Shincha Classic 2023 - Organic Japanese Green Tea
Brewing Instructions
Amount 
1 TL (gestr.-geh.)
Temperature 
55-70°
Infusions 
4
Infusion time 
30-60 sek
Cold Brew 
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 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.
Flavour:
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.
Cultivars:
70% Yutaka Midori from KEIKO Organic Farm in Kawanabe and from Komaki brothers, both Chiran.
30% Sae Midori from Komaki brothers, Chiran.
Specifics
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.
Kabusecha 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.
Preparation
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.
Storage
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.
Ingredients
100% Kabusecha (Green Tea) from organic cultivation
Picking
Shading
Origin
Steaming
Vollmundig, intensiv, einfach gut
Dank der Empfehlung eines Freundes nun ein neuer Lieblingstee von mir. Geht geschmacklich schon leicht in Richtung eines Gyokuro.. für den weitaus niedrigeren Preis auf jeden Fall ein guter Tee für Öfter!
Kräftig und elegant
Ein wirklich starker Shincha dieses Jahr. Das Aroma unvergleichlich gut und ausgewogen, leicht süß und bitter. Es ist jeden Morgen eine Wonne mit Eurem tollen Tee in den Tag zu starten.
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.
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