Sencha Tenryu
Koshun P. Free

Contest Grade 99 P.

A refined, elegant sencha made from the rare koshun cultivar. 1st harvest, briefly steamed (asamushi). Directly sourced from the tea farm in the top terroir of Tenryu at 300m elevation in Shizuoka. From Kengo Yamamoto. 80g
Details Very rare, aromatic koshun cultivar. Made by Masayuki Miyazawa.
Character Exceptionally aromatic, with a long-lasting flavour; distinct jasmine and apricot notes with a touch of hay; very full umami with sweetness and delicate bitterness; well-rounded and light
Tea Garden Mr. Masayuki Miyazawa
Terroir Tenryu, Shizuoka (prefecture)
Harvest 1st harvest (ichibancha), hand-picked beginning of May, 2020. Only the bud and first 3 leaves
Cultivar Koshun
Elevation 300m above sea level
Steaming Short (asamushi, approximately 20 seconds)
Shading No shading
Organic Cert. The tea field has been JAS certified organic since 2002; however, this relatively small tea field cannot afford the costs of EU organic certification.
Laboratory Tests Radioactivity (Region 11/2019)
Grade 99/100 P. (sencha category); Contest Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€422.50 / 1kg
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Tea Farm

Small, family-owned tea farm in its second generation. Mr. Masayuki Miyazawa, now in his seventies, continues to personally attend to farming as well as production, taking advantage of his decades of experience.



From a prime tea farm in Tenryu, Shizuoka. This rare and very aromatic koshun cultivar is briefly steamed (asamushi) to produce a complex sencha with an unusual character. The koshun carries pleasant notes of jasmine and apricot, with a touch of hay and umami. The delightful taste lingers on the tongue. One of the great sencha of Japan.


Attractive, delicate and long needles; juicy, silky


Bright and clear 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 picturesque valley of the Tenryu River in Shizuoka. The very steep slopes rising up from the river form the perfect terroir, as the land is fertile and well supplied with water.

Single Origin

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


Brewing Guide

2 heaped tsp per 100-300ml (50-60°C) water. 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 ideal teapot for this sencha is a banko kyusu made from violet clay with a fine ceramic sieve, which can best bring out the full taste of the amino acids. Alternatively, a black tokoname kyusu can be used, which is a good all-rounder for preparing green teas.

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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