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Spring Oolong
Koshun Organic

Super Premium 96 P.

SKU
7961-bio
Spring Oolong Koshun
Spring Oolong Koshun
Spring Oolong Koshun
Spring Oolong Koshun
Spring Oolong Koshun
Spring Oolong Koshun
Organic spring oolong from the exquisite Koshun cultivar grown by master farmer Miyazaki Sabo. A highly floral oolong with notes of of late-summer meadows, lavender blossoms, and elderberries. 30g
Character Lavender, elderberry, sugar icing, slightly grassy
Tea Farm Miyazaki Sabo
Terroir Gokase, Miyazaki Prefecture, Japan
Harvest Spring harvest (late May) 2024
Cultivar Koshun
Elevation 600-750m above sea level
Roasting Oxidation halted via pan roasting (Kamairi), 5 minutes
Cultivation EU, JAS Organic Certified; organic cultivation since 1983
Awards Miyazaki Sabo’s teas have received numerous awards, including the prestigious National MAFF Tea Competition, the Tenno Cup, the Nihoncha Awards, and the British Great Taste Award
Laboratory Tests Radioactivity (region last 01/2023)
Grade 96/100 P. (Oolong category); Super Premium
€9.90
30g

Delivery : up to 5 business days

Incl. VAT, excl. shipping

SKU
7961-bio
€330.00 / 1kg
In stock

Tea Farm

Miyazaki Sabō 宮崎茶房

Mr. Akira Miyazaki 宮崎亮 is a young, highly acclaimed and award-winning tea farmer who took over the family business in 1991. He became interested in organic farming early on after suffering from a pesticide-induced skin condition. His parents had already begun transitioning the tea farm to fully organic practices in 1983, following the severe illness of a friend caused by a pesticide-related accident. In 2000, he received the prestigious JAS organic certification. Mr. Miyazaki’s passion extends beyond the purity of his teas to the creation and blending of natural health teas, such as sannenbancha, blends with ginger, yuzu, and various herbs, as well as Japanese oolong. In total, he produces nearly 200 (!) unique teas tailored to his customers. In the Japanese tea world, he is also known as the "Cultivar King," as he cultivates over 20 different tea varieties across approximately 140 tea fields. Among them are rare cultivars such as Takachiho, Minekaori, and Minamisayaka – varieties almost exclusively grown by Mr. Miyazaki – which give his diverse tea specialities their distinctive character.

Character & Aroma

Tasting Notes

Like other oolongs from Miyazaki Sabo, the scent of the infused leaves already promises an exquisite tea experience: a harmonious trio of sun-drenched meadows, damp sugar icing, and a hint of pine drifts from the leaves. Late-summer lavender and a touch of elderberry add aromatic complexity, beautifully complementing the tea’s slightly grassy character. It is worth setting aside some of the tea to taste later when cooled, as the aroma evolves noticeably with decreasing temperature, revealing new nuances with each sip.

Leaf

Artichoke green, curled leaves with a few stems

Cup

Light, clear daffodil yellow

Awards

Miyazaki Sabo has received Japan’s highest accolades for his teas multiple times. Notably, for his Kamairichas, Mr. Miyazaki won the MAFF Award in 2016 and 2003, as well as the Nihoncha Award Special Prize in 2014. Additionally, he was honoured with the Emperor’s Trophy 天皇杯 at the Agriculture, Forestry, and Fishery Festival 農林水産祭 in 2002. In 2013, his black tea was awarded the Golden Award at the UK’s Great Taste Awards.

OOLONG TEA

Oolong ("black snake" in Chinese) is characterised by an oxidation level that falls between green and black tea, making it a semi-oxidised tea. It can be broadly categorised into lightly oxidised (10-29%), medium oxidised (30-60%), and highly oxidised varieties (up to 70%). Many oolongs acquire an additional distinctive flavour through a delicate roasting process applied after oxidation. This, along with diverse terroirs and various processing intensities, results in an exceptionally diverse range of oolong teas. Taiwan and the southern region of China, particularly around Fujian province, are widely regarded as the finest terroirs for oolong.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, all the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshi En

World's Finest Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

Kamairi Oolong

The tea is left to wither for approximately 18 hours after harvesting, allowing the characteristic green-floral Oolong aroma to develop. Mr. Miyazaki has always had a deep passion for flowers and strives to evoke a rich variety of floral impressions in his Oolongs. Through precisely balanced pan-roasting (Kamairi), the tea attains its refined aromatic profile, complemented by a warm, slightly nutty note.

Gokase 五ヶ瀬

The tea fields of Miyazaki Sabo are situated at a relatively high altitude (>500m) in the mountainous northern region of Miyazaki. Although still within the subtropical climate zone (with summer temperatures reaching up to 33°C), the area experiences very low night-time and winter temperatures, sometimes dropping to -10°C. Snowfall is not uncommon in winter, and frost can occur from early October to late April. Since the 1980s, the fields have been organically farmed, using only natural fertilisers such as "Abura-Kasu" (oil cake).

Organic Certification

Preparation

Brewing Guide

3 tsp per 200ml water, 85-90°C, steep for 1 minute. Suitable for multiple infusions. (For subsequent infusions, it can be steeped for approximately 30-40 seconds.)

Packaging & Storage

Packed in a high-quality, airtight, BPA-free resealable zipper pouch to preserve flavour and prevent oxidation. After opening, press out as much air as possible when snapping shut. Alternatively place tea leaves in an airtight tea caddy.

Recommended Tea Pot

Oolong tea is traditionally prepared in a Gaiwan (for smaller quantities) or a tall glass teapot with an integrated strainer, allowing the tea to float and infuse freely. Alternatively, a porcelain teapot is recommended.

Test results

We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.

See tests

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