Fukamushi Sencha
Chiran Organic

SKU
0709-bio-100
Full-bodied, robust organic sencha directly sourced from the Nuruki Tea Garden in Chiran, Kagoshima, southern Japan. 1st harvest, yabukita cultivar, "deep" steamed (fukamushi). 100g
Details Alongside Kakegawa, the area of Chiran is known as one of the best regions for fukamushi sencha. This kind of "deep" steamed sencha has very small, almost powdery leaves. The tea itself is fuller as well as more savoury, and more bits of the leaves will be suspended in the water. It is recommended to use a specialised kyusu for fukamushi (see preparation instructions below).
Character Full-bodied, spiced, and robust, with a pronounced bitterness (fukamushi + yabukita), mineral (Chiran character)
Tea Farm Nuruki Seicha; renowned organic tea farm in the Chiran terroir
Terroir Chiran, Kagoshima Prefecture, Japan
Harvest 1st harvest (ichibancha), May, 2020
Cultivar Yabukita
Elevation 160m above sea level
Steaming Deep (fukamushi, 90 seconds)
Shading Shaded for approximately 7 days. Shading technique: jikagise
Organic EU certified organic, JAS organic since 1998
Laboratory Tests Radioactivity (Region 11/2019)
Grading 95/100 p. (sencha category), Super Premium
€15.90
100g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
0709-bio-100
€15.90 / 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.

Character

Flavour

We specially requested the production of this elegant tea made from the well-balanced yabukita cultivar. The flavour of this tea pairs the volcanic mineral character typical of Chiran teas with the simple clarity of the yabukita cultivar. As a result of deep steaming (fukamushi), the tea is stronger and more savoury and bitter than common senchas. For connoisseurs of southern fukamushi Kagoshima teas who desire a finely bitter flourish to their tea.

Leaf

Attractive, short leaves that are common for fukamushi, mixed between needles. Juicy and silken leaves with a strong green shade

Cup

Matte yellowish-green typical of yabukita fukamushi sencha

Sencha

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

Location, 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

Preparation

2 heaped tsp per 100-300ml 60°C water. Steep for 2 minutes. Suitable for several infusions.

Packaging

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.

Recommended Storage

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

Laboratory Tests

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.

See tests

We Also

Recommend

Welcome! Which language would you like to use?

Loading...
The image could not be loaded.