2024 SHINCHA 01 | Chiran Saemidori Sencha

Our Saemidori Shincha 01 from Chiran is back from the 2024 Japanese spring season. A highly aromatic staple in our Shincha collection for the past 4 spring seasons.

The fine and tender leaves of this tea brew a bright liquor with a thick juicy mouthfeel that bursts with vegetal, floral and lightly fruity notes. This is a must try tea, highly recommended also for those who are new to Japanese green tea thanks to its gentle sweet character.

The high aromatics of Shincha will inevitably fade over time, no matter how well the tea is stored, so we suggest enjoying it while fresh.

Flavour profile: Round, sweet and vegetal with a thick juicy mouthfeel. 

Origin: Chiran, Kagoshima prefecture (Japan).

Related Collections:

• Shincha
• Sencha & Kukicha
• Gyokuro & Kabusecha
• Japanese Black Tea
• Kyusu Teapots & Yuzamashi
• Yunomi Teacups
• Tea Storage Jars

Hot Shincha:

1. Place 5g of leaves into a Kyusu (teapot)
2. Pour 150ml of 75°C water
3. Infuse for 90 sec.
4. Repeat 2-3 times. Adjust brewing parameters according to taste.

Note: If brewed for multiple guests pour tea little by little in each cup to evenly distribute the flavour. Most of the flavour will be collected at the bottom of the teapot, so the initial pour will be lighter and become stronger towards the end of the pour.

Cold Brew Shincha:

1. Place 5g of leaves into a large Kyusu or glass bottle.
2. Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle
3. Place teapot or glass bottle in the refrigerator for 4-6 hours.
4. Gently shake the brewing vessel before pouring the tea into the cup/glass.

Flash Chilled Shincha:

1. Place 5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 75°C water
3. Infuse for 3 minutes (in this case the infusion time is longer to increase its flavour, as the hot tea will be then poured over ice and be diluted)
4. Pour hot tea from the Kyusu into a glass/cup filled with ice cubes (alternating the pour if brewed for multiple guests).

Iced Brew Shincha:

1. Place 5g of leaves into a Kyusu (teapot)
2. Fill up the Kyusu with ice cubes
3. Let ice thaw at room temperature
4. When the ice is fully thawed, pour into teacups (alternating the pour if brewed for multiple guests).