Hashiri Shincha is sold out. If you purchased this special first flush tea THANK YOU and we hope you enjoyed it. We appreciate your patronage of this year's Hashiri Shincha and we all look forward to its return again next year.
Hashiri means the "first (harvest or catch) of the season" and our Hashiri Shincha is just that. It is the first of the first flush teas. It is made from the very young leaves and buds of the tea plant. We are very glad to once again to be offering Hashiri Shincha. Not only do we get to supply you with a great tea, but we also have the opportunity to work with a tea grower who is essentially an artist in the tea field.
Origin: Uchimaki, Shizuoka
Harvest: First Flush 2016
Every year Den's parent company, Shirakata-Denshiro Shoten, strikes a special contract with the Moriuchi tea farm to purchase their very young shincha leaves and use it as the only tea in our Hashiri Shincha. The Moriuchi tea farm is owned and operated by Mr. Yoshio Moriuchi who has a brilliant history in tea farming. He has won Gold and Silver medals in the past several years at the World Green Tea Contest, the O-Cha Frontier Contest, and the Shizuoka Tea Auction. His passion for tea and his spirit of ingenuity are still growing. He uses an original natural fertilizer that he blends himself. He is very careful at timing the harvest to bring out the best flavor of the tea leaf. His first flush tea is very delicate and the top buds and tea leaves are carefully picked by hand.
After the leaves are picked, Mr. Moriuchi makes Aracha (rough tea) with the young leaves. The Aracha is brought to the Shirakata-Denshiro Shoten's factory, where it is processed as little as possible. To maintain its field freshness especially for this Hashiri Shincha, there is no blending and only a light roasting. Consequently it is somewhat delicate and will be available for a very limited time.
Den's 2016 Hashiri Shincha Tasting Comments:
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.
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