- steaming: Asamushi
- cultivar: Yabukita
The best teas are made in spring from the very first leaves - Hashiri Shincha (走り新茶). A premium hand-picked shincha from the Yabukita cultivar, produced in limited quantities each year by the Kinezuka family.
The tea bushes that have been resting since last autumn are full of nutrients that have been stored in the roots through the long, cold winter and are now driving energy into the leaves.
The content of L-theanine and other amino acids is at its peak, providing a deep, sweet flavour with distinctive umami.
Preparation
Kyusu teapot
180 ml / 6g 
60/65/75 °C 
120 / 45 / 30 sec
For the next infusions, shorten the infusion time and raise the temperature.
Packaged directly in Japan in original 50g resealable pack to maintain maximum quality.
JAS certified.