Skip to content
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.
Hashiri Shincha Fukamushi is a deeply-steamed sencha made from the Asatsuyu cultivar. This cultivar has a taste that is similar to gyokuro. The tea itself is grown using the "kabuse" (shading) method, in which black netting is placed over the tea one week before harvesting. The tea leaves grown in the Sakaguchi area, known for its distinctive tea production in Makinohara, the birthplace of deeply-steamed sencha, are rich and full of healthy ingredients, mellow and full-bodied flavor, and deep, rich aroma.
The freshness and rich flavor of the tea leaves are concentrated in this tea, and it is characterized by its emarald green color and refreshing aroma.
Origin: Makinohara (Sakaguchi), Shizuoka
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. This way, the wild grassy flavor comes on strong and you experience the entirety of the terroir in your cup. We recommend you try brewing it both ways.