2019 Shizuoka Shincha Yabukita
country of origin Japan
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Fresh spring renowned tea from even more renowned region. Young spring sprouts from a Yabukita cultivar tea bushes, carefully processed and lightly dried give an intense fresh aroma, so typical for Shincha teas.
Dark olive-green leaves shaped lengthwise into tiny needles, that are quite broken due to higher steaming. Light emerald green in a cup with a very delicate, harmonious balanced creamy soft flavour with a pleasant citrus tone in aftertaste.
Preparation: 1 teaspoon (3 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.
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