Organic Sencha
Igeta Kuroyama

Super Premium 95 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 in Miyazaki. A selection of rare southern cultivars and asatsuyu. 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. With the highly desirable cultivar asatsuyu. Note:
This grading of this tea has been increased to 95 points. Another grading may still be printed on the product.
Character Rich in umami, mild, rounded, aromatic, slightly astringent, light vegetable notes, southern early cultivars and the "bean" taste of asatsuyu
Tea Garden Igeta Seicha Kitago, Mr. Zenji Igeta 井ヶ田善次
Terroir Nichinan, Miyazaki
Harvest 1st harvest (ichibancha), May, 2022
Cultivar Predominantly asatsuyu with a selection of yukatamidori, yabukita, kuritawase, and minamisayaka. Master Igeta creates a newly calibrated blend of cultivars each year.
Elevation 350-400m above sea level
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 (latest region test 11/2019)
Awards Nihoncha Award winner for sencha 2014 and 2015; for kamairicha 2015
Grade 95/100 p. (sencha category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€155.00 / 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.



A very aromatic and slightly malty sencha results from the selection of southern cultivars rich in umami, the shading of the tea plants for 7 days, and the deep steaming (chumushi to fukamushi) of the tea leaves. Above all, the predominance of the rare asatsuyu cultivar (あさつゆ) lends the tea sweetness, umami, and a small touch of astringency. This cultivar is also known as the "natural gyokuro". In addition to its sweet character, this tea has a pleasantly rich and full aroma with slight vegetal notes. The cup is also a mesmerising and unusual blueish green.


Fine grass green leaf pieces, characteristic of deep steaming


A vibrant, deep blue green


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


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. 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 this sencha is a banko kyusu made from violet clay with a fine ceramic sieve, which can best bring out the full taste of the amino acids. Alternatively, a black tokoname kyusu can be used, which is a good all-rounder for preparing 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.

Our recommendations

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