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Sencha Benifuuki
Ichibancha Pest.Free

Name: Sencha Benifuuki Ichibancha
SKU: 2087
Price: 10.90 EUR
Availability: InStock

Super Premium 95 P.

SKU

2087

Benifuuki tea made from 1st harvest (ichibancha) tea leaves. Contains EGCG and ECG. Asamushi steaming. Sourced directly from the tea farm on the Pacific island of Tokunoshima in Kagoshima, Japan. 100g

The strongest of all green teas. The rare first harvest of the cultivar Benifuuki has particularly high levels of bitter compounds (No. 1 for EGCG and ECG, as well as the highest percentage of methylated catechins). In addition, Tokunoshima enjoys the highest sunshine duration in Japan, which further enhances the catechin content. Only briefly steamed to preserve the catechins.

Character	Mixture of black and green tea characters (Assam x sinensis hybrid)
Tea Garden	Tokunoshima Seicha, Mr. Yuki Toyomura
Terroir	Tokunoshima Island, Kagoshima Prefecture, Japan
Harvest	11st harvest (ichibancha), end of April, 2023
Cultivar	Benifuuki (100%)
Elevation	125m above sea level
Steaming	Short (asamushi, 30-40 seconds with increased distance from steam outlet)
Shading	No shading
Laboratory Tests	Radioactivity (Region 11/2019)
Grade	90/100 p. (sencha category); Premium 95/100 p. (benifuuki category); Super Premium

In stock

Tokunoshima Seicha

This second-generation family-run business is led by Yuki Toyumura (豊村友樹), who is one of the leading producers of benifuuki in Japan. The tea farm is located on the picturesque and incredibly sunny island of Tokunoshima, and specialises in the cultivation of benifuuki tea. The 15 hectares dedicated to benifuuki comprise the largest single farm by size for this green tea variety in all of Kagoshima.

Flavour

The plant variety benifuuki is a cross between Camellia sinensis var. sinensis and var. assamica. Of all green teas, the young benifuuki leaves from the first harvest contain the highest proportion of special bitter substances (EGCG, ECG). The intense sunlight on Tokunoshima Island also supports the plant's synthesis of catechins. To retain those catechins, the tea leaves are only briefly steamed (asamushi). The tea tastes like a hybrid of green and black tea, and thus can be very strong and delicately bitter with limited umami, yet also balanced and natural with slight astringence.

Leaf

Typical for benifuuki: broken and coarse, with few stems; deep green with some lighter components.

Cup

Relatively dark green with a touch of assam brown

Benifuuki tea is a relatively new type of Japanese green tea that is appreciated for its nutritional richness. Of all green teas, benifuuki has the highest concentration of catechins (EGCG, ECG, methylated catechins EGCG3"Me / -4"Me). This tea is especially robust in flavour with a distinctly bitter aroma. Premium benifuuki have a balanced flavour despite the high concentration of bitter substances (catechins).

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, all the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

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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 small Pacific island of Tokunoshima is located just north of Okinawa, in southern Kagoshima. The region is well-known for its intense sunlight and subtropical climate. Under these conditions, the tea plants can synthesis an especially high concentration of bitter substances.

The benifuuki tea is steamed only briefly (in a method known as asamushi) to preserve the special, methylated catechins in the tea leaves.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Tokunoshima. Sourced directly from the tea farmer.

Preparation

Brewing Guide

2 heaped tsp per 100-300ml (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 benifuuki is a black tokoname kyusu with a fine ceramic sieve. This style of teapot smoothes out the flavour of the bitter substances, and is a great all-rounder for green teas.

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

Sencha Benifuuki
Ichibancha Pest.Free