First harvest tea (2021)
1st place, kamairicha category, Japan National Tea competition, 2019, 2020
Award-winning, competition-grade kamairicha SHINO from Ureshino in Saga has been crowned as the best kamairicha of Japan in 2019 and 2020. Its pan-fried leaves take you on a wonderful flavor journey, quite different from the usual green tea experience. Lovers of oolong tea will enjoy the parallels.
From the moment you open a bag of SHINO, chestnut and fruity notes will greet you, and you will appreciate the subtle charcoal fragrance reminding you of its unique production process. In your cup, its pure gold will delight your eyes. Its sweetness highlighted by a very nice astringency reflects the skills of Akizuki san and his partners.
100% Japanese tea from Saga
Quality and Type
A sweet-tasting tea is a very light tea that leaves a sensation of natural sweetness in the mouth.
Although there is no official translation of the word “umami”, some call it “savory taste”: it leaves a mild and lasting pleasant brothy after taste and is recognized as one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It also induces salivation and a furriness sensation on the tongue, stimulating the throat, the roof and the back of the mouth.
The natural bitterness of green tea comes from the way it is made. Unlike black and oolong teas, green teas are made from the unfermented leaves of the tea plant, which keeps the antioxidants intact, but also gives them the bitter taste. This bitterness can be regulated with the water temperature : the higher the more bitter and vice-versa.
Caffeine is a naturally-occurring stimulant, found in several plants. Caffeine is water soluble, and is extracted into the brewed cup when preparing tea. In most cases, tea has much less caffeine than coffee.
Catechins are a type of polyphenol (EGCG) and are the main astringency component in green tea, long known as tannins. In order to release more catechins you will need higher brewing temperature at around 80 but this will also increase the astringency and bitterness of your tea because of the caffeine. Dont use such temperatures for Gyokuro.
L-theanine (here referred to as theanine) is an amino acid that has a relaxing, but not sedating, effect. It is renowned for its ability to put you in the ideal state of calm attentiveness. It can sharpen focus, while reducing stress and enhancing overall well-being. Theanine can interact with caffeine, allowing a smaller dose of caffeine to have a stronger effect in terms of boosting concentration and alertness.
The fragrance of a cup of green tea can vary from a highly roasted aroma to a fresh one.
Tea for one person (one cup)
80C / 176F
After years of painstaking work in his tea fields and tea factory, Akizuki san had decided to retire. Then a new initiative to save the Kamairicha (pan-fried tea) technique motivated him to come out from retirement and join forces with three other friends, creating the Ureshino Southern Kamairicha Tea Industry Association, to produce top-quality Kamairicha in Ureshino, Saga prefecture.
Kamairicha is a tea specialty of Saga, but the number of factories had gone from 250 in the 1950s to only 10 in 1998. This drop was due to a rapid increase in the change of steaming method, thanks to technological innovation, but also because the required technique is very hard to master, leading to a decrease in the number of qualified tea producers.
Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.
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