Sugimoto Haruichi's Shincha

Tea type
Green Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Shinobi_cha
Average preparation
160 °F / 71 °C 1 min, 30 sec

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2 Tasting Notes View all

  • “This was like a typical hashiri shincha (first of the first flush). Like these, it has a very fresh, young bitterness that is delicious, and accompanied by a sweet aftertaste. Unlike your typical...” Read full tasting note
    99
    Shinobi_cha 280 tasting notes

From Shirakata Denshiro Shoten

Making tea, known as the master of Shizuoka city, “Moriuchi” “Sugimoto” new tea is a premium both men. Master unique shape, taste, smell, please enjoy a new tea every take.

I blend it all in perfect balance “oxidized silver” Technique. Carefully hand-picked tea leaves and tea quality in care management, needle-like fragrant tea, silver fumigation just “expert tea master” the technique to adult. Shizuoka Tea hand kneading technique, “Normal” uncompromising passion for making a tea is a model for other production houses.

190×120mm Making new tea master limited size of the bag into tea bags 30g 190 × 120mm Tatou

茶づくり名人の限定新茶
内牧「杉本晴一」作 1,575円
茶づくり名人の限定新茶

◆数量限定◆ 売切御免の各100個限り
発送は4月26~30日頃を予定

※天候状況や作柄により、出荷が遅れる場合がございます。

静岡市内の茶づくり名人として知られる「森内」「杉本」両氏のプレミアムな新茶です。名人ならではの形状、味、香り、とっておきの新茶をお楽しみください。

すべてのバランスが絶妙に調和した
これぞ「いぶし銀」の技。
丁寧な茶園管理で良質な茶葉を丁寧に手摘み、針のような香り高いお茶は、まさしく燻し銀「熟練茶師」の成せる技。静岡県茶手揉み技術「師範」として妥協を許さぬ茶作りへの情熱は、他の生産家の手本となる。

茶づくり名人の限定新茶30g たとう紙袋入袋サイズ190×120mm

About Shirakata Denshiro Shoten View company

Company description not available.

2 Tasting Notes

99
280 tasting notes

This was like a typical hashiri shincha (first of the first flush).
Like these, it has a very fresh, young bitterness that is delicious, and accompanied by a sweet aftertaste.
Unlike your typical one though, the leaves were perfect… almost all fully intact and beautiful. The look is definitely reflected in the taste… a highlight of this year’s crop!
I think of the two ‘artisan’ shinchas offered by Shirakata Denshiro Shoten, this one slightly edges out the other (Moriuti Yoshio’s shincha), but barely.

Preparation
160 °F / 71 °C 1 min, 30 sec

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