Mizudashi Sencha
Soo Yutakamidori Organic

Sencha 94 P. | Mizudashi 95 P.

Premium cold brew sencha made from the aromatic yukatamidori cultivar. 1st harvest with a high catechin content. Specially suited for iced tea (mizudashi). Directly sourced from a prize-winning tea farmer in Soo, Kagoshima, Japan. 100g
  • Rare yukatamidori cultivar
  • Especially aromatic, revitalising, and fresh
  • Ideal cultivar for cold brew
  • More catechins and amino acids than yabukita
  • High content of ECG, GC, C, GCG
  • Leading quantity of EGC/EGCG (65%)
  • Special cut, optimised for cold brew


Character As a cold brew: refreshing, fruity, slightly sweet, revitalising, pleasant umami, delicately bitter, robust, strong character
Tea Garden From a prize-winning, family-owned farm (4th generation)
Terroir Soo, Kagoshima (prefecture), Japan
Harvest 1st harvest (ichibancha), end of April, 2023
Cultivar Yutakamidori (100%)
Elevation 220m above sea level
Steaming Special steaming between chumushi and fukamushi (60 seconds)
Macrobiotic/TCM As a cold brew: yin
Shading Shaded for approximately 5 days. Shading technique: jikagise
Organic Cert. EU certified organic, JAS organic since 2011
Laboratory Tests Radioactivity (Region 11/2019)
Awards Repeat award winner (see awards tab)
Grade 95/100 p. (mizudashi category); Super Premium
94/100 p. (sencha category); Premium
Bundle -5%

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€149.00 / 1kg
In stock



A pure yukatamidori cultivar that has been gently deep steamed (between chumishi and fukamushi) and specially cut for mizudashi cold brew. Yukatamidori is especially rich in amino acids (and hence umami) as well as catechins (bitter substances) such that the tea is simultaneously sweet and bitter. This tea is superb as an iced tea: fruity, refreshing, and reinvigorating.


Specially cut for mizudashi


Soft yellowish green


The tea farmer won 1st place in the category for fukamushi teas in the competition of the Association of Japanese Tea Producers in 2014 and 5th place in 2016; he also won 3rd place at the Kagoshima Umaicha Grand Prix 2012.


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 region of Soo is located in the east of Kagoshima, the southernmost prefecture of Kyushu. The tea fields are at a medium elevation of 220m in the foothills of the Kirishima mountain and volcano range. The climate, volcanic soil, and the influence of the nearby ocean all lend this tea a unique, robust flavour.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Soo.

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.

As a result of the deep steaming process, the leaves and needles are small enough to clog the strainer of normal kyusu. We therefore recommend using a special fukamushi kyusu with a large sieve.


High quality, airtight, resealable standing zipper pouch with 9 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

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 specially designed pitcher 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.

Our recommendations

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