Organic Chiran Sencha
Fukamushi Tokusen

Super Premium 96 P.

Full-bodied, elegant organic sencha directly sourced from the Nuruki Tea Garden in Chiran, Kagoshima, southern Japan. Masterful blend of 5 rare southern cultivars, "deep" steamed (fukamushi). 100g

Alongside Kakegawa, the area of Chiran is known as one of the best regions for fukamushi sencha. This kind of "deep" steamed sencha has very small, almost powdery leaves. The tea itself is fuller as well as more savoury, and more bits of the leaves will be suspended in the water. It is recommended to use a specialised kyusu for fukamushi (see preparation instructions below). This tea is also well suited for cold brew (mizudashi).

Character Full-bodied with a strong umami flavour, elegant, fruity, sweet
Tea Garden Nuruki Seicha; renowned organic tea farm in the Chiran terroir
Terroir Chiran, Kagoshima Prefecture, Japan
Harvest 1st harvest (ichibancha), May, 2022
Cultivar Masterful blend of yukatamidori, asatsuyu, asanoka, yabukita, kanayamidori
Elevation 160m above sea level
Steaming Deep (fukamushi, 90 seconds)
Macrobiotic/TCM Hot tea: yin (light) Cold brew: yin (medium)
Shading Shaded for approximately 7 days. Shading technique: jikagise
Organic Cert. EU certified organic, JAS organic since 1998
Laboratory Tests Radioactivity (Region 11/2019)
Grade 96/100 p. (sencha category); Premium

Delivery : 1–3 business days

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€165.00 / 1kg
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Incl. VAT, excl. Shipping

€165.00 / 1kg
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Tea Farm

The fields of Nuruki Seicha are located in the shadows of Kaimon Mountain (開聞岳) in southern Chiran, not far from Mt. Sakurajima. The Nuruki family has cultivated tea for over 20 years according to organic standards and comprehensive cultivation methods. We at Sunday Natural hold the Nuruki family's dedication to tea in high regard.

Yuichiro Nuruki is the third generation of his family to run the farm. His father succeeded in converting the tea farm into an organic farm in the late 1990s, when agriculture in Chiran was still predominantly characterised by conventional cultivation methods. This was a challenging endeavour, particularly in the beginning. At first, the Nuruki family was ridiculed for their attempts to convert to organic farming and avoid the use of pesticides, and they had little experience or help with the transition. Yuichiro Nuruki's father, however, was not intimidated and today the Nuruki Tea Factory proudly produces premium organic teas that are notable for their strong character and nutritional benefits.



A masterful selection of rare and refined southern cultivars that come together in a full-bodied and robust fukamushi sencha with a taste that is characteristic of Chiran. The cultivars specially selected for this blend include: yukatamidori with rich umami, asatsuyu with green freshness as well as umami, asanoka with refreshing lightness, yabukita as a mild base to bring them together, and kanayamidori as a strong finish and the source of the tea's lively green colour.


Attractive, short leaves that are common for fukamushi. Juicy and silken leaves with a strong green colour


Fresh light green


Sencha is by far the most widely grown green tea in Japan and forms the backbone of the Japanese tea tradition. The leaves are traditionally steamed for 10 - 60 seconds after harvesting, dried with hot air, shaken and then rolled into small flat needles. The flavour profile of Sencha is versatile, ranging from sweet, fresh, grassy notes on the one hand, to strong, tart, noble, bitter notes on the other, depending on the region of cultivation.

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

Premium 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

The tea field is located in the fertile lands of southern Chiran in Kagoshima, Japan. The sun shines intensely over these coastal lowlands, thus encouraging the synthesis of bitter substances in the tea plants. The tea field has been certified organic since 1998 and utilises self-produced natural fertiliser that is fermented for 3 years and made from a nutritious combination of bamboo powder and mineral-rich stone. The fertile volcanic soil is further complemented by the ashes that are carried by the wind from the nearby active volcano, Mt. Sakurajima.

The tea is shaded from the strong sun for 7 days before harvest and immediately washed with water after harvest to cleanse away volcanic ash. The tea farmer takes special pride in the use of older, traditional rolling and drying machinery that is made of bamboo rather than plastic. The bamboo components ensure the high quality of the tea during processing.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Chiran. Sourced directly from the tea farmer.

Organic Certification


Brewing Guide

1.) Mizudashi in a kyusu: 2-4 heaped tsp per 50-100ml lukewarm water (optionally with ice cubes). Allow to steep for a few minutes. Suitable for multiple infusions.

2.) Mizudashi in a pitcher: 3-4 heaped tsp in a mizudashi pitcher with 0.5-1l lukewarm water (optionally with ice cubes). Steep for 1-3 hours in the refrigerator.

3.) Hot tea: 2 heaped tsp per 100-300ml 55-60°C water. Steep for 2 minutes. Suitable for multiple infusions.


Packaged for us by the farmer in high quality, airtight, resealable standing zipper pouches. Optionally available in an original Japanese gift box.

Recommended Teapot

The ideal teapot for fukamushi sencha is a fukumushi tokoname kyusu with a special sieve designed for the small needles and leaves. Typical sieves are easily clogged by the tea leaves, resulting in an unsatisfactory pour. The special construction of the sieve in these kyusu allows for better water flow. When preparing a cold brew, it is recommended to use a pitcher specially designed for mizudashi.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

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