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Sencha Koyu


 Sencha Koyu is a deep steamed, fukamushi sencha consisting of first harvest Saemidori and Yabukita, shaded for seven days prior to picking and grown at Igeta's tea gardens in Miyazaki prefecture. 

 You'll find a mix of lustrous green, medium needles and smaller particles with a satisfying scent of nori, cooked zucchini and Brazil nut.  The Saemidori cultivar, a hybrid of Asatsuya and Yabukita, marries the sweetness of the former with the balance and freshness of the latter. Sencha Koyu is no exception.  The light bodied, vibrant green liquor coats the mouth with an initial sweetness that gives way to deeper bean sprout and edamame flavours and finishes with a mild, refreshing bitterness. 

 The highest quality is a core value of Igeta Seicha and the reason they oversee every aspect of tea production, from the cultivating healthy soil to final packaging of the finished tea.  Multiple top Nihoncha Awards placings are evidence of this commitment to excellence.  


○ Origin: Koyu-gun, Miyazaki-ken, Japan

○ Cultivar: Saemidori, Yabukita

○ Harvest: First harvest April/May - Shaded for ten days prior to harvest

○ Impressions: Chestnut, edamame, bean sprouts

 Net weight: 80g 

 Servings:  20 first infusions using 4g


   4g / 1round teaspoon   60 seconds
  120ml   75 - 85℃ (167 - 185℉)

Suggested number of infusions - 3 or 4 - Decrease time by half for the second infusion then increase time for each successive infusion.

Please read our Tea Brewing Guide for more detailed tea preparation instructions.

Please remember, these are guidelines to get you started and you may find your preference is to adjust them.