Harvest: April 22nd, 2020
This Yabukita shincha comes from an active volcano, Mount Kirishima, in Kagoshima, Japan. Grown at the Yaeyama Family tea farm where the mineral-rich soils contribute to the vibrancy and deep mountain character of this spectacular organic tea. Steamed at a lighter level on the chumushi scale (medium steaming), the dry leaf appears as dense, thin chipped shards of emerald stone and offers an insatiable balance of umami kombu dashi, minerality, briskness and slight sweetness. The light hika (gentle roast) lends a slight hazelnut chocolatey aroma that transforms into uncommon floral notes in the 2nd and 3rd infusions. Grown at a higher elevation than most tea gardens in Kagoshima, this shincha is harvested a bit later than other teas from this region, but its dense and dewy, concentrated flavor makes it so worth the wait.
Elegant tannin accompanied by mountain minerality and umami akin to kombu dashi, with a tangy sweetness.
Organic green tea.
Add 6g of tea to a small (150ml/5oz) Kyusu teapot.
Use water cooled to 160°F.
Infuse for 45 seconds and decant.
Repeat for another 1-2 infusions.