Super Premium 97 P.
| Character | Intense, invigorating, stimulating, reminiscent of forest moss, toasted sweetness, warming |
| Tea Garden | Niikawa Seicha |
| Terroir | Ukiha, Fukuoka, Japan |
| Harvest | 1st flush (ichibancha), beginning of May, 2022 |
| Cultivar | Yamakai (100%) |
| Elevation | 400m above sea level |
| Steaming | Deep (fukamushi, 100 seconds) |
| Organic Cert. | EU certified organic, JAS organic, organic cultivation since 1973 |
| Laboratory Tests | Radioactivity (08/2018) |
| Grade | 97/100 p. (sencha category); Super Premium |
The tea farm is led in its 3rd generation by Yūhachirō Higuchi, a respected master of tea and judge of various tea tasting competitions. The strict organic guidelines at the farm follow the principle of being one with nature. Due to the difficult terrain, only absolutely necessary mechanical equipment is used for farming. The tea farm produces its own fertiliser according to an old family formula that has been adapted over the years.
An especially deep steamed Fukamushi Sencha made from the rare yamakai cultivar: an elegant and pure green tea cultivar. Yamakai tends to be strong with a pronounced bitterness while always retaining its elegance. The tea is invigorating and high in caffeine, yet also warming with toasted aromas and notes of mineral volcanic spring water. Depp steaming further refines the intense and complex character of this tea. A tea for connoisseurs.
Natural, fine green needles
Warm and vibrant green
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.
The tea farm is located in the picturesque, yet difficult to traverse mountains of Ukiha, in Fukuoka. The region has been listed as having some of the best water quality in all of Japan. The teas from this region are typically deeply steamed to produce a deep and clear flavour that is minimally astringent.
This tea is exclusively sourced from the above mentioned tea farm in Ukiha. Sourced directly from the tea farmers.
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 sencha is a red tokoname kyusu with a fine ceramic strainer, which can best bring out the taste of sencha. Alternatively, a black tokoname kyusu can be used, which is a good all-rounder for preparing green teas.
Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.
The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product. 
Super Premium 96 P.
Chiran, Kagoshima
100g
€169.00 / 1kg
