Hashiri Shincha
Tanegashima Shoju P. Free

Contest Grade 99 P.

The very first shincha of 2023. Rare Shoju cultivar from the southern Pacific island of Tanegashima, Japan, sourced directly from Eiichi Matsushita. Gold-medal winner at the 2018 AVPA in Paris. Grown without plant protection products and harvested on 27/03/2023. 40g
Details The extremely rare Shoju cultivar from Tanegashima develops extreme umami and sweetness
Character Very pronounced umami with deep grass and hay notes. Particularly refreshing character, fruity, sweet, fresh and nourishing, like a full gyokuro paired with a great sencha. Harvest fresh with a captivating aroma.
Tea Garden Tanegashima Shoju-en, Mr. Eiichi Matsushita
Terroir Banyamine, Tanegashima, Kagoshima, Japan
Harvest 1st harvest (ichibancha): March 27th, 2023
Cultivar Shoju
Elevation 223m above sea level
Steaming Short (asamushi, 30 seconds)
Shading No shading necessary due to weather conditions
Organic Cert. Cultivated without the use of plant protection products
Laboratory Tests Radioactivity (region as of 04/2022)
Awards Farmer awarded 2nd place in the Seicha Kyoshinkai Contest in 2008 (aracha tea category)
Grade 99/100 p. (sencha category); Contest Grade

See all our shincha teas


Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€462.50 / 1kg
In stock

Yoshi en

Our comprehensive tea portfolio has been housed under the independent brand Yoshi en since January of 2023. While select products from the Yoshi en portfolio are also available at Sunday Natural, our diverse, unparalleled collection of classic and rare teas from the most celebrated terroirs is fully available at Yoshi en. Our range of over 300 organic teas from 100 terroirs and more than 120 single estates across at least 20 countries will only continue to expand and improve as we continue to develop our close partnerships with the best farmers from across the globe.

Our enthusiasm for tea naturally extends into the world of teaware – we also offer an extensive selection of tea accessories from renowned makers worldwide. As an international team of passionate tea experts, we see ourselves as pioneers and ambassadors for a contemporary, healthy tea culture.

Tea Farm

Mr. Eiichi Matsushita 松下栄市 is a passionate tea farmer operating the tea farm in its 4th generation. In fact, the development of the Shoju cultivar can be traced back to Mr. Matsushita.

When steaming and processing the tea, Mr. Matsushita himself stands at the machine to monitor the process. The family resettled from Shizuoka to Banyamine, Tanegashima in 1909 and brought their tea-making expertise with them. Mr. Matsushita has served as the president of the Tanegashima Arasha Factory Association for 12 years. His tea fields are located in the best green tea terroir of Tanegashima.



This shincha from the rare Shoju cultivar, native to Tanegashima, transcends the boundaries of sencha and gyokuro by beautifully combining unmatched sencha freshness and a particularly rich, sweet and fruity umami. This year's 2023 harvest also features fine hay notes in addition to the typical sencha grassiness, which beautifully rounds off this expressive tea. With its aromatic complexity, wonderful freshness and great umami, this is undoubtedly the highlight of our shincha range.


Juicy, dark green needles


Vibrant green yellow


Gold medal–winning tea at the international 2018 AVPA in Paris. The farmer was also awarded 2nd place in the Seicha Kyoshinkai Contest in 2008 for his aracha tea.

Shincha 2023

Shincha is prepared like sencha and is made from the first green tea harvest of the year. This tea is also known as spring tea or air-freighted tea. Shincha is an especially rare quality of tea that on account of its intense freshness and pronounced aroma is cherished by many as the most exquisite of all harvests.

Cultivation & Processing

The tea farm is located in the north of the picturesque Tanegashima Island, about 115km south of Kagoshima City. The warm, subtropical climate and the fresh sea breeze, which carries minerals and morning fog to the farm, ensure an ideal climate for the cultivation of early growing shincha cultivars. The tea field is perched at 223m elevation in the highest part of Banyamine, which is considered the top terroir on Tanegashima.

The tea farmer uses as few pesticides as possible. For the 1st and 2nd harvests (ichibancha and nibancha), no pesticides are used. The tea is only briefly steamed (asamushi) to best bring out the refreshing and slightly milky-sweet flavour of the tea.

The rare Shoju cultivar is named after the first wife of the 23rd Lord of Tanegashima, Shoju-in (松寿院).

Single Origin

This tea is sourced exclusively from the above-mentioned tea plantation in Tanegashima and is purchased directly from the farmer.


Brewing Guide

2–3 heaped teaspoons per 100–300ml water (55–60°C). Steep for 2 minutes.

Suitable for up to 6 infusions:

1.   60°C, 120 sec.

2.   70°C, 20 sec.

3.   75°C, 20 sec.

4.   75°C, 15 sec.

5.   85°C, 20 sec.

6.   90°C, 15 sec.


Packaged specially for us in high-quality, airtight, resealable standing zipper pouches at the farm.

Recommended Teapot

A high-quality violet Banko kyusu with a fine ceramic strainer best enhances the aromas, flavour complexity, body and especially the gyokuro-like umami of this extremely umami-rich tea. On the other hand, a classic black Tokoname kyusu would be ideal for emphasising the fresh sencha grassiness of this tea.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.

Laboratory Tests

The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product.

Our recommendations

Welcome! Which language would you like to use?

The image could not be loaded.