Organic Uji Sencha

Super Premium 97 P.

Strong sencha with distinctive uji umami from one of the most renowned organic farmers in the best terroir in Uji, the cradle of Japanese green tea.
High-quality certified organic Sencha from Uji.


Character Umami, slightly creamy, invigorating chlorophyll
Tea Garden Renowned organic family tea farm
Terroir Minami Yamashiro, Uji, Kyoto
Harvest 1st flush (ichibancha), May 2022
Cultivar Yabukita
Elevation 225m
Steaming Kurz (Asamushi)
Organic Cert. JAS, EU certified organic since 2016
Grading 97/100 p. (gyokuro category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€199.00 / 1kg
In stock

Tea Farm

Organic teas from the top region of Uji are a rare occurence. Our farmer decided years ago to cultivate top sencha and gyokuros according to EU certified organic standards and is doing so with great success on his family-run tea farm.



This Super Premium organic sencha has a strong, vegetal umami with aromas of freshly mown grass and spicy spinach. It is extremely full-bodied and creamy in texture with a gentle, subtle sweetness and invigorating chlorophyll notes.


Slender and firm dark green needles


Soft green/yellow


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.


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

Uji-cha (宇治茶)

Few regions in Japan are as closely interwoven with the history of green tea as Uji, a city in Kyoto Prefecture. Known as the cradle of Japanese green tea, the region is famous for its creation of matcha and is home to the legendary Nagatani Soen, who is considered one of the inventors of the modern sencha processing method and thus contributed like no other to the importance of Uji and Ujitawara as a tea centre.

The region, located on the eastern and southern slopes of the Kyoto Basin, is ideally situated for cultivating tea. Combined with the ideal sediment-rich soil, nourished by deposits of the Uji River over thousands of years, the roots of the tea plants benefit from water washing through them without any danger of waterlogging. Most of the fields in Uji are situated on naturally formed terraces. Due to the surrounding mountain ranges, the fields are also optimally protected from strong weather and exposed to heavy fog. This not only provides moisture, but also natural shade for the plants, an important factor for the intense and famous Uji umami. The strong, stimulating climate, with its high daily temperature fluctuations and seasonal rainfall, creates virtually ideal conditions for cultivating tea.

The history of tea production in Uji dates back to the early 12th century, when none other than the Zen monk Eisai, the forefather of Japanese green tea, brought the first seeds and seedlings from China to Japan and passed some of them on to the Zen priest Myoe Shonin, who used them to plant the first tea fields in Uji, according to historical sources.

Under the changing protection of various shoguns, the reputation of Uji-cha steadily improved until, by the end of the 16th century, it was considered the best tea in Japan. It was no longer enjoyed only by the emperor but also by the country's cultural elite. In the course of the development and elaboration of the tea ceremony by Sen No Riyku, the demand for ground tea from Uji grew steadily, contributing in large part to the economic boom experienced in the region at the time.

In the 16th century, tea farmers in Uji invented a method of shading called Ōishita Saibai, a forerunner of the tana shading (rice straw on frame racks) used today for the finest shaded teas. This method enabled the production of particularly sweet and umami teas and also offered natural protection against insects and environmental influences such as frost and hail.

However, these high-quality teas, called honcha, were reserved only for the upper classes of Japanese society. In order to counteract this trend, the farmer Soen Nagatani developed the uji method at the beginning of the 18th century, which is still the basis for the production of Japanese senchas today, and which quickly spread throughout Japan thanks to Nagatani's efforts.

To this day, Uji-chas regularly take first place in national competitions and are particularly appreciated among tea lovers worldwide for their uniquely sweet and full-bodied Uji umami.

Single Origin

This tea comes from the above mentioned tea field in Uji and is sourced directly from the tea farmer.

Organic Certification


Brewing Guide

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


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

Recommended Teapot

To emphasise the abundant umami, choose a high-quality purple banko kyusu with a fine ceramic strainer. Alternatively, a black tokoname kyusu, which leaves the taste rather neutral (a great teapot for all types of green tea) is suitable.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal. Alternatively, a cheaper, internally coated, airtight tea caddy can suffice.

Our recommendations

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