Tanegashima Shōju Shincha
ShōjuenThis tea is made from the Shōju cultivar, which was specially bred by the Matsushita family to be an early budder. Coupled with Tanegashima's extreme southern location, this makes this tea one of the first shinchas harvested in all Japan. Short-steamed to lock in shincha freshness, this tea balances vegetal, nutty, and fresh aromas
Producer: Shōjuen
Cultivar: Shōju
Harvested: April 4th, 2025
Tanegashima (種子島) is a island of the southern coast of Kyushu, and is one of the southernmost tea growing regions in Japan. Tea has been grown here for just over 100 years, with farmers from Shizuoka setting up tea farms in the early 1900s. The extreme southern location of the island means that it is among the first to harvest tea in the new harvest, and that shincha from Tanegashima is one of the first available on the market.
Shōju
Brewing Instructions
Traditional
Hot Tea
Use 3 g (0.11 oz) of tea leaves for every 100 ml (3.38 oz) of water
Heat your water to 80ºC (176º F) or cool boiling water by pouring it into the cups, then into the teapot
Let it steep for 45 seconds (+10 seconds for subsequent infusions) before pouring slowly until the last drop. Enjoy!