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Hashiri Shincha 2024
Yabukita Pest.Free

Name: Shincha Tanegashima Yabukita
SKU: 4777
Price: 15.90 EUR
Availability: OutOfStock

Super Premium 96 P.

SKU

4777

Pesticide-Free Shincha Tanegashima Yabukita

The very first shincha of the year 2024. Grown without the use of plant protection products on the southern Pacific island of Tanegashima, Japan. Yabukita cultivar, sourced directly from Eiichi Matsushita, harvested on 10/04/2024. 80g

Character	Harmonious, balanced, sweet, vegetal, with a silky umami: vitalising and powerful
Tea Garden	Mr. Eiichi Matsushita
Terroir	Banyamine, Tanegashima, Kagoshima, Japan
Harvest	1st harvest (ichibancha): April 10th, 2024
Cultivar	Yabukita
Elevation	223m above sea level
Steaming	Short (asamushi, 30 seconds)
Shading	No shading necessary due to weather conditions
Organic Cert.	Cultivated without the use of plant protection products
Laboratory Tests	Radioactivity (region as of 04/2023)
Awards	Farmer awarded 2nd place in the Seicha Kyoshinkai Contest in 2008 (aracha tea category)
Grade	96/100 p. (shincha category); Super Premium

€15.90

80g

Delivery : 1–3 business days

Incl. VAT, excl. shipping

SKU

4777

€198.75 / 1kg

Back in Stock after 2025 Harvest

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Incl. VAT, excl. shipping

4777

€198.75 / 1kg

Reminder set

Mr. Eiichi Matsushita 松下栄市 is a passionate tea farmer operating the tea farm in its 4th generation. When steaming and processing the tea, Mr. Matsushita himself stands at the machine to monitor the process. The family resettled from Shizuoka to Banyamine, Tanegashima in 1909 and brought their tea-making expertise with them. Mr. Matsushita has served as the president of the Tanegashima Arasha Factory Association for 12 years. His tea fields are located in the best green tea terroir of Tanegashima.

Flavour

A wonderfully strong and fresh Sencha from the popular Yabukita cultivar, which combines a nourishing bitterness with a rich umami flavour. This is particularly sweet and silky in the 2024 harvest and somewhat reminiscent of a creamy dessert. It's very revitalising, with refreshing notes of grass and a fresh hint of mint and celery. When brewing, we recommend using a little more tea leaf, as this brings out the vitality that is unique to Shincha tea, without creating an unharmonious effect.

Leaf

Juicy, dark green needles

Cup

Vibrant green yellow

Shincha, which translates from Japanese as "new tea", marks the start of the tea season in Japan and is eagerly awaited every year. For the Japanese tea world, it is considered the highest quality tea of the current season and embodies the perfect freshness of Japanese green teas thanks to its extensive aroma spectrum. Only the tea buds and young leaves, the first shoots of spring, are harvested. Their wealth of valuable nutrients is decisive for the unmistakable freshness and strength that makes shincha so exceptional. Small harvest quantities and high demand make this special first harvest a highly limited, seasonal tea.

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The tea farm is located in the north of the picturesque Tanegashima Island, about 115km south of Kagoshima City. The warm, subtropical climate and the fresh sea breeze, which carries minerals and morning fog to the farm, ensure an ideal climate for the cultivation of early growing shincha cultivars. The tea field is perched at 223m elevation in the highest part of Banyamine, which is considered the top terroir on Tanegashima.

The tea farmer uses as few pesticides as possible. For the 1st and 2nd harvests (ichibancha and nibancha), no pesticides are used. The tea is only briefly steamed (asamushi) to best bring out the refreshing and slightly milky-sweet flavour of the tea.

Single Origin

This tea is sourced exclusively from the above-mentioned tea plantation in Tanegashima and is purchased directly from the farmer.

Preparation

Brewing Guide

2 heaped teaspoons per 100–300ml water (55–60°C). Steep for 2 minutes.

Suitable for up to 6 infusions:

1. 60°C, 60 sec.

2. 65°C, 15 sec.

3. 60°C, 20 sec.

4. 60°C, 20 sec.

5. 60°C, 15 sec.

6. 60°C, 10 sec.

Packaging

High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

A high-quality violet Banko kyusu with a fine ceramic strainer best enhances the aromas, flavour complexity, body and umami of this shincha. On the other hand, a classic black Tokoname kyusu would be ideal for emphasising the fresh sencha grassiness of this umami-rich tea.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.

Test results

The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product.