Aracha Shincha 2023 - Organic Japanese Green Tea
Amount 1 TL (gestr.-geh.)
Infusion time 60-150 sek
Shincha 2023 - Spring in the 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 already in 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 their harvest quantity was significantly reduced. Until the first tasting, we were unsure how much this would show in the taste.
Fortunately, our colleagues on site have done a masterful job in determining the right harvest time, choosing the steaming intensity and the degree of drying.
- Yutaka Midori from KEIKO Organic Farm in Kawanabe (Chiran).
- Asanoka from the Komaki brothers (Chiran)
- Yabukita from the KEIKO organic farm in Kawanabe (Chiran)
Aracha Shincha brings the unique green fresh ooika aroma of Aracha raw tea to Europe. With its wild, intensely green and grassy scent of the freshly harvested tea fields, it conjures the tea spring directly into our cups and is the closest to the original taste of the tea plant. This year it is again composed of three cultivars, perfectly matched with their different flavors and fragrances - grassy with a lively spiciness.
To bring out the fresh scent, the infusion temperature of 65 -70°C may be chosen a little higher here.
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 in particularly high doses and hot in order to taste the special characteristics of the tea. A higher infusion temperature (about 70°C) also brings out the aroma of this tea particularly well - let yourself be whisked away to the tea gardens of Kagoshima with the intensely 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). The gentle steaming opens the leaf pores and the extracts from the tea leaf pass more easily and quickly into the water. This can be recognised by the deep green colour of the tea in the cup and the yield of the tea.
In order to bring out the fresh fragrance, the infusion temperature of 70°C may be chosen somewhat higher here.
Intensely steamed early pluckings are particularly suitable 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 this way, as the bitter substances do not dissolve as strongly in cold water.
Please note that Shincha Aracha is a raw tea and less dried than all other KEIKO teas. Aracha should therefore be enjoyed fresh and not stored for too long - we have set the best-before date for this tea at 6 months from production here in Diepholz, with us it is stored frozen! We therefore recommend that you seal the bag tightly and store it in a cool, dark place in the fridge or freezer to preserve the valuable aromas and ingredients of the tea in the best possible way.
100% Kabusecha (Green Tea) from organic cultivation
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.
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.
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