Mr Irie's 2018 Shincha
Our 2018 Shincha tea is grown by Mr Toshiro Irie whose farm is in Yame, Fukuoka, Kyushu Island .
Shincha is a highly prized Japanese green tea that signifies the start of the new season. Shincha or 'new tea' is the earliest pick of the first growth after the dormant winter period. It fits into the category known as 'Ichibancha' or 'first tea' or 'first flush'. This is considered the highest quality and therefore the most desirable category of tea. It's fresh, sweet flavour is considerably more intense than teas from the Nibancha (second tea) and the Sanbancha (third).
In Japan there is a great emphasis on seasonality and so Shincha is very much anticipated and the crop is often sold out and hard to find. The first harvest occurs in late April to early May in the extreme south of Japan on the island of Kyushu. Much like the famous blooming of the famous Sakura cherry trees, the harvest spreads north up Japan starting in Kagoshima at the southernmost point.
Rob meant Mr Irie on his October trip to Fukuoka and was immediately captivated by his passion for soil commitment to the land. You may remember from our social media that he even convinced Rob to taste the soil. We are delighted to partner with him to bring incredible Fukuoka Shincha to Comins
Picking Date : Mid April 2018. Hand Picked by dozens of volunteers who turn up at the tea fields in the plucking season.
Cultivar : Yabukita and Saemidori
Location : Yame, Fukuoka, Kyushu Island .
How to make Mr Irie's 2018 Shincha
Amount of tea per cup (200 ml): 5g (one tea caddy spoon) - you may want to experiment here -due to the intensity of shincha you may want to decrease the amount of tea and the infusion time
Temperature of water: 80℃ / 176℉ (boil kettle, cool for 60 seconds)
Infusion time: 1 miinute (or as desired)
Number of infusions: 4*
How to enjoy: No milk, no sugar
*Possible number of times you can re-brew using the same leaves.
This tea can be infused/brewed multiple times, just place the leaves to one side and reuse