Organic Sencha
Matcha Okiru

Super Premium 95 P.

A very stimulating Sencha Kirishima, finished with high-quality Matcha Ikkyu (Super Premium). Revitalising, with a quintessential matcha flavour. 100g
  • Our premium Sencha Kirishima, 100% 1st harvest (Ichibancha)
  • Finished with high-quality, ceremony grade Matcha Ikkyu (100% 1st harvest, granite stone mills in Uji)
  • Double matcha content (4%) in comparison to our Sencha Matcha Iri Mild
  • More pronounced matcha and umami flavour
  • Very revitalising
Character Very revitalising, full yet balanced matcha flavour, slightly sweet, strong umami
Tea Garden Small, well-reputed tea farm. Family-owned business in its second generation.
Terroir Makizono, Kirishima (region), Kagoshima (prefecture), Japan
Harvest Sencha: 1st harvest (ichibancha), beginning to mid-May, 2022
Tencha: 1st harvest (ichibancha), beginning of May, 2022
Cultivar Sencha: Yabukita (60%), Kanayamidori, Okumidori, Okuyutaka, Meiryoku, Surugawase, Native (Zairai) - 8% each
Matcha: Saemidori, Okumidori, Yabukita
Elevation 670m above sea level
Steaming Short (asamushi, approximately 30-40 seconds)
Organic Cert. EU certified organic, JAS organic since 2006
Laboratory Tests Radioactivity (11/2019) and pesticides (01/2017)
Grade 96/100 p. (matcha iri category); Super Premium
95/100 p. (matcha category); Super Premium
95/100 p. (sencha category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€159.00 / 1kg
In stock

Tea Farm

Kirishima Chūo Seicha

Tea farmer Kenji Tofuku (東福健治), is the second generation manager of this well-reputed small tea farm in the choice terroir of Makizono. Together with his father and son, Mr. Tofuku specialises in the production of premium organic sencha. The farm boasts an impressively diverse range of southern cultivars from which Mr. Tofuku produces exceptional blends of tea: yabukita, asanoka, asatsuyu, yutakamidori, saemidori, okumidori, kanayamidori, okuyutaka, kurasawa, native (Zairai), sakimidori, surugawase, meiryoku, and yamakai.



This rounded mountain sencha from the top-terroir of Makizono in Kirishima is double-coated with our Matcha Ikkyu (Super Premium) to produce an extremely revitalising morning tea. The rich matcha undercurrent is reminiscent of matcha desserts with a wonderful interplay between sweet and savoury umami notes.

Matcha Ikkyu

The prize-winning tencha farmer attaches great importance to the use of bioactive fertiliser that he produces himself via a years-long fermentation process. This fertiliser contains special complexes of bacteria and minerals that can be easily absorbed by the roots of the tea plants. As a result, the tea plants grow stronger and produce leaves with a correspondingly richer taste. This ikkyu has a naturally earthy taste with light mineral notes (mountain character and special fertiliser) as well as a pleasant umami flavour with very little bitterness.


Thick, long needles powdered with matcha


Bright jade 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

Beautiful mountain fields at 670m elevation in the top growing region of Kirishima near Mt. Karakuni (1,700m). Kirishima is named after its fog (霧 "kiri"), which reduces UV light and naturally shades the tea plants, thus promoting the production of an umami flavour (natural kabuse).

Few tea farms exist in this idyllic region, making it an ideal location for organic cultivation. With fewer farms nearby, the risk of contamination from pesticide drift is reduced. The tea field has been certified organic since 2006 and consists of an easily monitored and managed 16ha of land.

Matcha Ikkyu

The best organic matchas in Japan, besides Uji and Hoshino, come from the top region of Kirishima in southern Kyushu. We obtain the tencha directly from Kirishima's leading organic tencha farm, which is well-known in Japan. For the Matcha Ikkyu, we select only the highest quality of the 1st harvest leaves, and have them ground specially for us in Uji, in one of the top granite stone mills in Japan. This guarantees the best possible preservation of nutrients, as well as an excellent texture and creaminess and the full development of the flavours.

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 200-300ml (55-60°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 this tea is a violet banko kyusu with a fine ceramic strainer, which can best bring out the taste of the fine amino acids. Alternatively, a black tokoname kyusu can be used, which 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.

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