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New Tea 2025 / 新茶 2025

¥1,188 tax included

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*Earliest delivery date is 6/27(Fri) (may require more days depending on delivery address).

Shipping fee is not included. More information.

Japan domestic shipping fees for purchases over ¥7,000 will be free.

■内容量　50g　Content: 50g
■賞味期限　6ヶ月　Shelf life: 6 months
■品種　やぶきた　Cultivar: Yabukita
■かぶせ期間　0日　Non shaded
■収穫日　2025年5月5日　Harvest Date: May 5th, 2025　

今年の新茶は風土の味わいを最も感じることができる「純煎茶」。
昨今は収穫前に覆いをして直射日光を遮り、より濃い緑色のお茶にすることが主流となっております。ただ、覆いをすることでお茶本来の香りが抑えられてしまうということもあり、当園では従来、色味と香りのバランスを良くするため3日～4日の覆いをして育てておりました。

他の産地にはない繊細なお茶の香り。純煎茶ならではの特別な後味をどうぞ楽しみください。

This year's new tea is "pure sencha," where you can truly taste the flavor of the terroir. In recent years, it has become mainstream to cover the tea plants before harvesting to block direct sunlight, resulting in a deeper green color of tea.

However, while this method enhances the color, it also suppresses the original aroma of the tea. Therefore, traditionally, we have covered the plants for 3 to 4 days before harvesting, striking a delicate balance to enjoy both the color and aroma.

Encouraged by frequent requests from customers for tea without covering, we were motivated to create tea with the finest aroma not found elsewhere. Hence, this year, we have produced new tea of "pure sencha" without any covering.

The delicate aroma of tea, said to vary even within the same region depending on the valley, awaits you. Please enjoy the unique aroma of pure sencha.

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新茶の淹れ方/How to Brew New Tea

大さじ山盛り1杯（約8ｇ）ほどの茶葉を急須に入れ、少し冷ましたお湯（200ml・約70～80℃）を優しく注ぎ、蓋をして約１分でゆっくり注ぎます。

美味しさがぎゅっと詰まった最後の一滴まで注ぎ切れば、３～４煎ほど美味しくお楽しみいただけます。2煎目以降はお湯を急須に注いだらすぐに淹れてください。

Put about one heaping tablespoon (approximately 8g) of tea leaves into a teapot, pour gently cooled water (200ml, approximately 70-80°C), cover, and let it steep slowly for about 1 minute.

Once you've poured until the last drop filled with deliciousness, you can enjoy about 3-4 infusions. For the second infusion onwards, please brew immediately after pouring hot water into the teapot.

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