plus Shipping Costs
Japan’s first shincha
Tea from Tanegashima is the earliest tea that is harvested in Japan. This is possible due to the mild, marine climate on Tanegashima Island which allows the cultivation of particularly early-budding tea cultivars. The cultivar Shoju used for this tea even thrives exclusively on Tanegashima. The exceptional aroma and the fact that this is the first shincha of the year makes it one of the most popular teas in Japan.
This years tea came without the fancy packing. That’s why we are able to sell this tea at a discount.
Harvest season: Spring
Aroma: Sweet and fruity
Terroir: Tanegashima, Kagoshima prefecture, Japan
Preparation: In this blog post you will find a description of how to brew Japanese green tea in an optimal way.
Tip: Use rather a higher leaf to water ratio and infuse repeatedly for short time. First infusion max. 60s and all futher infusions only 30s as the leaves are already soaked. Use a Kyusu tea pot.