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SHINCHA 02 | Tanegashima Mineyutaka Sencha FUKAMUSHI SHINCHA 02 | Premium Japanese Green Tea in Australia 50g bag 50g bag

SHINCHA 02 | Tanegashima Mineyutaka Sencha

50g bag

Regular price $20.00 $27.00 Sale

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 2022 Shincha 02 is an intriguing new cultivar for our palate, a 100% Mineyutaka Sencha from one of Japan's southmost Islands, Tanegashima.

The beautiful shiny leaves of this tea brew a pale, lightly floral liquor with some underlying nutty notes that remind us of lightly-toasted almonds flakes. Depending on how strong the tea is brewed, a pleasant light astringency may arise after the tea has been swallowed.

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: Lightly floral and nutty.

Origin: Tanegashima Island, Kagoshima Prefecture (Japan)

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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).
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