Benifuuki Tea Bags
Ichibancha P. Free

Super Premium 95 P.

Our Benifuuki Ichibancha Asamushi available in pyramid tea bags and suitable for several infusions. Benifuuki tea made from first harvest (ichibancha) tea leaves. Contains EGCG and ECG. Steamed according to the asamushi method. Sourced directly from the tea farm on the Pacific island of Tokunoshima in Kagoshima, Japan. 15 tea bags, 4g each
  • Most catechin-rich cultivar of all green teas, especially EGCG and ECG (first harvest)
  • Particularly potent as a result of the intense sun on Tokunoshima Island 
  • Also suitable for placing on the eyes to reduce puffiness
  • Flavour slightly reminiscent of black tea
  • Large pyramid tea bags
  • Suitable for multiple infusions
  • Large individual portions for full flavour (4g per tea bag)


Character Strong, fine bitterness (EGCG, ECG); balanced
Tea Garden Tokunoshima Seicha, Mr. Yuki Toyomura
Terroir Tokunoshima Island, Kagoshima Prefecture, Japan
Harvest 1st harvest (ichibancha), beginning of May/end of April 2022
Cultivar Benifuuki (100%)
Elevation 110m above sea level
Steaming Short (asamushi, 30-40 seconds with increased distance from steam outlet)
Organic Cert. Pesticide-free cultivation since 2015
Laboratory Tests  Radioactivity (Region 11/2019)
Grade 95/100 p. (benifuuki category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€16.50 / 100g
In stock

Tea Farm

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 for this green tea variety in all of Kagoshima.



The seed variety Benifuuki is a cross of Camellia sinensis var. sinensis and var. assamica. It forms the largest amount of special bitter substances (EGCG, ECG, methylated catechins) in the young leaves of the 1st harvest of all green tea varieties. The extremely high solar radiation on the Pacific island of Tokunoshima promotes this in a special way. The tea therefore tastes strong and delicately bitter and is at the same time natural and balanced.


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).

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 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.

The benifuuki tea is steamed only briefly (according to the asamushi steaming method), in order to preserve the special, methylated catechins in the tea leaves.

Single Origin

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


Brewing Guide

Allow the tea bag to steep for approximately 2 minutes in 200-300ml (60°C) water. For a full-bodied tea, gently swirl the cup for the last 20 seconds.

Note: the tea bag does not need to be removed after steeping, as the flavour will remain balanced even after a long steeping time. Each tea bag can be used multiple times. Reuse according to personal taste..


Packaged for us by the farmer in high quality, airtight, resealable standing zipper pouches.

Recommended Teapot

The ideal cup for preparing tea with our tea bags is a large Japanese clay teacup (yunomi) with a volume of 250-300ml.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

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