SHINCHA KUKICHA KARIGANE
TWIG TEA
GREEN TEA
ORGANIC
Kirishima, Kagoshima, Kyushu, Japan
A special kind of Japanese green tea made from young leaves and stems using Sencha, Gyokuro, or Bancha tea. The fresh and sweet infusion has a deep full-bodied taste with "Umami" flavour. Unique tea definitely deserves special attention.
This is the so-called Shincha ("New tea" or First harvest), which is appreciated for its soft and special taste.
AROMA
Grassy, seaweed
TASTE
Sweet, umami, grassy
CULTIVAR: Yabukita
HARVEST: 2023
GREEN TEA
ORGANIC
Kirishima, Kagoshima, Kyushu, Japan
A special kind of Japanese green tea made from young leaves and stems using Sencha, Gyokuro, or Bancha tea. The fresh and sweet infusion has a deep full-bodied taste with "Umami" flavour. Unique tea definitely deserves special attention.
This is the so-called Shincha ("New tea" or First harvest), which is appreciated for its soft and special taste.
AROMA
Grassy, seaweed
TASTE
Sweet, umami, grassy
CULTIVAR: Yabukita
HARVEST: 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
TWIG TEA
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.
Steamed like most green tea in Japan, it is a by-product of the final sorting of high-quality green tea, but in Japan, it is referred to as a separate type of tea. 'Kuki' means stems so basically the Kukicha is a tea of stems only. Due to a small amount of theine and a large content of vitamins and amino acids in the stems, this drink is very useful in its own way and has an original aroma and taste. Kukicha tea has moderate astringency and bitterness, pronounced sweetness and 'Umami'. It is a light and refreshing tea with a mild effect on the human body. One of underrated teas, definitely deserves special attention.
ORGANOLEPTIC
Dry tea leaf has sweet umami flavour with sea motifs. The taste is soft and thick with salty herbal, grassy notes without any bitterness or astringency at all. Very enjoyable tea with Japanese soul. Very nice green tea representative with a low level of caffeine. Don't forget to check amazingly sweet and fresh aroma in an empty cup.
GASTRONOMY
This tea goes perfectly with Japanese cuisine. Like Gyokuro, Kukicha is very nice in cold-brewing and a good alternative to wine during dinner. Can be used as an additive to a sauce, salads etc.
EXPERT'S JUDGEMENT
"This type of Kukicha is the best quality of Kukicha. 'Kuki' means stems so basically the Kukicha is a tea of stems only. Karigane is the crane bird which is a famous bird in Japanese mythology, so in the Japanese tea industry 'karigane' means high quality. This Kukicha is composed of stems and broken tea leaves from shaded tea (Kabuse) that gives more complexity and aroma to this tea. You can find vegetal and roasted notes and a little of umami."
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.
Steamed like most green tea in Japan, it is a by-product of the final sorting of high-quality green tea, but in Japan, it is referred to as a separate type of tea. 'Kuki' means stems so basically the Kukicha is a tea of stems only. Due to a small amount of theine and a large content of vitamins and amino acids in the stems, this drink is very useful in its own way and has an original aroma and taste. Kukicha tea has moderate astringency and bitterness, pronounced sweetness and 'Umami'. It is a light and refreshing tea with a mild effect on the human body. One of underrated teas, definitely deserves special attention.
ORGANOLEPTIC
Dry tea leaf has sweet umami flavour with sea motifs. The taste is soft and thick with salty herbal, grassy notes without any bitterness or astringency at all. Very enjoyable tea with Japanese soul. Very nice green tea representative with a low level of caffeine. Don't forget to check amazingly sweet and fresh aroma in an empty cup.
GASTRONOMY
This tea goes perfectly with Japanese cuisine. Like Gyokuro, Kukicha is very nice in cold-brewing and a good alternative to wine during dinner. Can be used as an additive to a sauce, salads etc.
EXPERT'S JUDGEMENT
"This type of Kukicha is the best quality of Kukicha. 'Kuki' means stems so basically the Kukicha is a tea of stems only. Karigane is the crane bird which is a famous bird in Japanese mythology, so in the Japanese tea industry 'karigane' means high quality. This Kukicha is composed of stems and broken tea leaves from shaded tea (Kabuse) that gives more complexity and aroma to this tea. You can find vegetal and roasted notes and a little of umami."
Florian Aumaire (Les thés sur terre)
AN SHIM TEA - JAPAN
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