Organic Sencha

Premium 93 P.

Premium organic ichibancha sencha made from the rare sayamakaori cultivar with a particularly high concentration of the catechin C. Directly sourced from a small and specialised tea cooperative in the choice terroir of Makizono. 100g
  • Rare cultivar sayamakaori
  • Deep green cup
  • Rich in catechin C
  • High elevation
  • Special bracing climate


Character Mineral, mild umami, fruity
Tea Garden Small, well-reputed tea farm. Family-owned business in its second generation
Terroir Makizono, Kirishima, Kagoshima (prefecture), Japan
Harvest 1st harvest (ichibancha), beginning of May, 2022
Cultivar Sayamakaori (100%)
Elevation 500m above sea level
Steaming Short (asamushi, 30 seconds)
Organic Cert. EU certified organic, JAS organic since 2006
Laboratory Tests Radioactivity (Region 11/2019)
Grade 93/100 p. (sencha category); Premium




Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€115.00 / 1kg
In stock

Tea Farm

Tea farmer Kenji Tofuku (東福健治), is the second generation manager of this well-reputed small tea farm in the choice terroir of Makizono. Together with his father and son, Mr. Tofuku specialises in the production of premium organic sencha. The farm boasts an impressively diverse range of southern cultivars from which Mr. Tofuku produces exceptional blends of tea.



A robust and delicately bitter and mineral sencha, mouth-watering and with a fruity acidity. Subtle and mild umami with notes of lychee and white wine sorbet.


Uniform needles


Light neon green


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

Beautiful mountain fields in the top growing region of Kirishima near Mt. Karakuni (1,700m). 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. The tea field has been certified organic since 2006 and consists of an easily monitored and managed 16ha of land.

Single Origin

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

Organic Certification


Brewing Guide

3 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 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

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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