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Hashiri Shincha 2025
Shoju P. Free

Contest Grade 99 P.

SKU
1917
Hashiri Shincha Shoju 2023
Hashiri Shincha Shoju 2023
Hashiri Shincha Shoju 2023
Hashiri Shincha Shoju 2023
Hashiri Shincha Shoju 2023
Hashiri Shincha Shoju 2023
  • 2025
Japan’s very first shincha of 2025 from the southern Pacific island of Tanegashima, grown in pristine natural surroundings. Cultivated without chemical pesticides, featuring the rare southern Shoju cultivar. Sourced directly from Eiichi Matsushita, Gold Medal winner at the AVPA Paris 2018. Harvested on April 4th, 2025. 50g
Details Extremely rare Shōju cultivar, which produces immense umami and sweetness, native to Tanegashima. 
Character Pleasantly full of umami with a fruity sweetness, deep grass and hay notes. Revitalising with a fresh character and captivating aroma. Full-bodied and rich in nutrients, like that of a gyokuro.
Tea Garden Tanegashima Shoju-en, Mr Eiichi Matsushita
Terroir Banyamine, Tanegashima, Kagoshima, Japan
Harvest 1st harvest - April 4th, 2025
Cultivar Shōju
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 Gold at AVPA Paris
Grade 99/100 p. (Shincha category) – Contest Grade
€24.90
50g

Delivery : up to 5 business days

Incl. VAT, excl. shipping

SKU
1917
€498.00 / 1kg
In stock
Hashiri Shincha Shoju 2025

Tea Farm

Mr Eiichi Matsushita 松下栄市 is a passionate tea farmer operating the tea farm in its 4th generation. In fact, the development of the Shoju cultivar can be traced back to Mr Matsushita. 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 Shoju 2025

Character

Tasting Notes

This shincha, made from the rare Shōju cultivar native to Tanegashima, transcends the usual boundaries between sencha and gyokuro. It beautifully blends the invigorating freshness and delicate bitterness of a top-grade sencha with the rich, full-bodied umami characteristic of a fine gyokuro. In the 2025 harvest, the tea’s distinctive maritime character integrates particularly harmoniously with its buttery-soft umami profile, reminiscent of fresh green asparagus. It's brimming with unclouded vitality, and you can quite literally taste its nutritional richness on the palate. Alongside notes of fresh grass, warm hay, and a savoury hint of young spinach, a playful touch of spring-like lemon zest and sage adds a charming aromatic accent. During our tasting, a Banko Kyusu proved especially well-suited for this tea. It highlights the natural yet supremely elegant character of the infusion and brings out its wonderful umami notes.

Leaf

Juicy, dark green needles

Cup

Vibrant green yellow

Hashiri Shincha Shoju 2025

Awards

Gold medal–winning tea at the international 2018 AVPA in Paris. The farmer was also awarded 2nd place in the Seicha Kyoshinkai Contest in 2008 for his aracha tea.

Hashiri Shincha Shoju 2025

Shincha 2025

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.

The rare Shoju cultivar is named after the first wife of the 23rd Lord of Tanegashima, Shoju-in (松寿院).

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

2–3 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 aromatic balance of umami, freshness, and bitterness, we strongly recommend a Banko Kyusu for this year's shincha, as it especially brings out the tea’s gentle sweetness and thus particularly 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.

Our recommendations

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