Sencha Chiran
Yabukita Organic

Special features in location, cultivation & processing

The renowned tea-growing region of Chiran lies in Kagoshima, at the southernmost tip of Japan. Its flat terrain, close to the sea, enjoys abundant sunshine throughout the year. The tea fields here have been organically certified since 1998. Aged and fermented for three years, the farm’s homemade natural fertiliser is crafted from a rich mix of natural materials such as bamboo powder and mineral-rich rock. The volcanic soil is incredibly fertile, enriched by the fine ash regularly carried from the active volcano Mount Sakurajima. To protect the leaves from the intense sunlight, the tea plants are shaded for about seven days before harvest, and after picking, the leaves are washed to remove traces of ash. The farmer takes particular pride in the exceptional quality of his traditional rolling and drying machines, which feature bamboo components instead of plastic.

Single Origin

This tea comes 100% from the above-mentioned tea field in Chiran, sourced directly from the tea farmer.

Brewing Guide

3 heaped teaspoons (approx. 7g), 60 °C, 100–300 ml, steep for 2 minutes

A particularly gentle infusion that preserves valuable amino acids and vitamin C, while remaining mild in bitterness. Suitable for up to four further infusions, each with a steeping time of 10–30 seconds (we recommend increasing the temperature to 70–80 °C for subsequent infusions).

Alternatively, the following preparation methods may be used:
• 70 °C, 1.5 min: A balance of fresh and deep notes, intense, slightly bitter, brings out the catechins and caffeine (a balance of relaxing and revitalising)
• 80 °C, 1 min: Umami and sweetness in the background, deep grassy notes, pleasantly hot drinking temperature, moderate bitterness, emphasises the catechins and caffeine (more invigorating)

Packaging

Directly packaged for us on-site in a high-quality, airtight, resealable zipper pouch with nine protective layers to preserve flavour and prevent oxidation. When closing the bag, press out as much air as possible to keep the tea well preserved. Alternatively, and especially for longer-term storage, we recommend our stylish and airtight tea caddies.

Recommended Teapot

Both the Tokoname Kyusu and the Banko Kyusu are excellent choices for brewing this tea. A black Tokoname Kyusu develops the flavour in a relatively neutral way, while a red Tokoname Kyusu tends to highlight the fine, refreshingly bitter notes of the Sencha. By contrast, a Banko Kyusu, made from the characteristically iron-rich, deep violet Banko clay, gives the tea a rounder, fuller profile, bringing its umami and sweetness more prominently to the fore.