Infusion time 30-60 sek
- Cultivar: 100% Yabukita from the Fujiwara Family on the island of Yakushima
Shincha Yakushima is lightly steamed (Asamushi) and thus has a soft green, slightly translucent cup color. Its taste is characterized by a very present but mild elegance. Let yourself be spoiled by the ripple of fresh, light flavors with a warm breeze of fine-toasty aromas and the scent of delicate flowers on the spring mountain meadow.
The tea is grown on the UNESCO World Heritage island of Yakushima by the Fuliwara family (see photo in article photos). The pioneers in organic farming have been working closely with Shimodozono for many years.
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. In order to capture the fresh aroma in the best possible way, Shincha is dried slightly lighter in the last 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, whereby they form 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 like the Shincha Yakushima also have a particularly high theanine content, which is noticeable by the sweet taste.
In general, we recommend an infusion temperature of 60 -70°C for Shincha. If you want to tickle out the fresh scent of Shincha, the infusion temperature may be selected with 70 ° C slightly higher. Due to the lighter steaming, Shincha Yakushima may require a slightly longer infusion time to elicit the full aroma of the tea.
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 refrigerator or freezer.
100% Kabusecha (Green Tea) from organic cultivation
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