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2024 SHINCHA 02 | Tanegashima Saemidori Sencha SHINCHA 02 - Premium Saemidori Sencha | Japanese Tea in Australia 50g bag 50g bag

2024 SHINCHA 02 | Tanegashima Saemidori Sencha

50g bag

Regular price $20.00 $25.00 Sale

Our 2024 Shincha 02 is a lightly-steamed Sencha from Tanegashima made from 100% Saemidori cultivar, a popular tea breed known for its sweet gentle flavour.

This is a very elegant tea filled with floral, vegetal and sweet buttery notes. Not as fruity as our Saemidori Shincha 01 from Chiran.

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: Floral, vegetal and buttery.

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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