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Hashiri Shincha
Tanegashima
Saemidori P. Free

Super Premium 97 P.

SKU
4776
Hashiri Shincha Tanegashima Saemidori
Hashiri Shincha Tanegashima Saemidori
Hashiri Shincha Tanegashima Saemidori
Hashiri Shincha Tanegashima Saemidori
Hashiri Shincha Tanegashima Saemidori
Hashiri Shincha Tanegashima Saemidori
The very first shincha of the year 2023. Grown without the use of plant protection products on the southern Pacific island of Tanegashima, Japan. Saemidori cultivar, sourced directly from Eiichi Matsushita. 80g
Character Full-bodied, deep body, lots of umami, elegant bitterness, sweet, grassy and particularly vitalising this year
Tea Garden Mr. Eiichi Matsushita
Terroir Banyamine, Tanegashima, Kagoshima, Japan
Harvest 1st harvest (ichibancha): April 3rd, 2023
Cultivar Saemidori
Elevation 223m above sea level
Steaming Short (asamushi, 30 seconds)
Beschattung Anbau ohne Pflanzenschutzmittel
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 97/100 p. (shincha category); Super Premium

See all our shincha teas

€16.90
80g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
4776
€211.25 / 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. 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.

Character

Flavour

This elegant and harmoniously sweet shincha from the exclusive Saemidori cultivar is characterised by a very elegant bitterness together with the most delicate sweetness and a typical, though particularly full-bodied, umami. The cup shows a bright play of green and has an especially nourishing and vitalising character this year.

Leaf

Fine, juicy dark green needles

Cup

Beautiful grass green

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.

Single Origin

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

Preparation

Brewing Guide

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

Suitable for up to 6 infusions:

1.   60°C, 60 sec.

2.   65°C, 15 sec.

3.   60°C, 20 sec.

4.   60°C, 20 sec.

5.   60°C, 15 sec.

6.   60°C, 10 sec.

Packaging

High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

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

Awards

The tea farmer won 2nd place in the regional Seicha Kyoshinkai Contest in 2008 for his aracha tea.

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.

PESTICIDES

SEE TESTS

RADIOACTIVITY

SEE TESTS

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