“Did this one with both a really long first steep and in my more normal method, like I did with my last shincha. I liked this one better. The leaf fragments seemed noticeably larger in this...” Read full tasting note
“One of a few shincha samples I purchased from Yunomi this spring. I hope I am not going to regret this caffeine later but I seem to do ok with Japanese green teas in the afternoon and the theanine...” Read full tasting note
Cultivars: Kuriwatase, Saemidori.
Harvest: Early April, 2016.
Steaming: Asamushi, or lightly steamed. This results a leaf that is kept more intact than longer steaming, and therefore results in a clearer, liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher quality leaf.
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