Description
In Japan, the most prestigious teas are the Ichibancha, which means "first harvest". This tea comes from Kirishima, Kagoshima. It is produced from a cultivar called Saemidori, which is a cross between the Asatsuyu and Yabukita cultivars.
A gourmet spring tea with fruity, vanilla and grassy notes, each supported by a deliciously smooth texture. This Grand Cru is not to be missed!
Special qualities
- Origin:
- Kagoshima, Japan
- Tea colour:
- Green Tea
Tasting notes
Feuille sèche
Appearance: small regular needles
Colour: dark and bright green
Notes: vegetal (cut grass), seaweed, fruity
Infusion
Notes: vegetal, marine, fruity (mochi)
Liqueur
Colour: light green
Texture: smooth, then subtly powdered
Flavour: sweet, umami
Notes: vegetal (cut grass), fruity (sakura mochi), aromatic herbs
Suggestion of preparation
With the teapot or the tasting set: 3 minutes in water heated to 160°F.
With the Kyusu or the Shiboridashi : 5 g / 10 cl
- 1st infusion: 160°F - 1 minute
- 2nd infusion: 160°F - instantaneous
- 3rd infusion: 180°F - 30 seconds
- 4th infusion (optional): 30 minutes in cold water
Shincha are so delicate that they can be eaten as a salad with shoyu, goma and
katsuobushi (soy sauce, sesame seeds and bonito).
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.