Shizuoka Shincha Saemidori

Spring green tea of the Saemidori cultivar from the famous Shizuoka within sight of the spectacular mountain Fuji. Needle-shaped dark green leaves with a pleasantly spicy and cooling aroma. Bright lime green in a cup with a thick rounded and oily flavor full of ripened fruit and a pinch of sea salt in the aftertaste.

How to prepare Shincha

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 65-70 °C, steep for 60 seconds. Infuse the second infusion for 30 seconds and the third for 60 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 55–60 ᵒC for 20 seconds, and in the following three infusions, you steep the leaves for 30, 40, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.

Have a lok at out Blog articles:
Japanese green tea – in pursuit of umami.
Degustation Notes – Japanese Teas.