Shincha

Sencha Fukamushi

A deep, velvety green in the cup, the fine needles of this sencha are made from the first spring buds of the tea bushes—shincha. A full-bodied vegetal flavour caresses the tongue in waves—kale, spinach, mint—accompanied by the aroma of oceanic surf and the acidic fruitiness of mandarin orange. Even a profound note of cacao, exuding from the dry leaves, makes its way into the long-lasting aftertaste. Yet it treads lightly, leaving only gentle tastes behind, making it a perfectly satisfying alternative for those who find the sometimes mouth-coating richness of gyokuro or kabusecha overwhelming. A springtime treasure.
  • ORIGIN:  Shibushi, Kagoshima, Japan
  • MEANING:  Simmered tea deep steamed, new tea (sen cha fuka mushi, shin cha)
  • HARVEST TIME:  Early spring 2021
  • TASTE:  Kale, mandarin, oceanic
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13.00 € 13.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 70°C
  • Infusion time: 2 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 70°C
  • 4 infusions: 4 x 30 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.