Premium 92 P.
Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.
| Character | Pleasant umami, full-bodied and deep, pleasant savoury and sweet notes |
| Tea Garden | Small, family-owned tea farm |
| Terroir | Takaoka, Miyazaki Prefecture, Japan |
| Harvest | 1st harvest (ichibancha)/hand-operated machinery, end of April, 2023 |
| Cultivar | Yabukita |
| Elevation | 350m above sea level |
| Steaming | Short (asamushi, 20 seconds) |
| Shading | Half shaded for 6 days. Shading technique: jikagise |
| Organic Cert. | EU certified organic, JAS organic |
| Laboratory Tests | Radioactivity (Region 11/2019) Pesticides (08/2018) |
| Grade | 92/100 p. (kabusecha category); Super Premium |
Small family farm in Miyazaki, specialised in organic tea cultivation.
The southern cultivars okumidori and minami sayaka, grown in the choice terroir of Kawaminami, lend this premium kabusecha a pleasant and balanced bouquet. The okumidori provides depth and umami savoriness while the minami sayaka adds fresh sweetness. Overall a full-bodied kabusecha with a sunny freshness reminiscent of Miyazaki.
This premium kabusecha is grown in the premium terroir of Takaoka and offers a beautifully balanced combination of flavours. Despite the softness of its overall taste, this tea has a deep spiciness and an umami profile, accompanied by a fine sweetness and freshness. The finish shows a mild, delivate bitterness and a pronounced fruitiness. Overall, a juicy, full-bodied kabusecha reminiscent of the sun of Miyazaki.
Fine and long needles with a strong, dark colour
Bright yellow-green
Kabuse (Japanese: 冠茶) literally means "covered" and refers to the shade given to this noble green tea before its harvest. The Kabuse cultivation technique was developed around the same time as that of the fully shaded Gyokuro, which, together with Matcha, is Japan's most noble and expensive green tea variety. The process for making Kabusecha is therefore much the same as for Gyokuro, differing only in the length and type of shading: Kabuse tea is usually shaded for only half as long and with greater light allowance. Both teas are then steamed and rolled like Sencha. The leaves of the 1st harvest are used for Kabusecha, although a few teas are also made from the 2nd harvest.
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.
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.
The flat tea fields are nestled between the mountains and the sea. Not only is the soil in Takaoka particularly fertile, but thanks to the southern-facing location and the subtropical climate, there is also a lot of sun, which helps to make the tea particularly aromatic.
This tea is exclusively sourced from the above mentioned tea farm in Takaoka. Sourced directly from the tea farmer.
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.
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.
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..
