Japan Sencha Ityouka – Organic Green Tea

You can easily tell where this sencha comes from by its name. Sencha Ityouka is grown in the western part of Shizuoka Prefecture, in the mountainous region of Haruno (Isagawa) – a landscape where farmers cultivate tea plants (Camellia sinensis) in the valleys between forests and hillsides. This is precisely one of the reasons why organic farming thrives here: the plantations are often naturally isolated, situated away from intensive agricultural activity. Some tea gardens strongly emphasize their isolation, as it prevents the unwanted transfer of plants from the surrounding area. In the tea world, Isagawa is also known by the nickname "organic valley".

Haruno is part of the broader Tenryu–Mori–Haruno mountain range. Tea plants here typically grow in steeper, forested valleys with limited sunlight. Harvesting therefore tends to be later than in the lowlands, but the slower leaf growth is rewarded with a more delicate, complex profile – with more umami, less harsh astringency, and a longer aftertaste.

Altitudes in Isagawa typically range from about 300 to 540 meters; cooler nights and more pronounced daily temperature fluctuations thus slow the growth of the plants and naturally promote the production of amino acids (including L-theanine), which are responsible for the rounded umami sensation and the gently sweet finish.

The tea’s character is also shaped by the varied microclimate and mineral-rich volcanic soils. These elements lend the tea purity, a light minerality, and freshness.

And one more detail worth mentioning about Ityouka: It involves a processing method based on a combination of three traditional varieties (Fujimidori, Surugawase, and Zairai) plus a short withering of the leaves. This is quite an unusual step for sencha. Here, however, it makes perfect sense. The result is a more elegant blend of astringency, umami, and sweetness. The flavor comes across as refined rather than sharp.