Tenryu Shincha Yumesuruga Premium

The hand-picked Shincha from the Tenryu region of Shizuoka, Japan, is from the cultivar Yumesuruga. The tea comes from the hands of tea master Mr. Otto, who is a legend among growers in this region. The harvest took place in the second week of May and the tea bushes were not shaded.
Beautifully processed, dark green, metallic shiny leaves with a dense intense aroma full of exotic fruits and vanilla. Light green infusion of creamy, soft, sweetly vibrating umami flavor with cool tones of vanilla, citrus, and green pepper.

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.