Red Sunrouge
Blueberry Leaf P. Free

Highest Grade 98 P.

Red sunrouge tea from pesticide-free cultivation in Tokunoshima, southern Japan blended with subtly sweet and aromatic blueberry leaves for a rounded taste. Nutritious tea, rich in polyphenols. 100g
  • Sunrouge red from Tokunoshima
  • Rich in anthocyanins, catechins, methylated catechins
  • Aracha (low degree of drying) to protect the heat-sensitive anthocyanins
  • Blended with self-grown blueberry leaves for a pleasant and balanced aroma


Character Hibiscus, tart and slightly bitter, refreshing, fresh blueberries; ideally suited for a cold brew
Tea Garden Tokunoshima Seicha (徳之島製茶), Mr. Yuki Toyumura
Terroir Tokunoshima, Japan
Harvest 1st + 2nd harvests (30%) + 3rd harvest (40%), 2019. Buds and the first 3 leaves from ichibancha, nibancha and sanbancha
Cultivar Sunrouge
Elevation 600m above sea level
Organic Cert. Pesticide-free cultivation since 1983
Laboratory Tests Radioactivity (Region 02/2019)
Awards Multiple prize-winner (see below)
Grade 98/100 p. (flavoured tea category); Contest Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€13.90 / 100g
In stock

Tea Farm

Tokunoshima Seicha

The family-operated tea farm is led in its second generation by Yuki Toyumura (豊村友樹). The farm is specialised in the cultivation of the catechin-rich benifuuki and anthocyanin-rich sunrouge tea varieties, which thrive on the sunny island of Tokunoshima.




Predominantly the anthocyanin-rich leaves of the sunrouge cultivar are selected for this red sunrouge tea. The green leaves are reserved for the production of sunrouge green. Notably, a majority of this tea is blended from late harvests, which makes the tea richer in anthocyanins as reflected in the ruby red colour and the slightly fruity and tart, berry-like flavour. At the same time, this blend also has a higher concentration of bitter substances including catechins.

The island of Tokunoshima, with its intense sunlight, provides the best growing conditions for the sunrouge cultivar. The tea is very robust and bitter. The addition of aromatic blueberry leaves rounds off the bitter and tart tones of the tea. The result is a refreshing and balanced tea with both sweet and tart notes and the aroma of hibiscus and fresh blueberries.


Attractive blend of silky, nearly black needles and larger, slightly rolled blueberry leaves


Ruby red, slightly rose-coloured


Developed in Japan, the sunrouge cultivar is a hybrid of the variety “Cha Chuukanbohon Nou 6″, which traces back to the crossing of Camellia sinensis and taliensis. Its most striking feature is the strong red color of the leaves due to the abundant anthocyanins. This is a natural dye, such as that found in blueberries. In Japan, this tea is often drunk with a dash of lemon juice, which makes it particularly refreshing and intensifies the red of the prepared tea.

Cultivation & Processing

The small Pacific island of Tokunoshima is located just north of Okinawa, in the Amami Archipelago in the southernmost region of Japan. Much of the volcanically active island is protected as a part of the Amami Guntō National Park and is home to an astounding range of fauna and flora. Tokunoshima is a popular destination for tourists on account of its natural beauty, bright sapphire blue waters, and pristine beaches. The climate is moist and subtropical with high rainfall. The region is also one of the sunniest in all of Japan. Tokunoshima Island is an ideal location for growing sunrouge teas because the tea plants are able to produce high concentrations of polyphenols and bitter substances under these conditions.

The farm has adhered to organic cultivation standards since 2005 and is awaiting certification.

The tea is only briefly steamed (asamushi) in order to preserve the methylated catechins. The tea is also placed at a relatively large distance from the steam vent for less intense steaming.


The sunrouge cultivar is a hybrid of the variety “Cha Chuukanbohon Nou 6″ (C.taliensis x C.sinensis).

Single Origin

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


Brewing Guide

2 heaped tsp per 200-300ml (70-75°C) water. Steep for 2-5 minutes.


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 black tokoname kyusu with a fine ceramic strainer.

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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