Shincha, or “new tea,” is considered the pluck of the year, the spring season blooming its most tender, nutrient-dense leaves after winter’s frost. Harvested the 88th day after Setsubun, or the day before the beginning of spring, this first flush is imbued with good will and good intentions--along with a refreshing smoothness and subtle savoriness these rare lots are known for. The Yamaguchi Family, one of our longtime producers, adds their specialized hiire (firing/finishing) touch, offering a profound harvest of beautiful ephemerality. Notes of buttered spinach, roast chicken, and water chestnut.
Region: Yame, Fukuoka, Japan
Elevation: 150 meters
Variety: Saemidori
Harvest Date: May 2020
Producer: The Yamaguchi Family
Brewing Recommendations: 5g tea | 340mL water | 176°F | 0:40
(or 5g tea | 340mL water | 140°F | 1:30)
Region: Yame, Fukuoka, Japan
Elevation: 150 meters
Variety: Saemidori
Harvest Date: May 2020
Producer: The Yamaguchi Family
Brewing Recommendations: 5g tea | 340mL water | 176°F | 0:40
(or 5g tea | 340mL water | 140°F | 1:30)
