Kuki P. Free

Super Premium 97 P.

Very rare 100% stem sannenbancha (kuki) with elegant toasted aromas and a strong character. Aged for 3 years (jukusei). Top terroir Fujieda. 100g
  • Autumn harvest
  • 100% stems (kuki)
  • Aged for 3 years (sannen)
  • High concentration of tea polysaccharides (autumn harvest, mildly sweet)
  • Alkaline-mineral
  • Low in caffeine
  • Rare


Character Pleasantly sweet, elegant, pronounced toasted aromas, strong character, alkaline-mineral
Tea Garden Leading family-owned tea farm in Shizuoka
Terroir Fujieda, Shizuoka, Japan
Due to the limited amounts available, tea from other small local farms in Shizuoka is blended in.
Harvest Beginning of October 2019 (aged for 3 years)
Cultivar Yabukita
Steaming Medium (chumushi, approximately 50 seconds)
Roast Even oven-roasting in small batches of just a few kilos
Macro­biotic/TCM  Strongly yang (depending on preparation)
Elevation 150m above sea level
Organic Cert. JAS (Japan) certified organic since 2002; EU certification since summer 2019
Laboratory Tests Radioactivity (Region 11/2019)
Grade 97/100 p. (sannenbancha category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€11.90 / 100g
In stock

Tea Farm

We source this tea from a young and renowned organic tea farmer specialising in the production of classic Shizuoka sencha and high-quality bancha.



The green tea is made exclusively from select stems (kuki) from the October harvest. In accordance with tradition, these stems are aged for 3 years and only oven-roasted in small batches of just a few kilos. The tea is pleasantly sweet and elegant, has a full-body, and boasts delicate toasted aromas.


Rough stems from the late harvest as is desirable for sannenbancha; pleasant dark brown colour.


Robust dark brown


Sannenbancha (Japanese: 三年番茶) is a special form of Bancha tea and thus a very special and rare Japanese green tea variety. "San nen" translates as "three years" and refers to the tea's three year maturation process. Sannenbancha usually has a high proportion of stems, but varies considerably: some varieties are only about 5% stems, while others are exclusively (100%) stems. In addition, the tea is roasted at different intensities. Its processing is thus significantly longer, and in this respect more elaborate, than most other Japanese green teas. The finished tea has a dark brown colour and an earthy, full aroma.

Cultivation & Processing

Despite high demand, the tea farmer only uses the lower stems from the October harvest and allows the tea to age for a full 3 years (sannen). This tea is thus an authentic, fully aged (jukusei 熟成) sannenbancha. This variety of green tea is only produced in small quantities in Japan and is considered a rarity. Pure kuki sannenbancha are especially difficult to come by.

A few sannenbancha producers in Japan reduce the maturation period and mix in the produce of earlier harvests to increase the yield, but at the expense of the tea's taste. Exclusively using 3-year-aged stems and production in small batches ensure an even roasting and optimal retention of flavour. This processing method also guarantees uniform macrobiotic properties.

Single Origin

This tea is predominantly sourced from the above mentioned tea farm in Fujieda, Shizuoka; however, small amounts of tea from other local tea farms in Shizuoka are blended in to increase the yield. Sourced directly from the tea farmer.


Brewing Guide

For best flavour (balanced, yang)

1 heaped tbsp per 200-300ml (60°C) water. Steep for 2 minutes. Suitable for several infusions.

As a cold brew / mizudashi (sweeter and refreshing, lower yang)

3 heaped tbsp per 1L room temperature or chilled water. Steep for 60 minutes in a mizudashi pitcher or flask.

For a stronger tea (robust and bitter, maximum yang)

3 heaped tbsp per 1L water, briefly boiled. Allow to simmer for 5-45 minutes on very low heat. Strain.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.

Recommended Teapot

The ideal teapot for sannenbancha is a dobin made with brown clay or a black tokoname kyusu, which is a good all-rounder for preparing green teas. Alternatively, a glass teapot with a large sieve can be used. When preparing a cold brew, it is recommended to use a specially designed pitcher for mizudashi.

Recommended Storage

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

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