Hashiri means the "first (harvest or catch) of the season" and our Hashiri Shincha is just that: it is the first of the first flush teas. It is made from the very young leaves and buds of the tea plant. This year's Hashiri Shincha Fukamushi is a made of Asatsuyu cultivar tea leaves. This cultivar has a taste that is similar to gyokuro.
The tea was grown in Chiran. Chiran sits near the southern tip of Kyushu in Kagoshima prefecture and has a mild subtropical climate that is perfect for growing tea.
After cupping the aracha ("rough tea"), we found a production style that we felt suited this tea well. The fukamushi steaming of this tea highlights the rich color that Asatsuyu leaves can provide. Steaming in this way also helps to produce a soft, bright aroma from the brewed leaves that reminds one of the sun gently rising over the horizon on an early spring morning.
Origin: Chiran, Kagoshima
Harvest: First flush
Cultivar: Asatsuyu
Den's Preferred Brewing:
Leaf-water ratio: 2-3 g (~1 tsp) per 4 oz
Water: 160°F; Steep: 90 sec
2nd Cup Water: 180°F; Steep 30 sec
Special note: The flavor profile of Shincha is best experienced using bottled or filtered water.
Optional Brewing:
You can also brew with hotter water, say 200°F for 45 sec. Brewing this tea brings out a lot of more the astringent, grassy notes strong. This is another way to experience the terroir of the tea. We recommend you try brewing it both ways.