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Hashiri Shincha 2026
Kuritawase P. Free

Super Premium 97 P.

SKU
1916
Hashiri Shincha Tanegashima Kuritawase
Hashiri Shincha Tanegashima Kuritawase
Hashiri Shincha Tanegashima Kuritawase
Hashiri Shincha Tanegashima Kuritawase
Hashiri Shincha Tanegashima Kuritawase
Hashiri Shincha Tanegashima Kuritawase
  • 2026
Japan’s very first Shincha of 2026 from the southern Pacific island of Tanegashima, grown in pristine natural surroundings. Cultivated without chemical pesticides, featuring the rare southern Kuritawase cultivar, sourced directly from Eiichi Matsushita. 80g
Details The Kuritawase cultivar is high in catechins (20%), including 0.4% EGCG3''Me and the highest GCG content (1.6%) of all green tea varieties. Native to Tanegashima, it grows early and is known for its strong umami taste.
Character Harmonious, distinctly bitter and pleasantly astringent (relatively high catechin content, no. 1 GCG, methylated catechins), notes of creamed spinach and walnut, robust and nutrient-rich, full-bodied, invigorating, wonderfully vegetal, easy-to-drink
Tea Farm Tanegashima Shōju-en, Mr Eiichi Matsushita
Terroir Banyamine, Tanegashima island, Kagoshima Prefecture, Japan
Harvest 1st harvest - 5 April, 2026
Cultivar Kuritawase
Elevation 223m above sea level
Steaming Short (asamushi, 30 seconds)
Shading No shading necessary due to weather conditions
Cultivation Cultivated without the use of pesticides
Laboratory Tests Radioactivity (annual test of region); pesticides (04/2025)
Awards Farmer awarded 2nd place in the Seicha Kyoshinkai Contest in 2008 (aracha tea category)
Grade 97/100 p. (Shincha category); Super Premium
€21.90
80g

Delivery : up to 5 business days

Incl. VAT, excl. shipping

SKU
1916
€273.75 / 1kg
In stock
Hashiri Shincha Kuritawase

Tea Farm

Mr Eiichi Matsushita 松下栄市 is a passionate tea farmer operating the tea farm in its 4th generation. When steaming and processing the tea, Mr Matsushita himself stands at the machine to monitor the process. The family resettled from Shizuoka to Banyamine, Tanegashima in 1909 and brought their tea-making expertise with them. Mr Matsushita has served as the president of the Tanegashima Arasha Factory Association for 12 years. His tea fields are located in the best green tea terroir of Tanegashima.

Hashiri Shincha Kuritawase

Character

Tasting Notes

The aroma of the freshly infused leaves already reveals the pronounced umami of this Shincha, made from the nutrient-rich Kuritawase cultivar. The lush spinach note that was so prominent last year is more subdued this time, lingering gently in the finish. In its place, the tea appears brighter, almost floral, with a subtle aromatic nuance reminiscent of pho broth. The intense, sweet umami lingers on the palate for minutes after drinking, seeming to grow even purer and more defined over time. When brewed slightly stronger, a fine, elegant bitterness comes to the fore, recalling the distinctive flavour of biting into a fresh, deep-green tea leaf. With each subsequent infusion, the grassy freshness becomes more pronounced, joined by a light, spring-like green brightness. We recommend brewing this freshly harvested Shincha at least four times – ideally more – to fully experience its depth of flavour and natural richness.

Leaf

Robust, dark green needles

Cup

Deep green yellow, light kiwi green in subsequent infusions

Hashiri Shincha Kuritawase

2026 Shincha

Shincha, which translates from Japanese as "new tea", marks the start of the tea season in Japan and is eagerly awaited every year. For the Japanese tea world, it is considered the highest quality tea of the current season and embodies the perfect freshness of Japanese green teas thanks to its extensive aroma spectrum. Only the tea buds and young leaves, the first shoots of spring, are harvested. Their wealth of valuable nutrients is decisive for the unmistakable freshness and strength that makes Shincha so exceptional. Small harvest quantities and high demand make this special first harvest a highly limited, seasonal tea.

Yoshien Labortests

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.
Yoshien

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The tea farm is located in the north of the picturesque Tanegashima Island, about 115km south of Kagoshima City. The warm, subtropical climate and the fresh sea breeze, which carries minerals and morning fog to the farm, ensure an ideal climate for the cultivation of early growing shincha cultivars. The tea field is perched at 223m elevation in the highest part of Banyamine, which is considered the top terroir on Tanegashima.

The tea farmer uses as few pesticides as possible. For the 1st and 2nd harvests (ichibancha and nibancha), no pesticides are used. The tea is only briefly steamed (asamushi) to best bring out the refreshing and slightly milky-sweet flavour of the tea.

Single Origin

This tea is sourced exclusively from the above-mentioned tea plantation in Tanegashima and is purchased directly from the farmer.

100% pure

Preparation

Brewing Guide

2 heaped teaspoons (ca. 5-8g) per 100–300ml water (55–60°C). Steep for 2 minutes.

We recommend enjoying this tea in several infusions in order to fully savour the special character of shincha:

1.   60°C, 120 sec.

2.   60°C, 10 sec.

3.   70°C, 20 sec. 

4.   70°C, 30 sec.

5.   80°C, 20 sec.

Packaging

Packaged specially for us in high-quality, airtight, resealable standing zipper pouches at the farm.

Recommended Teapot

To highlight the delicate balance of umami, freshness, and bitterness, we highly recommend a Banko kyusu for this year's Shincha, as it highlights the tea’s gentle sweetness and subtly enhances its character. Alternatively, a black Tokoname kyusu can be used, which has more of a neutral effect.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.

Awards

The tea farmer won 2nd place in the regional Seicha Kyoshinkai Contest in 2008 for his aracha tea.

Test results

Test results
We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.
See tests
Test results

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