Yuzu Benifuuki
Ichibancha P. Free

Super Premium 95 P.

Strong, extremely catechin-rich benifuuki green tea, wonderfully harmonised with fresh and citrusy pieces of yuzu cultivated without the use of plant protection products. Grown specifically for Sunday Natural on the sunny Pacific island of Tokunoshima by Mr. Yuki Toyomura. 100g


Character bitter, grassy, maritime, fresh and citrusy
Tea Garden Tokunoshima Seicha, Mr. Yuki Toyomura
Terroir Tokunoshima Island, Kagoshima, Japan
Harvest 1st (ichibancha), end of April 2022
Cultivar Benifuuki
Elevation 110m
Steaming Short (asamushi)
Shading Short (5-7 days, jikagise technique)
Organic Cert. Cultivated without the use of plant protection products
Grade 95/100 p. (aroma blends category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€14.90 / 100g
In stock


The family business is run by Yuki Toyumura (Jap.: 豊村友樹), a member of the second generation. He looks after about 15ha of benifuuki on the picturesque and extremely sunny Pacific island of Tokunoshima, the largest area in Kagoshima with this special green tea variety. Master Toyumura is thus one of Japan's leading benifuuki tea farmers.



An immediate sensation of vitality and freshness sets in when enjoying this Yuzu Benifuuki, which is carefully cultivated in Japan's southern island paradise of Tokunoshima. The extremely high catechin content of this Benifuuki cultivar leads to the tendency of a more bitter aftertaste, which is then in turn mildened and enriched by the yuzu's citric notes. Like a walk through a yuzu grove, the refreshing tea is characterised by the grassy to alkaline notes of Benifuuki and the rich, pleasantly calming aroma of yuzu peel. With this tea, successively increasing the water temperature during preparation is best.


Short, dark green needles with light orange yuzu pieces


Light Sencha yellow



The yuzu (Jap.: 柚子) is a citrus fruit from East Asia with a complex aroma of lemony acidity mixed with the bitterness of grapefruit and the sweetness of tangerine. It is particularly popular in Japan and Korea as a natural flavouring for food and drinks. In Japan, its essential oil has been used since the 18th century for the traditional bathing ritual on the day of the winter solstice (Toji).


Japanese Green Tea

Benifuuki tea is a relatively new type of Japanese green tea that is appreciated for its nutritional richness. Of all green teas, benifuuki has the highest concentration of catechins (EGCG, ECG, methylated catechins EGCG3"Me / -4"Me). This tea is especially robust in flavour with a distinctly bitter aroma. Premium benifuuki have a balanced flavour despite the high concentration of bitter substances (catechins).

Cultivation & Processing

The small and remote Pacific island of Tokunoshima lies just north of Okinawa in the Amami Archipelago, one of the southernmost regions of Japan. This volcanic island, most of which is part of the beautiful Amami Guntō National Park, is a popular destination for tourists due to its natural beauty, the rich diversity of fauna and flora and its beautiful beaches. The subtropical climate is humid with high rainfall, but the island receives some of the highest amounts of sunshine in Japan. An ideal home for the demanding sunrouge cultivar, the tea plants here form a particularly high content of polyphenols/bitter compounds.



2 heaped tsp. per 100-300ml (55-60°C) water. Steep for 2 min. Suitable for multiple infusions.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Accessories

For a particularly aromatic preparation, we recommend a black tokoname kyusu with a fine ceramic strainer. Alternatively, for a more neutral taste, a tall glass teapot with an integrated strainer is suitable, in which the tea can float and steep freely.

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