Our masterpiece of cultivation, Kumonoseki is an exquisite, multi-award winning sencha that has been recognized time and time again as the very best Japan has to offer. 

Internationally we have been awarded the Gold Award at the International Tea Appraisal and the Grand Gold Medal from the International Green Tea Association, among many others. 

We are proud to say that Kumonoseki is also the sencha of choice for Japan's Royal Family and connoisseurs of premium sencha throughout the archipelago and around the world.  

We take pride in our highly sophisticated growing methods that ensure we are able to provide this one-of-a-kind experience year after year, cup after cup.

Kumonoseki - the very best in Premium Sencha Green Tea. 

Available in 100 gram (3.53 oz) pouch. 
Ten x 10 gram single servings available upon request.
Price includes EMS worldwide shipping.
Click here for Currency Converter.

Delicate hues of translucent spring green and jade.We recommend your finest pure-white porcelain yunomi or tea cup to enjoy the brilliant color of this remarkable Asamushi tea. As the water temperature used to infuse Kumonoseki is dramatically low, between 50-60 degrees Celsius (122-140 degrees F), the vessel will be pleasantly warm to the touch while its milky tones will enhance the overall beauty of this superb infusion. 
 

Magnificent and flowery-fresh tones of cut-green and honey. incredibly focused Sencha nose balanced within an aromatic bouquet of sweet grass and rich nuttiness.
Powerful umami overture.

Kumonoseki Sencha is best experienced through 3 separate, low temperature infusions. 

The first infusion will release a complex symphony of thick-green umami richness, honeyed-astringency, and rich, buttery overtones. The mouth feel is intense and vibrant, followed by a deeply satisfying and full-bodied aftertaste. Simply divine.

The second infusion will result in a full and powerfully balanced sencha experience. Following on the heels of a time-stopping, life-altering first infusion, this penultimate pouring will bring out the finesse of this superior tea. A truly gratifying blend of cut-green sweetness and astringency with hints of creamy hazelnut and subdued vanilla, this memorable cup is one to savor at a deeply personal level 

The final infusion has now mellowed enough to appreciate the intensity of the overall experience. Still sweet and rich in umami goodness and retaining its peaceful jade glow, this cup will allow you to recall the brilliance of Kumonoseki and reconnect, fully revitalized, with your environment and those who surround you.
 

Kumonoseki Premium Sencha is not your average green tea. Its deep emerald, needle-like dry leaf needs a certain "special" treatment to fully appreciate its superior color, aroma, and flavor. We appreciate that each of you will have your own individual brewing preference, but we also invite you to experiment within the parameters listed below. This is how we infuse Kumonoseki in our Tearoom and is also the secret to our award-winning success.

Click here to read some general information on brewing Sencha.

Crystal-clean water, correct tea measurement, duration of infusion, pouring and the appropriate tea ware will be key in creating the perfect cup of Kumonoseki.

Few of us today are fortunate enough to live in an area with a pristine water source. If this is you, congratulations, you are well on your way to a fantastic sencha experience. If you harbor any doubt as to the purity of the water you are about to use, please follow these steps,

 ●　Purify your water through a water filter and allow it to sit refrigerated 24 hours,
 ●　Boil this water for 5 minutes, then let it sit to cool,   
 ●　Skip the above steps and purchase a high quality bottled water for the infusion.

You should also prepare the following,

●　3 grams of dry leaf per person. We recommend a 10-gram portion for 3 people. 
●　A wide-bodied Kyusu to allow the leaves to fully expand,
●　Yuzamashi, a separate pouring utensil that will allow your hot water to sufficiently cool,
●　Sencha cups, 1 per person.
●　A mindful spirit and awareness of the moment.

To expand on the above notes, 10 grams of dry leaf is approximately 2 heaping teaspoons. If you do not have a wide bodied Japanese Kyusu, experiment with what you have. Smaller teapots used in making Chinese tea may not be appropriate for a 10-gram infusion as it is best to allow ample room for these Sencha leaves to expand and infuse their color and flavor into the water. 

A very limited amount of water should be used for the 1st infusion, just enough for 3 sips of pure enjoyment per person.  

If you would prefer ten individual 10-gram sealed servings instead of a 100 gram pouch, simply specify when placing your order. 

Lack of a proper Yuzamashi will not interfere with the quality of the liquor. Yuzamashi are simply part of the focus and preparation associated with Sencha preparation. Feel free to substitute your favorite cup or mug.

Sencha cups tend to be smaller in size, subdued in color with a wide brim and narrowed bottom. This will allow full capture of aroma and appreciation of its characteristic pale-jade color. As high quality Sencha is infused at a very low temperature, (55 degrees Celsius) cups also tend to be porcelain which allows latent heat to permeate the cup. Other ceramic Yunomi (tea cups) are much thicker and are used with heartier teas designed to be infused at much higher temperatures (70-90 degrees)

Pristine water, Kyusu, Yuzamashi, Sencha cups, dry leaf Kumonoseki, you are now ready to infuse. Take care not to rush through any of the following steps. Take the time to appreciate every action.

Slowly pour boiling water into your Kyusu. This will pre-heat the Kyusu and allow the water temperature to drop 10 degrees from between 90-100 degrees Celsius to approximately 80 degrees Celsius. 

Now pour from your Kyusu into a Yuzamashi to further cool the water, from 80 degrees Celsius to 70 degrees Celsius. Discard any water left in your Kyusu or keep it for the next infusion. 

Pour the water from your Yuzamashi into each Sencha cup, warming the cups and once again, lowering the temperature by 10 degrees, from 70 degrees Celsius to 60 degrees.

Silently place the pre-measured dry leaf Kumonoseki in your Kyusu, followed by the water from each Sencha cup. This water has now cooled to the optimal temperature, 55 degrees Celsius.  Infuse for 1 minute to allow the leaves fully open. 

Pour a small amount of the infused liquor into Cup 1, Cup 2, Cup 3, etc. Repeat, little by little, until the ultimate drop finds its way into the last cup in the sequence. It is said that the very last drop is, of course, the most exquisite.

This may seem tepid for most acquainted with a hotter brew, but we are confident that this technique will allow the purity of Kumonoseki to shine through.  Repeat this process for a 2nd and 3rd infusion as the resulting liquor will acquire a different character each time. (see above for description)

Click on the photo to visit our blog to find recipes on preparing infused leaf for meals and appetizers. Feel free to suggest your personal favorite preparation as well.