Igeta Kin Organic

Premium 94 P.

A premium organic sencha from the well-reputed tea farmer Zenji Igeta (Nihoncha Award winner 2014 & 2015). Grown in the top terroirs of Mt. Kuroyama and Takanabe in Miyazaki. A blend of yabukita and saemidori. Shaded for 7 days. 100g
Details From one of the most reputable sencha tea masters in Japan and the first tea farm in Miyazaki to receive organic certification. Saemidori is an esteemed cultivar for shaded teas.
Character Umami rich with a full-bodied and aromatic character. Elegantly refreshing and slightly bitter notes complement the umami.
Tea Garden Igeta Seicha Kitago
Terroir Nichinan, Miyazaki
Harvest 1st harvest (ichibancha), May 2023
Cultivar Larger proportion of yabukita to saemidori. Master Igeta creates a newly calibrated blend of cultivars each year.
Elevation 350-400m above sea level (Kitago) and 70m above sea level (Hioki)
Steaming Normal to deep (chumushi and fukamushi) No fixed steaming time; adjusted for each blend
Shading Shaded for approximately 7 days. Shading technique: jikagise
Organic Cert. EU certified organic, JAS organic since 2002
Laboratory Tests Radioactivity (Region 08/2018)
Awards In 2014 and 2015, Sencha Igeta Okumidori won the Platinum Award in the "Aromatic Tea Section" of the Nihoncha competition; this tea also won platinum in the "Tasty Tea Section" in 2015. The tea farmer's Kamairicha Tenhana was also prize-winning in the "Aromatic Tea Section" in 2015.
Grade 98/100 P. (sencha category); Contest Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€149.00 / 1kg
In stock

Tea Farm

Igeta Seicha Kitago

Igeta Seicha is one of the best-known sencha and kamairicha tea farms in all of Japan. Master Igeta has been recognised with the Nihoncha Award in both of these categories. Igeta Seicha is well-reputed for producing masterful blends. The tea fields are located in the protected and picturesque terroirs of Mt. Kuroyama, Shontomi and Miyakonojo, Miyazaki on the southern island of Kyushu. Igeta Seicha has cultivated tea without pesticides since 1992 and was the first tea farm in Miyazaki to receive JAS organic certification in 2002.



This rare okumidori tea, which is shaded for 7 days before harvest and gently deep steamed, is captivatingly aromatic and elegant with a full body. Lush umami is accompanied by slight astringency and generous sweetness. The cup is bright and reminiscent of the attractive yellow of yamabuki koi.


Long and shimmering jade green needles


Gentle yellow of yamabuki koi


Nihoncha award-winner for sencha 2014 and 2015; for kamairicha 2015.


Sencha is by far the most commonly cultivated and consumed green tea in Japan and constitutes the backbone of Japanese tea traditions. The leaves are typically steamed for 10-60 seconds, dried with hot air, churned, and via a multi-staged process rolled into flat needles. The flavour profile of sencha is very diverse and varies between sweet, fresh and grassy to robustly bitter. The region of cultivation as well as quality of the tea play a significant role in determining flavour.

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, 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 main tea fields of Igeta Seicha are located in Hikio about halfway up Mt. Kuroyama, which peaks at 691m. Hikio is both idyllic and secluded, occupying a special location between the famous Kirishima mountain range to the southeast and the warm coast of Miyazaki to the east.

The tea fields are completely surrounded by mountains and a cedar forest. These conditions not only help shield the plants, but also generate a constant, mild breeze that naturally wards off frost. The farm has its own spring around which wild wasabi, watercress, and many other plants and herbs grow. Each year, Master Igeta personally selects a custom blend of refined cultivars, mainly those from Kyushu such as saemidori, okumidori and asatsuyu, for which he is famous. He also adjusts the steaming method and time for each cultivar, generally preferring deeper steam for full-bodied flavour.

Single Origin

This tea is exclusively sourced from Igeta Seicha. Sourced directly from the tea farmer.

Organic Certification:

Organic Certification


Brewing Guide

2 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 benifuuki is a black tokoname kyusu with a fine ceramic sieve. This style of teapot smoothes out the flavour of the bitter substances, and is a great all-rounder for green teas.

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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