Organic Sencha

Highest Grade 98 P.

Organic mizudashi fukamushi sencha directly sourced from the tea farm in the prestigious region of Chiran in Kagoshima, the southernmost prefecture in Japan. Ideal for iced tea. "Deep" steamed (fukamushi). 1st harvest of the rare yukatamidori cultivar with a high catechin ratio. 100g

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%)


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 Nuruki Seicha, renowned organic tea farm in the Chiran terroir
Terroir Chiran, Kagoshima Prefecture, Japan
Harvest 1st harvest (ichibancha), mid-May, 2022
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 98/100 p. (mizudashi category); Contest Grade
95/100 p. (sencha category); Super Premium
€13.95 €15.50

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€13.95 / 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


For the production of Japanese green tea, the leaves are heated with hot steam, which prevents further oxidation of the tea. This process is particularly gentle on the tea nutrients such as catechins and chlorophyll. The duration and intensity of the steaming, as well as the cultivation methods, differ, which is why Japanese green tea includes a wide range of different varieties, from the classically strong Sencha, to the mild, harmonious Bancha, and finally to the umami-strong, sweet Gyokuro.

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.



Organic Certification


Brewing Guide

1) Mizudashi in a kyusu: 2-4 heaped tsp per 50-100ml lukewarm water (optionally with ice cubes). Allow to steep for a few minutes. Suitable for multiple infusions.

2) Mizudashi in a pitcher: 3-4 heaped tsp in a mizudashi pitcher with 0.5-1l lukewarm water (optionally with ice cubes). Steep for 1-3 hours in the refrigerator.

3) Hot tea: 2 heaped tsp per 100-300ml 55-60°C water. Steep for 2 minutes. Suitable for multiple infusions.

As a result of the deep steaming process, the leaves and needles are small enough to clog the strainer of normal kyusu. We therefore recommend using a special fukamushi kyusu with a large sieve  fukamushi kyusu with a large sieve.


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 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), in which the tea can continue to mature and develop.

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