CHISATO
Premium organic Koucha
Description
First harvest 2026
Harvested in Yame in April 2026, this rare single-cultivar koucha showcases the distinctive character of the Sayamakaori cultivar. Organically grown and naturally rich in catechins, it delivers an extraordinary sweetness that ranks among the finest we have tasted in a Japanese black tea. Elegant aromas of honey and peach unfold alongside subtle stone-fruit nuances, while a velvety, buttery mouthfeel creates a beautifully rounded and lingering finish.
Harashima san's koucha originates from tea leaves cultivated in the Yame mountains at 500 meters elevation, where cool mountain air and mineral-rich soil develop the tea's distinctive character. The Sayamakaori cultivar is particularly resistant to cold, making it a logical choice to grow tea at such altitudes.
Each year, the master producer creates limited experimental batches, yielding only a handful of kilograms of each release. This represents a rare opportunity to experience a small-batch, artisanal koucha crafted with precision and care. IKKYU is honored to share Harashima san's work with Japanese koucha enthusiasts worldwide. We hope you will enjoy this tea as much as we did so that we may ask Harashima san to make it again next year !
Information
Net Weight: 30gHarvest: 2026Origin: 100% Japanese tea from YameQuality and type: Premium Koucha Organic: Yes JASCultivars: Sayamakaori Conservation: 3 years unopened Optimal tasting: within 2 years after openingBrewing Instructions
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Tea for 2 4g to 6g / 0.14 - 0.21 oz |
| Water160ml / ~5.41 fl oz |
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Temperature90C / 194F |
 | Time2 min. |
Tasting Guide
Aromatic Profiles
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HARASHIMA MASASHI
For three generations now, Harashima san’s family has dedicated their lives on the farms to grow and produce tea leaves of the highest quality. Harashima san is a Master in Sencha Tea Ceremony of the Kofu Sencha Reifu school, as well as a Nihoncha Instructor.
He joined his family tea company in 1983. Founded in 1950 by his grandfather, Chiyokichi, his tea business switched to organic and EU-regulations farming in 2008 under his direction. Today, in addition to growing and processing tea, he runs a beautiful tea shop overlooking the Yabe river with his wife Eri and their daughter who prepares delicious tea-based lunches and desserts for their customers.
