Shincha (7) 2023

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Seven shincha (new teas) from everywhere in Japan. As fresh as it gets. The whole lot of 'em. You want to know what this year's harvest tastes like? Wanna sample all the styles, taste all the teas? That's right here.



Kamairicha from Ureshino, Yabukita cultivar

Kamairicha stands out as the only Japanese green tea that doesn’t use steam as a source of heat to prevent oxidation. Instead, it uses big iron pans to fire the leaves “à la Chinoise”, giving them a very mellow taste with low astringency.



Tamaryokucha from Ureshino, Saemidori cultivar

The difference in the transformation sequence gives tamaryokucha less sharpness and clarity than sencha, but a richer and rounder profile overall. Also, 10 days of shading gave the plants a little kabusecha-like twist, with moderate umami and fewer tannins.



Sencha futsumushi from Uji, Meiryoku cultivar

A clear favourite of mine this year. Yoshida-san once again outdid himself with this perfectly balanced sencha, boasting one of the most interesting texture I've experienced. 



Hand-picked sencha futsumushi from Kawane, Yabukita cultivar.

Light, fresh and perfectly balanced, this tea was harvest by hand from an unpruned tea garden (shizen-shitate) at 600m in altitude. In my mind, this should be the staple both in terms of culture and taste for Shizuoka teas.



Sencha futsumushi from Sakawa, Yabukita cultivar.

Classic unshaded Yabukita sencha, very straight and bright. A style that's unfortunately old-fashioned now, with shaded sencha trending everywhere. 



Sencha futsumushi from Niyodogawa, Yabukita cultivar.

Very pleasant sencha from a small cooperative of farmers (8 families) in Ikegawa on Shikoku island. This is the type of project I'd support any day all day.



Kabusecha futsumushi from Niyodogawa, Yabukita cultivar.

Superb profile, full aromas with a lighter taste, rather sweet than bitter or astringent. Delicate umami to round things up.