Kabuse Pest.Free

Super Premium 97 P.

Super premium tamaryokucha made from rare cultivars. 40% half-shaded (kabuse). Top region Ureshino, special high-pressure steaming. JAS organic. Nihoncha Award-winning tea farm.
  • Nihoncha Award-winner for kamairicha 2014
  • From Ureshino, the region of origin for kamairicha
  • Organically-inspired tea cultivation since 1977, passed down for 5 generations
  • Shigeki Ota: 1 of 2 organic farmers in Ureshino


Character Very aromatic, strong character, full-bodied, finely bitter
Tea Garden Ota Shigeki Seicha 太田重喜製茶, Mr. Shigeki Ota 太田重喜
Terroir Ureshino, Saga, Japan
Harvest 1st harvest (ichibancha), end of April / beginning of May, 2023
Cultivar Yabukita (Kabuse) 30%, Okumidori 25%, Saemidori 20%, Suyuhikari 15%, Sayamakaori (Kabuse) 10%
Elevation 140-190m/420-480m above sea level
Steaming Short (asamushi, 20 seconds), special & brief high-pressure steaming
Shading Half-shading for 7-10 days (yabukita & sayamakaori), technique: jikagise with kanreisha
Organic Cert. Not EU certified, but completely pesticide- and herbicide-free cultivation since 1978
Laboratory Tests Radioactivity (Region 11/2019)
Grade 97/100 p. (tamaryokucha category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€311.25 / 1kg
In stock

Tea Farm

Ota Shigeki Seicha (太田重喜製茶) is a family-operated tea farm located in the top region of Ureshino that specialises in tamaryokucha and kamairicha teas. The farm has now been passed down for 5 generations. The tea has been cultivated according to organic practices since 1978. Shigeki Ota selects rare cultivars from different parts of his tea fields for masterful blends as well as single cultivar teas featuring diverse and rare cultivars.



An excellent super premium tamaryokucha with the typical softness of a tamaryokucha and yet also a strong character with delicate bitterness. A multifaceted flavour bouquet with toasted aromas despite being a steamed tea. As a result of half-shading, the tea has distinctly more umami and natural sweetness that blends harmoniously with the soft tones of tamaryokucha. The umami notes are more pronounced due to the umami-rich cultivars okumidori and saemidori, which are otherwise used for making gyokuro. The complexity of the tamaryokucha, which is well-balanced between astringent and bitter yet also umami sweet, is worthy of a contest grade tea.


Dark green needles in magatama form


Warm, light yellow


Tamaryokucha green tea, like Sencha, is gently steamed with water and twisted, not rolled, in large bamboo drums to give it the distinctive round Magatama shape. The taste is therefore similar to Sencha, and has an impressively round, full and mild aroma.

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.

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

The tea farmer has selected rare cultivars from top fields for this exquisite blend. Tamaryokucha are steamed like sencha but not rolled into needles, and are distinctly less open. As a result, the leaves attain the so-called "magatama" form (勾玉) that resembles crooked commas. The tea farmer has developed a special steaming process for his tamaryokucha that is very short and under unusually high steam pressure (0.2 Pa). As a result of this steaming process, the teas acquire a particularly aromatic aftertaste, and have a clear yamabuki shade when seen inside a cup. The tea fields are located in a pristine natural environment. No pesticides or herbicides have been used since 1978. For this tea, the yabukita and sayamakaori cultivars were additionally half-shaded for 7-10 days..

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Ureshino. Sourced directly from the tea farmer.



Brewing Guide

3 heaped tsp per 100-300ml (60°C) water. Steep for 2 minutes. Suitable for several infusions.


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

Recommended Teapot

The ideal teapot for this tea is a vintage Banko kyusu made from 100% violet banko clay. This clay, when transformed into a teapot and fired via a reduction firing process, brings out the nuanced flavour of the gyokuro that is shaped by its amino acids, chlorophyll, and other special compounds. Vintage kyusu from 1990 or earlier likely consist of 100% violet clay from the Banko region. Modern violet Banko kyusu with a fine ceramic strainer are, however, also suitable for making gyokuro.

Recommended Storage

The ideal tea caddy for this tea is one made from high-quality cherry wood (kabazaiku chazutsu; solid wood) or, alternatively, a more affordable airtight, double-coated tea caddy.

Our recommendations

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