Shincha Yume 2020, 50g Box
Shincha Yume, fresh from the first spring pickingt in Kagoshima, Japan – the deep-steamed (“Fukamushi”) single-variety Shincha of the name-giving “Yume Kaori” variety convinces with particularly intense fresh fragrance and velvety sweet taste. Eperiencing Shincha Yume means to come to your senses. The special aroma of this extraordinary variety flatters the taste buds and swings between the mouth and nose with a delightful fragrance, which is specific to the Yume. Let the Shincha Yume take you by the hand, soak up the tranquility and feel the comfort of being in the moment.
For more information, please refer to the detailed product description below.
Shincha Yume – “Fukamushi” Shincha of the “Yume Kaori” variety
Shincha Yume is a deep-steamed (“Fukamushi”), single-variety Shincha of the name-giving “Yume Kaori” variety (english: “dream aroma”). As such, it convinces with particularly intense fresh spring fragrance and a fine sweet, velvety aromatic taste. With this tea, only the young buds and leaves of the new spring qualify for picking. As a must for a proper Shincha tea, picking takes place during the first days of spring in each year. Shincha Yume from Kagoshima in the south of Japan is a Shincha in the narrowest sense. This means, processing and airtight packaging takes place immediately upon picking. Then, another essential Shincha requirement, shipping to the tea’s worldwide destinations follows in the most direct way.
As a plus, Shincha Yume comes in decorative 50g box, making it a visual highlight of your tea shelve. In addition, the stylish box qualifies this tea as a precious gift or present. However, please note: due to its nature-given rareness, we can offer you this special green tea for a short period only. Therefore, secure your package now!
What the producer says…
Variety: Shincha Yume is single-variety, so 100% from the very rare variety Yume Kaori from the KEIKO Biofarm. Yume Kaori is characterized by the fact that the multifaceted taste and the great fragrance complement each other in an ideal way. Not for nothing does the name translates as “dream aroma”.
Because of the warm spring in Kagoshima, the young tea leaves have developed a particularly intense aroma this year already unusually early. That is, even before they reached their usual picking size. Due to picking at the climax of their aroma density, the harvest quantity is very low this year. But the quality of the Shincha 2019 is better than ever! The tea was deep-steamed, giving it a deep green cup color and great richness in extracts.
Experiencing Shincha Yume means to come to your senses. The special aroma of this extraordinary variety flatters the taste buds and swings between the mouth and nose with a delightful fragrance, which is specific to the Yume. Let the Shincha Yume take you by the hand, soak up the tranquility and feel the comfort of being in the moment.
What is Shincha?
In Japan, the term Shincha refers to the fresh teas from the first days of the spring harvest. However, in order to qualify as Shincha in the narrower sense, green tea needs to meet even more conditions. So, processing and airtight sealing needs to take place immediately upon picking. Plus, shipping to the end consumer needs to take place on the quickest possible way. Due to their exceptionally fresh and exhilarate taste and fragrance, the new spring season’s fresh teas enjoy highest popularity both in Japan and among green tea lovers worldwide.
For how long a Shincha might be referred to as such depends solely on its freshness. This is why the producer of our Shincha Classic processes and vacuum-packages the freshly harvested tea leaves on site immediately upon picking. Then, they instantaneously ship it to the distributor in Germany, who in turn forwards our “contingent” to us without any delay. Due to the extremely limited yield of this picking and the high freshness requirement, this tea is only available for a very short time.
What is “Kabusecha” / “Kabuse Cha” ?
Shincha Yume is a Kabusecha tea. Kabusecha tea (also: “Kabuse Sencha”) is a typical Japanese (half-shaded) green tea. In particular, it defines through the half-shading of the tea gardens with “Kabuse” nets during the days/weeks before picking. Also, the shading period causes a time delay in the tea’s way to market. That is, compared to unshaded Shincha (“Shincha Sencha”), going to market several weeks earlier. In favor of a higher quality of the tea, the tea bushes thrive under Kabuse nets (jap: net = kabuse) during the last (up to 3) weeks before the harvest.
The “Kabuse Cha” Method
Unlike Gyokuro Tea, for which shading is done for several weeks before the harvest, the Kabusecha shading method comprises a “half-shading”. For example, shading takes place for up to 3 weeks before picking for our Kabusecha Tenko). At this, the Kabuse nets filter out ca. 50% of the sunlight (compared to ca. 90% for Gyokuro). Therefore, Kabusecha tea is also commonly referred to as half-shaded tea.
The idea behind the Kabusecha method is that of the recreation of natural conditions. This means a part-shading of the tea bushes as would take place through trees and larger bushes in natural environments. The ca. 50% withdrawal of light during this period triggers activities in the tea plant. These again lead to a change of composition of the ingredients. As result, the tea shows higher amounts of amino acids (e.g. Theanine) and alkaloids (e.g. Caffeine, Theophyllin). Also, a reduction of bitterns (e.g. Catechine) is notable, among others resulting in a higher sweetness of the tea. Another effect of the shading is the enhancement of the aromatic fragrance and deep green color of the tea.
In order to achieve optimal exploitation of the active ingredients and to prevent oxidation processes, the freshly picked deep green tea leaves undergo steaming, cooling, rolling and drying according to the standard procedure of Japanese green tea processing. The producer of this Shincha tea’s health and environment-friendly certification complies with both Japanese and EU standards. They vacuum the tea immediately upon completion of the processing cycle. This way, the active substances, aromatic fragrance and intensive taste remain preserved throughout the tea’s streamlined way to distant shores. And right up to your tea cup!
Our preparation recommendation:
Pour 200ml water (as soft as possible) of a temperature of ca. 70°C over 4g Shincha Yume (Kabusecha) tea leaves in a suitable vessel (clay, glass or porcelain are best). For a first infusion, leave for 1-2 minutes, according to personal taste. Then, a second infusion needs only 10-20 seconds for best taste. After that, there is sufficient potential for a third infusion with a steeping period of 2 minutes.
For more Shincha teas at Siam Tea Shop, please click on the following link:
For more information about Japanese green teas, please also read our relevant article in Siam Tea Blog: