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Sencha High
Catechin | EGC Organic

Name: Sencha High Catechin | EGC
SKU: 5689-bio
Price: 13.90 EUR
Availability: InStock

EVERYDAY

SKU

5689-bio

Sencha High Catechin | EGC Green Tea Japan

Functional organic catechin tea, custom-made for us with EGC catechin-rich, laboratory tested tea leaves, collected during the third harvest by southern cultivar specialist Nuruki Seicha. Mild flavour. 200g

Developed specially for us by Nuruki Seicha
Maximum EGC content (5.5%)
Approx. 12% total EGC + EGCG
EGC/EGCG ratio of approx. 90%
All values laboratory tested
Farm specialised in southern cultivars

Character	Mild, soft, full-bodied
Tea Garden	Nuruki Seicha; renowned organic tea farm in the Chiran terroir
Terroir	Chiran, Kagoshima Prefecture, Japan
Harvest	3rd harvest (sanbancha), June, 2023
Cultivar	Yutakamidori
Elevation	160m above sea level
Drying	Short (asamushi, 20 seconds)
Organic Cert.	EU certified organic, JAS organic since 1998
Laboratory Tests	Radioactivity (region as of 11/2019)
Grade	89/100 p. (sencha category); Basic

In stock

The fields of Nuruki Seicha are located in the shadows of Kaimon Mountain (開聞岳) in southern Chiran, not far from Mt. Sakurajima. The Nuruki family has cultivated tea for over 20 years according to organic standards and comprehensive cultivation methods. We at Sunday Natural hold the Nuruki family's dedication to tea in high regard.

Yuichiro Nuruki is the third generation of his family to run the farm. His father succeeded in converting the tea farm into an organic farm in the late 1990s, when agriculture in Chiran was still predominantly characterised by conventional cultivation methods. This was a challenging endeavour, particularly in the beginning. At first, the Nuruki family was ridiculed for their attempts to convert to organic farming and avoid the use of pesticides, and they had little experience or help with the transition. Yuichiro Nuruki's father, however, was not intimidated and today the Nuruki Tea Factory proudly produces premium organic teas that are notable for their strong character and nutritional benefits.

Flavour

A mild and pleasantly refreshing Sencha of the third harvest (Sanbancha), with notes of dry hay without bitterness or astringency. A tea especially for palates that appreciate more restrained, gentle flavours.

Leaf

Large pieces of leaves, some stems

Cup

Clear sunny 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.

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.

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 tea field is located in the fertile lands of southern Chiran in Kagoshima, Japan. The sun shines intensely over these coastal lowlands, thus encouraging the synthesis of bitter substances in the tea plants. The tea field has been certified organic since 1998 and utilises self-produced natural fertiliser that is fermented for 3 years and made from a nutritious combination of bamboo powder and mineral-rich stone. The fertile volcanic soil is further complemented by the ashes that are carried by the wind from the nearby active volcano, Mt. Sakurajima.

The tea is shaded from the strong sun for 7 days before harvest and immediately washed with water after harvest to cleanse away volcanic ash. The tea farmer takes special pride in the use of older, traditional rolling and drying machinery that is made of bamboo rather than plastic. The bamboo components ensure the high quality of the tea during processing.

Organic Certification

Preparation

Brewing Guide

2 heaped tsp per 100-300ml (50-60°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 sencha is a red tokoname kyusu with a fine ceramic sieve, which can best bring out the taste of sencha. Alternatively, a black tokoname kyusu can be used, which is a good all-rounder for preparing green teas.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an air-tight, 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.

Confirmation of analysis

See tests

Sencha High
Catechin | EGC Organic

Tea Farm