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Sencha Tanegashima
Saemidori Pest.Free

Name: Sencha Tanegashima Saemidori
SKU: 8278
Price: 15.90 EUR
Availability: InStock

Super Premium 97 P.

SKU

8278

Japan's first Sencha 2023 from the southern Pacific island of Tanegashima in untouched nature, grown without chemical pesticides, Saemidori Cultivar, directly from Eiichi Matsushita, 80g

Character	Full-bodied, deep body, lots of umami, elegant bitterness, sweet, grassy and particularly vitalising this year
Tea Garden	Mr. Eiichi Matsushita
Terroir	Banyamine, Tanegashima, Kagoshima, Japan
Harvest	1st harvest (ichibancha): April 3rd, 2023
Cultivar	Saemidori
Elevation	223m above sea level
Steaming	Short (asamushi, 30 seconds)
Beschattung	Anbau ohne Pflanzenschutzmittel
Organic Cert.	Cultivated without the use of plant protection products
Laboratory Tests	Radioactivity (region as of 04/2022)
Awards	Farmer awarded 2nd place in the Seicha Kyoshinkai Contest in 2008 (aracha tea category)
Grade	97/100 p. (Sencha category); Super Premium

In stock

Mr. Eiichi Matsushita 松下栄市 is a passionate tea farmer operating the tea farm in its 4th generation. When steaming and processing the tea, Mr. Matsushita himself stands at the machine to monitor the process. The family resettled from Shizuoka to Banyamine, Tanegashima in 1909 and brought their tea-making expertise with them. Mr. Matsushita has served as the president of the Tanegashima Arasha Factory Association for 12 years. His tea fields are located in the best green tea terroir of Tanegashima.

Flavour

This elegant and harmoniously sweet Sencha from the exclusive Saemidori cultivar is characterised by a very elegant bitterness together with the most delicate sweetness and a typical, though particularly full-bodied, umami. The cup shows a bright play of green and has an especially nourishing and vitalising character this year.

Leaf

Fine, juicy dark green needles

Cup

Beautiful grass 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.

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, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

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

The tea farm is located in the north of the picturesque Tanegashima Island, about 115km south of Kagoshima City. The warm, subtropical climate and the fresh sea breeze, which carries minerals and morning fog to the farm, ensure an ideal climate for the cultivation of early growing Sencha cultivars. The tea field is perched at 223m elevation in the highest part of Banyamine, which is considered the top terroir on Tanegashima.

The tea farmer uses as few pesticides as possible. For the 1st and 2nd harvests (ichibancha and nibancha), no pesticides are used. The tea is only briefly steamed (asamushi) to best bring out the refreshing and slightly milky-sweet flavour of the tea.

Single Origin

This tea is sourced exclusively from the above-mentioned tea plantation in Tanegashima and is purchased directly from the farmer.

Preparation

Brewing Guide

2 heaped teaspoons per 100–300ml water (55–60°C). Steep for 2 minutes.

Suitable for up to 6 infusions:

1. 60°C, 60 sec.

2. 65°C, 15 sec.

3. 60°C, 20 sec.

4. 60°C, 20 sec.

5. 60°C, 15 sec.

6. 60°C, 10 sec.

Packaging

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

Recommended Teapot

A high-quality violet Banko kyusu with a fine ceramic strainer best enhances the aromas, flavour complexity, body and umami of this Sencha. On the other hand, a classic black Tokoname kyusu would be ideal for emphasising the fresh sencha grassiness of this very umami-rich tea.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.

Awards

The tea farmer won 2nd place in the regional Seicha Kyoshinkai Contest in 2008 for his aracha tea.

Sencha Tanegashima Saemidori Pest.Free

Tea Farm

Character