Aracha Shincha 2022 - Organic Japanese Green Tea
Brewing Instructions
Amount 
1 TL (gestr.-geh.)
Temperature 
80°
Infusions 
3
Infusion time 
60-150 sek
Cold Brew 
Morning dew on a misty spring meadow
Consists of 3 cultivars:
- Yutaka Midori and Yabukita from the KEIKO Biofarm in Kawanabe (Chiran)
- Asanoka from the Komaki brothers, Chiran
Shincha Aracha brings the unique green fresh Ooika aroma of the Aracha raw tea to Europe. With its wild, intensely green and grassy scent of the freshly harvested tea fields, it conjures up the tea spring directly into our cups and is the closest to the original taste of the tea plant. It is also this year composed of three cultivars, which are perfectly matched with their different flavors and fragrances - grassy with a lively savoriness.
Specifics
Shincha (the "new tea") is made from the first tender leaves of spring - a seasonal tea from the first early harvest in April, which surprises every year with its fresh aroma.
Aracha is a partially processed green tea, which is reflected in the original, natural aroma. When tasting the raw teas directly after harvesting, they are infused at a particularly high temperature in order to taste the special characteristics of the tea. Due to a higher infusion temperature (about 70 ° C), the fragrance of this tea is particularly good - let yourself be carried away to the tea gardens of Kagoshima with the intense grassy aroma of freshly steamed tea leaves!
Like many KEIKO teas, this tea is an intensively steamed tea (Fukamushi-cha, 100 - 120 seconds steaming time). Due to the gentle steaming, the leaf pores open and the extracts get out of the tea leaf more easily and quickly into the water. This is recognizable by the deep green color of the tea in the cup and the yield of the tea.
Early pluckings such as Shincha Aracha also have a particularly high theanine content, which is noticeable in the sweet taste.
Preparation
To bring out the fresh fragrance, the infusion temperature of 70°C may be selected somewhat higher here.
Intensely steamed early pluckings are particularly well suited for cold infusions (Mizudashi). Even with cold water, Shincha Classic develops a particularly silky texture and refreshing clarity after only a few minutes of infusion. The sweet theanine notes also come out particularly well in this way, as the bitter substances do not dissolve as strongly in cold water.
Storage
Please note that the Shincha Aracha is a raw tea and less dried than all other KEIKO teas. Aracha should therefore be enjoyed fresh and not stored too long - we have measured the best before date for this tea to 6 months each from production here in Diepholz, with us it is stored frozen! We therefore recommend to close the bag well and store in a cool and dark place in the refrigerator or freezer to preserve the valuable flavors and ingredients of the tea in the best possible way.
Ingredients
100% Kabusecha (Green Tea) from organic cultivation
Picking
Shading
Origin
Steaming
Sehr kräftig
Ich freue mich jedes Jahr besonders auf den Aracha, weil es einfach das intensivste Grünteeerlebnis für mich ist. Durch die stärkere Bedämpfung ist der Tee dieses Jahr besonders kräftig und dadurch leider auch schnell ein bisschen bitter. Für mich nicht ganz auf dem Niveau vom letzte Jahr, aber doch ein Genuss.
Was Besonderes
Sollte man (in kleiner Packung) sich mal gönnen. Ist wirklich mal was ganz anderes. Recht grasig und "spargelig", mir geht es fast schon zu sehr Richtung Spargelwasser. Als eine einmalige Sache empfehlenswert.
Sommerwiesen Grüntee
der Tee schmeckt wirklich nach Sommerwiese also sehr grasig und leicht nach Heu, sehr lecker
Habe da auch mal Yuzusaft (japanische Mandarine-Zitrone) reingetan, schmeckt auch gut
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