Shincha Classic 2021 - Organic Japanese Green Tea
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 from the first early harvest that surprises every year with its fresh aroma.
This year's Shincha Classic is a single-variety tea made from the cultivar Yutaka Midori from the KEIKO Biofarm. Yutaka Midori translates as 'rich green' and is especially appreciated for its deep green infusion color and full aroma.
Incidentally, the benefits of this cultivar were first unlocked by the steaming process developed specifically for this purpose by our company founder Minoru Shimodozono. Until then, the cultivar was considered rather bitter and had an almost reddish color - now it is established as the most popular cultivar in Kagoshima.
Yutaka Midori is also one of the first cultivars that can be harvested in spring. After tasting the Aracha raw tea of this new harvest, we have decided that this tea in itself offers such a well-rounded taste experience that no other cultivars will be added. This also means that this year we can offer the first Shincha unusually early, as it will be delivered to us in advance and is expected to be ready for shipment from May 5th!
Kabusecha is green tea for whose production the tea plants are shaded, whereby they form a high content of chlorophyll and other active substances and at the same time little bitter substances. Its characteristic "shade aroma" is called "ooika".
Like many KEIKO teas, this half shaded Sencha is intensively steamed (Fukamushi-cha, 100 - 120 seconds steaming time). The gentle steaming opens the leaf pores and the extracts are released from the tea leaf more easily and quickly into the water. This is recognizable by the deep green infusion-color of the tea in the cup and the high yield of the tea - for the Shincha Classic up to 4 infusions are possible!
By the way, early pluckings like the Shincha Classic also have a particularly high theanine content, which is noticeable by the sweetish taste.
For Shincha Classic, we recommend an infusion temperature of 60-65°C. Let the first infusion steep for about 1 minute. After that, a few seconds are enough to extract the aroma from the leaves. For the last infusion, you can increase the infusion time a little bit to make sure to get everything out of your tea.
Intensely steamed spring pickings are also particularly well suited for cold brew (Mizudashi). Even with cold water, you get an intense and refreshing tea after just a few minutes steeping time. Since the bitter substances do not dissolve so strongly in cold water, the sweetish flavors of the Kabusecha come out so particularly well.
We also recommend to make use of the infused tea leaves – ad a little soysauce for a savoury appetizer or add to homemade pesto, to your yoghurt, granola or smoothie to let none of the good stuff go to waste!
100% Kabusecha (Green Tea) from organic cultivation
dieses Jahr besonders aromatisch
Ich liebe diesen kräftigen Tee! Dieses Jahr ist er besonders aromatisch, ich habe mir gleich ein paar Packungen nachbestellt.
Ein würdiger Jahrgang
Der Jahrgang 2020 ist wunderbar! Kräftig, komplex und langanhaltend...
grasiger, lecker aromatischer Grüntee
herrlich schmeckender Grüntee - das Beste, was ich bisher an Grüntees getrunken habe
herber, vollmundig grasiger Grüntee mit weichem Abgang
Dieser Grüntee ist sehr gut, er schmeckt erst bitter aber dann entwickelt er ein komplexes Aroma.
Er schmeckt grasig und nach Heu. Ich denke an eine Wiese im Frühnebel wenn ich einen Schluck nehme.