Aki no Kuchikiri, autumn shincha

This tea is a blend of three cultivars;
Sae-Midori, Tsuyu-Hikari and Oku-yutaka, all harvested in May as Ichiban / Shincha.
After harvesting, the leaves are processed into Ararcha and refrigerated (-30 degrees).

At the end of September, the tea is taken out of the cold storage and finished, after which it is sold in October. Refrigerating the tea preserves the fine and fresh taste that characterizes the first harvest of the year, which in Japan is called Shincha or Ichiban-cha.

The taste is fresh, mineral, sweet and floral.

Soft and complex.