Amount 1 TL (gestr.-geh.)
Infusion time 30-60 sek
Shincha (the "new tea") is made from the first tender leaves of spring - a seasonal tea that surprises every year with its fresh aroma. Consists of the three cultivars: - Yutaka Midori from the KEIKO organic farm in Kawanabe (Chiran) - Asanoka of the Komaki brothers, Chiran - Yabukita from the organic pioneer Fujiwara from the island of Yakushima
Kabusecha is a green tea for which the tea plants are shaded, thus forming a high content of chlorophyll and other active ingredients and at the same time little bitter substances. Their characteristic "shade aroma" is called "ooika".
Like many KEIKO teas, this is an intensively steamed tea (Fukamushi-cha, 100 - 120 seconds steaming time). Due to the gentle steaming process, the leaf pores open and the extracts from the tea leaf reach the water more easily and quickly. This can be recognized by the deep green tea colour in the cup and the yield of the tea - with top qualities up to 4 infusions are possible!
Intensively steamed early pickings are also particularly suitable for cold infusions (Mizudashi or Cold Brew). By infusing the leaves with cold water you will get an intensive and refreshing tea after only a few minutes. Since the bitter substances do not dissolve as strongly in cold water, the sweet aromas of the Kabusecha are especially noticeable.
In order to preserve the precious flavours and ingredients of the tea as best as possible, we recommend to seal the bag well and store it cool and dark - ideally in your refrigerator or freezer.
100% Kabusecha (Green Tea) from organic cultivation