High quality Organic Teas – Origin Uji & Kagoshima

Rishouen sources high quality Organic teas directly from excellent producers in the Uji and Kagoshima regions.

JAS Organic is the certification beholding the strictest standard of organic production in Japan. As a tea processing facility, we, Rishouen Tea Co., possess the JAS Organic certification so that our teas can be handled by organic certified actors from start to finish. Our organic processing actitivites are overseen by the Hyogo Prefectural Organic Agriculture Society (HOAS).

The list of organic teas available at Rishouen is listed below — the prices and format listed are our retail prices meant for private orders. Please do not hesitate to send us an e-mail for wholesale prices and international shipping conditions.

Organic Loose Leaf Teas

Organic Gyokuro Mizuumi, Spring Harvest

This spring harvest Gyokuro of the Saemidori cultivar is produced in Makizono, Kagoshima by Mr. Nishi, a producer known for his excellent organic production methods.

Having been shade grown 21 days before harvest under a dark fabric hung above the tea trees to prevent the full light of the sun from reaching the leaves ( ‘tunnel’ shading method), this tea reveals the deep fragrance typical of shaded teas, and contains increased chlorophyll levels which results in a deeper, sweeter flavor and reduced astringency.

The lush, dark green, finely shaped leaves develop an incredible Umami that will make the drinkers feel at peace while charming their taste buds with  delightful sweet notes.
Retail value: 100g/ 2304 yen

Organic Sencha Saemidori, Spring Harvest

The Saemidori, or « clear green » cultivar results from the crossbreeding of the Asatsuyu and Yabukita cultivar. This cultivar is native to Kagoshima and is characterized by a fresh, citrusy aroma as well as a bright green liquor and a sweet flavor with deep Umami.

To add to the natural sweetness of its cultivar, this Sencha is composed of leaves grown in a field covered from the sun 11 days before harvest to allow for the extraction of mellow flavors after infusion.

Our organic first flush Saemidori  is produced on the foot of the Kirishima volcanic mountain range by Mr. Nishi, one of the best producers in Kagoshima. Its glossy emerald green leaves are kneaded into elegant needle shapes, allowing for the added pleasure of viewing beautiful leaves before tasting a delicious tea.
Retail value: 100g/ 1404 yen

Organic Sencha Yabukita, Spring Harvest

This spring tea of the Yabukita cultivar is produced by Mr. Nishi in Makizono, Kagoshima.

This tea is composed of leaves grown in a field covered 10 days before harvest so that they can develop a mellower flavor than traditional Japanese Sencha which are absolutely not covered from the sun before harvest.

Its leaves have a very beautiful thin needle shape and a dark and glossy green color.

The cultivar Yabukita is used for the production of 70% of Japanese green teas, and is especially fit for the production of balanced Sencha revealing both a round umami and a deliciously refreshing vegetal flavor.

Our Organic Sencha Yabukita offers a very deep savory flavor with sweet and mellow notes at lower temperature, and develops a subtle astringency at higher temperature. This tea perfectly expresses the quintessence and balance of Japanese Sencha.
Retail price: 100g/ 1018 yen

Organic Kabusecha Yabukita, Spring Harvest

This Kabusecha is composed of the Yabukita cultivar from Wazuka, Kyoto.
The dark green leaves are shaded for 16 days from the sunlight before harvest. In the result of the process, it reveals savoriness and vegetal flavor.
It develops a spicy aroma like anise at first and leaves a pleasant astringency and sweetness in your mouth.
When infusing in a boiled water cooled down to 50°C, you can enjoy a thick, mellow liquor with umami. If you like a refreshing astringency, brew it in a hot water around 70~80°C. Change the water temperature depending on your preference!
Retail price: 100g/ 904 yen

Organic Stone Ground Matcha

Organic Matcha Seian –  Precious Ceremonial Grade
Blend of hand picked, 1rst harvest Tencha – Uji region

The Organic Matcha Seian is a rare and exquisite tea composed of a blend of spring, hand picked Tencha produced in Fushimi-ku, Kyoto prefecture, by Mr. Nakanishi.

Organic production is rare in the Uji region as parcels are small and close to each other. Among this small production of organic teas, organic Matcha using hand picked Tencha leaves is even more precious.

Mr. Nakanishi harvests his fields only once a year for the spring harvest, and gives everything he has to turn this one harvest into astonishing quality organic Tencha that will be the raw material for extremely high quality organic ceremonial grade Matcha.

The fields are covered 35 + days before harvest under a double layer cover that will block 95% of the sunlight from reaching the leaves of the tea trees. As a result, the leaves grow very thin, which is ideal for traditional grinding in a stone mill, and they also stay tender, without hardening, while developing high amounts of L-Theanine, the amino acid responsible for the smooth, umami flavor found in high quality Japanese green teas.

During the spring harvest, the youngest, most tender leaves are hand picked and processed immediately – steaming, drying, removal of stems and rough matters – then stored in refrigerators in their “Tencha” state before being ground traditionally in a stone mill.

The result of this carefully controlled process is a finely ground, vibrant green powder suitable both for the preparation of Usucha (thin tea), and Koicha (thick tea)  with extremely smooth flavors and no astringency.

This Matcha reveals an Umami rich, creamy, thick and frothy liquor with a distinctly sweet, long lasting flavor that will fill its drinkers  with a deep sense of tranquility and satisfaction.

Retail price: 20g can/ 3030 yen

Organic Matcha Kotobuki – High Quality Ceremonial Grade
Blend of 1rst harvest Tencha – Origin Makizono, Kagoshima

This vibrant green powder is composed of tender spring Tencha leaves shade-grown for 20 days before harvest on the pristine slopes of the Kirishima volcanic mountain range in Makizono, Kagoshima.

The young leaves are steamed and dried immediately after harvest to maintain their freshness. The next step is sorting and de-stemming, to obtain the raw material for Matcha called ‘Tencha’, which is blended and stored in a refrigerator before being ground in a stone mill gradually throughout the year.

Always freshly ground, this organic Matcha reveals a velvety jade liquor that will offer a deep and mellow umami balanced with a delightful slightly bitter sweet flavor in the finish.

This tea is perfect for the daily preparation of smooth, frothy Usucha (light ceremonial Matcha) to be enjoyed casually at anytime.

Retail price: 40g can/ 891 yen

Organic Matcha Keiki  – Cooking Grade Matcha
Blend of 2nd harvest Tencha, Origin Makizono, Kagoshima

Our Organic Matcha Keiki is composed exclusively of high quality organic Tencha leaves shade grown in Makizono, Kagoshima especially for Matcha production and ground in a stone mill with the greatest of care.

Always freshly ground, this fine powder is designed to enhance modern treats with a vibrant jade green color as well as a refreshing vegetal sweet flavor that does not fade after baking and will not lose out to the flavor of the other ingredients used in the recipe.

This high quality culinary Matcha can be used as a garnish or ingredient in cakes, pastries, confectionaries, ice cream/ gelato, latte, smoothies, milkshakes, cocktails and more.

Retail price: 100g/ 1210 yen

International shipping available. Quotations can be provided via e-mail. Payment for retail orders is requested via Paypal.
E-mail :info@rishouentea.com