Fukamushi sencha

A 5-post collection,

June 2017 – Shincha from Shizuoka

This is the second Shincha (新茶) of the year! It comes from the prefecture of Shizuoka (静岡). Shincha We selected another Shincha (新茶), from Shizuoka (静岡) this time. Shizuoka is very famous for green tea in Japan. The prefecture of Shizuoka instantly reminds us of green tea, and of Mount Fuji (富士山). The producer for this tea is Mikasaen located in the city of Kakegawa (掛川), located in the south of Shizuoka. We call the tea for this region Kakegawacha
- June 2017 – Shincha from Shizuoka

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June 2016 – Shincha from Kumamoto

This month we selected a Shincha (新茶) from the prefecture of Kumamoto (熊本茶). Shincha Shincha (新茶) 2016 has been released in Japan! The 88th day from the spring equinox is the day of the first harvest of tea in Japan. The harvest lasts from the beginning of May until June. The tea produced from the first burgeons has a fresh taste and a pleasant scent. This reminds us of a fresh green. Shincha means “new tea” in Japanese. The flavor
- June 2016 – Shincha from Kumamoto

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December 2015 - Sayamacha

This month we selected an organic Sayamacha (狭山茶) from Iruma (入間), in the prefecture of Saitama (埼玉). Sayamacha Sayamacha (狭山茶) is one of the three major Japanese green teas (Shizuoka, Uji and Sayama). A proverb in Japan says: “Color of Shizuoka, aroma of Uji, and flavor of Sayama”. The history of Sayamacha goes back to the era of Kamakura (9th century) when a high buddhist priest, Ennin, brought tea from Kyoto to Sayama. This region is located quite North as
- December 2015 - Sayamacha

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June 2015 - Shincha from Mie

Spring is the season of Shincha (新茶), or “new tea“ in Japanese. So for the June shipment we selected a delicious new Fukamushi Sencha (深蒸し煎茶) from Ise (伊勢), in the prefecture of Mie (三重). Shincha Tealeaves are usually harvested 4 or 5 times a year, starting from April until October, though it varies depending on the area and specific plantation. Shincha is the green tea made from the very first harvest of the year. Shincha is characterized by freshness, crispness
- June 2015 - Shincha from Mie

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March 2015 - Chirancha from Kyushu

Last week I went with my family on a short trip to visit the region of Kagoshima (鹿児島), at the south western tip of the island of Kyushu (九州). The area is fantastic, with many hot springs, and jaw-dropping landscapes. The food is of course delicious: local specialties include black pork and... raw chicken! And of course there is Sakurajima (桜島): the volcano facing the city, shaking it a little every time it explodes (several times a day, no less)
- March 2015 - Chirancha from Kyushu

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