2019 Shizuoka Shincha Saemidori
country of origin Japan
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„New tea“ – Shincha from an early spring flush
Fresh spring renowned tea from even more renowned region. Spring Shincha from Kakegawa region, Shizuoka prefecture. Was picked right after 20th of April from Saemidori cultivar tea bushes. Young spring sprouts from a Saemidori kultivar tea bushes, carefully processed and lightly dried give an intense fresh aroma, so typical for Shincha teas.
Dark blue-green leaves shaped lengthwise into tiny needles, that are quite broken due to higher steaming. Intense cooling sweet aroma of Saemidori cultivar dominates a brightly green creamy soft infusion with tones of white chocolate with a pleasant umami in aftertaste.
Preparation: 1 teaspoon (5 g) of tea for 200 ml of boiled water, cooled down to 55 - 60°C, steep for 50 seconds. For second infusion, cool the water down to 65 - 70°C, steep only for 15 seconds. You can prepare more infusions in a similar way.
Shincha - literally "new tea".
In Japan, the first tea harvest is a big event and people buy this tea for astronomical amounts of money during the first days.
In Japan, tea is first picked and processed into the Aracha "crude" tea, which still contains all stems and leaves. Water content, though, is already reduced to 7 – 8%. Subsequently, teas from various varieties of tea plants are tasted and divided by liquor colour and taste. Shincha is then produced directly from a mixture of selected teas, the remaining Aracha is stored in cooling boxes. During final processing, teas are steamed again and the resulting moisture is about 3%.
Tea-growing regions produce various kinds of this tea depending on its processing method. Shincha is the only type that is made directly from fresh harvests. Other types of tea are made from Aracha, that is stored during the years in cooling containers.
Shincha with needle-shaped leaves is especially known from the Shizuoka region, Shincha with leaves shaped as small lines comes from the Kyushu Island.
Our Shincha is from the Kagoshima area in southern Japan (Kyushu Island). Its processing includes a typical phase of "deep steaming". This method gives it a sweet, slightly astringent taste, notably "spring" aroma and liquor of bright emerald colour.
Area: Japan - Shizuoka
Harvest: 1st Flush
Country of origin: Japan