Sencha Shincha Nuruki

Tea type
Green Tea
Ingredients
Not available
Flavors
Apple, Asparagus, Cream, Floral, Grass, Green, Kale, Nectarine, Spinach, Squash, Thick, Umami, Vegetal, Bitter, Freshly Cut Grass, Kabocha, Savory, Seaweed, Silky, Sweet, Sweet Corn, Wheatgrass
Sold in
Loose Leaf
Caffeine
Medium
Certification
Organic
Edit tea info Last updated by Cameron B.
Average preparation
145 °F / 62 °C 0 min, 45 sec 5 g 5 oz / 150 ml

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3 Tasting Notes View all

  • “It’s great that Nio included a shincha in my bunch of samples! I assume this is from the 2022 harvest, though it doesn’t say so on the package. I steeped 5 g of leaf in 150 ml of 140F water for 45,...” Read full tasting note
    83
  • “NIO Advent Tea 2023 #5? Dry Leaf: Glossy vibrant greens. Needle-like. Broken but still beautiful. Grassy and slight stone fruit in aroma. Flavor: Very vegetal. Bits of cream. Grassy towards the...” Read full tasting note
    78
  • “Nio Teas Advent Calendar 2022 – Day 4 Steeped this one up in my pretty red Tokoname-yaki kyusu instead of lazily using a gravity steeper (like I usually do). ^^’ I followed the steeping...” Read full tasting note

From Nio Teas

The Sencha Shincha Nuruki tea comes from the South of Japan on the island of Kyushu. Shincha is one of the most prized teas in Japan because it is made from the very top leaves of the tea plant and it is the first tea to be harvested. This makes the tea not only of exceptionally high quality, but also it is the first tea available from each harvest. As a result, people in Japan wait all year to try this very special tea. The Shincha from Nuruki is incredibly sweet and smooth. The liquor is a beautiful jade green color and it is quite dense with a thick mouthfeel. This tea transforms into a light sweet corn note in the second and third brewing, and it really is a light, sweet and enjoyable tea for both beginners and tea masters alike.

This tea is grown in the small town of Chiran in the southernmost tip of Kyushu. This region greatly benefits from the mild subtropical climate and the volcanic activity, creating nutrient rich soils and mild winters. Because this area is so warm, it allows for the growth of more delicate tea plant varieties, producing lighter and sweeter green teas.

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3 Tasting Notes

83
439 tasting notes

It’s great that Nio included a shincha in my bunch of samples! I assume this is from the 2022 harvest, though it doesn’t say so on the package. I steeped 5 g of leaf in 150 ml of 140F water for 45, 20, 20, 20, 30, 45, 60, 90, 120, and 240 seconds.

The dry aroma is promising, with notes of stonefruit, florals, spinach, cream, and grass. The first steep is quite vegetal, with notes of squash, spinach, kale, grass, umami, and nectarine, particularly in the aroma and aftertaste. Steep two has even more veggies and a thicker body, with squash, asparagus, kale, spinach, cream, and that lovely nectarine. Subsequent steeps have more umami and less cruciferous punch, and I get apple, grass, nectarine, and spinach. The fruit is better integrated into the grassier, softer later steeps, although the tea is a bit drying in the mouth.

The apple and nectarine make this a fun shincha, particularly in the later steeps. I’m less enthused about the veggies. I think lower temperatures definitely help to tame them.

Nio Teas is having a holiday sale with up to 64% off. Get an additional 10% off with the code LEAFHOPPER10OFF (I get a small commission when you use this code).

Flavors: Apple, Asparagus, Cream, Floral, Grass, Green, Kale, Nectarine, Spinach, Squash, Thick, Umami, Vegetal

Preparation
140 °F / 60 °C 0 min, 45 sec 5 g 5 OZ / 150 ML

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78
1283 tasting notes

NIO Advent Tea 2023 #5?
Dry Leaf: Glossy vibrant greens. Needle-like. Broken but still beautiful. Grassy and slight stone fruit in aroma.
Flavor: Very vegetal. Bits of cream. Grassy towards the finish.
Wet leaf aroma: If mushy had a smell… Maybe it reminds me of the spinach. And cooked spinach is always mushy.

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4158 tasting notes

Nio Teas Advent Calendar 2022 – Day 4

Steeped this one up in my pretty red Tokoname-yaki kyusu instead of lazily using a gravity steeper (like I usually do). ^^’ I followed the steeping instructions provided and used 150ml of 150°F water for 45s, 20s, 20s.

The leaves were quite broken, maybe because of the small sample size. I think because of this, I got a bit more bitterness than is implied by the description. But otherwise it actually tasted a bit like a kabusecha to me, thick in texture and fairly intense in flavor with a good balance of sweetness and rich umami. Smooth vegetal notes of corn and kabocha combined with the freshness of wheatgrass and a touch of apple at the end of the sip. The second and third steeps were more onto the grassy and seaweedy side of things, still with that moderate bitterness in the background.

Not my favorite sencha, but I enjoyed my session this afternoon. :)

https://www.instagram.com/p/ClwzDnHOFI0/

Flavors: Apple, Bitter, Freshly Cut Grass, Grass, Kabocha, Savory, Seaweed, Silky, Squash, Sweet, Sweet Corn, Thick, Umami, Vegetal, Wheatgrass

Preparation
150 °F / 65 °C 0 min, 45 sec 5 g 5 OZ / 150 ML

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