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Sencha Makizono
Tezumi Organic

Contest Grade 99 P.

SKU
0195-bio
Sencha Makizono Tezumi Bio
Sencha Makizono Tezumi Bio
Sencha Makizono Tezumi Bio
Sencha Makizono Tezumi Bio
Sencha Makizono Tezumi Bio
Sencha Makizono Tezumi Bio
  • New
Rare, hand-picked organic Sencha made from only the finest buds and young leaves of the tea plant. This results in Sencha of the highest grade, distinguished by its naturally rich, nutrient-dense flavour profile. 40g
Character Hand-picked, full umami, leafy green sweetness, nutrient-rich, low in bitterness, intense yet clear infusion
Tea Farm One of Japan's leading organic tea farms, a family business in its 3rd generation
Terroir Makizono, Kirishima, Kagoshima (prefecture), Japan
Harvest 1st harvest 2024 (Ichibancha), April 2024
Cultivar Saemidori
Elevation 250m above sea level
Steaming Short (Asamushi, 20 seconds)
Shading Short, 10 days before harvest, Jikagise technique
Cultivation Certified organic cultivation
Laboratory Tests Radioactivity (annual test of the region) and pesticides
Grade 99/100 P. (Sencha category); Contest Grade
€44.90
40g

Delivery : up to 5 business days

Incl. VAT, excl. shipping

SKU
0195-bio
€1,122.50 / 1kg
In stock
Sencha Makizono Tezumi Organic Sencha Makizono Tezumi Organic Sencha Makizono Tezumi Organic

Tea Farm

Nishi Seicha is one of the largest and most renowned family-owned farms in southern Kyushu. The fields are surrounded by forests and hills in picturesque Makizono, Kirishima, a region benefitting from abundant morning dew and an ideal climate for tea cultivation. Under the leadership of tea legend Toshimi Nishi, the farm’s organic green teas flourish in the region’s nutrient-rich volcanic soil. Mr Nishi's influence extends far beyond his own fields, with tea farmers hundreds of kilometers away looking up to Mr Nishi as a role model.

Following the tragic loss of his father in an accident, Mr Nishi suddenly had to take full responsibility of managing the family’s vast farm, one that was burdened with significant debt at the time. Where others may have given up in the face of such adversity, Mr Nishi worked tirelessly to become the leader of one of Japan's largest and greatest farms, which looks after its own fields as well as those of many neighbouring organic farmers. The exceptional quality of Mr Nishi's teas is the result of his unique experience and his keen oversight of the fields using all of his senses, along with the use of state-of-the-art machinery for processing and quality control.

Sencha Makizono Tezumi Organic

Character & Aroma

Tasting Notes

This handpicked Sencha (Tezumi 手摘み – see “Cultivation & Processing”) beautifully captures the essence of the popular Saemidori cultivar. Exceptionally balanced and nuanced, it reveals delicate notes often overshadowed by stronger ones in other Senchas of the same variety. The tea unfolds with a pronounced, sweet umami, which harmoniously comes to the fore without overpowering the delicate, vegetal leaf sweetness. Grown in the sunny terroir of Kirishima, the tea boasts a catechin-rich body with a soft, pleasant astringency. It has a surprisingly warming mouthfeel, which is quite unusual for green tea. Because of the careful hand-picking during the spring harvest, only the finest, freshest buds and young leaves were selected. This gives the tea a nutritional richness on par with freshly harvested Shincha. The delicate steaming process it undergoes preserves the fine needle-like structure of the leaves and allows their natural strength and vitality to shine in pure, unadulterated clarity.

Leaf

Very fine, dark needles with a rich sheen, tightly rolled

Cup

Lovely light yellow with a very subtle green hue, pleasant, clear infusion

Sencha Makizono Tezumi Organic Sencha Makizono Tezumi Organic

Sencha

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.

Yoshien Labortests

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.

Yoshien

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

Special features in location, cultivation and processing

The tea field is located in the top terroir of Makizono in a protected valley approximately 180-250m above sea level in the mountains of idyllic Kirishima in Kagoshima, the southernmost prefecture of Japan. The combination of the mild, subtropical Kagoshima climate and the colder mountainous terrain of Makizono provide the perfect bracing climate for the cultivation of this refined green tea. The dark koruboku / Andosol (volcanic) soil is nutritious and rich in humus with a large proportion of mineral volcanic ash. The tea field has been certified organic since 1994. Only the buds and first 2 leaves are machine-harvested for the production of this tea.

Hand harvesting - Tezumi

The Japanese word Tezumi (手摘み) literally means “hand-picked” and refers to a harvesting method that remains a rare exception in Japan’s contemporary green tea production. Only selected tea fields, where the plants are cultivated under the highest quality standards and typically with intentionally low yields, still utilise this labour-intensive hand-picking process.

The aim of this traditional practice is to preserve the highest possible quality of the tea leaves. With great care and precision, only the bud and the two youngest leaves are picked – a practice known as Isshin Niyō (一心二葉). This ensures the full nutrient density is retained and allows the tea plant’s entire aromatic spectrum to unfold in its purest form. Hand-picked teas are traditionally only briefly and gently steamed (Asamushi 浅蒸し) in order to protect their delicate qualities, preserving the tea's flavour profile and allowing the natural characteristics of the terroir to shine.

Single Origin

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

Organic Certification

Organic Certification

PL-EKO-01
Nicht-EU-Landwirtschaft

Preparation

Preparation

3 heaped tsp (approx. 7g), 60 °C, 100–300 ml, steep for 2 minutes for an especially gentle infusion that preserves valuable amino acids and vitamin C, with a very mild bitterness. Suitable for up to four additional infusions with a steeping time of 10–30 seconds each (we recommend increasing the temperature to 70–80 °C for subsequent infusions).

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

Packaging

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

Ideal for the Saemidori cultivar is a Banko Kyusu made of violet clay, as it beautifully emphasises the umami notes. Alternatively, you can use a black or red Tokoname Kyusu, which produces a more neutral flavour (an all-rounder for all types of green tea).

Recommended Storage

Ideal is a high quality tea caddy made of cherry bark (Kabazaiku Chazutsu). Alternatively, a more affordable airtight, internally coated tea caddy is also an excellent option.

Our recommendations

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