SHINCHA : SPRING TEA 2022

Literally "new tea", shincha can refer simply to the first flush of leaves in the spring processed into usually sencha, but also gyokuro, hojicha, etc. However, you will also find tea brands in Japan who market summer and autumn shincha as there are subsequent flushes of new leaves in each season.




FROM THE CEO, Yukiyo Nakajima: CHAKOUAN

I was born in Ureshino city of Saga prefecture, where I played and grew up, surrounded by tea farm owned by my grandfather. My brother inherited the farm and is responsible for farm labor and production. I am in charge of sales, where I enjoy greeting our customers. I began selling tea at the Imari Morning Market, and I have been here ever since. I am honored to be in the tea business, having the opportunity to offer Japanese tea to customers.

We curate a selection of teas produced in different parts of the Kyushu region. From Saga: Ureshino-cha and Hinatagou-cha; from Fukuoka: Yame-cha; from Kagoshima: Kagoshima-cha. We hope to provide products that will satisfy our customers.



STEEPING INFO

First steeping:
1. Place leaves into teapot.
2. Boil water (75-80C) and pour into the teapot.
3. Wait about 30 seconds. (20 seconds for kabuse sencha, shincha and delicate leaves)
4. Pour into cup to drink.



PRODUCT INFO

BBD
- See date on package
NET WEIGHT
- 100g (3.52oz)
INGREDIENT
- green tea (Kagoshima, Japan) *allergen free
PACKAGING
- Bag
STANDARD STORAGE
- Store in an airtight container away from sunlight in a cool, dry place.