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Hashiri
Shincha is truly a special tea.
Only a very small amount of this exquisite leaf is
plucked each spring. Hashiri Shincha is the first tea plucked in the new spring season, and it is always
plucked by hand from the budding tea bushes. Because
the plants halt growth over the winter and rest, the
leaves absorb and store nutrients gathered from the
soil during this time. Thus, the first leaves to
sprout on the tea bushes in the spring contain a large
amount of energy, antioxidants and, best of all,
flavor. The flavor of Hashiri Shincha can best be
described as very fresh and lively, herbaceous and
earthy and a perfect balance of sweetness and
bitterness.
However, even in the short window of time
that it is possible to make Shincha there are several
different types of Shincha made. Hashiri Shincha
is the very first Shincha made every spring. The
leaves of Hashiri Shincha are very shiny, thin and
delicate. The leaf is picked and then processed very
quickly, in order to highlight the vibrant freshness
of the early spring flavor. The heady aroma of Hashiri
Shincha is a celebration of the aromas that one
breathes in a tea garden and tea factory in Japan in
the spring.
Because the timeframe for this tea is short, Hashiri Shincha
is only able to be made for a brief period of time.
For the tea farmers it is a race against time to pluck
the tiny tea leaves before they become too mature. This highly sought-after tea is best drunk
during the season – now, when it is young and full of
the moment. It is not a tea for keeping, or saving for
special occasions ‘later.’
Our Harishi Shincha is grown on the tea farm of Mr.
Yoshio Moriuchi, who has won many gold and silver
medals in tea competitions for his tea.
Use 3 teaspoons per 6 oz of
water
Steep 2 infusions at 1.5 minutes
each.
Water temperature should be 160˚ - 170˚ F |
