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.
Kakegawa is considered the best region for fukamushi sencha. In 2009, this tea farm won the most important tea tasting award in Japan, the MAFF Award. Extremely reasonably priced. We recommend using a specialised kyusu for fukamushi (see preparation instructions below)
| Character | Deeply steamed, strong and bitter. Classically elegant Shizuoka character with a yabukita clarity. Pleasant chlorophyll notes |
| Tea Garden | Small cooperative specialised in high-quality sencha |
| Terroir | Kakegawa, Shizuoka Prefecture, Japan |
| Harvest | 1st flush (ichibancha), May 2023. Buds and the first 3 leaves |
| Cultivar | Yabukita |
| Elevation | 150m above sea level |
| Steaming | Deep (fukamushi, 120 seconds) |
| Shading | No shading |
| Organic Cert. | None; conventional cultivation |
| Laboratory Tests | Radioactivity (Region as of 11/2019) |
| Awards | Tea farm: MAFF Award 2009, 1st place |
| Grade | 96/100 p. (sencha category); Super Premium |
Small cooperative specialised in the production of fukamushi sencha. This tea farm won Japan's highest competition, the MAFF Award, in 2009.
This sencha is sourced directly from an award-winning tea farm in Kakegawa, Japan's most reputable region for fukamushi (MAFF Award). This tea is both robust and elegant, with a clear character typical of the yabukita cultivar. This great fukamushi is exceptionally well-priced in relation to its high quality.
Broken fukamushi, verdurous, deep, dark green leaves
Strong orange/yellow
The tea farmer won 1st place in the 2009 MAFF tea tasting competition, the most important contest in all of Japan.
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 fields are located in the mountainous region of Kakegawa, famous for its fukamushi sencha. Although the area has a high annual rainfall of 2,000mm, the steep slopes provide very good drainage. The tea farmer is proud to share that antelope and other wild animals visit the tea fields to taste the valuable leaves.
This tea comes from the above mentioned tea field in Kakegawa and is 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 fukamushi sencha is a fukamushi tokoname kyusu with a special sieve designed for the small needles and leaves. Typical sieves are easily clogged by the tea leaves, resulting in an unsatisfactory pour. The special construction of the sieve in these kyusu allows for better water flow.
A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal. Alternatively, a cheaper, internally coated, airtight tea caddy can suffice.
Super Premium 96 P.
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