Miyazaki Organic

Premium 92 P.

Premium organic kabuse tea from the top tea-growing region of Takaoka in Miyazaki. 1st harvest, yabukita cultivar. Shaded for 6 days. 100g


Character Pleasant umami, full-bodied and deep, pleasant savoury and sweet notes
Tea Garden Small, family-owned tea farm
Terroir Takaoka, Miyazaki Prefecture, Japan
Harvest 1st harvest (ichibancha)/hand-operated machinery, end of April, 2022
Cultivar Okumidori, Minami Sayaka
Elevation 350m above sea level
Steaming Short (asamushi, 20 seconds)
Shading Half shaded for 6 days. Shading technique: jikagise
Organic Cert. EU certified organic, JAS organic
Laboratory Tests Radioactivity (Region 11/2019)
Pesticides (08/2018)
Grade 92/100 p. (kabusecha category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€169.00 / 1kg
In stock

Tea Farm

Small family farm in Miyazaki, specialised in organic tea cultivation.



The southern cultivars okumidori and minami sayaka, grown in the choice terroir of Kawaminami, lend this premium kabusecha a pleasant and balanced bouquet. The okumidori provides depth and umami savoriness while the minami sayaka adds fresh sweetness. Overall a full-bodied kabusecha with a sunny freshness reminiscent of Miyazaki.

This premium kabusecha is grown in the premium terroir of Takaoka and offers a beautifully balanced combination of flavours. Despite the softness of its overall taste, this tea has a deep spiciness and an umami profile, accompanied by a fine sweetness and freshness. The finish shows a mild, delivate bitterness and a pronounced fruitiness. Overall, a juicy, full-bodied kabusecha reminiscent of the sun of Miyazaki.


Fine and long needles with a strong, dark colour


Bright yellow-green


Kabuse (Japanese: 冠茶) literally means "covered" and refers to the shade given to this noble green tea before its harvest. The Kabuse cultivation technique was developed around the same time as that of the fully shaded Gyokuro, which, together with Matcha, is Japan's most noble and expensive green tea variety. The process for making Kabusecha is therefore much the same as for Gyokuro, differing only in the length and type of shading: Kabuse tea is usually shaded for only half as long and with greater light allowance. Both teas are then steamed and rolled like Sencha. The leaves of the 1st harvest are used for Kabusecha, although a few teas are also made from the 2nd harvest.

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 flat tea fields are nestled between the mountains and the sea. Not only is the soil in Takaoka particularly fertile, but thanks to the southern-facing location and the subtropical climate, there is also a lot of sun, which helps to make the tea particularly aromatic.

Single Origin

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


Organic Certification


Brewing Guide

3 heaped tsp per 100-300ml (60°C) water. Steep for 2 minutes. Suitable for several infusions.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for this tea is a vintage Banko kyusu made from 100% violet banko clay. This clay, when transformed into a teapot and fired via a reduction firing process, brings out the nuanced flavour of the gyokuro that is shaped by its amino acids, chlorophyll, and other special compounds. Vintage kyusu from 1990 or earlier likely consist of 100% violet clay from the Banko region. Modern violet Banko kyusu with a fine ceramic strainer are, however, also suitable for making gyokuro.

Recommended Storage

The ideal tea caddy for this tea is one made from high-quality cherry wood (kabazaiku chazutsu; solid wood) or, alternatively, a more affordable airtight, double-coated tea caddy..

Our recommendations

The image could not be loaded.