Tanegashima

Tea from Tanegashima is the earliest tea that is harvested in Japan. This is possible due to the mild, marine climate on Tanegashima Island which allows the cultivation of particularly early-budding tea cultivars. One of the cultivars used for this tea (Shoju) even thrives exclusively on Tanegashima. The exceptional aroma and the fact that this is the first shincha of the year makes it one of the most popular teas in Japan.

The resulting infusion captivates with an exceptional aroma and a vibrant, delicately sweet flavor profile that embodies the essence of spring. As the first tea of the season, Tanegashima carries a sense of anticipation and celebration, making it one of the most sought-after and cherished teas in Japan. This remarkable origin, combined with its early arrival and rare cultivars, offers tea enthusiasts an unforgettable experience, year after year.

Harvest season: Spring
Aroma: Sweet and fruity
Terroir: Tanegashima, Kagoshima prefecture, Japan
Varietal: Blend of exclusive Tanegashima cultivars
Steaming: Chumushi
Preparation: In this blog post you will find a description of how to brew Japanese green tea in an optimal way.
Tip: Use rather a higher leaf to water ratio and infuse repeatedly for short time. First infusion max. 60s and all futher infusions only 30s as the leaves are already soaked. Use a Kyusu tea pot.