Organic Chiran Sencha

Premium 94 P.

Organic shincha (early harvest tea) made from the popular yabukita cultivar. Directly sourced from Nuruki Seicha, in the choice terroir of Chiran in southern Kagoshima. Shaded for 5-7 days. 100g
Character Natural, robust, sweet, vegetal, delicately bitter, pleasantly umami, revitalising
Tea Garden Nuruki Seicha; renowned organic tea farm in the Chiran terroir
Terroir Chiran, Kagoshima Prefecture, Japan
Harvest 1st harvest (ichibancha), beginning of May, 2020
Cultivar Yabukita
Elevation 160m above sea level
Steaming Short (asamushi, 20 seconds)
Shading Shaded for approximately 5-7 days. Shading technique: jikagise
Organic Cert. EU certified organic, JAS organic since 1998
Laboratory Tests Radioactivity (Region 11/2019)
Grade 94/100 p. (sencha category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€159.00 / 1kg
In stock


At Yoshi en we curate the world's finest teas from the most celebrated terroirs. Our comprehensive portfolio focuses on organic, single origin teas sourced directly from renowned farms. From Japan's subtropical islands to the Nepalese Himalayas, we offer a diverse, unparalleled collection of classic and rare teas. Thanks to our close partnerships with esteemed farmers around the world, our range is constantly expanding and evolving. As a natural extension to our enthusiasm for tea, we also offer an extensive selection of teaware and accessories from renowned makers worldwide. As an international team of passionate tea experts, we see ourselves as pioneers and ambassadors for a contemporary, healthy tea culture.

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.



A natural and robust sencha made from the popular yabukita cultivar. Very revitalising, with pleasant umami and a light bitterness. A sweet fruitiness complements vegetal notes.


Matte green needles


Attractive yellow typical of sencha


Sencha is by far the most widely grown green tea in Japan and forms the backbone of the Japanese tea tradition. The leaves are traditionally steamed for 10 - 60 seconds after harvesting, dried with hot air, shaken and then rolled into small flat needles. The flavour profile of Sencha is versatile, ranging from sweet, fresh, grassy notes on the one hand, to strong, tart, noble, bitter notes on the other, depending on the region of cultivation.

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 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 (55-60°C) water. Steep for 2 minutes

Suitable for up to 6 infusions:

1st infusion: 55°C, 60 seconds 4th: 60°C, 20 seconds
2nd: 65°C, 15 seconds 5th: 60°C, 15 seconds
3rd: 60°C, 20 seconds 6th: 60°C, 10 seconds


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 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. The choice of teapot will greatly affect the taste.

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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