Sencha Izumi Nagisa Organic

Special features in location, cultivation and processing

Located at an altitude of 500 metres in the mist-shrouded mountains of Kagoshima, this tea farm has been producing exceptional organic teas of remarkable depth and purity since the 1950s. JAS-certified, it has been cultivated entirely without pesticides or chemical fertilisers for decades, relying instead on living soils, natural cycles and traditional craftsmanship.

The cool climate of the highlands, soft nutrient-rich soils and gentle fertilisation with fermented organic materials create ideal conditions for resilient tea plants. Many of the tea bushes are still grown from original seed stock and, through their deep root systems, develop distinctive, complex flavour profiles.

To this day, the tea farm is managed with great care across generations, guided by a commitment to producing nature-focused teas that express the authentic character of their place of origin.

Single Origin

This tea comes 100% from the above-mentioned tea fields and is sourced directly from the tea farmer.

Brewing Guide

3 heaped teaspoons (approx. 7g) per 100–300ml water, 60 °C, steep for 2 minutes. This method yields 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 (invigorating)

Packaging & Storage

Packed in an especially high-quality, airtight, flavour-protecting pouch with a resealable zip and stand-up base. A special nine-layer coating optimally protects the tea from oxidation and external contaminants.

When resealing, press out as much air as possible to keep the tea fresh. Alternatively, and especially for longer-term storage, we recommend our stylish, airtight tea caddies.

Recommended Teapot

Ideal is a Banko Kyusu made from 100% original purple Banko clay. This special clay, when reduction-fired, brings out the unique flavour components of Gyokuro including its amino acids and chlorophyll. Vintage Banko Kyusu produced before 1990 could still be crafted entirely from original Banko clay sourced directly from the region.