Sencha 94 P. | Mizudashi 95 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 | As a cold brew: refreshing, fruity, slightly sweet, revitalising, pleasant umami, delicately bitter, robust, strong character |
| Tea Garden | From a prize-winning, family-owned farm (4th generation) |
| Terroir | Soo, Kagoshima (prefecture), Japan |
| Harvest | 1st harvest (ichibancha), end of April, 2023 |
| Cultivar | Yutakamidori (100%) |
| Elevation | 220m above sea level |
| Steaming | Special steaming between chumushi and fukamushi (60 seconds) |
| Macrobiotic/TCM | As a cold brew: yin |
| Shading | Shaded for approximately 5 days. Shading technique: jikagise |
| Organic Cert. | EU certified organic, JAS organic since 2011 |
| Laboratory Tests | Radioactivity (Region 11/2019) |
| Awards | Repeat award winner (see awards tab) |
| Grade | 95/100 p. (mizudashi category); Super Premium 94/100 p. (sencha category); Premium |
A pure yukatamidori cultivar that has been gently deep steamed (between chumishi and fukamushi) and specially cut for mizudashi cold brew. Yukatamidori is especially rich in amino acids (and hence umami) as well as catechins (bitter substances) such that the tea is simultaneously sweet and bitter. This tea is superb as an iced tea: fruity, refreshing, and reinvigorating.
Specially cut for mizudashi
Soft yellowish green
The tea farmer won 1st place in the category for fukamushi teas in the competition of the Association of Japanese Tea Producers in 2014 and 5th place in 2016; he also won 3rd place at the Kagoshima Umaicha Grand Prix 2012.
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.
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 region of Soo is located in the east of Kagoshima, the southernmost prefecture of Kyushu. The tea fields are at a medium elevation of 220m in the foothills of the Kirishima mountain and volcano range. The climate, volcanic soil, and the influence of the nearby ocean all lend this tea a unique, robust flavour.
This tea is exclusively sourced from the above mentioned tea farm in Soo.
Sourced directly from the tea farmer.
1.) Mizudashi in a kyusu: 2-4 heaped tsp per 50-100ml lukewarm water (optionally with ice cubes). Allow to steep for a few minutes. Suitable for multiple infusions.
2.) Mizudashi in a pitcher: 3-4 heaped tsp in a mizudashi pitcher with 0.5-1l lukewarm water (optionally with ice cubes). Steep for 1-3 hours in the refrigerator.
3.) Hot tea: 2 heaped tsp per 100-300ml 55-60°C water. Steep for 2 minutes. Suitable for multiple infusions.
As a result of the deep steaming process, the leaves and needles are small enough to clog the strainer of normal kyusu. We therefore recommend using a special fukamushi kyusu with a large sieve.
High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.
The ideal teapot for fukamushi sencha is a fukumushi tokoname kyusu with a special sieve designed for the small needles and leaves. Typical sieves are easily clogged by the tea leaves, resulting in an unsatisfactory pour. The special construction of the sieve in these kyusu allows for better water flow.
When preparing a cold brew, it is recommended to use a specially designed pitcher for mizudashi.
Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.
We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.
