Tencha Tea
Ishikawa Organic

Super Premium 96 P.

Premium organic tencha from Ishikawa Seicha in Aichi, Japan. Directly sourced from one of the best organic matcha farmers in the country: MAFF award winner 2012 & 2017. Also suitable for grinding into matcha. 80g
  • Rare tencha green tea: can be used directly or milled for fresh matcha
  • For green tea connoisseurs
  • Premier organic matcha tea producer (double MAFF award winner)
  • Certified organic since 1995; no pesticides since founding of farm
  • Secluded, high elevation farm, with significant temperature fluctuations
  • Self-developed shading system for optimal air circulation
  • 100% self-made fertiliser made from purely natural resources


Character Mild and reserved character, pleasant umami, mineral sweetness, clear, gently stimulating and revitalising
Terroir Toyota, Aichi Prefecture, Japan
Harvest 1st harvest (ichibancha), mid-June 2019
Cultivar Yabukita
Steaming Medium (chumushi, approximately 60 seconds)
Elevation 650m above sea level
Shading Shaded for approximately 20 days. Shading technique: jikagise
Organic Cert. Certified organic since 1995
Laboratory Tests Radioactivity (region as of 11/2019)
Awards MAFF Award 2012 and 2017
Grade 96/100 p. (matcha category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€298.75 / 1kg
In stock

Tea Farm

Mr. Ishikawa ranks among the best matcha tea farmers in Japan and has already won the highest tea award in the country twice (2012 and 2017). Each year he submits to the MAFF competition his carefully crafted matcha that he cultivates together with his parents at their small tea farm.

Notably their tea farm was one of the first in all of Japan to produce organic matcha: since the farm's founding they have not used pesticides or synthetic fertilisers, and they have been certified organic since 1995. Rather, the tea farm utilises self-produced natural fertilisers and an elaborate 3-layered shading system to ensure the production of ideal tencha leaves for their matcha.

The tea fields are located in a secluded mountainous area at 650m elevation in Aichi to the east of Toyota City. The location and temperature fluctuations pose challenges for the cultivation of matcha, but nevertheless the Ishikawa family has earned for themselves a place among the most respected organic tea famers in Japan on account of their exceptional matcha.



The tencha of the MAFF award-winning tea farm Ishikawa Seicha possess an airy and light aroma profile that is wonderfully balanced and natural. The top terroir in Aichi as well as the care of the Ishikawa family give this tea its special character. Located at a relatively high elevation of 650m to the northeast of Kyoto, the climate conditions would typically be difficult for growing tencha. The Ishikawa family has developed their own organic fertiliser, however, that helps the tea plants thrive. The bracing climate forces the plants to grow strong, which can be tasted in the tea.

The tea has an aroma that is reminiscent of a fine meban or gyokuro: both a mineral savoriness and an umami touch are present, but reserved. To enjoy the full flavour spectrum of this tea, we recommend 3-4 teaspoons tea to 200-300ml 70°C water and steeped for 3 minutes.


Soft and light


Light green


Tencha is unmilled matcha. This exclusive intermediate product is difficult to obtain, even in Japan. Following shading and harvesting, the highest-quality leaves are freed not only from the stems but also from the fine leaf veins in a complex process, leaving only the pure, particularly intense-tasting leaf blades. The leaf veins, in turn, are used to make Usuore tea, the highest-quality of all stem teas.

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, 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 region of Aichi, alongside Uji and Hoshino, is one of the best matcha cultivation regions in Japan. The Ishikawa family produces mainly organic matcha teas at their northern fields that are at an unusually high elevation of 650m. They use these conditions to their advantage, as the area is home to fewer pests. The woods that surround the fields prevent pesticide drift from other farms, and the Ishikawas also produce their own natural and fermented fertiliser, in order to maintain their high organic standards. The farm has been certified organic since 1995.For shading, the Ishikawas have developed 3m high tana trellises, which are the tallest in Japan. Their matcha is also locally stone-milled following traditional methods.

This Tencha Ishikawa follows all the same production stages as premium matcha except for the final milling process. The tea plants are shaded for 20 days before the first harvest. The harvested leaves are promptly steamed (chumushi) to stop the fermentation process and then cooled with air to preserve their rich green colour as well as to separate leaves that may have gotten stuck together during steaming. In the next stage the leaves are dried in a special tencha oven (tencha-ro) for 20 minutes between 90 and 180°C. In the last step, the lamina (leaf tissue) is not only separated from the stem and veins but also cut with bursts of air within a special "toh-mi" machine. While the separated stems are turned into stem teas such as karigane, hojicha, and kukicha, the lamina can either be kept as tencha (仕上碾茶, shiage tencha) or milled into matcha.

Organic Certification


Brewing Guide

To achieve the full flavour spectrum, steep 3g per 40ml water (60–90°C) for 3 minutes. Suitable for multiple infusions as well as for cold brewing.

Cold brew: 10g, 500ml cold water, min. 6 hours (ideally prepared in a bottle and refrigerated overnight).

Recommended Teapot

The ideal teapot for tencha 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 which 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.


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

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

Test results


Our recommendations

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