Early Sencha harvest with medium-intense umami
An extremely delicious Shincha from the Shizuoka region of Japan. Shinchas are the "new teas" that are one of the first to be harvested in the spring of the year. This Shincha is from the year 2021. It comes from an altitude of about 300 m.
tasteAfter 15 seconds of brewing time, a intense taste of umami developed. You can clearly taste aromas of green vegetables like spinach, green asparagus. It is precisely these nuances that are so appreciated and loved in the best Japanese green teas.
The texture of the first infusions is very thick.
Afterwards, an intense, pleasantly sweet taste remains on the tongue, which can still be tasted hours later.
Preparation of the Shincha SaemidoriThis green tea should be prepared with extreme care. If you use water that is too hot, almost no flavors will be released.
The water should therefore not be hotter than 75 °C.
A few Tipps:
- Before you brew the tea, you should enjoy its smell. The best way to do this is to place the dry tea leaves in a hot pot or mug. In this way, the odorous substances can develop optimally.
- Use enough tea in the preparation. On a small pot of about. For 100 - 150 ml you should use approx. 3-4 teaspoons of tea.
- For the first infusion, do not let the tea steep for longer than 20 seconds. If the tea steeps longer, it becomes a bit bitter.
- You can pour the tea about 3-4 times. After that, a significantly longer brewing time is necessary to obtain an intense taste.