Aracha Shincha 2023 - Organic Japanese Green Tea

<h2> Shincha 2023 - Spring in the cup!</h2> Shincha - the "new tea" heralds the beginning of the tea year every spring. The first tea from the fine, particularly aromatic leaf tips, which are harvested in Kagoshima's subtropical climate as early as mid-April. This year, however, it was particularly exciting: a late frost at the beginning of April severely affected some of the plants of the early cultivars, so that the harvest was significantly reduced here. The tea gardens of the Fujiwara family are located on the island of Yakushima in the very south of Kagoshima Prefecture and were fortunately spared any major damage. Fujiwara-san was one of the organic pioneers in Japanese tea cultivation. In the meantime, his son and his wife have taken over the small business, where many things are still produced by hand and in small batches. This is also the case with the Shincha Yakushima, which, as in previous years, consists of 100% Yabukita cultivar. <h3>Aroma:</h3> As one of the few exceptions in the KEIKO range, the Shincha Yakushima is only lightly steamed (Asamushi) and thus has a pleasantly light-footed, sweetish-floral aroma. Besonders in den späteren Aufgüssen entwickelt der Tee eine zarte Kirschnote. the cup colour is clearer and lighter than that of heavily steamed teas and has a hay-green hue. With its fresh, mildly sweet aromas, Shincha Yakushima is also highly recommended for green tea beginners.<b> Kabusecha</b> is green tea, for the production of which the tea plants are shaded for a period of 7-10 days before harvesting, whereby they form a high content of chlorophyll and other active substances and at the same time few bitter substances. Its characteristic "shade aroma" is called "ooika". Early pickings such as Shincha Yakushima also have a particularly high theanine content, which is noticeable in the sweet taste. <h3>preparation</h3> We recommend an infusion temperature of about 65°C. Let the first infusion steep for about 70 seconds. Afterwards, a few seconds are enough to elicit the aroma from the leaves. For the last infusion, you can increase the infusion time again to bring out the full flavour. Sollte der Tee dennoch stärker als gewünscht geraten, kann mit der Zugabe von etwas mehr Wasser die Geschmacksintensität leicht angepasst werden.   The tea is also suitable for cold brews. For this, steep the tea with cold water for at least 5 minutes. The sweet theanine notes come into their own particularly well, as the bitter substances do not dissolve as strongly in cold water. <h3>Storage</h3> To best preserve the valuable flavours and ingredients of the tea, please seal the bag tightly and store in a cool, dark place in the fridge or freezer.

<h3>Shincha 2023 - Spring in the cup!</h2> Shincha - the "new tea" heralds the beginning of the tea year every spring. The first tea from the fine, particularly aromatic leaf tips, which are harvested in the subtropical climate of Kagoshima already in mid-April. This year, however, it was particularly exciting: a late frost at the beginning of April severely impacted some plants of the early cultivars, so that the harvest quantity was significantly reduced in these cases. Until the first tasting, we were unsure how much this would show in the taste. Fortunately, a total of 14 tea cultivars grow at KEIKO Organic Farm, and our colleagues on site did a masterful job of determining the right harvest time, choosing the steaming intensity and drying degree, and last but not least, blending the teas. <h3>Flavour:</h3> The composition of Shincha Classic has also been re-determined. Included now also here, in addition to the cultivar Yutaka Midori, is a share of the cultivar Sae Midori. The combination results in a full-bodied, smooth aroma with fine umami. <h3>Cultivars:</h3> 70% Yutaka Midori from KEIKO Organic Farm in Kawanabe and from Komaki brothers, both Chiran. 30% Sae Midori from Komaki brothers, Chiran. Specifics</h3> In order to capture the fresh aroma in the best possible way, Shincha is dried slightly lighter in the final processing step than is usually the case with Sencha. <br><b>Kabusecha</b> is green tea, for the production of which the tea plants are shaded for a period of 7-10 days before harvesting, as a result of which they develop a high content of chlorophyll and other active substances and at the same time few bitter substances. Their characteristic "shade aroma" is called "ooika". Early pickings such as Shincha Classic also have a particularly high theanine content, which is noticeable in the sweet taste. <h3>Preparation</h3> We recommend an infusion temperature of about 60-65°C. Let the first infusion steep for about 1 minute. Afterwards, a few seconds are enough to elicit the aroma from the leaves. For the last infusion, you can increase the infusion time a little to bring out the full flavour. Should the tea turn out stronger than desired, you can simply adjust the flavour intensity by adding a little more water. Intensely steamed early pickings are particularly well suited for cold infusions. Even with cold water, Shincha Yume develops a particularly silky texture and refreshing clarity after about 5 minutes of infusion. The sweet theanine notes also come out particularly well, as the bitter substances do not dissolve as strongly in cold water. <h3>Storage</h3> To best preserve the valuable flavours and ingredients of the tea, please seal the bag tightly and store in a cool, dark place in the fridge or freezer.