Kagoshima Organic


Our mild and organic sencha sourced directly from the tea farm in Makizono, Kagoshima. 2nd harvest of the popular Yabukita and Kanayamidori cultivars. 200g

Also available in 500g packets

  • Organic sencha from the top terroir of makizono
  • Selected by a well-reputed master of tea from Kagoshima
  • Selected tea leaves from the 2nd harvest
  • Special catechin mix, less caffeine, less grassy in taste 
  • Ideal for those unfamiliar with sencha and as an evening tea
Character Straightforward and reserved, mild with mountain character, slightly bitter, subtle malt notes
Tea Garden A cooperative of specialised tea farmers in Makizono
Terroir Makizono, Kagoshima Prefecture, Japan
Harvest 2nd harvest (nibancha), 2022
Cultivar Yabukita, kanayamidori
Elevation 600–700m above sea level
Steaming Short (asamushi, 30-40 seconds with increased distance from steam outlet)
Shading No shading
Organic Cert. EU certified organic and JAS organic since 2006
Laboratory Tests Radioactivity (region as of 11/2019)
Grade 89/100 p. (sencha category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€74.50 / 1kg
In stock

Tea Farm

Under the careful leadership of a well-reputed tea master from Kagoshima, a special selection of tea leaves from the nibancha harvest are made from the small tea farms in this cooperative in Makizono.



This is an especially fine, beginner-friendly sencha from the top terroir Makizono. Combining the refined Kirishima mountain character with a freshness and fruitiness, the tea possesses a pleasant mildness, interspersed with many bitter substances (catechins). All in all, the result - due in part to the minimal steaming - is a natural organic sencha, with a mild, clear taste and a slightly malty, nutty note at the same time.


Short needles, dark to light green, small proportion of stems


Delicate lemon yellow


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, 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 terroir of Makizono is located in the larger region of Kirishima, which is renowned for its fertile land. Kirishima is situated at the southernmost part of Kagoshima Prefecture and boasts picturesque natural landscapes. The tea fields themselves are nestled between mountains at an elevation of 600–700m not too far away from the Mt. Kirishima volcano.

Kirishima is named for its fog (霧; kiri), which reduces UV light and naturally shades the tea plants, thus promoting the production of an umami flavour (natural kabuse). Few tea farms exist in this idyllic region, making it an ideal location for organic cultivation. With fewer farms nearby, the risk of contamination by pesticide drift is reduced.

Single Origin

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

Organic Certification


Brewing Guide

2 heaped teaspoons 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 sencha is a red tokoname kyusu with a fine ceramic sieve, which can best bring out the taste of sencha. Alternatively, a black tokoname kyusu can be used, which is a good all-rounder for preparing green teas.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.

Our recommendations

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