SHINCHA KUKICHA KARIGANE
TWIG TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
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 deserves special attention. MORE
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
★ PESTICIDE-FREE GARDENING
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 deserves special attention. MORE
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.
During 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
EASTERN (SENCHA DO) ★
Temperature: 60-75 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 70 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
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 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.
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 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 the underrated teas deserves special attention.
ORGANOLEPTIC
Dry tea leaf has a 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 the Japanese soul. Very nice green tea representative with a low level of caffeine. Don't forget to check the 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 for me. '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) which 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 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.
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 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 the underrated teas deserves special attention.
ORGANOLEPTIC
Dry tea leaf has a 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 the Japanese soul. Very nice green tea representative with a low level of caffeine. Don't forget to check the 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 for me. '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) which 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
Try one of the best Japanese tea representatives from AN SHIM TEA COLLECTION