Organic Chiran Sencha

Super Premium 97 P.

Super premium sencha directly sourced from the passionate organic tea farmer Yuichiro Nuruki. An elegant and full-bodied sweet sencha made exclusively from the 1st harvest of the exclusive saemidori cultivar. From a choice terroir in Chiran, Kagoshima. 100g
  • Exclusive, particularly sweet Saemidori Cultivar
  • Very powerful, as the plants are supplied exclusively with organic fertilizer produced by the farmer in fermentation
  • From our passionate organic farmer Yuichiro Nuruki, who runs the "Nuruki Tea Factory" already in the third generation in organic farming


Character warm umami, very rich, elegant sweetness
Tea Garden Nuruki Seicha, renowned organic tea farm in the popular Terroir Chiran
Terroir Chiran (Reg.), Kagoshima (Pref.), Japan
Harvest 1st crop (Ichibancha), mid April 2022
Cultivar Saemidori
Elevation 160m above sea level
Steaming normal (Chuumushi, 40 sec.)
Shading 5-7 days, Jikagise technique
Organic Cert. EU-Bio, JAS, already since 1998
Laboratory Tests radioactivity (region last 11/2019)
Grade 97/100 P. (Sencha category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€219.00 / 1kg
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.



This Sencha from the noble southern cultivar Saemidori has an extraordinary elegance with a soft, almost creamy texture. It has a full, warm umami that immediately brings to mind fresh hay and the specific sweet notes of Hoshino teas. The aftertaste is extremely long-lasting, filling the entire mouth and leaving a delicate, pleasant astringency.


Delicate, dark matte green needles


Intense 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 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.


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


Organic Certification


Brewing Guide

2 heaped tsp per 100-300ml (60°C) water. Steep for 2 minutes.

Suitable for up to 4 infusions.

1st infusion: 60°C, 45 seconds 3rd: 60°C, 25 seconds
2nd: 65°C, 30 seconds 4th: 65°C, 20 seconds


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. Optionally available in an original Japanese gift box.


The ideal teapot for this umami-rich tea is a banko kyusu made from violet clay, with a fine ceramic sieve. This type of clay teapot brings out the umami flavour and reduces the bitterness of the tea. Although the tea will not develop as much flavour, a black tokoname kyusu can be used, which is a good all-rounder for preparing green teas.


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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