Organic Sencha

Contest Grade 98 P.

Premium organic sencha from the choice terroir of Makizono in Kagoshima, the southernmost prefecture of Japan. Made from the 1st harvest of the saemidori cultivar. Shaded for 7 days. 100g
Details Rare and umami-rich cultivar: saemidori. We rate this as one of the best sencha in Japan
Character Full umami, rich in chlorophyll, sweet and yet pleasantly bitter, elegant, balanced: the best of saemidori
Tea Garden One of the leading organic tea farms in Japan. Family-owned business in its 3rd generation
Terroir Makizono, Kagoshima (prefecture), Japan
Harvest 1st harvest (ichibancha), mid-April, 2022
Cultivar Saemidori
Elevation 180-250m above sea level
Steaming Medium (chumushi, 30 seconds)
Shading Briefly shaded for approximately 7 days. Shading technique: jikagise
Organic Cert. EU certified organic, JAS organic since 1994
Laboratory Tests Radioactivity (region as of 11/2019)
Grade 98/100 P. (sencha category); Contest Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€199.00 / 1kg
In stock

Tea Farm

We source this tea from one of the leading organic tea farms in Japan, situated in picturesque Makizono



The rare saemidori cultivar is often used for producing gyokuro and lends this sencha a rich umami flavour, as well as a refined sweetness. The tea field is shaded for 7 days prior to harvest to further bring out these characteristics of saemidori. The ideal growing conditions coupled with the tea farmer's expertise lead to an impressive sencha that is full-bodied, rich in chlorophyll, and elegant in taste.


Very delicate, silky and vibrant dark green needles


Clear and bright 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 top terroir of Makizono in a protected valley approximately 180-250m above sea level in the mountains of idyllic Kirishima in Kagoshima, the southernmost prefecture of Japan. The combination of the mild, subtropical Kagoshima climate and the colder mountainous terrain of Makizono provide the perfect bracing climate for the cultivation of this refined green tea. The dark koruboku / Andosol (volcanic) soil is nutritious and rich in humus with a large proportion of mineral volcanic ash. The tea field has been certified organic since 1994. Only the buds and first 2 leaves are machine-harvested for the production of this tea.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Makizono. Sourced directly from the tea farmer.


Organic Certification


Brewing Guide

2 heaped tsp per 100-300ml (50-60°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.

Recommended Teapot

The ideal teapot for teas made from saemidori is a violet banko kyusu with a fine ceramic sieve, which can best bring out the taste of the fine amino acids. Alternatively, a red or black tokoname kyusu can be used. The former is best for sencha while the latter serves as a suitable all-rounder for green tees.

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

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