SHIRACHA HOSHINO YAME
GOLDEN SENCHA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Hoshino, Yame, Kyushu, Japan
Shiracha "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. Light, delicate, and subtly sweet, it offers a unique expression of tea, gentle in caffeine and rich in umami, making it an ideal choice for a calming, low-tannin infusion. MORE
AROMA
Floral, vegetal
TASTE
Marine, nutty
HARVEST: 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Hoshino, Yame, Kyushu, Japan
Shiracha "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. Light, delicate, and subtly sweet, it offers a unique expression of tea, gentle in caffeine and rich in umami, making it an ideal choice for a calming, low-tannin infusion. MORE
AROMA
Floral, vegetal
TASTE
Marine, nutty
HARVEST: 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, 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 production of 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 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 their tea cultivation has minimal environmental impact. This approach resonates with the growing global interest in organic and eco-friendly products.
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, 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 production of 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 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 their tea cultivation has minimal environmental impact. This approach resonates with the growing global interest in organic and eco-friendly products.
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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