Sencha
Ohira Omune Organic

Special features in location, cultivation & processing

This tea comes from Ryōgouchi in Ohira, upstream of the Okitsugawa River – a place known in Japan as “the hidden village of fine green teas”. The tea fields lie in pristine mountain terrain, where the steep slopes bring dramatic differences between day and night temperatures, abundant fresh spring water, and a frequent veil of fog. The fertile, reddish mountain soil nourishes the plants with an abundance of minerals, imparting them with vitality and contributing to their classic Shizuoka mountain character. Harvesting here is carried out with care using hand-operated machines, as larger machinery is impossible to use on the steep slopes.

Single Origin

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

Organic Certification

PL-EKO-01
Nicht-EU-Landwirtschaft

Brewing Guide

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

This method produces an especially gentle infusion that preserves valuable amino acids and vitamin C, while keeping bitterness pleasantly restrained. The leaves may be re-infused up to four more times, with steeping times of 10–30 seconds each. We recommend increasing the water temperature to 70–80 °C for subsequent infusions.

Alternative preparations:

70 °C, 1.5 minutes: A balanced cup with both fresh and deeper notes. Intensely flavoured, lightly bitter, higher in catechins and caffeine (for a preparation that is both relaxing and revitalising).

80 °C, 1 minute: Umami and sweetness move into the background, giving way to rich, grassy depth. Pleasantly warming to drink, with moderate bitterness, and a focus on catechins and caffeine (for a more invigorating effect).

Packaging & Storage

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.

We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.

See tests