Super Premium 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.
| Details | From one of the most reputable sencha tea masters in Japan |
| Character | Full-bodied, complex character that unites the umami of saemidori with the depth of okumidori and refinement of asatsuyu on a base of harmonising yabukita; with a fruity finish. A masterful blend as to be expected from Igeta |
| Tea Garden | Igeta Seicha Kitago, Master Zenji Igeta 井ヶ田善次 |
| Terroir | Kitago, Nichinan-City, Miyazaki (prefecture), Japan |
| Harvest | 1st harvest (ichibancha), May, 2023 |
| Cultivar | Asatsuyu, yabukita, okumidori, saemidori. Master Igeta creates a newly calibrated blend of cultivars each year. |
| Elevation | 350-400m above sea level |
| Steaming | Normal to deep (chumushi and fukamushi) No fixed steaming time; adjusted for each blend |
| Shading | Shaded for approximately 7 days. Shading technique: jikagise |
| Organic Cert. | EU certified organic, JAS organic since 2002 |
| Laboratory Tests | Radioactivity (08/2018) |
| Awards | Nihoncha Award winner for sencha 2014 and 2015; for kamairicha 2015 |
| Grade | 95/100 p. (sencha category); Super Premium |
Igeta Seicha is one of the best-known sencha and kamairicha tea farms in all of Japan. Master Igeta has been recognised with the Nihoncha Award in both of these categories. Igeta Seicha is well-reputed for producing masterful blends. The tea fields are located in the protected and picturesque terroirs of Mt. Kuroyama, Shontomi and Miyakonojo, Miyazaki on the southern island of Kyushu. Igeta Seicha has cultivated tea without pesticides since 1992 and was the first tea farm in Miyazaki to receive JAS organic certification in 2002.
This particularly aromatic sencha consists of a blend of southern cultivars with strong umami that were shaded for 7 days and gently deep steamed. The flavour is full-bodied, with a complex character that unites the umami of saemidori with the depth of okumidori and refinement of asatsuyu on a base of harmonising yabukita. The sencha ends with a fruity finish. A masterful blend, as to be expected from Igeta.
Delicate, thin, deep green needles
Delicate yellowish green
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.
This award-wining tea is directly sourced from a choice terroir in Miyakonojo, one of the best in Miyazaki and thereby all of Japan. This fertile valley with volcanic soil benefits from a microclimate characterised by significant amounts of fog in the morning and evening, significant temperature fluctuations between night and day, and the protective insulation of the surrounding mountains.
This tea is exclusively sourced from Igeta Seicha. Sourced directly from the tea farmer.
2 heaped tsp per 100-300ml (50-60°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 sencha is a banko kyusu made from violet clay with a fine ceramic sieve, which can best bring out the full taste of the amino acids. Alternatively, a black tokoname kyusu can be used, which is a good all-rounder for preparing green teas.
Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.
