Additional information

Tea made from the very first spring shoots is known among tea farmers as “hashiri shincha”, or the season’s earliest new tea.
The tender buds are prepared from autumn, survive the harsh winter, and slowly mature over many months, concentrating exceptionally rich aroma and flavor. This results in one of the highest-grade teas available.
A skilled tea master carefully selected only the finest leaves and finished them with meticulous attention.

Steeping Instructions:
TIME: 1-2 minutes
TEMPERATURE: First infusion 50ºC, second infusion increse temperature