SHINCHA YUME 2022 - ØKOLOGISK JAPANSK GRØNN TE
Flerlags, spesielt balansert smak med full umami og fløyelsaktig søtt på tungen.
Litt mindre intenst dampet enn tidligere år og dermed av en klar frisk grønn i koppen.
Shincha Yume 2022 - Økologisk japansk grønn te
SHINCHA YUME 2022 - ORGANIC JAPANESE GREEN TEA
Multilayered, particularly balanced savoriness with full umami and velvety-sweet on the tongue.
Slightly less intensely steamed than in previous years and thus of a clear fresh green in the cup.
Shincha Yume 2022 - Organic Japanese Green Tea
Taking a break in the herb garden
- Cultivar: 100% Yume Kaori from the KEIKO Biofarm in Kawanabe (Chiran)
The cultivar Yume Kaori ("dream aroma") owes its name to the unparalleled fragrance that the leaves exude and whose multilayered richness is also reflected in the taste.
Without individual characteristics pushing to dominate the taste, a harmonious symphony of juicy clover and fresh herbs emerges from the spicy aromas. At the same time, the tea pampers the palate with its delightfully velvety texture and a hint of rice pudding or fruity cream candy. With a slightly lighter steaming, the tea has the clear color of young birch leaves in the cup.
Pause and sink into a wealth of umami and sweet grassy fresh flavors.
Shincha - The "new tea" heralds the beginning of the tea year every spring. The first tea from the fine, particularly aromatic leaf tips, which are harvested in the subtropical climate of Kagoshima already in mid-April. In order to capture the fresh aroma in the best possible way, Shincha is dried slightly lighter in the last processing step than is usually the case with Sencha.
Kabusecha is green tea, for the production of which the tea plants are shaded for a period of 7-10 days before harvesting, whereby they form a high content of chlorophyll and other active substances and at the same time few bitter substances. Their characteristic "shade aroma" is called "ooika".
This year, the Shincha Yume was steamed somewhat less intensively than usual and thus tends more towards Chumushi. Due to the gentle steaming, the leaf pores open up and the extracts pass from the tea leaf more easily and quickly into the water. This is recognizable by the deep green color of the tea in the cup and the yield of the tea - for Shincha Yume up to 4 infusions are possible!
Early pickings like the Shincha Yume also have a particularly high theanine content, which is noticeable by the sweet taste.
We recommend an infusion temperature of 60-65°C. Let the first infusion steep for about 1 minute. After that, a few seconds are enough to elicit the aroma of the leaves. For the last infusion, you can increase the infusion time slightly to draw out everything to the last golden drop. If the tea is still stronger than desired, the flavor intensity can be slightly adjusted by adding a little more water.
The early pluckings are well suited for cold infusions (Mizudashi). Even with cold water, the Shincha Yume thus develops a particularly silky texture and a refreshing clarity after about 5 minutes of infusion. The sweet theanine notes are also particularly well accentuated, since the bitter substances do not dissolve so strongly in cold water.
To best preserve the valuable flavours and ingredients of the tea, please seal the bag tightly and store in a cool, dark place in the refrigerator or freezer.
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