SENCHA WATARAICHA SHINCHA - ŌBASHIRI NEW TEA

A fresh experience from the lands of Watarai

Sencha Wataricha Shincha - Ōbashiri New Tea is a true treasure from the historic Watarai region of Mie Prefecture. This sencha, the result of careful selection and processing, offers a unique and refreshing tasting experience.

It is the very first shincha of the year, obtained from the leaves collected at the end of April.
When prepared with warm water, it releases a pleasant aroma and allows you to appreciate both its sweetness and umami.

What is Shincha , or new tea ? These are the first-harvest leaves, usually the most tender at the tip of the plant, harvested in April/May, which are prepared as tea. The flavor is herbaceous, fresh, and very vegetal, and it also varies depending on the variety. This particular variety, yabukita, imparts a light, fresh, and vegetal flavor. The classic flavor of any type of Japanese green tea is that of tea that has undergone jukusei (熟成), or maturation/aging. The flavor will be more complex: sweet, rich, and aromatic. Therefore, Shincha is a completely different experience that can only be enjoyed once a year.

The city of Watarai, located in the southern part of Mie Prefecture, is characterized by tea plantations along the Miyagawa River, which flows into Ise Bay. This area, known for its abundant fog, is recognized as a historic tea-producing region. It is prized for its processing techniques and has won numerous awards at various tea competitions. Most of Watarai's tea is processed into a prized, deliciously fragrant Sencha.

Sencha Wataricha Shincha - Ōbashiri New Tea

• Producer : Takayuki Yamaguchi
• Cultivar : Yabukita
• Quantity : 50 grams
• Origin : Grown in the Watarai area, famous for its mist-shrouded tea plantations.
• Flavor : Sencha Wataricha has a light, fresh and vegetal flavor, typical of new tea.
• Aroma : The aroma is light and inviting, with hints of fresh grass and nature.
• Color : A light green, typical of high quality Shincha.
• Production Process : Produced following the strict JAS (Japanese Agricultural Standard) standards, ensuring the highest quality and purity.
• Organic certification : Ensures the absence of pesticides and chemicals.

A Green Treasure from the Watarai Mist

The Watarai region, with its humid climate and mist enveloping the plantations, offers an ideal environment for growing tea. The Sencha Wataricha produced here is renowned for its quality and distinctive flavor. The Yabukita variety is the most widely grown in Japan, accounting for 75% of all tea plantations in the country. However, its beauty lies in the fact that, depending on the region and processing methods, the flavor and aroma will vary.

How to Make Sencha Wataricha Shincha Green Tea - Ōbashiri New Tea

Shincha Caldo

1. Place 6 g of sencha leaves in the teapot. Once you've tried this amount, increase or decrease the amount of leaves according to your preference.
2. Boil about 80 ml of water, and then let it cool to 70 degrees (to cool quickly, it's recommended to pour the hot water into another container; the water will cool by about 10 degrees). It's also advisable to use a thermometer to check the temperature.
3. Pour the water into the teapot and wait 1 minute. 2 minutes if you want it stronger.
4. Pouring water too quickly can make the tea taste excessively harsh, so it's important to handle the teapot carefully and pour slowly to achieve a smooth, harmonious cup of tea. If you're making tea for multiple people, pour a little at a time into each cup to balance the intensity and color. Always remember to pour every last drop.
5. To prevent the second infusion from being excessively bitter, it is advisable to remove the lid of the teapot.
6. For future infusions, pour the tea immediately after pouring the water into the teapot. This will extract the aroma and prevent the tea from becoming too astringent. Gradually increase the water temperature.

Cold Sencha

1. Pour cold water into a container and add some ice.
2. Place 10-15 g of sencha leaves in the teapot. Once you've tried this amount, increase or decrease the leaves according to your preference.
3. Pour 30-50 ml of water into the teapot and wait 5 minutes. If the tea is too strong, add 60 ml.
4. Pour the water slowly to obtain a smooth, harmonious cup of tea. If you're making tea for several people, pour a little at a time into each cup to balance the intensity and color. Always remember to pour every last drop.
5. For the next infusions you can continue to pour cold water, or you can pour hot water.

Conservation

To preserve freshness, once opened, we recommend sealing the matcha bag tightly and storing it in a cool, dry place (not the refrigerator), away from direct light. Once opened, consume within one month.

To store, the closed and unopened package should be kept in a cold place such as the refrigerator for up to approximately 6 months.

Why Choose Sencha Wataricha Shincha - Ōbashiri New Tea

Unique Origin : Coming from the historic Watarai region, famous for producing high-quality tea.

Superior Quality : Produced following traditional methods and rigorous quality standards.

New tea: Shincha, or new tea, has a very grassy and fresh flavor, completely different from typical mature tea. The flavor of the plant after the winter cold can only be enjoyed once a year.

Versatility : Perfect to enjoy at any time of the day.

Sencha Wataricha Shincha - Ōbashiri New Tea is a sensory experience that will transport you to the lands of Watarai. A tea that tells a story, a legacy, and a commitment to quality.