Kirishima, Kagoshima, Japan

A special type of green tea is covered before harvesting like Gyokuro but for a smaller period. Yabukita tea tree is the mother of most of the Japanese tea cultivars. very vegetal and some notes of crab and sea weed this is the stronger tea in terms of sea notes. MORE

This is the so-called Shincha ("New tea" or First harvest), which is appreciated for its soft and special taste.

Nutty, caramel
Marine, creamy

CULTIVAR: Yabukita
HARVEST: Spring, 2023


Kirishima is a city located in Kagoshima Prefecture located on the island of Kyushu. This is the country's southernmost tea region and it is considered the first place, where tea plants are stated to be cultivated. Kagoshima is one of the biggest tea-growing prefectures in Japan. A subtropical mild climate, rich volcanic soil, and high mastery of local farmers create a high-quality green tea, one of the best in Japan! Kirishima's tea is famous for its very delicate flavour and rich full-bodied 'umami' taste.

Beautiful, neat, whole tea leaves have a glossy dark green appearance. The aroma of dry tea leaves is sweet, nutty, and caramel. The famous, deep 'Umami' flavour promises an unforgettable tea experience. Being a golden mean between Gyokuro and the famous Sancha, this tea combines a wonderful fresh aroma and a deep, mellow nutty taste. Warmed tea leaves have a soft, deep, bakery fragrance with vanilla and floral notes. Rinsed tea leaves reveal sea motifs, seaweed, seafood, and freshly cut grass.

The taste of the tea is soft, sweet, and buttery with a deep herbaceous, creamy taste. Here, marine motifs and dried herbs create a wonderful harmony of aroma and taste. Minimal astringency, leaving a refreshing sweet aftertaste. The infusion is clear and has a jade-like hue to the colour of the infusion. The empty bowl has a stunning sweet honey aroma with notes of cotton candy, wildflowers and berries. A stunning tea, amazingly balanced in its brightness and depth.

This tea is a great aperitif before a meal and a great alternative to wine. It can be brewed with classic or cold-brewing methods. In the second case, tea can be infused with cold water for 1.5-3 hours. The infusion is light, tender, and rich. Its sweet taste and 'Umami' note pair perfectly with light salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. You can experiment with different savoury or sweet foods to find your perfect combination. Due to a complex, intense taste, this tea can fit a lot of different things. You can also add this tea to a sauce, vinegar, or oil and leave it for some time to exchange the flavours.


"Only Yabukita tea cultivar, which is the most famous and cultivated in Japan. Now it's about 70% of the tea trees. Yabukita tea tree is the mother of most of the Japanese tea cultivars. Very vegetal and the stronger tea in terms of sea notes."

Florian Aumaire (Les thés sur terre)
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