2009 tea trends

This year's new tea plucking began in early April in Yakushima, Kagoshima in the south, and plucking in Shizuoka's Kikugawa region, the main production area of ​​Shunpo Tea Garden, began on April 21st.

In the Kagoshima region, which is the early place, the cold weather in April and the natural disaster of the Sakurajima volcanic eruption overlapped, and I feel that the taste and fragrance were less than usual this year.

Shunpo Tea Garden was also thinking about selling varieties of tea such as Yutaka Midori and Sae Midori, but there were few teas that were thought to be 'delicious' and it was purchased in small quantities, and sales were completed soon.

Our company's main production area, Shizuoka Kikugawa and Kakegawa regions, started on April 22nd and ended on May 6th, so it was a year of short-term intensive picking.

During this period, it was also a year blessed with good weather with only rainfall on April 25th.

Tea is an agricultural product that is greatly affected by the weather, but this year

its impact

It was also the year I received the

From the end of April to the beginning of May, the Shizuoka region had a refreshing spring-like climate with low humidity every day.

It can be said that it was the best year for developing tea with a refreshing aroma and taste.

However, due to the low temperature climate, it is slow to grow, and I heard that there were production areas with a slightly weak taste in early places.

In the late place of Shizuoka's Kikugawa and Kakegawa regions, which is the main production area of ​​Shunpo tea garden, the picking began in earnest around April 24th, and the taste and aroma began to develop, and the picking ended on May 6th.

On April 22nd and 23rd, we finished plucking the highest quality rare and valuable hand-picked tea, and on April 24th and 26th, we believe we were able to pick fresh tea that has the true taste of open-air tea.

this year's tea

Features include:

I think I grew up with a tea with a refreshing scent and a gentle taste as well as the weather.

In particular, I think that the higher the quality of the tea, the more the tea is made to make the most of the natural taste of the fragrance and gentle taste that can be thought of as dignified and splendid.

Nature's bounty as it is

You will be able to enjoy the splendor of Japanese tea with a richer taste as you pour it slowly and darker.

Takeshi Goto, Owner of Shunpo Tea Plantation