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 2019
  • 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 2019 Hashiri Shincha Tasting Comments:
hashiri shincha tasting comments 2018 I am always anxious about Shincha quality this time of the year. Was the weather too hot or too cold?; was it too dry or too wet? This year I received a report from our tea taster, Takeda, that Hashiri Shincha had a bit of a lighter taste. There was not much rain in early April when the tea trees needed it. Consequently, I was concerned that nutrition from the soil could not be distributed inside the tea tree before picking time. When I opened the bag, I saw beautiful shiny tea leaf that made me happy, but the aroma arising was not up to my expectation. I tasted the first cup with worry. My first sip was very fresh but pale. It is really like what Hashiri Shincha is supposed to be but I thought I wanted a bit stronger cup. Suddenly, I felt a unique comfortable astringency somewhere between Umami and bitterness in my mouth and it never moved from my mouth into my throat. Then I had a second cup and said ?Wow?. The second cup is much stronger than the first cup even though I brewed the first cup carefully. Honestly, the second cup had more bitterness and brought a stronger taste, but it was an elegant bitterness that was appropriate for my expected tasting profile. I have never enjoyed Hashiri like this year?s Hashiri. You may agree that on first impressions this is simply a good fresh Shincha, but give it a second chance and you?ll find lots of potential flavors that will surprised you.
Hashiri Shincha
Water: 2oz @ 160F
Leaves: 2 grams or 1 rounded teaspoon
Steep: 90 sec
2nd Cup: Water @ 180F; Steep 30 sec
Water: 8oz @ 160F
Leaves: 4grams or 2rounded teaspoon
Steep: 60 sec
2nd Cup: Water @ boiled; Steep 30 sec

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