Hashiri Shincha ($24.75)

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 2018
  • Species: Yabukita
hashiri shinchaEvery 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 2018 Hashiri Shincha Tasting Comments:
hashiri shincha tasting comments 2018I was very excited to taste this year's Hashiri even before opening bag because I received reports from our tea taster that this year?s Shincha was very good. As the bag was opened, I could easily tell he was correct! The tea leaves are well rolled, shiny, and I could imagine the taste by just smelling the strong seaweed like aroma from the dry tea leaf. I brewed it for 90 sec. with 160F water as we suggest for this tea. One sip just woke up all five of my senses and the layer of Umami, sweetness and glassy flavor spread throughout my mouth and even to my throat and nose. I just wanted to shout that this year is a very successful crop. Then I brewed a 2nd cup with hotter water. Wow, it gently stimulated my tongue with another layer of Umami and the after taste stayed at my tongue for a long, long time.

Like every year, I brewed a fresh cup with boiling water. This way I could tell more clearly if the tea was well rounded. When I sipped, I was surprised how sweet it was, even though a cup is usually bitterer with very hot water. This means the tea leaf was well grown with a good amount of nutrition especially the amino acid that brings the Umami taste. Our 2018 Hashiri brings you the complexity of Umami, fresh bitterness and herbaceous flavor. I am sure you will appreciate this gift of nature.
Hashiri Shincha
Den's Preferred Brewing:
Water: 2oz @ 160F
Leaves: 2 grams or 1 rounded teaspoon
Steep: 90 sec
2nd Cup: Water @ 180F; Steep 30 sec

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