Our first fresh Japanese Shincha tea comes from the small island of Tokunoshima. In the very south of Japan. The tea is made from the Sofu cultivar. Its quality is enhanced by 7 days of shading and light steaming. Harvested in the second week of April.
In the aroma and taste, one can find distinctive, attractive and fresh notes, mown meadows, seaweed, green asparagus and unripe strawberries.
Harvest: 2. week in April
Weight: 50 g