Organic Yakatamidori
Mizudashi Tea Bags

Sencha/Mizudashi 94/98 P.

The same tea as in our loose leaf Organic Mizudashi Sencha Yukatamidori, packaged in large-volume pyramid tea bags. Directly sourced from the tea farm in the prestigious region of Chiran in Kagoshima, the southernmost prefecture in Japan. Ideal for iced tea. 1st harvest of the rare yukatamidori cultivar with a high catechin ratio. Ideally suited for iced tea (mizudashi). 15x4g
  • Rare yukatamidori cultivar:
      - Especially aromatic, revitalising, and fresh
      - Ideal cultivar for cold brew
      - More catechins and amino acids than yabukita
      - High content of ECG, GC, C, GCG
  • Leading quantity of EGC/EGCG (65%)
  • Large-volume pyramidal tea bags
  • Made from our premium loose leaf
  • 4g of tea per tea bag for full flavour
  • Suitable for multiple infusions


Character As a cold brew: delicately sweet, counterbalanced with bitterness; refreshing; full umami; notes of melon, cucumber, and lemon; full-bodied (fukamushi); aromatic. Typical Chiran character
Tea Garden Renowned, small, family-operated farm in Chiran
Terroir Chiran, Kagoshima Prefecture, Japan
Harvest 1st harvest 2022 (ichibancha), mid-May
Cultivar Yutakamidori (100%)
Elevation 160m above sea level
Steaming Deep (fukamushi, 90 seconds)
Macrobiotic / TCM As a cold brew: yin (medium)
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 94/100 p. (sencha category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€23.17 / 100g
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.



A pure yukatamidori cultivar that has been deep steamed (fukamushi) for a distinctly full-bodied and juicy sencha taste with a discernable Chiran character. Yukatamidori is especially rich in amino acids (and hence umami) as well as the catechins EGC and EC. These characteristics predestine this tea for preparation as mizudashi (iced tea). As a cold brew, the yukatamidori tastes refreshing, juicy, and slightly fruity.


Short, attractive leaves, typical for fukamushi


Engagingly vibrant, deep green


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.

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 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


Brewing Guide

Mizudashi cold brew

Place the tea bag in a pitcher or bottle with 0.5-1l water (optionally with ice cubes). Steep for 1-3 hours in the refrigerator. Gently swirl the tea before pouring to release more flavour.

Hot tea

Allow the teabag to steep for approximately 2 minutes in 200-300ml (60°C) water. For a full-bodied tea, gently swirl the cup for the last 20 seconds.


The teabag does not need to be removed after steeping, as the flavour will remain balanced even after a long steeping time. Each teabag can be used multiple times. Reuse according to personal taste.


The tea bags are packaged in 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 fukamushi sencha is a fukumushi 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.
When preparing a cold brew, it is recommended to use a specially designed pitcher for mizudashi.

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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