Shincha Classic 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.

<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 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.   Aracha Shincha 2023 consists of the raw tea "Aracha" from the three cultivars: - 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. <h3>Specifics</h3> 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. Early pluckings such as Shincha Aracha also have a particularly high theanine content, which is noticeable in the sweet taste. <h3>Preaparation</h3> 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. <h3>Storage</h3> 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.

Soshun, "early spring" is from early first picking in the middle to end of April. It has a wonderfully rich, complex and sweet fragrance and a velvety harmonious taste. The cup is a luminous green. This tea is an unforgettable pleasure not only for connoisseurs. Kabusecha 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".   Fukamushicha   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! Cold Brew       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. Storage 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.