Aracha Shincha 2026 - Organic Japanese Green Tea

The Yutaka Midori cultivar gives Shincha Classic its distinctive fresh, green aroma and rich colour. The combination with a share of the exquisite Sae Midori cultivar results in a full-bodied, mellow flavour with subtle umami, a hint of fruitiness and a gentle astringency. Special features Shincha - the ‘new tea’ heralds the start 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 as early as mid-April. In order to capture the fresh flavour in the best possible way, shincha is dried a little more lightly in the final processing stage than is usual for sencha. Cultivars:80% Yutaka Midori from the KEIKO Organic Farm in Kawanabe (Chiran) and from the Komaki brothers (Minami-Satsuma) 20% Sae Midori from the Komaki brothers (Minami Satsuma)Early harvests such as Shincha Classic also have a particularly high theanine content, which is noticeable in the sweet flavour. Preparation We recommend an infusion temperature of around 60-65°C. Allow the first infusion to infuse for about 1 minute. A few seconds are then enough to extract the flavour from the leaves. For the last infusion, you can increase the infusion time again to tease out all the flavour. If the tea still turns out stronger than desired, the flavour intensity can be slightly adjusted by adding a little more water. Deep steamed early harvests are particularly suitable for cold infusions (mizudashi). Even with cold water, Shincha Classic develops a particularly silky texture and a refreshing clarity of flavour after just 5 minutes of infusion. The sweet theanine notes also come into their own particularly well, as the bitter substances do not dissolve as much in cold water.Storage To preserve the tea's valuable flavours and ingredients as much as possible, please close the bag tightly and store it in a cool, dark place in the fridge or freezer.

A harmonious, multi-layered delight with a velvety-smooth, fruity sweetness. The dreamlike aroma of the Yume Kaori cultivar really comes into its own in this Shincha! Special features Shincha - the ‘new tea’ heralds the start 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 as early as mid-April. In order to capture the fresh flavour in the best possible way, shincha is dried a little lighter than usual for sencha in the final processing stage, giving the teas a special freshness that seems particularly pronounced in Shincha Yume. Cultivars: 100% Yume Kaori from the KEIKO organic farm in Kawanabe (Chiran)Kabusecha is a green tea produced by shading the tea plants for a period of 7-10 days before harvesting, which results in a high content of chlorophyll and other active ingredients and a low level of bitterness. Their characteristic ‘shade flavour’ is called ‘ooika’. Early harvests such as Shincha Yume also have a particularly high theanine content, which is noticeable in the sweet flavour. Preparation We recommend an infusion temperature of around 60°C for a particularly round, flowery flavour. Leave the first infusion to infuse for about 1 minute. A few seconds are then enough to extract the flavour from the leaves. For the last infusion, you can increase the infusion time again to tease out all the flavour. If the tea still turns out stronger than desired, the flavour intensity can be slightly adjusted by adding a little more water. Deep steamed early harvests are particularly suitable for cold infusions (mizudashi). Even with cold water, Shincha Yume develops a particularly silky texture and a refreshing clarity of flavour after just 5 minutes of infusion. The sweet theanine notes also come into their own particularly well, as the bitter substances do not dissolve as much in cold water. Storage To preserve the tea's valuable flavours and ingredients as much as possible, please close the bag tightly and store it in a cool, dark place in the fridge or freezer.

Shincha Set 2026 The feeling of spring in your cup! 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 after a shading period of 7-10 days as early as mid-April. In order to capture the fresh aroma in the best possible way, Shincha is dried somewhat lighter in the final processing step than is usually the case with Sencha. In Japanese tea houses and stores, the arrival of fresh Shincha is awaited with great anticipation, and long lines often form when the time comes. In Kagoshima, a big shincha event is held every year, where you can taste and buy shinchas from different farmers and companies to your heart's content. Depending on the cultivar used, the weather conditions, the time of harvest and the processing, even two shinchas from the same garden can turn out completely different. This results in new exciting tea experiences every year. The 3 KEIKO Shinchas give a good impression of this range of flavors. With their fragrance and taste, they take us to very different scenarios - what they have in common is the fresh spring feeling. The Shincha Set contains 50g each of Shincha Classic, Shincha Yume and Aracha Shincha as well as a Tea Tasting Notes Journal.