Infusion time 30-60 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 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.
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. Kabusecha 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.
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.
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.
100% Kabusecha (Green Tea) from organic cultivation