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SHINCHA 05 | Shizuoka Koushun Sencha SHINCHA 04 - Kagoshima Seimei Sencha | Japanese Green Tea in Australia 50g bag 50g bag

SHINCHA 05 | Shizuoka Koushun Sencha

50g bag

Regular price $18.00 $28.00 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.

Last but not least of our Shincha 2022 collection is our Shincha 05, a spectacular Sencha from Shizuoka prefecture made with 100% Koushun cultivar.

The shiny leaves of this tea brew a rich pale-yellow liquor with a relatively clean body but plenty of subtle complexities: light floral and vegetal notes, a honey-like sweetness and a pleasant dry finish. There’s also an interesting warmth to the taste of this tea that’s not always common in fresh Japanese Sencha.

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: Clean, lightly sweet and floral with a quenching astringency.

Origin: Shizuoka prefecture, Japan.

Related Collections:

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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