Only a very small amount of National Tea Competition level competition grade handrolled shincha is available, and it is made available after the competition in August, right at the time of the peak season for meteor showers - nagareboshi 流星 in Japanese.
This tea was handpicked for perfect leaf shape and quality, light steamed (asamushicha, again to preserve shape), and finally handrolled for 4-5 hours by master tea craftsmen to create these perfect needles.
An experience for all tea connoisseurs, expect a translucent yellow liquor, with feathery, dry, green notes that bring you into the spring tea fields and a lingering buttery aftertaste.
Tea: 3 grams. Time: 120 sec. Water: 50C/122F, 40 ml
- Ingredients: Green Tea
- Cultivar: Blended
- Harvest: Spring
- Steaming: Light steamed (Asamushi)
Want to learn more about how handrolled teas are made? Here are a few YouTube videos in Japanese:
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