When I opened the bag of Hashiri, my first impression was "Well Done". This year's Hashiri has a long, well twisted, black and shiny shape. At the same time, I was a little anxious about the taste because sometimes those well twisted leaves had brought me a pale taste. As I do every year, I brew the very first cup of Shincha with boiling water. This allows me to clearly define the tasting profiles of the tea such as freshness, bitterness, and umami. As I sipped the first cup, I confirmed my impression of "well done". The taste spread to my whole mouth, even to the throat and was very sticky everywhere my mouth. It was interesting that after the taste disappeared from my month it stayed in my throat a little longer. This is a great sign that the tea plant had received a great deal of nutrition during the winter months resulting in a good combination of Umami and fresh astringency. Whenever I sipped, that feeling in my mouth and throat was repeated. Then I made a second cup with the same leaves. The second cup was also unique. When I sipped, the sip cleared all the aftertaste in my mouth, then another aftertaste appeared quickly again in my throat. This aftertaste was drier with a very comfortable bitterness compared to the first cup. I was never bored repeating the feeling in my mouth. 2016 Hashiri Shincha is very unique and enjoyable. I'm sure that it will entertain your taste buds!
At Moriuchi Tea Farm, experienced tea pickers were working hard to pick your 2016 Hashiri Shincha! Right after the harvest, these teas were taken to our parent company, Shirakata-Denshiro Shoten and processed into beautiful and delicious Hashiri Shincha then shipped to us by air.