Kirari 31 | きらり31

Brewing Instructions

Hot Brew
Tea / Water Ratio: 3g / 100ml
Temperature: 176°F (80°C)
Steeping Time: 1.5 minutes
Pouring 80°C water into a kyusu naturally lowers the temperature to around 70°C — ideal for bringing out sweetness and umami.

References

What Is Fukamushi Sencha? (Idle Moment)
Overview and characteristics of deep-steamed sencha.

The Charm and History of Shizuoka Tea (Yamamotoyama)
Shizuoka’s leading role in Japanese tea production and deep-steamed tea.

A Brief History of Japanese Green Tea (Shunpou)
Cultural and historical background of Japanese green tea.

How Fukamushi Tea Was Born (Note by Minoru Handa)
Personal essay on the origin and development of fukamushi tea.

Learn More

What Is Kirari 31?

Kirari 31 (きらり31) is a relatively new Japanese tea cultivar, officially registered in 2016. It was developed in Shizuoka Prefecture’s tea research centre and is still rare — most tea farms in Japan grow the dominant Yabukita cultivar, so finding single-cultivar Kirari 31 is uncommon. The name “Kirari” (きらり) suggests a sparkling, shining quality, reflecting the tea’s bright and distinctive character.

Kirari 31 is prized for its rich umami, bright fruity-citrusy aroma, and a notably low level of astringency. Even among Japanese green teas, it stands out for its mild, silky mouthfeel and lingering natural sweetness.

What Is Deep-Steamed Sencha (Fukamushi)?

Japanese green tea is steamed shortly after harvest to stop oxidation. “Deep-steamed” (fukamushi / 深蒸し) means the leaves are steamed longer than usual — typically 60–120 seconds compared to 30–40 seconds for regular steaming. This was originally developed in the 1970s on the plateaus of Shizuoka, where strong sunlight made tea leaves thick and sharp in flavour.

Deep steaming breaks down the leaf structure, producing a richer, more full-bodied cup with less bitterness. The resulting tea often has a vibrant green colour and a slightly cloudy liquor — a sign of the fine leaf particles that give fukamushi its characteristic body and depth.

Kirari 31 vs Yabukita — What’s the Difference?

Yabukita is the most widely grown cultivar in Japan, known for its balanced, classic green tea flavour. Kirari 31 has a distinctly different profile — where Yabukita tends to be structured and straightforward, Kirari 31 unfolds more gently with a fruity sweetness, richer umami, and almost no astringency. If you find standard Yabukita-based fukamushi to be too similar from brand to brand, Kirari 31 offers something genuinely different.

How to Brew Kirari 31

Use 3 g of tea per 100 ml of water at 80°C (176°F). Steep for 1.5 minutes. Pouring 80°C water into a kyusu naturally lowers the temperature to around 70°C — ideal for bringing out sweetness and umami.

Caffeine in Kirari 31

Like most Japanese green teas, Kirari 31 contains moderate caffeine — roughly 30–50 mg per cup, depending on brewing temperature and steeping time. This is less than a cup of coffee but enough for a gentle, sustained energy boost.