Shincha 2022 Matsumoto Kabusecha

Origin: Matsumoto Tea-Farm, Wazuka (Kyoto)



Cultivar: Hôshun/ Gokô

Elevation: 200 m

Harvest: May 2021 (First Flush), scissor picked

Shading time: 20 days

Type of steaming: Chûmushi (normal steaming)
 
Ideal storing: After opening please use as soon as possible (maximum 3 months) and store in a cool, light-protected place.

Weight: 80 g
 

Steeping Method
First infusion:

・Amount of tea ：4 g
・Water temperature：about 60℃
・Water amount：about 50 ml
・Steep duration：60 sec

Second infusion:

・Water temperature：about 60℃
・Steep duration：15  sec
 

Third infusion:

・Water temperature：about 70℃
・Steep duration：20 sec
 

Fourth infusion:

・Water temperature：about 70℃
・Steep duration：30 sec
 

Fifth infusion:

・Water temperature：about 70℃
・Steep duration：40 sec


Hôshun:

Hôshun is a rare cultivar that is only allowed to be grown in Kyoto and is primarily used for Gyokuro. Due to the long shading time, this tea has almost no bitter taste and an intense umami as well as a slightly vegetable sweetness. It is completed by a shincha freshness, which reminds of the scent of the shincha production in tea factories. All in all very clear, harmonious and elegant in taste. An extraordinary tea, which we have never had on offer in this form before.
Compared to last year, this tea was shaded one week longer.

Gokô:

Gokô is also used primarily for Gyokuro and is a cultivar that originated in Kyoto.
The Gokô Kabusecha is dominated by strong fruity notes, slightly reminiscent of raspberry and cranberry. Overall, very powerful and aromatic with a pleasant umami and almost no bitterness.
For lovers of the Gokô cultivar an absolute must!



For the full potential of the tea to unfold, we recommend first to proceed according to the above-described infusion method.