SHINCHA 03 | Kagoshima Seimei Sencha

Shincha, simply put, is the very first tea harvested each spring season. It's not only an introduction of what's to come, but also a celebration of fresh and highly aromatic tea that captures the fleeting essence of spring.

Our 2023 Shincha 03 is a very unique pick for this season, made with a 100% Seimei cultivar from Kagoshima.

This tea has a beautiful elegance to it, which is given by its gentle and rounded character and unique nutty finish. Soft notes of young green sprouts give way to an intriguing aftertaste of raw nuts (think of raw pine nuts and walnuts) that took us by surprise, which becomes more notable on the palate by breathing out through the nose 10-20 seconds after a having swallowed the tea.

The fresh aromas 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, with soft vegetal notes and a gentle nutty finish.

Origin: 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).