Sencha Matcha
Okiru Organic

SENCHA 95 P. | MATCHA-IRI 96 P.

SKU
4140-bio
A very stimulating Sencha Kirishima, finished with high-quality Matcha Ikkyu (Super Premium). Revitalising, with a quintessential matcha flavour. 100g
  • Our premium Sencha Kirishima, 100% 1st harvest (Ichibancha)
  • Finished with high-quality, ceremony grade Matcha Ikkyu (100% 1st harvest, granite stone mills in Uji)
  • Double matcha content (4%) in comparison to our Sencha Matcha Iri Mild
  • More pronounced matcha and umami flavour
  • Very revitalising
Character Very revitalising, full yet balanced matcha flavour, slightly sweet, strong umami
Tea Farm Blend from Nishi Seicha farm (Makizono, Kirishima) and other organic partner farms in Kagoshima
Terroir Makizono, Kirishima (region), Kagoshima (prefecture), Japan
Harvest Sencha: 1st harvest (ichibancha), beginning to mid-May, 2024
Tencha: 1st harvest (ichibancha), beginning of May, 2024
Cultivar Sencha: Yabukita, Kanayamidori, Yutakamidori, Surugawase, Native (Zairai)
Matcha: Matcha Ikkyu Organic
Elevation 360m above sea level
Steaming Short (asamushi, approximately 20-40 seconds)
Cultivation EU Organic and JAS Certified, since 2000
Laboratory Tests Radioactivity (region last tested 09/2024) and pesticides
Grade 96/100 p. (matcha iri category); Super Premium
95/100 p. (sencha category); Super Premium
€15.90
100g

Delivery : 1–3 business days

Incl. VAT, excl. shipping

SKU
4140-bio
€159.00 / 1kg
In stock

Tea Farm

Nishi Seicha is one of the largest and most renowned family-owned farms in southern Kyushu. The fields are surrounded by forests and hills in picturesque Makizono, Kirishima, a region benefitting from abundant morning dew and an ideal climate for tea cultivation. Under the leadership of tea legend Toshimi Nishi, the farm’s organic green teas flourish in the region’s nutrient-rich volcanic soil. Mr. Nishi's influence extends far beyond his own fields, with tea farmers hundreds of kilometers away looking up to Mr. Nishi as a role model.

Following the tragic loss of his father in an accident, Mr. Nishi suddenly had to take full responsibility of managing the family’s vast farm, one that was burdened with significant debt at the time. While many might have given up in the face of such adversity, Mr. Nishi persevered with tireless dedication, growing into the role of leader of one of Japan's largest, greatest farms. Today, not only does the farm have its own fields, but it also plays a vital role in supporting neighboring organic farmers. The exceptional quality of Mr. Nishi's teas is the result of his unique experience and his keen oversight of the fields using all of his senses, as well as the use of state-of-the-art machinery for processing and quality control.

Character & Aroma

Tasting Notes

This well-rounded mountain sencha from the top terroir of Makizono in Kirishima is finished with our Matcha Ikkyu (Super Premium) to produce an highly revitalising tea. The rich matcha flavour is reminiscent of matcha desserts with a wonderful interplay between lightly sweet and savoury umami notes. A natural pick-me-up.

Matcha Ikkyu

The prize-winning tencha farmer attaches great importance to the use of bioactive fertiliser that he produces himself via a years-long fermentation process. This fertiliser contains special complexes of bacteria and minerals that can be easily absorbed by the roots of the tea plants. As a result, the tea plants grow stronger and produce leaves with a correspondingly richer taste. This ikkyu has a naturally earthy taste with light mineral notes (mountain character and special fertiliser) as well as a pleasant umami flavour with very little bitterness.

Leaf

Thick, long needles powdered with matcha

Cup

Bright jade green

SENCHA

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

The fields of Nishi Seicha are located in the top terroir of Makizono, nestled in a sheltered valley at around 360 meters above sea level, between the idyllic mountains of Kirishima in Kagoshima, Japan’s southernmost prefecture. The combination of Kagoshima’s mild, subtropical climate and the cooler mountain altitude of Makizono creates the perfect conditions for cultivating the finest green teas.

The dark Koruboku/Andosol soil is rich in nutrients and humus, with a high content of mineral-rich volcanic ash, further enhancing the tea’s exceptional quality.

Matcha Ikkyu

The best organic matchas in Japan, besides Uji and Hoshino, come from the top region of Kirishima in southern Kyushu. We obtain the tencha directly from Kirishima's leading organic tencha farm, which is well-known in Japan. For the Matcha Ikkyu, we select only the highest quality of the 1st harvest leaves, and have them ground specially for us in Uji, in one of the top granite stone mills in Japan. This guarantees the best possible preservation of nutrients, as well as an excellent texture and creaminess and the full development of the flavours.

Single Origin

This tea is a blend of the above-mentioned tea field in Makizono (>50%) and other organic partner farms in Kagoshima, sourced directly from the tea farmer.

 

Organic Certification

Preparation

Brewing Guide

2 heaped tsp per 200-300ml (55-60°C) water. Steep for 2 minutes. Suitable for several infusions.

Packaging

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 violet banko kyusu with a fine ceramic strainer, which can best bring out the taste of the fine amino acids. Alternatively, a black tokoname kyusu can be used, which serves as a suitable all-rounder for green tees.

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

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.

See tests

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