What is Icho Sencha?
The way tea leaves are processed after harvest has a significant influence on the character of the finished tea. Unlike most Japanese green teas, which are steamed soon after harvest, Icho Sencha (萎凋香緑茶) incorporates a withering step before steaming. While it remains a green tea, this additional stage encourages floral aromas to develop, creating a distinctive expression that blends the fresh vegetal notes of sencha with floral, aromatic qualities more commonly associated with teas such as oolong.
As interest in more aromatic styles of Japanese tea continues to grow, Icho Sencha offers tea drinkers another way to experience the diversity of Japanese green tea while remaining rooted in traditional craftsmanship.
What is Withering in Tea Processing?
The moment tea leaves are harvested, they naturally begin to lose moisture and wilt. This natural process is known as withering. In tea production, however, producers carefully manage withering by controlling moisture loss and airflow to achieve the desired aroma and prepare the leaves for further processing.
Withering serves both a physical and a chemical purpose. Physically, it reduces the moisture content of the leaves, making them more pliable for further processing, such as shaping and rolling. Chemically, it allows floral aroma and flavor compounds to develop, contributing to the character of the finished tea.
Withering is often confused with oxidation, but the two are not the same. Withering refers to the controlled reduction of moisture in the leaves, while oxidation is a separate chemical reaction that begins when the leaf's cells are damaged and exposed to oxygen. Although a small amount of oxidation may naturally occur during withering, the two processes serve different purposes.
How Icho Sencha Is Made
For this Icho Sencha, the leaves are withered indoors before steaming. Because even small changes during withering influence the finished tea, the duration of the process is carefully adjusted according to the condition of the leaves and the desired flavor and aroma.
The result is a tea with expressive floral and fruity aromas while preserving the bright and vegetal notes of sencha.
Komaki Ryokuhouen
Our Organic Icho Sencha is produced by Komaki Ryokuhouen, a third-generation family-operated tea farm founded in 1952 in Minamisatsuma, Kagoshima Prefecture.
The farm began organic cultivation in 1993 and today manages approximately 9 hectares of organic tea fields, including 5 hectares certified for the U.S. market. Located at an elevation of 60 to 70 meters, the tea fields benefit from a low elevation and warm climate that allow Minamisatsuma to produce some of Kagoshima's earliest spring tea harvests. Fertile volcanic ash soil and excellent drainage further contribute to the region's favorable growing conditions.
Throughout the growing and manufacturing process, producer Seigo Komaki takes great care to preserve the natural character of the tea leaves while bringing out their finest qualities. This dedication to craftsmanship has earned recognition through the Japanese Tea Award and the Japanese Tea Selection in France.
Inspired by Memories of the Showa Era
The inspiration for this tea comes from Seigo Komaki's childhood memories of tea factories during the Showa era (1926–1989).
As a child, Seigo Komaki remembers walking through tea factories, where distinctive floral aromas developed naturally from fresh tea leaves before they were processed. At the time, fresh leaves were managed differently than they are today.
Today, he recreates those aromas through carefully managed processing. For this tea, the leaves are withered for approximately 24 hours before processing can continue. During this time, tea production must be paused, resulting in a significant loss of production. It is one of the reasons Icho Sencha remains a rare style of Japanese green tea.
Despite these challenges, Seigo continues to produce Icho Sencha as a way of preserving the aromas he remembers from childhood while crafting tea with modern precision.
Visiting Komaki Ryokuhouen
Earlier this year, Kyohei Sugimoto, who leads our U.S. operations, visited Komaki Ryokuhouen with his father, Hiroyuki Sugimoto, to learn more about the production of this Iho Sencha.
The visit brought together two multi-generational family tea businesses. Both Komaki Ryokuhouen and Sugimoto Tea are now represented by their third generation, the Komaki brothers and the Sugimoto brothers. Spending time together in the fields and factory provided an opportunity to exchange ideas, observe the production process firsthand, and deepen their shared commitment to Japanese tea.
The Cultivar Behind This Tea
This Icho Sencha is produced from the Benifuuki cultivar.
Benifuuki is known for its distinctive aromatic character and is more commonly associated with black tea production than green tea. By moderating the cultivar's natural astringency during processing, Seigo Komaki allows its floral qualities to shine through, shaping the unique aroma and flavor of the finished tea.
Tasting Notes
The dry leaves offer a jasmine-like fragrance, reflecting the floral aromas developed during withering. Once brewed, the tea produces a brilliant golden liquor with notes of honeysuckle, lychee, fresh sugarcane, and young bamboo shoots (takenoko).
Together, these characteristics create a distinctive and layered cup that highlights the brisk quality of the Benifuuki cultivar.
A Rare Expression of Japanese Green Tea
Icho Sencha demonstrates the diversity that exists within Japanese green tea, showing how different processing methods can create entirely different aromatic experiences. For Seigo Komaki, it is also a way of preserving memories from childhood through modern craftsmanship.
As more people explore the diversity of Japanese tea, Icho Sencha offers a unique perspective on the craftsmanship, creativity, and history behind every cup. We invite you to experience the distinctive character of Seigo Komaki's Icho Sencha and discover how a single change in processing can reveal an entirely new side of Japanese green tea.