They picked the leaves on the last days of April. In Japan, the first flush green teas are called Shincha. They have a nice sweet world of taste with elegant, fresh notes, while the bitterness is slight. The Saemidori varietal gives its buds really early and produces rich, and tasty teas.
Teas made from the first buds are highly valued in all tea-growing regions. In the early days of spring, when the first buds broke, the newly unfolding tea leaves are delicate and gentle, and the buds contain more sugar, amino acids, and other flavor compounds than at any other time of the year. While in China green teas are traditionally baked, in Japan they are usually steamed. Thanks to this process the leaves can keep their natural greenness which gives them freshness and vitalizing energy.
One of Uji’s ancient tea gardens, the Kōzan-ji (高山寺) temple is tended by the Yoshida family for 16 generations now. This degree of proficiency echoes in their teas too: refined and extremely balanced flavors supplemented with beautiful elegance.
Besides the following recommendation for preparation, worth to try it with Mr. Masahiro’s recipe. We put 3 grams of Sincha to every 100 ml of water, pour it with 80ºC water, and steep it for 60 seconds. When we try this method, we got more vigorous tea with intense notes.
6g tea leaves, 150ml 75 degree water
Steamed leaves: sweet corn, edamame
I. 45s neon green, thick brew
feels like a good soup stock, with long tart sweetness in the afteraste
II. 35s bright neon green infusion
oily texture with a playful bitterness that emerges at times to sweetness – a playful bitterness
notes of plums, gooseberries
III 45s the more yellowish brew brought a cheerful mood
Good choice to start the day.
Quantity: 5-6 grams per 180ml
Water temperature: 75ºC. From fresh spring, mineral water, or filtered water
Brewing time: 45,35,45-60… seconds