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Master Akiyama’s Fuji Shincha 2018


An early picked shincha (new sencha tea) made from tea trees on the slopes of Mount Fuji in Shizuoka by Master Akiyama. Akiyama-san's teas have won many prizes, including the top gold prize at The World Green Tea Contest, and he is recognised as one of Japan's leading tea pioneers for his experimental work on different Japanese tea cultivars.

This year's shincha is fresh and powerfully aromatic, with a lovely tropical fruit and lemon acidity. The taste is vegetal with an almost oily mouthfeel and a significant amount of umami for a non-shaded tea.

It can be brewed normally at 70-75°C for a strong, slightly astringent taste, or with more leaf and lower temperature to accentuate the texture and umami.

Note: we have two kilos of this shincha this year. Once it is gone it is gone!

Master Akiyama's Farm, Fuji City, Mt Fuji, Shizuoka, Japan

10 acres

Camellia Sinensis Sinensis, Yabukita cultivar. Light steaming (~30 sec). Ichibancha, harvested Spring 2018.

70°C, 3-4g per cup or 60°C and 5-6g per cup. 3 infusions.

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