Shincha is the name given to Japan’s fresh teas from the early days of the early harvest in spring. To the „Gyokuro“ is a Japanese green tea through the approximately 3-week full shading (complete enclosure) of the tea fields with multilayer nets. „Kirisakura“ is Japanese for „cherry blossoms in the mist“, an allusion to the foggy tea gardens. Our Shincha Gyokuro Kirisakura is accordingly a super-fresh blend of (full) shaded teas of different Kagoshima plantations, located in favorable slopes of the still active homonymous volcano, picked during the first days of the first plucking („First Flush“) and immediately after the harvest Processed and vacuumed. A Shincha, who is like him, and a Shincha according to the Japanese model:
The region around Kagoshima, capital of the same name, located in the southernmost tip of Japan on the island of Kyushu, is Japan’s second largest tea cultivation area. Thanks to the volcanic slope of the tea gardens, this tea thrives in particularly rich soils and receives an ideal sun exposure before the enclosure. Another beneficial factor for the enrichment of active and aromatic substances in the leaves of the tea plant is the mild climate of the southern Kagoshima region, which has been created for tea cultivation.
In contrast to the „shade“ method used for „Kabuse“ tea (also called „Kabusecha“), the shading method is used to recreate the lighting conditions in the nature of comparatively coarse mesh networks („Kabuse“ networks: approx. 50% UV filtering) , The tea bushes for Gyokuro tea are „ingested“ before the harvest for up to three weeks under several layers of narrower nets, which filter out about 90% of the sunlight. The extensive removal of light during this phase causes activities in the tea plant, which result in a modified composition of the ingredients: an increased proportion of amino acids (especially L-theanine) and alkaloids (in particular caffeine, theophylline) and a reduction of the bitter substances (Especially catechins).
For an optimal access to the ingredients and for the protection against oxidation processes, the freshly harvested deep green tea leaves are steamed, cooled, rolled and dried immediately after the picking by means of the process typical for the processing of green tea in Japan. The producer of this Shincha Gyokuro green tea, also certified according to the German standard, vacuums the tea immediately after processing and sends it to the company’s branch in Germany, from where it is then shipped to us so that the active ingredients, the fragrant fresh aroma and the intense taste Of the tea to the enjoy at home in your teacup.
Already the dry, deep green shining delicate tea leaves exude a bewitchingly fresh, fruity sweetish scent, which is reflected in the aroma of the light green shimmering jade colored infusion and a strong anticipation with regard to the expected taste experience, a promise that the full-bodied fresh, High natural sweetness and fruity notes to the taste of our Shincha Gyokuro Kirisakura. The unusually long and intense finish on the palate adds to the taste experience of this tea far beyond the time of its enjoyment. A green tea that makes you happy!
Preparation: Shincha Gyokuro Kirisakura Add tea leaves to the teapot, pour over the water with appropriate temperature, make the following recommendation or personal preference and pour into prepared drinking vessels.
Water: For the preparation of Shincha Gyokuro Kirisakura Green tea, we recommend the use of soft (low-chalk) water at a temperature of 60-65 ° C.
Teapot: best suited for the preparation of Japanese green teas such as Shincha, Gyokuro , Sencha or Kabusecha teas are made of clay (alternatively Japanese Kyusu or teapot in Chinese style ), but also with porcelain and glass teapots / vessels To achieve good results.
Dosage: while you like to make a lot of green tea in Japan, a dosage of 4g tea leaves on 200 ml of water seems to be a good starting point for exploring your own individual taste and dosage preferences. The higher the dosage, the more intense the color and taste of the resulting green tea will be.
Pulling time: with a pulling time of 2 minutes for a first infusion and about the same, further infusions Shincha Gyokuro Kirisakura produces at least three tasty infusions. At higher doses, the pulling time should be correspondingly shortened and further infusions are possible.
Drinking vessel: Shinchah tea is drunk in Japan from small to medium-sized tea cups („Chawan“ or „Yunomi“ ), Whose style and preferred size can be adapted to the respective needs, ie situation and mood.
Note: Shincha teas are particularly suitable for refreshing cold infusions and the enjoyment as iced tea. For the cold infusion it is advisable to draw 20-30 minutes in water of room temperature, doubling the amount of tea leaves used. On ice served a unique enjoyment especially on hot days!
For further information and background information on Shincha, Gyokuro and other Japanese green teas, as well as other Japanese-flavored teas, please also refer to our relevant article in the Siam Tee blog, which provides a comprehensive yet easy to understand overview of Japan’s tea world and history: