Hashiri Shincha
Yutakamidori P. Free

Super Premium 95 P.

The very first shincha of the year 2023. Grown without the use of plant protection products on the southern Pacific island of Yakushima, Japan. Noble Yutakamidori cultivar, shaded for 5–7 days, sourced directly from Takehiko Fujiyama. 80g
  • Teas from the Yutakamidori cultivar are also excellent when prepared as a cold brew
  • The tea plants benefit from the clear air and water in one of the rainiest places in the world
Character Minty and fresh, straightforward, harmonious, with a fine bitterness, grassy sweetness and an elegant herbal spiciness like nettles
Tea Garden Mr. Takehiko Fujiyama
Terroir Anbo, Yakushima, Kagoshima Prefecture, Japan
Harvest 1st harvest (ichibancha): April 5th, 2023
Cultivar Yutakamidori
Elevation 223m above sea level
Steaming Short (asamushi, 35 seconds)
Organic Cert. Cultivated without the use of plant protection products
Laboratory Tests Radioactivity (region as of 04/2022)
Grade 95/100 p. (shincha category); Super Premium



Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€193.75 / 1kg
In stock

Tea Farm

Mr. Fujiyama recently took over the farm from Mr. Kosaku Hidaka 日高好作. Mr. Hidaka, now governor of Yakushima, was one of the most popular and well-known tea farmers on the island. His popularity is what propelled him from farming to politics.



A full-bodied, very straight and minty-fresh shincha from the particularly rich Yutakamidori cultivar. The harmonious bitterness merges into a nice umami, rounded off by a light, vegetal sweetness and a herbal spiciness of nettles. This tea is also great for mizudashi (cold brewing).


Relatively short, juicy green needles


Especially vibrant, yellowish green

Shincha 2023

Shincha is prepared like sencha and is made from the first green tea harvest of the year. This tea is also known as spring tea or air-freighted tea. Shincha is an especially rare quality of tea that on account of its intense freshness and pronounced aroma is cherished by many as the most exquisite of all harvests.

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

A UNESCO World Natural Heritage Site since 1993, Yakushima is famous for its unique primeval landscape. 90% of this subtropical island is covered by the temperate Mononoke rainforest, which hosts approximately 300,000 tourists annually, of which many come for hiking activities.

The average temperature is 19.4°C, with an approximately 6–7°C difference between day and night as a result of the high mountains. The snow-covered Mt. Miyanoura peaks at 1936m above sea level and is the highest mountain in Kyushu. Yakushima is therefore referred to as the “Alps of the Ocean”.

The island receives the highest rainfall in Japan at 4400mm per year. As a result, Yakushima not only boasts many waterways and springs, but also a large amount of fog.

Clear water, fog and significant fluctuations between day and night temperatures in this subtropical climate come together to create some of the best conditions for cultivating high-quality sencha.

Single Origin

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


Brewing Guide

2 heaped teaspoons per 100–300ml water (55–60°C). Steep for 2 minutes.

Suitable for up to 6 infusions:

1.   60°C, 60 sec.

2.   65°C, 15 sec.

3.   60°C, 20 sec.

4.   60°C, 20 sec.

5.   60°C, 15 sec.

6.   60°C, 10 sec.

Guide for mizudashi (cold brew) or iced tea:

1) In a kyusu: 2–4 heaped teaspoons, 50–100ml water (room temperature or with ice cubes), infuse only for a few minutes. Suitable for several infusions.

2) In a mizudashi bottle: 3–4 heaped teaspoons, 0.5–1L water (room temperature or with ice cubes), leave to infuse for 1–3 hours in the refrigerator.


High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

A high-quality violet Banko kyusu with a fine ceramic strainer best enhances the aromas, flavour complexity, body and umami of this shincha. On the other hand, a classic black Tokoname kyusu would be ideal for emphasising the fresh sencha grassiness of this very umami-rich tea.

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.

Laboratory Tests

The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product.

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