SHIRACHA SHIZUOKA
GOLDEN SENCHA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Shizuoka, Japan
Produced in Shizuoka Prefecture, this rare “Golden Sencha” is made from yellow-leaf cultivar Kogane-midori, known for their natural sweetness and golden hue. Elegant, smooth, and rich in umami, it captures the innovation and craftsmanship of Japan’s finest tea region. MORE
AROMA
Floral, vegetal
TASTE
Marine, nutty
CULTIVAR: Kogane-midori
HARVEST: Spring (Shincha), 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Shizuoka, Japan
Produced in Shizuoka Prefecture, this rare “Golden Sencha” is made from yellow-leaf cultivar Kogane-midori, known for their natural sweetness and golden hue. Elegant, smooth, and rich in umami, it captures the innovation and craftsmanship of Japan’s finest tea region. MORE
AROMA
Floral, vegetal
TASTE
Marine, nutty
CULTIVAR: Kogane-midori
HARVEST: Spring (Shincha), 2024
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green 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 keep the tea leaf in its original chemical composition. Research over the past few decades has 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 the BIOCHEMISTRY OF A TEA LEAF
SHINCHA
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected.
At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains not only the body but the landscape, ensuring that future generations may inherit land that is alive, diverse, and generous. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected.
At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains not only the body but the landscape, ensuring that future generations may inherit land that is alive, diverse, and generous. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
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
ABOUT
Shiracha, often referred to as “Golden Sencha,” is a rare and distinctive green tea produced in the renowned Shizuoka Prefecture, Japan’s historic center of tea cultivation. This unique tea is known for its pale, golden-green leaves and exceptionally smooth, gentle flavor. The characteristic color and soft taste are associated with rare yellow-leaf cultivars, such as Kogane-midori, developed in Shizuoka and recognized for their naturally lower chlorophyll content. These cultivars produce leaves rich in amino acids and umami, resulting in a tea that is mild, sweet, and beautifully balanced. The local environment, nutrient-rich volcanic soil, mountain mists, and cool coastal air — enhances the slow growth and subtle coloration of the leaves. Skilled producers carefully hand-pick, lightly steam, and gently roll the tea to preserve its delicate hue and fragrance. The resulting infusion is golden and clear, offering floral, nutty, and softly sweet notes with a calm, refreshing finish. Shiracha reflects both the innovation and refinement of Shizuoka’s tea heritage — a perfect harmony of natural mutation, craftsmanship, and regional terroir that gives birth to one of Japan’s most elegant and uncommon green teas.
ORIGIN
Shizuoka, located along Japan’s Pacific coast, is one of the country’s most historic and productive tea regions. Surrounded by mountains and facing the sea, it benefits from a mild climate, abundant rainfall, and morning mists that protect tea leaves from excessive sunlight. The volcanic soil of Mount Fuji enriches the plantations with essential minerals, giving local teas their distinctive freshness and clean, vivid taste. For centuries, Shizuoka has been a center of Japanese tea craftsmanship — from hand-picking and steaming to modern refinement techniques. The region is known for its sencha, fukamushi sencha, and increasingly for its high-quality matcha and gyokuro. Teas from Shizuoka are characterized by a bright green color, gentle sweetness, balanced umami, and a refreshing vegetal aroma. Each cup reflects the harmony between nature, tradition, and innovation that defines Japanese tea culture.
ORGANOLEPTIC
The dry tea consists of slender, pale stems, white leaf veins, and uniformly light cream to pale green. Their airy, wiry appearance hints at the tea’s minimal processing and gentle character. Once brewed, the infusion appears a soft, translucent yellow-green with excellent clarity. The dry aroma is light and clean, with subtle hints of fresh hay, white flowers, and a delicate sweetness akin to steamed squash or young corn. The aroma becomes more pronounced upon infusion with mellow vegetal notes, warm grain-like tones, and a touch of sakura leaf. Shiracha delivers a soft, rounded cup with gentle umami and natural sweetness. The flavor profile is mild and well-balanced, offering sweet peas, cooked rice, and tender spring greens nuances. A whisper of white sesame and soft herbal undertones lingers toward the finish. Smooth, light-bodied, and silky on the palate. There is no astringency, and the tea glides gently across the tongue, offering a refreshing, clean finish. The aftertaste is fleeting but serene, sweet and slightly creamy, with a faint cooling sensation and mild salivation, ideal for those seeking a low-caffeine, calming tea experience with subtle complexity.
Shiracha, often referred to as “Golden Sencha,” is a rare and distinctive green tea produced in the renowned Shizuoka Prefecture, Japan’s historic center of tea cultivation. This unique tea is known for its pale, golden-green leaves and exceptionally smooth, gentle flavor. The characteristic color and soft taste are associated with rare yellow-leaf cultivars, such as Kogane-midori, developed in Shizuoka and recognized for their naturally lower chlorophyll content. These cultivars produce leaves rich in amino acids and umami, resulting in a tea that is mild, sweet, and beautifully balanced. The local environment, nutrient-rich volcanic soil, mountain mists, and cool coastal air — enhances the slow growth and subtle coloration of the leaves. Skilled producers carefully hand-pick, lightly steam, and gently roll the tea to preserve its delicate hue and fragrance. The resulting infusion is golden and clear, offering floral, nutty, and softly sweet notes with a calm, refreshing finish. Shiracha reflects both the innovation and refinement of Shizuoka’s tea heritage — a perfect harmony of natural mutation, craftsmanship, and regional terroir that gives birth to one of Japan’s most elegant and uncommon green teas.
ORIGIN
Shizuoka, located along Japan’s Pacific coast, is one of the country’s most historic and productive tea regions. Surrounded by mountains and facing the sea, it benefits from a mild climate, abundant rainfall, and morning mists that protect tea leaves from excessive sunlight. The volcanic soil of Mount Fuji enriches the plantations with essential minerals, giving local teas their distinctive freshness and clean, vivid taste. For centuries, Shizuoka has been a center of Japanese tea craftsmanship — from hand-picking and steaming to modern refinement techniques. The region is known for its sencha, fukamushi sencha, and increasingly for its high-quality matcha and gyokuro. Teas from Shizuoka are characterized by a bright green color, gentle sweetness, balanced umami, and a refreshing vegetal aroma. Each cup reflects the harmony between nature, tradition, and innovation that defines Japanese tea culture.
ORGANOLEPTIC
The dry tea consists of slender, pale stems, white leaf veins, and uniformly light cream to pale green. Their airy, wiry appearance hints at the tea’s minimal processing and gentle character. Once brewed, the infusion appears a soft, translucent yellow-green with excellent clarity. The dry aroma is light and clean, with subtle hints of fresh hay, white flowers, and a delicate sweetness akin to steamed squash or young corn. The aroma becomes more pronounced upon infusion with mellow vegetal notes, warm grain-like tones, and a touch of sakura leaf. Shiracha delivers a soft, rounded cup with gentle umami and natural sweetness. The flavor profile is mild and well-balanced, offering sweet peas, cooked rice, and tender spring greens nuances. A whisper of white sesame and soft herbal undertones lingers toward the finish. Smooth, light-bodied, and silky on the palate. There is no astringency, and the tea glides gently across the tongue, offering a refreshing, clean finish. The aftertaste is fleeting but serene, sweet and slightly creamy, with a faint cooling sensation and mild salivation, ideal for those seeking a low-caffeine, calming tea experience with subtle complexity.
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