No. 2331

Japan Shincha Signature Roast

This shaded shincha from Kagoshima is made from the Tsuyuhikari cultivar. A finely tuned re-roasting process, done exclusively for us, grants the Shincha a nutty character with nuances that evoke coniferous trees.

1l Sample

(€536.92* / Kilogram) €6.98*

100 g

(€488.00* / Kilogram) €48.80*

300 g

(€464.00* / Kilogram) €139.20*

* Prices incl. VAT plus shipping costs

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Properties

Attributes:	Contains caffeine, To drink cold
Cultivation method:	Organic
Growing region:	Japan
Seals:	Organic cultivation
Taste:	fragrant-fresh, nutty
Tea type:	Green Tea
Quality (TGR)	TGR108 \| 110

Ingredients

Organic Green tea

Organic certification

Organic cultivation DE-ÖKO-013 Certified by QC&I GmbH

The organic seal is the European label for organic products and labels our teas from controlled ecological production according to the regulations of the EG-eco-regulation on the organic farming.

Preparation

13 g tea leaves (6 heaped Tealamass) to 1 liter of filtered water, boiled and cooled to 70°C / 158°F (let water cool for about 10 -15 min. after boiling). Allow to brew 2 min.

13g / l

70°C

2Min.

More about tea preparation

Exquisite Shincha rarity from Kagoshima

Kagoshima, located at the southern tip of Kyūshū, is one of Japan's most important tea-growing regions. The area has nutrient-rich volcanic soil, plenty of sunshine and a mild climate. These conditions allow the tea plants to grow strong and healthy, giving the tea a rich aroma, a bright green colour and a natural sweetness.

The tea garden is located in Hioki, 100 metres above sea level, in the south-west of Kagoshima Prefecture on the Satsuma Peninsula. The Chiran region is known for producing high-quality tea and is also one of the most famous sources of green tea from Kagoshima.

Which tea cultivars were used for this tea?

Tsuyuhikari

What makes this tea so special?

This tea is a tailor-made speciality produced exclusively for TeeGschwendner. Tsuyuhikari is an early-maturing cultivar that originates from Shizuoka Prefecture. It is characterised by a refreshing taste with low astringency, which emphasises the umami and natural sweetness of the tea. These characteristics are intensified by strong roasting at a high temperature, creating a roasted aroma and a full-bodied, rich flavour reminiscent of nuts and conifers.

Tea Taster preparation recommendation for this tea

We recommend using 4–6 grams of tea leaves per 250 ml, infused with water heated to approximately 80–90 °C, and a steeping time of 30 seconds to 1 minute. To ensure that this roasted Sencha is particularly successful, it is important to carefully adjust the water temperature and steeping time. The key is to use slightly hotter water and keep the steeping time rather short.