Shincha (新茶) means new tea, first flush, the very first tea of the spring. Made using the nutrient-rich youngest and most tender leaves of the tea plant that has been dormant during the winter.

This is the fresh Shincha of the 2020 harvest from the tea gardens of the Watanabe family. The Watanabe tea fields are located in Yakushima an island in the Southwestern region of Japan, in Kyushu.

The island of Yakushima is an absolute dream for nature lovers. There are rainforest, mountains, rivers, waterfalls, beaches, an overwhelming variety of animals and plants, few people and a few tea gardens. These are among the most southern gardens in Japan and are, therefore, due to the climatic conditions, the earliest in the Shincha harvest. This island is truly a UNESCO World Heritage Site.

The Watanabe family's tea garden is run organically and is nestled in a wonderful, natural environment between mountains and forests. There are no other tea gardens or other agricultural areas anywhere. Not even the fans usually used in tea farming disturb the landscape here.

A unique oasis of authentic tea passion in one of the most beautiful places in Japan. The location for a tea garden can hardly be more beautiful and magical.

Mankichi Watanabe, an experienced tea farmer, usually shades the tea bushes with nets (kabuse) for 14 days before the harvest. This relatively long time allows the plants to develop an even more sweet taste.

This tea is not an ordinary Shincha, but a cuvée made from three cultivar varieties Asatsuyu, Kuritawase and Saemidori. The Watanabe Kabuse Shincha is wonderfully fresh and fruity, highly aromatic and at the same time very soft with a delicately sweet note. The cup glows in bright, bright green and has a long-lasting taste.

Enjoy the fresh Shincha 2020 until it lasts. We normally order very few packs of each tea we sell (we don't hold large amounts of stock) to ensure our customers always get the fresher teas. Also, shincha is only available once a year during the spring, the earlier it is enjoyed the fresher.

Limited amounts available, once it's gone we don't have the option to purchase more until next year. So grab yours now!

If you scan the QR code image you will be able to enjoy a nice song that I have selected to match this tea.

The Japanese Tea Evangelist says: the Watanabe family produces outstanding teas. Shincha teas are among my favourite ones and this particular kabuse shincha is at the top of the list. Three rounds of a brew make me feel tea drunk despite being myself a heavy drinker.

Organic Watanabe Kabuse Shincha 2020 (50 grs)

  • Type of tea:  Japanese organic kabuse shincha 2020
    Harvest: First Flush
    Steaming: Medium steaming
    Tea Bush: Kuritawase, Saemidoru & Asatsuyu
    Amount: 50 grams vacuum-sealed pouch with a cardboard wrapper
    Origin: Yakushima, Kagoshima, Kyushu, Japan
    Organic Certification Body: DE- ÖKO-039 Non-EU-Agriculture

  • This is how Mankichi Watanabe recommends brewing his sencha:

    Amount of tea: the desired amount of tea
    Amount of water: 200 ml of water
    Water temperature: 55/70 degrees Celsius (1st to 4th brew)
    Amount of time: 50 secs (1st brew) 10 secs (2nd to 4th brew)

    This is how The Japanese Tea Evangelist recommends brewing this fantastic kabusecha tea.

    Japanese clay teapot (kyuusu)
    Rinsing: No
    Amount of tea: 3 grams of tea (about a teaspoon & a half)
    Amount of water: 100 ml of water
    Water temperature: 55 degrees Celsius (1st brew) 60 degrees Celsius (2nd brew) 65 degrees Celsius (3rd brew) 70 degrees Celsius (4th brew)
    Amount of time: 55 secs (1st brew) 40 secs (2nd brew) 15 seconds (3rd to 4th brew)

    NOTE: If you do Gong Fu Cha my recommendation is to use your usual parameters for Japanese green teas. Remember that Japanese teas are for the most part steamed & therefore more delicate than other types of teas.

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