Shincha Gyokuro Hashihime by Ocha no Kanbayashi – 50g
Shincha gyokuro Hashihime by Ocha no Kanbayashi is a gyokuro from the first spring harvest, with an intense aroma and umami flavor, obtained through the shading method. Available in very limited quantity.
€ 26,00 VAT included
To best enjoy this tea:
- Quantity: 6g of leaves per 150ml of water.
- Temperature: 40-50°C.
- Brewing time: 1.5 minutes.
Type: shincha gyokuro
Name: Hashihime (箸姫)
Origin: Japan (Uji, Kyoto)
Producer: Ocha no Kanbayashi
Package: 50g
Availability: very limited quantity
Produced by the historic and renowned Ocha no Kanbayashi company in Uji (Kyoto), this shincha is the result of nearly 450 years of mastery. The Kanbayashi family, originally from a powerful clan in the Ayabe region, moved to Uji in 1558 (Eiroku era) and has since served both the imperial court and the shogunate, becoming official tea masters during the Edo period. Today, led by Teruyo Kanbayashi-san, the company continues to honor its ancestors legacy, combining traditional and modern techniques to preserve the essence of tea, its taste, color, and aroma.
The Uji area, with its unique climate and terroir, is the ideal place for tea cultivation. Here, the monk Myōe began growing tea about 800 years ago, and since then Uji has become synonymous with the highest quality tea. Ocha no Kanbayashi selects premium leaves from every field, enhancing the unique characteristics of each area (such as the aroma of mountain tea and the intense flavor of tea grown along the river) to create exceptional teas.
Additional information
Description
The finest gyokuro from the first harvest
Shincha (新茶), literally “new tea”, is a special tea created using only the young, freshly sprouted leaves of the first spring harvest. It is the freshest and most prized of the year.
This rare shincha gyokuro Hashihime (箸姫) is a gyokuro, the highest quality Japanese loose leaf green tea. What makes it so special is the shading method (oishita saibai). Before harvesting, the tea plants are covered with dark cloths or mats for at least 21 days.
By reducing sunlight exposure, the plant produces more chlorophyll, amino acids, and other substances responsible for the umami flavor, rich and complex taste typical of gyokuro. The result is a tea with an incredibly intense, sweet, and refreshing aroma.
FAQ
What is shincha gyokuro?
Shincha gyokuro is a gyokuro from the first spring harvest. It’s made using only young shaded leaves, making it the freshest, most premium, and umami-rich tea of the year.
Why is this tea so special?
Because it’s a top-quality gyokuro produced by Ocha no Kanbayashi. Its leaves, shaded for 21 days, release an intense, sweet, and refreshing aroma.
How do you prepare it?
Use 6g of leaves per 150ml of water at 40-50°C and steep for 1.5 minutes to get a perfect tea.
