KABUSE YABUKITA SHINCHA
COVERED TEA
GREEN TEA
ORGANIC
Kirishima, Kagoshima, Japan
A special type of green tea covered before harvesting like Gyokuro but for a smaller period. Yabukita tea tree is the mother of most of the Japanese tea cultivar. very vegetal and some notes of crab and sea weed this is the stronger tea in terms of sea notes.
This is the so-called Shincha ("New tea" or First harvest), which is appreciated for its soft and special taste.
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Yabukita
HARVEST: Spring, 2023
GREEN TEA
ORGANIC
Kirishima, Kagoshima, Japan
A special type of green tea covered before harvesting like Gyokuro but for a smaller period. Yabukita tea tree is the mother of most of the Japanese tea cultivar. very vegetal and some notes of crab and sea weed this is the stronger tea in terms of sea notes.
This is the so-called Shincha ("New tea" or First harvest), which is appreciated for its soft and special taste.
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Yabukita
HARVEST: Spring, 2023
Due to the special cultivars, climate, and quality of the tea leaves, this type of tea is rich in amino acids, vitamins, and microelements. The highest quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
Due to the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Due to the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Water temperature: 60-85 °C
Amount of tea: 3-5 grams per 100 ml of water
Brewing method: Sencha Do
Learn more about TEA BREWING METHODS
Amount of tea: 3-5 grams per 100 ml of water
Brewing method: Sencha Do
Learn more about TEA BREWING METHODS
KABUSE YABUKITA SHINCHA
ORIGIN
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 as a first place, where tea plant stated to be cultivated. Kagoshima is one of the biggest tea growing prefectures in Japan. Subtropical mild climate, rich volcanic soil, and high mastery of local farmers creates 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.
ORGANOLEPTIC
...
GASTRONOMY
This tea is a great aperitif before a meal, 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 food to find your own 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.
EXPERT'S JUDGEMENT
"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)
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 as a first place, where tea plant stated to be cultivated. Kagoshima is one of the biggest tea growing prefectures in Japan. Subtropical mild climate, rich volcanic soil, and high mastery of local farmers creates 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.
ORGANOLEPTIC
...
GASTRONOMY
This tea is a great aperitif before a meal, 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 food to find your own 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.
EXPERT'S JUDGEMENT
"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)
AN SHIM TEA - JAPAN
Try one of the best Japanese tea representatives from AN SHIM TEA COLLECTION