Super Premium 96 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 | Very rare okuyutaka cultivar. Sourced from Kengo Yamamoto of Ryōgouchi Village in Ohira, renowned throughout Japan for green tea, and is known as "the hidden village of refined green teas" |
| Character | Elegant, refreshing, slightly sweet, mildly aromatic, pleasant umami flavour, chlorophyll notes, a touch of fruit |
| Tea Garden | Kengo Yamamoto (山本賢吾) |
| Terroir | Ohira, Shimizu, Shizuoka (prefecture) |
| Harvest | 1st harvest (ichibancha), hand-picked beginning of May 2023. Only the bud and first 3 leaves |
| Cultivar | Okuyutaka |
| Elevation | 300m above sea level |
| Steaming | Short (asamushi, approximately 20 seconds) |
| Shading | No shading |
| Organic Cert. | Pesticide-free cultivation |
| Laboratory Tests | Radioactivity (Region 01/2017) |
| Grade | 96/100 p. (sencha category); Super Premium |
Sourced from Kengo Yamamoto (山本賢吾), the representative of tea farmers in Ryōgouchi Village, which is renowned throughout Japan for green tea, and is known as "the hidden village of refined green teas". As a young and ambitious tea farmer, Mr. Yamamoto passionately cultivates tea to organic standards.
From a prime tea farm in Ohira, Shizuoka. This rare and refined okuyutaka cultivar is briefly steamed (asamushi) to produce an elegant, mildly aromatic, and slightly fruity sencha. A wonderful alternative to other prominent cultivars.
Large, strong, dark green needles
Bright, vibrant green, with a touch of 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.
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 tea is sourced from Ryōgouchi in Ohira, upstream from Okitsugawa. This town is also known in Japan as "the hidden village of refined green teas". The tea field is located in a pristine natural landscape with steep mountainous slopes and significant fluctuations in temperature between night and day. This tea is carefully harvested using hand-operated machines.
This tea is exclusively sourced from the above mentioned tea farm in Ohira. Sourced directly from the tea farmer.
2 heaped tsp per 100-300ml (55-60°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 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.
Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.
