Harvest Date: April 18th, 2019
In the 2019 Shincha season, Rishi friends Ryo San and Yuko San traveled to the Nishi family gardens in southern Japan to participate in the harvest while our founder and tea buyer Joshua was covering the harvest in Taiwan. The team tasted all of Nishi San's fresh Shincha teas and identified two cultivars as prime micro-lots: Asatsuyu and Saemidori. This Asatsuyu cultivar Shincha is a vivid green example of chumushi ("mid-steamed") process, which creates a smaller leaf particle size that in turn results in a full-bodied and opaque emerald cup. It is invigorating with deep kombu umami balanced with refreshing green hints of snap pea. Saemidori, by contrast, is a bit more bright and has an oceanic salty aspect to its umami flavor.
Nishi-san's garden, Kirishima Mountain, Kagoshima Prefecture, Japan
Deep kombu umami balanced with refreshing green hints of snap pea.
Organic green tea.
Add 6g 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
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