Tea: Yame Shincha 1st Grade

Grower: The Kurihara Family

Origin: Yabe Village, in Yame, Japan

Harvest Date: May 2014

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The most complex shincha of our 2014 collection. This one is created by The Kurihara Family from Yabe Village, in Yame, Japan. They've won awards for their gyokuro tea craftsmanship for many years. This is their top grade of shincha for the 2014 season.

The profile includes sweet grassy flavors, buttery flavors and textures, rich umami, bittersweet almond notes, and sweet potato notes. The aroma is fresh and lingering. Compared to Yame Shincha 3rd Grade, this is more buttery, grassy, and smooth.

Grown at an altitude of 680m (2230ft), with the Yabukita cultivar. Lightly steamed.

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) of tea leaves per 4oz (~120ml) of water.
Brew for 1-2 minutes.

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

- 160F for a sweet, grassy profile with a full, buttery texture and complex flavors.

- 175F for a a stronger umami flavor and more pronounced notes, on a sharper, more aromatic liquor.

This tea can be rebrewed up to 5 times, with hotter water and longer infusions.