Organic Sencha
High Catechin | EGCG

Premium 94 P.

Especially developed for us, aromatic organic catechin functional tea with laboratory-tested, high content of the main catechin EGCG. Full-bodied fresh and rare Sayamamidori Cultivar, 100% 1st harvest from southern cultivar specialist Nuruki Seicha in sunny Chiran. 100g
  • Developed especially for us by Nuruki Seicha
  • Maximum value EGCG (approx. 6.5%)
  • Approx. 12% total content EGC + EGCG
  • Ratio EGC / EGCG at approx. 90%
  • All values laboratory tested
  • Fully aromatic
  • Farm specialised in southern cultivars


Character Full-bodied and bitter with a vegetal umami
Tea Garden Nuruki Seicha; renowned organic tea farm in the Chiran terroir
Terroir Chiran, Kagoshima Prefecture, Japan
Harvest 1st harvest (ichibancha), April 2022
Cultivar Sayamamidori
Elevation 160m above sea level
Steaming Short (asamushi, 20 seconds)
Organic Cert. EU certified organic, JAS organic since 1998
Laboratory Tests Radioactivity (region as of 11/2019)
Grade 94/100 P. (Sencha category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€149.00 / 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. Nishi Seicha A successful tea farm currently operated by 3 brothers and their wives. The farm was founded in 1954 and has been passed down for 3 generations. Due to high demand, the farm not only sells their own teas, but also organises partnerships and sales for other farmers in the region.



This special Sencha convinces with its great body and full-bodied umami with notes of fresh grass and a light maritime touch. Despite the markedly high catechin levels, it has a pleasantly subtle, harmoniously balanced noble bitterness with a calm, gentle finish.


Relatively small, dark green needles


Dense, yellowish 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.

Organic Certification


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

A red Tokoname Kyusu with a fine ceramic sieve is ideal for this Sencha (brings out the valuable bitter compounds more beautifully), alternatively a black Tokoname Kyusu (all-rounder for all types of 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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