Hashiri Shincha Asamushi

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 Asamushi is a tea produced in the basin of the Warashina River. It is a Honyama tea with a long history among tea-producing areas in Shizuoka. The Warashina River is a clear, rapid stream with abundant underground water. The mountain tea fields along the river are shrouded in mist, and compared to tea in the plains, the tea leaves are thinner and have a vivid green color. The big temperature difference between day and night and the soil rich in minerals are also reasons why Honyama tea is known as a famous tea producing area.

The taste is elegant and gentle, with a refreshing and unique aroma. This aroma is also called the "scent of the mountain" and is one of the major characteristics of Honyama tea. This is a natural high-quality tea producing area created by Mother Nature. The tea produced in Honyama area is characterized by its rich aroma and deep, clear taste.

Origin: Honyama (Warashina), Shizuoka
Cultivar: Yabukita

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.