Sunrouge
Green

Super Premium 96 P.

SKU
1558
Sunrouge Green Tea: Unique cultivation methods, using mainly late harvests of older aracha green tea leaves. Plants grown on Tokunoshima Seicha tea farm, located on the subtropical island of Tokunoshima in southern Japan. Cultivated without pesticides. 80g
Character Fresh, nobly bitter, strong, with berry notes; contains anthocyanins, catechins, maximum methylated catechins
Tea Farm Tokunoshima Seicha (徳之島製茶), Mr. Yuki Toyumura
Terroir Tokunoshima Island, Kagoshima, Japan
Harvest 1st and 2nd (30% each), as well as 3rd (40%) 2020 harvests (ichibancha, nibancha & sanbancha) of the buds and first 4 leaves
Cultivar Sunrouge
Steaming Short (asamushi, 30-40 seconds with increased distance from steam outlet)
Finish Aracha (low degree of drying to protect the heat-sensitive anthocyanins)
Elevation 150m above sea level
Organic Cultivation according to organic standards since 2015
Laboratory Tests Radioactivity (Region last tested 11/2019)
Quality 96/100 p. (Sunrouge category); Super Premium
€15.90
80g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
1558
€19.88 / 100g
In stock

Tea Farm

Tokunoshima Seicha

The family-owned farm, which is in its second generation, is run by Yuki Toyumura (豊村友樹). It is located on the picturesque and sunny Pacific island of Tokunoshima. Toyumura cultivates not only catechin-rich Benifuuki, also anthocyanin-rich Sunrouge.

Character

Flavour

For this Sunrouge Green Tea, mainly older green tea leaves (which contain many methylated catechins) are selected. The red leaves are used for the production of Sunrouge Red. Additionally, attention is made to ensuring that the majority of the tea comes from late harvests. This results in an overall slightly lower percentage of anthocyanins than in Sunrouge Red, with a simultaneously high percentage of bitter substances. The anthocycanins, which still exist at considerable levels, colour the tea dark red and give it a slightly acidic, fruity flavour. Meanwhile, the tea contains a high concentration of bitter compounds, especially catechins and methylated catechins. The island of Tokunoshima, which receives the most intense sunlight in Japan, provides the ideal conditions for the Sunrouge cultivar, resulting in a very strong, nobly bitter tea. Sunrouge can be likened to cistus, a tea which is known for its high content of anthocyanins and catechins. We highly recommend adding a few squirts of fresh lemon to the brewed tea. This not only causes the colour to change to a beautiful dark red shade, but also has a very positive effect on the flavour. The tea becomes much fruitier and less bitter and develops a slight sweetness. The result is a refreshing and pleasant tea.

Needles

Fine, beautiful needles; dark anthracite with a slight reddish tinge. Low proportion of stems.

Cup

Berry-red colour. Longer brewing time results in an extremely dark, brownish red. We recommend adding lemon, which alters the pH and results in a beautiful, luminous dark red cup.

Sunrouge

Sunrouge is a cultivar of the "Cha Chuukanbohon Nou 6" variety, and was specially developed in Japan as a result of crossing the Camellia sinensis and taliensis varieties. The cultivar's most striking feature is the bright red colour of the leaves. This shade is also characteristic of the plant's teas, and indicates a high concentration of anthocyanins. This natural pigmentation is also found in blueberries. In Japan, a squeeze of lemon juice is often added to the tea, which makes it particularly refreshing and further intensifies its red shade.

Cultivation & Processing

Location, Cultivation, Processing

The small Pacific island of Tokunoshima is located just north of Okinawa, in the Amami Archipelago in the southernmost region of Japan. Much of the volcanically active island is protected as a part of the Amami Guntō National Park and is home to an astounding range of fauna and flora.

Tokunoshima is a popular destination for tourists on account of its natural beauty, bright sapphire blue waters, and pristine beaches. The climate is moist and subtropical with high rainfall. The region is also one of the sunniest in all of Japan. Tokunoshima Island is an ideal location for growing sunrouge teas because the tea plants are able to produce high concentrations of polyphenols and bitter substances under these conditions.

The tea is steamed only briefly (asamushi), in order to protect the methylated catechins. The machines are placed relatively far away from the steaming source. To compensate, the steaming time is set slightly longer than usual.

Sunrouge

The sunrouge cultivar is a hybrid of the variety “Cha Chuukanbohon Nou 6″ (C.taliensis x C.sinensis).

Single Source

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

Preparation

Preparation

2 heaped tsp per 200-300ml 70-75°C water. Steep for 2 minutes for a regular infusion, or up to 5 minutes for a stronger infusion. Add a few squirts of lemon juice.

Packaging

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 tea is a black tokoname kyusu with a fine ceramic strainer, which evens out the bitter substances in the tea.

Recommended Tea Caddy

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an air-tight, double-coated metal tin.

Laboratory Tests

The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product.

See tests

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