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Sencha Immune
Active IgA Organic

SKU
5690-bio
Sencha Immune Active IgA Organic
Sencha Immune Active IgA Organic
Sencha Immune Active IgA Organic
Sencha Immune Active IgA Organic
Sencha Immune Active IgA Organic
Sencha Immune Active IgA Organic

Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.

Especially developed for us, aromatic and full-bodied organic catechin functional tea with laboratory-tested, high content of the main catechins EGC and EGCG. Full-bodied fresh Yutakamidori Cultivar, especially suitable for Cold Brew, as this is the only way to get the catechins into the water in the optimal 3:1 ratio of EGC and EGCG, 100g
  • Specially developed for us by Nuruki Seicha
  • 10% total EGC + EGCG content
  • EGC/EGCG ratio of approx. 90%
  • Full-bodied, aromatic Yutakamidori cultivar, the best for preparing cold brews
  • All values laboratory tested
  • Farm specialised in southern cultivars

 

Character Fresh, umami, full-bodied
Tea Garden Nuruki Seicha; renowned organic tea farm in the popular Chiran terroir
Terroir Chiran, Kagoshima prefecture, Japan
Harvest 1st harvest (ichibancha), April 2020
Cultivar Yutakamidori
Elevation 160m above sea level
Steaming Short (asamushi, 20 seconds)
Shading none
Organic Cert. EU certified organic, JAS, already since 1998
Laboratory Tests Radioactivity (region as of 11/2019)
Grade 93/100 p. (sencha category); Premium
€12.90
100g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
5690-bio
€129.00 / 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.

Character

Flavour

This distinctly aromatic and full-bodied functional tea has a strong umami combined with vegetal notes of green vegetables and a slight bitterness in the finish. Especially as mizudashi, it is enormously refreshing and thirst-quenching.

Leaf

Strong needles with few, tender stems

Cup

Caged orange yellow

SENCHA

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.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

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.

Single Origin

This tea comes 100% from the above mentioned tea field in Chiran, direct purchase from the tea farmer.

Organic Certification

Preparation

Brewing Guide

2 well heaped tsp. per 100-300ml (50-60°C) water. Steep for 2 min. Suitable for several infusions.

For optimal use as a cold brew:

1. Pour 0.3-0.5 litres of water into a glass together with 4-5 well heaped teaspoons of tea and steep for exactly one hour in the refrigerator (4°C would be optimal).
2. strain the tea. It is now ready.
3. coldbrew is particularly refreshing and pleasant in summer. With an hour of infusion time, less caffeine gets into the water than with hot brewing, so the tea is a little less stimulating. However, you can also heat the finished cold water extract in a pot afterwards, so that you can have a pleasantly warm tea in colder weather.
Tip: The tea can be kept in the refrigerator for about 2 days if you add a few squirts of lemon juice (preservation of the catechins through acidic pH value).

Packaging

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.

Recommended Teapot

Ideal for this tea is a special Mizudashi iced teapot or bottle or a special Fukamushi kyusu with a large sieve on the bottom. This prevents the tea needles, which are much smaller due to the deep steaming, from clogging the strainer when pouring. Normal strainers can easily become clogged here and the infusion fails.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, Kabazaiku Chazutsu) is ideal, alternatively a cheaper, internally coated, airtight tea caddy.

Our recommendations

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