Chiran Sencha
Kurasawa P. Free

Premium 94 P.

A strong, aromatic sencha from the extremely rare Kurasawa cultivar. Produced specially for us by Nuruki Seicha in Chiran and grown entirely without chemical pesticides according to JAS standards. 100g
Character Full-bodied, bitter and sweet
Tea Garden Nuruki Seicha: a renowned tea farm in the popular terroir of Chiran with natural cultivation methods
Terroir Chiran, Kagoshima Prefecture, Japan
Harvest 1st harvest (ichibancha), April 2021
Cultivar Kurasawa
Elevation 160m above sea level
Steaming Short (asamushi, 20 seconds)
Organic Cert. Naturally cultivated without plant protection products since 1998, JAS certified
Laboratory Tests Radioactivity (region as of 11/2019)
Grade 94/100 p. (sencha category); Premium

See the rest of our range of senchas.

€11.39 €13.40

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€113.90 / 1kg
In stock

Tea Farm

The fields of Nuruki Seicha are located in the shadow of Kaimon Mountain (開聞岳) in southern Chiran, not far from Sakurajima volcano. We hold the Nuruki family's dedication to natural tea in high regard; despite the dominance of conventional farming in Chiran at the time, they have been cultivating tea in this region using holistic farming methods for more than 20 years.

It was at the end of the 1990s that Mr. Nuruki's father attempted to make the switch to natural cultivation methods without pesticides. The family had no experience and were even met with ridicule, but they forged ahead – today the JAS-certified Nuruki Tea Factory, with Yuichiro Nuruki of the third generation at the helm, proudly produces natural teas which are notable for their high nutrient value and strong, full-flavoured aromas.



Powerful, full-bodied and aromatic sencha with a gentle start and slowly advancing bitterness. Slightly creamy, with a delicate green sweetness.


Relatively small, dark and light green needles


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 by the sea in the top region of Chiran, Kagoshima – the southernmost prefecture of Japan. The terroir is flat, with very high sun exposure, and provides very fertile volcanic soil to the tea plants, as well as large amounts of ash from the nearby Sakurajima volcano. The farm uses a fermented fertiliser, matured for three years, made from a rich mix of natural substances such as bamboo powder and mineral-rich rock. The tea is shaded for about 7 days before harvest due to the intense sun, then washed with water after harvest to rinse away the ash. The tea farmer takes pride in using traditional rolling and drying machines made of high-quality bamboo, in contrast to the more modern machines with plastic elements.


Brewing Guide

2 heaped teaspoons per 100–300ml water (50–60°C). 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 special clay and the oxidation firing of a red Tokoname kyusu with a fine ceramic strainer bring out the precious bitterness beautifully, making it an ideal teapot for this sencha. Alternatively, a reduction-fired black Tokoname kyusu is a great all-rounder for every green tea.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.

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