Category: Chás de Verão
Este shincha biológico da Ilha de Kyushu é cultivado em solo vulcânico e colhido no início da primavera, resultando numa infusão cremosa e doce como leite, com um rico umami.
I opened the bag and the aroma hit me immediately—grassy, fresh, like early morning in a garden. Brewed it lightly and got that creamy, milky sweetness with real umami depth; it’s genuinely the smoothest green tea I’ve had this season.
First steep tastes like melted vanilla ice cream, it's that creamy and milky. The umami coats your whole mouth and lingers, I've already brewed it three times this week.
The volcanic soil really comes through in the flavor—this shincha has a creamy, almost milky sweetness that I've never tasted in other green teas. I've been brewing it lightly and the umami lingers nicely on the tongue, perfect for slow summer afternoons.
