Organic Chiran Sencha
Kanayamidori Fukamushi

Super Premium 96 P.

SKU
5166-bio
Super premium sencha directly sourced from the passionate organic tea farmer and master of fukamushi teas, Yuichiro Nuruki. A classic and robust sencha made exclusively from the 1st harvest of the exclusive kanayamidori cultivar. From a choice terroir in Chiran, Kagoshima. 100g
  • Exclusive and full-bodied kanayamidori cultivar
  • Particularly robust as a result of the farmer's self-made and organic fermented fertiliser
  • Directly sourced from the passionate organic tea farmer, Yuichiro Nuruki, who manages the Nuruki Tea Factory in its 3rd generation

 

Character Full-bodied, delicately bitter, robust, vegetal umami, milky sweet finish
Tea Garden Nuruki Seicha, renowned organic tea farm in the Chiran terroir
Terroir Chiran, Kagoshima, Japan
Harvest 1st harvest (ichibancha), end of May, 2022
Cultivar Kanayamidori
Elevation  160m above sea level
Steaming Deep (fukamushi, 90 seconds)
Shading Shaded for approximately 7 days. Shading technique: jikagise
Organic Cert. EU certified organic, JAS organic since 1998
Laboratory Tests Radioactivity (Region 11/2019)
Grade 96/100 p. (sencha category); Premium
€16.90
100g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
5166-bio
€169.00 / 1kg
In stock

Tea Farm

The fields of Nuruki Seicha are located in the shadows of Kaimon Mountain (開聞岳) in southern Chiran, not far from Mt. Sakurajima. The Nuruki family has cultivated tea for over 20 years according to organic standards and comprehensive cultivation methods. We at Sunday Natural hold the Nuruki family's dedication to tea in high regard. Yuichiro Nuruki is the third generation of his family to run the farm. His father succeeded in converting the tea farm into an organic farm in the late 1990s, when agriculture in Chiran was still predominantly characterised by conventional cultivation methods. This was a challenging endeavour, particularly in the beginning. At first, the Nuruki family was ridiculed for their attempts to convert to organic farming and avoid the use of pesticides, and they had little experience or help with the transition. Yuichiro Nuruki's father, however, was not intimidated and today the Nuruki Tea Factory proudly produces premium organic teas that are notable for their strong character and nutritional benefits.

Character

Flavour

A robust green tea with an umami flavour reminiscent of leek, and with a slight bitterness. An aroma of fresh hay accompanies the milky sweet finish typical of kanayamidori and rounds off the bouquet of a rich and classic fukamushi sencha.

Leaf

Small leaf pieces with large, strong needles

Cup

Delicate yellowish green

Sencha

Sencha is by far the most widely grown green tea in Japan and forms the backbone of the Japanese tea tradition. The leaves are traditionally steamed for 10 - 60 seconds after harvesting, dried with hot air, shaken and then rolled into small flat needles. The flavour profile of Sencha is versatile, ranging from sweet, fresh, grassy notes on the one hand, to strong, tart, noble, bitter notes on the other, depending on the region of cultivation.

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 is shaded from the strong sun for 7 days before harvest and immediately washed with water after harvest to cleanse away volcanic ash. 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.

SINGLE ORIGIN

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

 
 

Organic Certification

Preparation

Brewing Guide

2 heaped tsp per 100-300ml (60°C) water. Steep for 2 minutes.

Suitable for up to 4 infusions.

1st infusion: 60°C, 45 seconds 3rd: 60°C, 25 seconds
2nd: 65°C, 30 seconds 4th: 65°C, 20 seconds

PACKAGING

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. Optionally available in an original Japanese gift box.

RECOMMENDED TEAPOT

The ideal teapot for this umami-rich tea is a banko kyusu made from violet clay, with a fine ceramic sieve. This type of clay teapot brings out the umami flavour and reduces the bitterness of the tea. Although the tea will not develop as much flavour, a black tokoname kyusu can be used, which is a good all-rounder for preparing 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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