Deep-steamed green tea
It is said that Tokugawa Ieyasu, the founder of the Tokugawa clan of shoguns, was fond of aging shincha harvested in May in a container. Such Kuradashi (“removing from the warehouse”) generally refers to tea that has been aged for at least one year.
The unique grassiness of shincha is taken over in our Fuka-midori (“deep green”) aged tea by a stronger astringency and is therefore recommended for sencha drinkers fond of strong green teas.
Brewing guidelines: 2 piled tsp. to 100-300 ml water at 80℃/180 ºF, steeped for 1 minute
- Harvest: May, First Flush from last year
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Click here for brewing instructions.