Hashiri Shincha – Den's Tea website


Hashiri Shincha
Hashiri Shincha
Hashiri Shincha

Hashiri Shincha

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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.
We are very glad to once again to be offering Hashiri Shincha. Not only do we get to supply you with a great tea, but we also have the opportunity to work with a tea grower who is essentially an artist in the tea field.

Origin: Honyama, Shizuoka
Harvest: First Flush 2024
Cultivar: Yabukita

Our Hashiri Shincha is grown in Honyama, Shizuoka, which is known for its traditional premium Sencha. The Honyama tea production area, with a history of about 800 years, is located in the upstream area of the Abe River. This area is blessed with fertile soil which is nourished by the pristine rivers flowing from the mountains. Additionally, there is subsoil water and mountain fog of the Southern Alps. These features produce a tea with clear, refreshing aroma and complex taste profile that are different from tea produced on flatter areas of land.

Once the young, delicate leaves are carefully picked by the farmer, the Aracha (rough tea) is made. It is then brought to the Shirakata-Denshiro Shoten factory, where it is processed as little as possible. To maintain its freshness, especially for this Hashiri Shincha, there is no blending and only a light roasting. Consequently, it is somewhat delicate and will only be available for a very limited time.

Den's Preferred Brewing:
Leaf-water ratio: 2-3g (1 rounded tsp) per 4oz
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.