaves begin to open from the first infusion, releasing a bright aromatic profile where floral tones are supported by soft fruity notes and a subtle creamy undertone. As the infusion develops, the aroma becomes more integrated, combining delicate sweetness with a smooth, rounded depth.
The aroma of the liquor is clear and refined, with a harmonious combination of floral, lightly fruity, and gently sweet notes. The taste is smooth and balanced, with a light to medium body and a soft, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds structure. The partial oxidation is reflected in the added depth without losing clarity. The aftertaste is clean and moderately long, with a returning sweetness and a fresh, elegant finish. In the empty cup after drinking, a delicate floral and slightly fruity aroma remains, leaving a refined and precise final impression.
Shimizu Koshun Uroncha is a Japanese wulong-style tea produced in Kakegawa, within Japan. It is made from the Koshun cultivar, a Japanese variety known for its refined aromatic potential and naturally elegant profile. This tea represents a rare category within Japanese production, where traditional green tea expertise is adapted to partial oxidation techniques.
The production follows a modified wulong approach, including withering, controlled oxidation, and drying, adapted to suit Japanese leaf material and processing philosophy. The level of oxidation is carefully managed to preserve clarity while developing additional aromatic complexity. This results in a tea that combines freshness with a more layered and expressive character.
Shimizu Koshun Uroncha occupies a unique position within Japanese tea culture as an experimental and refined style. It is valued for its smooth texture, precision, and balanced aromatic expression. The tea reflects both the characteristics of the Koshun cultivar and the innovation of Japanese producers working beyond conventional categories.
TERROIR
Shimizu Koshun Uroncha is cultivated in the Kakegawa area of Shizuoka Prefecture, located in central Japan. This region lies at low to mid elevations and is influenced by a mild, humid climate shaped by proximity to the Pacific Ocean. Regular rainfall, morning fog, and moderate temperatures create stable conditions for steady leaf development.
The terrain consists of gently sloping hills with well-drained soils rich in minerals and organic matter. These soils provide a balanced nutrient base, supporting the growth of the Koshun cultivar while maintaining clarity and structural integrity in the leaves. The relatively moderate elevation contributes to a consistent growth cycle and uniform leaf quality. Microclimate plays a defining role, with diffused sunlight, frequent cloud cover, and consistent air movement regulating plant metabolism. These conditions support a balanced composition of amino acids and polyphenols, allowing both softness and light structure to develop. Compared to higher mountain regions, the leaves express a more direct and refined aromatic profile.
Another important aspect is the interaction between terroir and processing. The composition of leaves grown in Kakegawa allows for controlled partial oxidation, enabling the development of a wulong-style profile while preserving the precision typical of Japanese teas. This integration ensures that the final tea reflects both the regional environment of Shizuoka and the unique character of the Koshun cultivar.
ORGANOLEPTICS
The dry leaf is slightly twisted and semi-open, showing a green to dark olive tone with a clean, refined appearance. The aroma of the dry leaves is elegant and expressive, with notes of white flowers, light fruit, and a gentle sweet nuance. In a preheated teapot, the leaves begin to open from the first infusion, releasing a bright aromatic profile where floral tones are supported by soft fruity notes and a subtle creamy undertone. As the infusion develops, the aroma becomes more integrated, combining delicate sweetness with a smooth, rounded depth.
The aroma of the liquor is clear and refined, with a harmonious combination of floral, lightly fruity, and gently sweet notes. The taste is smooth and balanced, with a light to medium body and a soft, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds structure. The partial oxidation is reflected in the added depth without losing clarity. The aftertaste is clean and moderately long, with a returning sweetness and a fresh, elegant finish. In the empty cup after drinking, a delicate floral and slightly fruity aroma remains, leaving a refined and precise final impression.
JAPANESE TEA
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