Oolong Sanbancha P. Free

Super Premium 97 P.

Benifuuki oolong tea from the third harvest (sanbancha). Contains methylated catechins. Cultivated without pesticides. Sourced directly from the Pacific island of Tokunoshima in Kagoshima, Japan. 100g
Character Pleasant oolong characteristics: slightly floral, subtle roast aroma, mildly nutty, subtle astringency. Pleasantly sweet and refreshing.
Tea Garden Tokunoshima Seicha, Mr. Yuki Toyomura
Terroir Tokunoshima Island, Kagoshima Prefecture, Japan
Harvest Third harvest (sanbancha), July, a small percentage from the second harvest
Cultivar Benifuuki (100%)
Elevation 125m above sea level
Oxidation/Fermentation Oxidation stopped via gentle steaming
Steaming Short (asamushi, 35 seconds)
Shading none
Organic Cert. Cultivation without pesticides since 2015
Laboratory Tests Radioactivity (Region 11/2019)
Grade 97/100 p. (benifuuki category); Super Premium



Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€149.00 / 1kg
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 produces the largest amount of special bitter compounds (EGCG, ECG, mehtylated catechins) in the young leaves of the first harvest of all green tea varieties. In the late harvest, the tea still has a very high content of catechins. The extremely high solar radiation on the Pacific island of Tokunoshima, especially in summer, promotes this in a special way. By processing it into oolong, the otherwise strong bitterness is excellently integrated, while still retaining its high content of nutrients, as these are preserved during fermentation. The result is a wonderfully balanced oolong with light floral notes, a subtle roasted aroma and even slight sweetness. It is refreshing, alkaline and invigorating, with a subtle noble bitterness reminiscent of grapefruit.


Very large leaves and stems, partially non-uniformly oxidised, not steamed, not rolled, very dry.


Elegant amber colour


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

2 heaped tsp per 200-300ml (80-90°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.

Recommended Teapot

The ideal teapot for benifuuki is a black tokoname kyusu with a fine ceramic sieve. This style of teapot smoothes out the flavour of the bitter substances, and is a great all-rounder for green teas.

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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