Shincha from the foothills of Mount Fuji, from natural plantations in the hills above the town of Fujieda in Shizuoka Prefecture.
This Shincha is produced by the Kinezuka family, founders and promoters of organic farming in Japan, and Tamiko Kinezuka is responsible for the resulting flavour and aroma and is in charge of the final processing (shiage). Tamiko, although otherwise very funny, is absolutely uncompromising when it comes to her work - except in very rare cases, she does not let anyone into her shiage kingdom. In her words - it only takes one visitor with perfume or a strong cologne to do nothing all day. Taste and smell, despite all the modern gadgets, are still the most accurate method of controlling the tea finishing process. Tamiko regularly enters competitions and as each year the slightly better quality of her teas proves - she is constantly evolving.
Spring Midori uses a masterfully blended blend of Yabukita cultivar leaves sourced from tea gardens in various locations. The gardens are within a few kilometres of each other, but differently situated, and each adds something of its own distinctive flavour to the resulting tea.
Preparation
Kyusu teapot
180 ml / 6g 
60/65/75 °C 
120 / 30 / 45 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.
