Tokichi? Jyukusei? Rindobata?
Finding Your Signature Sencha from Nakamura Tokichi Honten
Hello everyone, this is Keko from the online team.
For many customers, discovering “their tea” is one of the most delightful parts of Japanese tea culture.
Some prefer a vivid, refreshing bitterness.
Others enjoy a mellow sweetness and depth.
And some look for the elegant umami that shaded tea leaves can offer.
Among our autumn–winter sencha lineup, the Tokichi Series—Tokichi, Jyukusei, and Rindobata—holds a special place in the hearts of tea lovers.
Today, let’s explore the unique personality of each tea so you can find the one that feels “just right” for you.
1. Tokichi — The Bold, Classic Mountain Sencha
Sencha Tokichi
Tokichi is a traditional, unshaded sencha made from tea grown in the high-mountain regions stretching from Minamiyamashiro in Kyoto to Asamiya in Shiga.
With plenty of sunlight, the leaves develop a crisp bitterness, bright aroma, and a powerful sencha character that is increasingly rare today.
Flavor Profile
Sharp yet elegant bitterness
Full-bodied richness — like a full-bodied wine compared to a medium-bodied one
A pure, vibrant sencha aroma that rises beautifully when the teapot lid is opened
If you love green tea with strength, clarity, and a refreshing finish, Tokichi is your tea.
2. Jyukusei — The Mature, Smooth, Aged Sencha
Sencha Jyukusei (Aged Tokichi)
Jyukusei begins as Tokichi.
After harvest, it is carefully aged for a full year and finished with a slightly stronger firing (roast) to bring out deeper sweetness and roundness.
Flavor Profile
Mild bitterness with a softer mouthfeel
Gentle sweetness and umami
A calm, settled aroma only aging can create
If Tokichi is vibrant and energetic, Jyukusei is its refined, mellow counterpart—perfect for quiet evenings or slower moments.
3. Rindobata — Balanced Umami with Sencha Freshness
Sencha Rindobata
Rindobata takes the refreshing clarity of Tokichi and adds a subtle twist:
a short period of shading before harvest.
This introduces elegant sweetness and umami without losing sencha’s signature freshness—an extremely rare balance.
Flavor Profile
Gentle umami layered over clean sencha bitterness
Smooth, harmonious sweetness (never overly sweet)
A sophisticated, well-balanced aroma
The name Rindobata comes from the tea field where it is grown—literally, “the field beside the forest path.”
A poetic name for a truly graceful tea.
How to Choose Your “Signature Tea”
Think about what kind of flavor you enjoy:
✔️ Bold, refreshing, classic sencha?
→ Tokichi
✔️ Smoother, rounder, aged richness?
→ Jyukusei
✔️ Balanced sweetness + fresh sencha aroma?
→ Rindobata
Many customers enjoy keeping all three at home—choosing based on mood, season, or time of day.
A Tea That Changes Through the Seasons
Just like wine or cheese, Japanese tea evolves beautifully as it rests.
The flavor softens as the leaf matures
Fire (roasting) levels are adjusted for balance
Our perception of taste changes with temperature and season
Each tea reveals a different face throughout the year.
This quiet, natural transformation is part of the joy of Japanese tea.
A Cup That Becomes “Yours”
Whether you’re trying Japanese tea for the first time or deepening your appreciation, we hope one of these teas becomes a familiar companion
a tea that suits you, your pace, and your everyday life.
May these teas accompany your moments of rest, conversation, and reflection.