SHIRACHA HOSHINO YAME
GOLDEN SENCHA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Hoshino, Yame, Kyushu, Japan
Shiracha, also know as "Golden Sencha," is a rare and unique tea from the Hoshino region of Yame in Japan. It is made in very small quantities, which contributes to its rarity. MORE
AROMA
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TASTE
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HARVEST: 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Hoshino, Yame, Kyushu, Japan
Shiracha, also know as "Golden Sencha," is a rare and unique tea from the Hoshino region of Yame in Japan. It is made in very small quantities, which contributes to its rarity. MORE
AROMA
...
TASTE
...
HARVEST: 2024
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: 60-80 °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
GOLDEN SENCHA aka WHITE TEA from HOSHINO
ABOUT
Shiracha, also know as "Golden Sencha," is a rare and unique tea from the Hoshino region of Yame in Japan. It is made in very small quantities, which contributes to its rarity. The lack of sunlight due to a shading technique leads to pale leaves, inhibiting photosynthesis, hence the name "white tea." This tea contains up to three times more amino acids than traditional sencha. High levels of L-theanine promote relaxation and enhance mood by increasing calming neurotransmitters in the brain. Increased amounts of arginine, which aids in wound healing, supports the immune system, and regulates blood pressure. The enhanced amino acids contribute to the overall health benefits of the tea, making it an attractive option for those looking to improve their well-being while enjoying a unique flavor profile. Its health benefits, combined with its unique taste, make it a noteworthy choice for tea enthusiasts.
ORIGIN
Hoshino is a notable area within Yame, a city located in Fukuoka Prefecture on the island of Kyushu, Japan. This region is renowned for its high-quality tea production, particularly green tea varieties like Sencha and Gyokuro. Hoshino is known for producing premium green teas, including Golden Sencha (Shiracha) and other specialty teas. The local climate, fertile soil, and traditional cultivation methods contribute to the exceptional quality of the tea leaves. The area benefits from a unique microclimate that is conducive to tea production, offering the right balance of sunlight, humidity, and temperature that enhances the flavor and aroma of the tea.
The tea produced in Hoshino often involves traditional farming and processing techniques passed down through generations. Tea farmers pay special attention to the cultivation of the tea plants, which may include shading the plants to produce unique flavors, as with the case of Shiracha. Many producers in Hoshino focus on small-batch teas, emphasizing quality over quantity. This artisanal approach leads to careful handling and processing of the leaves, resulting in distinct flavors and characteristics. Many farmers in Hoshino are committed to sustainable and organic farming practices, ensuring that their tea cultivation has minimal environmental impact. This approach resonates with the growing global interest in organic and eco-friendly products.
ORGANOLEPTIC
...
GASTRONOMY
...
Shiracha, also know as "Golden Sencha," is a rare and unique tea from the Hoshino region of Yame in Japan. It is made in very small quantities, which contributes to its rarity. The lack of sunlight due to a shading technique leads to pale leaves, inhibiting photosynthesis, hence the name "white tea." This tea contains up to three times more amino acids than traditional sencha. High levels of L-theanine promote relaxation and enhance mood by increasing calming neurotransmitters in the brain. Increased amounts of arginine, which aids in wound healing, supports the immune system, and regulates blood pressure. The enhanced amino acids contribute to the overall health benefits of the tea, making it an attractive option for those looking to improve their well-being while enjoying a unique flavor profile. Its health benefits, combined with its unique taste, make it a noteworthy choice for tea enthusiasts.
ORIGIN
Hoshino is a notable area within Yame, a city located in Fukuoka Prefecture on the island of Kyushu, Japan. This region is renowned for its high-quality tea production, particularly green tea varieties like Sencha and Gyokuro. Hoshino is known for producing premium green teas, including Golden Sencha (Shiracha) and other specialty teas. The local climate, fertile soil, and traditional cultivation methods contribute to the exceptional quality of the tea leaves. The area benefits from a unique microclimate that is conducive to tea production, offering the right balance of sunlight, humidity, and temperature that enhances the flavor and aroma of the tea.
The tea produced in Hoshino often involves traditional farming and processing techniques passed down through generations. Tea farmers pay special attention to the cultivation of the tea plants, which may include shading the plants to produce unique flavors, as with the case of Shiracha. Many producers in Hoshino focus on small-batch teas, emphasizing quality over quantity. This artisanal approach leads to careful handling and processing of the leaves, resulting in distinct flavors and characteristics. Many farmers in Hoshino are committed to sustainable and organic farming practices, ensuring that their tea cultivation has minimal environmental impact. This approach resonates with the growing global interest in organic and eco-friendly products.
ORGANOLEPTIC
...
GASTRONOMY
...
AN SHIM TEA - AWARD-WINNING TEA
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