Mie Organic Tsuyuhikari Sencha

This Mie Organic Tsuyuhikari Sencha comes from Mie Prefecture, one of Japan’s top tea-producing regions, ranking just behind Shizuoka and Kagoshima. Mie’s misty mornings, mineral-rich soil, and dramatic temperature swings between warm days and cool nights slow leaf growth and concentrate flavor naturally. The result is a clean, refined Japanese green tea with depth and clarity.

The cultivar used here is Tsuyuhikari (つゆひかり) — a rare and modern Japanese tea cultivar registered in 2003. Developed from Asatsuyu, a cultivar known for naturally high amino acid content, Tsuyuhikari produces a vivid green liquor, smooth body, and gentle floral lift layered over deep savoriness. It is known for lower harsh astringency compared to Yabukita and a naturally rounded sweetness.

What makes this tea truly special is that it is organically grown — yet delivers remarkable umami.

Most organic sencha sacrifices umami.

Without synthetic nitrogen fertilizers, amino acid levels — especially L-theanine — are typically lower. This often results in leaner body, stronger vegetal character, and reduced sweetness. Many organic green teas taste clean, but lack depth and creaminess.

This one does not.

Because Tsuyuhikari is genetically predisposed to high amino acid production, and because Mie’s slow, mist-supported growing conditions allow nutrients to build gradually, this tea retains a surprisingly rich and creamy umami profile even under organic cultivation.

The umami is integrated, not sharp.
The sweetness feels natural, not boosted.
The texture is silky and rounded.
The finish is clean and luminous.

This is a rare example of organic Japanese green tea with strong umami and body — proof that the right cultivar and terroir can overcome the typical limitations of organic farming.

Flavor Profile

• Deep umami-rich sencha character
• Creamy, silky mouthfeel
• Sweet edamame savoriness
• Soft floral lift
• Clean, bright finish

Notes: edamame, subtle florals, sweet milk

Brewing Instructions

Use 5 grams of leaves with 180–200 ml in a kyusu or hohin.

For a creamy, deep umami cup:
145°F (63°C) for 90 seconds to 2 minutes.
Maximizes amino acids and sweetness.

For a brighter, refreshing cup:
165°F (74°C) for 30–40 seconds.
Lighter body with gentle savoriness and clarity.

For later steeps:
185°F (85°C) for 25–30 seconds.
Fresh vegetal sweetness with balance.

If you’re looking for organic sencha that does not compromise on umami, this Mie Tsuyuhikari Sencha stands out — balanced, luminous, and exceptionally clean.