Supreme Shincha Shoju Tanegashima green
HARVEST 2024
- 60°C
- 1-2 min.
- 3 g/200ml
Product description
Shincha is a tea that represents the beginning of the picking season in Japan, it is also called the first green of spring. It is the tea that Japanese people are willing to queue up for. It is harvested in mid-April and usually arrives in Europe in mid-May. It is only available for a couple of months because it is not stored like other teas. It is a slightly dried tea, it has a very fresh aroma and a stronger taste. Tea plants rest over the winter and accumulate nutrients, which are released to a greater extent in the spring into the newly formed leaves and buds.
At Cha Tea House, we try to select tea from the best tea garden every season. This year we decided on the so-called "ichibancha" tea, which means first harvest. Shoju is a rather rare tea plant that only grows on the island of Tanegashima. The smaller island lies in the SW part of Japan and belongs to Kagoshima Prefecture. Due to the rather southern location of the island and its mild sea climate, the tea plants there sprout earlier. The first Shincha teas of the season therefore always come from the island of Tanegashima and are extremely popular among the Japanese. Our tea was shaded for ten days before harvesting and picked by hand at the end of March. The tea has a nicely rounded sweet-sea-fruity-buttery note.
We recommend preparation: first steeping 1 minute, all subsequent steepings 30 seconds.
A Japanese proverb says that if you drink fresh shincha tea on the 88th day after the vernal equinox, you will stay healthy for a whole year :-).
The tea is packed in a charmingly decorated, vacuum-packed bag, 50g each. After opening, we recommend that you keep the well-sealed bag in the refrigerator or even in the freezer. This will best preserve the fresh aroma of the tea.
HARVEST 2024.
Tip: Shincha tea is especially suitable for making iced tea. With it, we conjure up a very refreshing and invigorating summer drink. Pour a double scoop of tea with water at room temperature and steep it for 20 to 30 minutes. Strain and serve in chilled glasses with plenty of ice.
At Cha Tea House, we try to select tea from the best tea garden every season. This year we decided on the so-called "ichibancha" tea, which means first harvest. Shoju is a rather rare tea plant that only grows on the island of Tanegashima. The smaller island lies in the SW part of Japan and belongs to Kagoshima Prefecture. Due to the rather southern location of the island and its mild sea climate, the tea plants there sprout earlier. The first Shincha teas of the season therefore always come from the island of Tanegashima and are extremely popular among the Japanese. Our tea was shaded for ten days before harvesting and picked by hand at the end of March. The tea has a nicely rounded sweet-sea-fruity-buttery note.
We recommend preparation: first steeping 1 minute, all subsequent steepings 30 seconds.
A Japanese proverb says that if you drink fresh shincha tea on the 88th day after the vernal equinox, you will stay healthy for a whole year :-).
The tea is packed in a charmingly decorated, vacuum-packed bag, 50g each. After opening, we recommend that you keep the well-sealed bag in the refrigerator or even in the freezer. This will best preserve the fresh aroma of the tea.
HARVEST 2024.
Tip: Shincha tea is especially suitable for making iced tea. With it, we conjure up a very refreshing and invigorating summer drink. Pour a double scoop of tea with water at room temperature and steep it for 20 to 30 minutes. Strain and serve in chilled glasses with plenty of ice.