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. One of the cultivars used for this tea (Shoju) even thrives exclusively on Tanegashima. The exceptional aroma and the fact that this is the first shincha of the year makes “Tanegashima” one of the most popular teas in Japan.
Harvest: End of March 2019
Taste: Sweet and fruity aroma
Origin: Tanegashima, Kagoshima prefecture, Japan
Varietal: Blend of exclusive Tanegashima cultivars
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.
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