[2026 Shincha] Shincha Shizuoka Sencha "Tokumushi" from Nakayama Tea Cooperative

Product specificity

This tea is called "Tokumushi" because the tea leaves are steamed longer than regular deep-steamed tea, and is characterized by its rich flavor and strong aroma.

About Tokumushi

Tea leaves are steamed immediately after picking to stop fermentation. Normally, steaming time is 30 to 40 seconds, but "Fukamushi" tea steams for 60 to 80 seconds, twice as long. “Tokumushi" is steamed for even longer (around 180 seconds).

The longer the tea is steamed, the less astringent and sweeter it becomes, the leaves become thinner and darker green. This method puts a lot of strain on the leaves, however, because the tea leaves are thick and can withstand deep steaming and have a mellow taste.

Dark green color full of nutrients

70-80% of the nutrients in tea are not dissolved in hot water and remain in the tea leaves. Because the tea leaves are finer in deep-mushroom tea, dietary fiber, beta-carotene, vitamin E, and minerals (copper, zinc, and manganese) are also extracted. The bright dark green color of the tea is due to the suspended particles of tea leaves.

About Nakayama Tea Cooperative

Nakayama Tea Cooperative's tea garden is located on Nakayama Pass in Kakegawa City, Shizuoka Prefecture. Located between Kanaya (Shimada City) and Hisaka (Kakegawa City) on the 53 Stages of the Tokaido Highway (Tokyo Nihonbashi to Kyoto Sanjo Ohashi), which was built in the Edo Period, the Nakayama Pass is said to be one of the three most difficult sections of the Tokaido Highway.

The tea plantation is at a high altitude, with a temperature difference between day and night, and slightly cooler than the plains due to the mist from the Mount Awagadake, making it the best growing environment for tea.

The tea plantation is one of the top producers of “deep steamed sencha,” and has been awarded the Emperor's Cup, the highest prize at the 48th Agriculture, Forestry and Fisheries Festival, for its high quality and high added value.

Shincha (新茶)  Lucky tea for good health

Shincha (新茶), 'new tea', represents the first month's harvest of Japanese green tea of the year.

The first picked tea of the year accumulates plenty of nutrients during the winter and reaches full maturity in spring sunshine. Tea at this time of year has a rich, refreshing smell and is full of umami flavor.

Since ancient times, the first picked tea of the year has been said to bring good health and longevity, and is considered auspicious.

Japan's Three Major Tea Producing Regions

Shizuoka

With more than 40% of Japan's tea production, Shizuoka is the leading tea-producing region. The cities Kikugawa and Kakegawa are also known as the birthplace of deep steamed tea method called Kamairi.

Kyushu (Kagoshima/Yame)

It is the second largest tea producing region after Shizuoka. The city of Chiran is particularly popular there because you can see Mount Kaimon from the tea plantations. 

Kyoto

For 800 years, the traditions and crafts related to tea harvesting have been passed down from generation to generation and are still very present.