Organic Yamakai Jo Sencha

Through our friends at Amayama Organic Life, we discovered the Nikawa Seicha tea farm in Ukiha, Fukuoka. The Higuchi family, now in its third generation of tea production, fully committed to organic farming after a health crisis involving the parents, which was attributed to the use of pesticides. Since then, the family has dedicated itself to cultivating various tea cultivars organically in the mountains of Ukiha.

By selecting and growing a diverse range of cultivars, the family not only prevents monoculture but also naturally reduces the spread of pests. This diversity has the added benefit of extending the harvest period, as the different tea varieties sprout at different times.

organic farming

What particularly excites us about this producer is not only their sustainable farming methods but also the availability of single-origin teas. The organic Yamakai Jo Sencha is an excellent example: it is made from the first flush of Yamakai cultivar tea leaves and is then refined with leaves from Yabukita, Kanayamidori, Okuhikari, and Harumidori cultivars. This combination of various cultivars gives the tea a distinctive depth and ensures that its flavor remains consistent and balanced over the years.

Harvest: Spring
Aroma: Sweet and refreshing
Terroir: Ukiha, Fukuoka prefecture, Japan
Varietal: Yamakai, enriched with Yabukita, Kanayamidori, Okuhikari, and Harumidori
Steaming: Fukamushi
Preparation: In this blog post you will find a description of how to brew Organic Yamakai Jo Sencha in an optimal way.