SAYAMAKAORI URONCHA
FRAGRANCE OF SAYAMA
WULONG
★ PESTICIDE-FREE GARDENING
Fukuoka, Kyushu, Japan
Sayamakaori Uroncha is a Japanese wulong-style tea from Fukuoka Prefecture, made from the Sayamakaori cultivar. Produced from the first harvest, it expresses freshness, clarity, and a refined aromatic profile. The tea is valued for its smooth texture and a balanced character with floral, lightly fruity, and gently sweet notes. MORE
AROMA
Fruity, Honey
TASTE
Sugary, floral
CULTIVAR: Sayamakaori
HARVEST: Spring, 2024
WULONG
★ PESTICIDE-FREE GARDENING
Fukuoka, Kyushu, Japan
Sayamakaori Uroncha is a Japanese wulong-style tea from Fukuoka Prefecture, made from the Sayamakaori cultivar. Produced from the first harvest, it expresses freshness, clarity, and a refined aromatic profile. The tea is valued for its smooth texture and a balanced character with floral, lightly fruity, and gently sweet notes. MORE
AROMA
Fruity, Honey
TASTE
Sugary, floral
CULTIVAR: Sayamakaori
HARVEST: Spring, 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
Sayamakaori Uroncha is a Japanese wulong-style tea produced in Fukuoka Prefecture, located in the northern part of Japan. It is crafted from the Sayamakaori cultivar, a notable Japanese variety developed in 1971 through the crossing of selected tea cultivars to enhance both fragrance and flavor. The name “Sayama Kaori,” meaning “fragrance of Sayama,” reflects its aromatic identity and its historical association with the Saitama Prefecture region, where this cultivar became widely recognized.
Sayamakaori is valued for its rich and complex aromatic profile, often expressing notes reminiscent of pine, fresh pea shoots, and subtle nutty nuances. These characteristics make it particularly suitable for experimental processing styles such as Uroncha, where partial oxidation allows additional depth while preserving freshness. The first harvest further enhances its clarity and aromatic precision.
The production follows a wulong-inspired method, including withering, gentle oxidation, and drying, adapted to Japanese leaf material. This approach allows the tea to express both the freshness of early spring leaves and the layered aromatic qualities of the cultivar. Sayamakaori Uroncha is valued for its smooth texture, refined structure, and a balanced expression shaped by both cultivar and processing.
TERROIR
Fukuoka is influenced by a mild, humid climate with seasonal rainfall, moderate temperatures, and periods of morning mist. These conditions support steady plant growth and allow the first harvest leaves to develop both aromatic clarity and structural balance.
The terrain consists of gently rolling hills with well-drained soils rich in 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 environment allows for consistent quality, particularly important for early spring harvests. The tea is produced from the Sayamakaori cultivar, originally associated with Saitama Prefecture, where it was developed to enhance fragrance and flavor. When cultivated in Fukuoka, this cultivar adapts to slightly warmer conditions, often expressing a more rounded and open aromatic profile while maintaining its characteristic freshness and complexity.
Microclimate plays a defining role, with diffused sunlight, cloud cover, and steady air circulation regulating plant metabolism. During the first harvest period, these conditions help preserve higher levels of amino acids while allowing a balanced development of polyphenols. This integration ensures that the final tea reflects both the expressive nature of the Sayamakaori cultivar and the regional character of Fukuoka.
ORGANOLEPTICS
The dry leaf is lightly twisted with a semi-open structure, showing deep green to olive tones with a fresh, vibrant appearance. The aroma of the dry leaves is expressive and complex, with notes of pine, fresh pea shoots, light floral tones, and a subtle nutty nuance. In a preheated teapot, the leaves begin to open from the first infusion, releasing a vivid aromatic profile where green freshness is supported by gentle floral sweetness and a soft creamy undertone. As the infusion develops, the aroma becomes more integrated, combining vegetal clarity with light fruit and a smooth, rounded depth.
The aroma of the liquor is clear and refined, with a harmonious combination of fresh green, floral, and lightly 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 notes of fresh greens, light nuts, and a mild, well-integrated astringency that adds structure. The first harvest character is reflected in the brightness and precision of the tea. The aftertaste is clean and refreshing, with a returning sweetness and a gentle cooling sensation. In the empty cup after drinking, a delicate green and slightly sweet aroma remains, leaving a refined and uplifting final impression.
Sayamakaori Uroncha is a Japanese wulong-style tea produced in Fukuoka Prefecture, located in the northern part of Japan. It is crafted from the Sayamakaori cultivar, a notable Japanese variety developed in 1971 through the crossing of selected tea cultivars to enhance both fragrance and flavor. The name “Sayama Kaori,” meaning “fragrance of Sayama,” reflects its aromatic identity and its historical association with the Saitama Prefecture region, where this cultivar became widely recognized.
Sayamakaori is valued for its rich and complex aromatic profile, often expressing notes reminiscent of pine, fresh pea shoots, and subtle nutty nuances. These characteristics make it particularly suitable for experimental processing styles such as Uroncha, where partial oxidation allows additional depth while preserving freshness. The first harvest further enhances its clarity and aromatic precision.
The production follows a wulong-inspired method, including withering, gentle oxidation, and drying, adapted to Japanese leaf material. This approach allows the tea to express both the freshness of early spring leaves and the layered aromatic qualities of the cultivar. Sayamakaori Uroncha is valued for its smooth texture, refined structure, and a balanced expression shaped by both cultivar and processing.
TERROIR
Fukuoka is influenced by a mild, humid climate with seasonal rainfall, moderate temperatures, and periods of morning mist. These conditions support steady plant growth and allow the first harvest leaves to develop both aromatic clarity and structural balance.
The terrain consists of gently rolling hills with well-drained soils rich in 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 environment allows for consistent quality, particularly important for early spring harvests. The tea is produced from the Sayamakaori cultivar, originally associated with Saitama Prefecture, where it was developed to enhance fragrance and flavor. When cultivated in Fukuoka, this cultivar adapts to slightly warmer conditions, often expressing a more rounded and open aromatic profile while maintaining its characteristic freshness and complexity.
Microclimate plays a defining role, with diffused sunlight, cloud cover, and steady air circulation regulating plant metabolism. During the first harvest period, these conditions help preserve higher levels of amino acids while allowing a balanced development of polyphenols. This integration ensures that the final tea reflects both the expressive nature of the Sayamakaori cultivar and the regional character of Fukuoka.
ORGANOLEPTICS
The dry leaf is lightly twisted with a semi-open structure, showing deep green to olive tones with a fresh, vibrant appearance. The aroma of the dry leaves is expressive and complex, with notes of pine, fresh pea shoots, light floral tones, and a subtle nutty nuance. In a preheated teapot, the leaves begin to open from the first infusion, releasing a vivid aromatic profile where green freshness is supported by gentle floral sweetness and a soft creamy undertone. As the infusion develops, the aroma becomes more integrated, combining vegetal clarity with light fruit and a smooth, rounded depth.
The aroma of the liquor is clear and refined, with a harmonious combination of fresh green, floral, and lightly 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 notes of fresh greens, light nuts, and a mild, well-integrated astringency that adds structure. The first harvest character is reflected in the brightness and precision of the tea. The aftertaste is clean and refreshing, with a returning sweetness and a gentle cooling sensation. In the empty cup after drinking, a delicate green and slightly sweet aroma remains, leaving a refined and uplifting final impression.
JAPANESE TEA
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