Mizudashi Sencha
Chiran Yutakamidori Organic

The renowned tea-growing region of Chiran lies in Kagoshima, the southernmost part of Japan. Situated on flat land near the sea, it enjoys exceptionally high levels of sunshine throughout the year. The tea fields here have been certified organic since 1998, and the farmer uses a homemade, fully natural fertiliser, matured and fermented over three years. This blend includes bamboo powder and mineral-rich rock, among other organic materials. The volcanic soil is particularly fertile, further enriched by frequent ash fall from the active volcano, Sakurajima. To protect the delicate leaves from the intense sun, the tea plants are shaded for around seven days before harvest. After picking, the leaves are carefully washed to remove any volcanic ash. The farmer takes special pride in the quality of his traditional rolling and drying machines, which are fitted with bamboo components instead of plastic.

Organic Certification

PL-EKO-01
Nicht-EU-Landwirtschaft

Brewing Guide

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.

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.

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

As a result of the deep steaming process, the leaves are much finer and smaller, which can easily clog the filter of a normal Kyusu. We therefore recommend using a special Fukamushi Tokoname Kyusu with a specially designed filter.

Packaging

High quality, airtight, resealable standing zipper pouch with nine protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.

Recommended Teapot

For this tea, we recommend using a dedicated Mizudashi cold-brew bottle, or a Fukamushi Tokoname Kyusu with a specially designed filter. Deep steaming produces much finer, smaller tea leaves, which can easily clog a conventional filter and prevent the tea from pouring properly. The special filter design allows the infusion to flow freely when pouring, ensuring a smooth and even brew.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, Kabazaiku Chazutsu), in which the tea can continue to mature and develop.