Tea: Tecchan Shincha

Grower: Tecchan, a 5th generation tea-maker

Origin: Wazuka, in Kyoto, Japan

Harvest Date: May 2014

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The most buttery-vegetal profile in our 2014 shincha collection. This one is created by Tecchan, who is a 5th-generation tea grower neighboring the Kyoto Obubu farms. His father, who is the 4th-generation in the family, taught him these techniques which have allowed him to create high-quality shincha.

The profile includes buttery asparagus flavors, stony mineral notes, umami undertones, smooth buttery texture, and creamy mouthfeel.

Tecchan's fields experience large temperature changes, with cold nights and warm, sunny days. The leaves release more flavorful compounds to cope with this kind of weather, and the resulting tea is rich in aroma and flavor. He grows with the popular Japanese tea cultivar, Yabukita.

Shincha, literally "new tea", is the first flush of green tea in Japan, and is the prized first spring harvest. After a long winter of hibernation, the tea plants have stocked up lots of nutrients. In the spring, their first growth of leaves is vibrant, energetic, and full of flavor. Because of the limited quantity and freshness of shincha, the tea is sought-after and usually available only in the spring.

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Recommended Brewing Instructions: Use 1tsp (~2g) per 4oz (250ml) of water. Brew for 1-2 minutes.

- 150F for a light but very delicate, smooth tea with a sweeter, slightly creamy profile.

- 160F for a very sweet, butter-asparagus profile with umami notes.

- 175F for a fuller, more robust profile with pronounced flavors and a stronger umami flavor.

This tea can be rebrewed up to 4 times, with hotter water and longer infusions.