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Sencha Matcha
Iri Mild Organic

SENCHA 93 P. | MATCHA-IRI 94 P.

SKU
4139-bio
Organic Sencha Matcha Iri Mild
Organic Sencha Matcha Iri Mild
Organic Sencha Matcha Iri Mild
Organic Sencha Matcha Iri Mild
Organic Sencha Matcha Iri Mild
Organic Sencha Matcha Iri Mild

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.

Our revitalising Sencha Kirishima refined with our high-quality Matcha Ikkyu (Super Premium). Stimulating with full umami, yet mild and refined in taste. 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)
  • Pronounced umami flavour
  • Revitalising
 
Character Revitalising, mild matcha taste, slightly sweet, strong umami, pleasant
Tea Garden Small, well-reputed tea farm. Family-owned business in its second generation.
Terroir Makizono, Kirishima, Kagoshima, Japan
Harvest Sencha: 1st harvest (ichibancha), beginning to mid-May, 2023
Tencha: 1st harvest (ichibancha), beginning of May, 2023
Cultivar Sencha: Yabukita (60%), Kanayamidori, Okumidori, Okuyutaka, Meiryoku, Surugawase, Native (Zairai) - 8% each
Matcha: Saemidori, Okumidori, Yabukita
Elevation 670m above sea level
Steaming Short (asamushi, approximately 30-40 seconds)
Organic Cert. EU certified organic, JAS organic since 2006
Laboratory Tests Radioactivity (11/2019) and pesticides (01/2017)
Grade 94/100 p. (matcha iri category); Super Premium
93/100 p. (sencha category); Premium
€12.90
100g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
4139-bio
€129.00 / 1kg
In stock

Tea Farm

Kirishima Chūo Seicha

Tea farmer Kenji Tofuku (東福健治), is the second generation manager of this well-reputed small tea farm in the choice terroir of Makizono. Together with his father and son, Mr. Tofuku specialises in the production of premium organic sencha. The farm boasts an impressively diverse range of southern cultivars from which Mr. Tofuku produces exceptional blends of tea: yabukita, asanoka, asatsuyu, yutakamidori, saemidori, okumidori, kanayamidori, okuyutaka, kurasawa, native (Zairai), sakimidori, surugawase, meiryoku, and yamakai.

Character

Flavour

This rounded mountain sencha from the top-terroir of Makizono in Kirishima is finished with our Matcha Ikkyu (Super Premium) to produce a revitalising tea. The mild matcha notes lend a pleasant umami taste paired with a light sweetness. 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

Fine, long needles powdered with matcha

Cup

Bright 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

Beautiful mountain fields at 670m elevation in the top growing region of Kirishima near Mt. Karakuni (1,700m). Kirishima is named after its fog (霧 "kiri"), which reduces UV light and naturally shades the tea plants, thus promoting the production of an umami flavour (natural kabuse).

Few tea farms exist in this idyllic region, making it an ideal location for organic cultivation. With fewer farms nearby, the risk of contamination from pesticide drift is reduced. The tea field has been certified organic since 2006 and consists of an easily monitored and managed 16ha of land.

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 exclusively sourced from the above mentioned tea farm in Makizono. Sourced directly from the tea farmer.

Organic Certification

Preparation

Brewing Guide

2 heaped tsp per 100-300ml (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.

Our recommendations

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