Cultivar and technical information
Shôju is a very rare cultivar that was selected on Tanegashima Island by the same producer who makes this tea. The cultivar comes from a lusus—a chance genetic mutation—of the Kurita-wase cultivar and was registered in 1996. It is a very early variety that is well adapted to the mild climate of this small island off the coast of Kagoshima.

The nose
This fine shaded sencha has a sweet roasted fragrance, fruity nuances and a mineral sensation.

The mouth
In the mouth, the Shôju is very round, velvety, but also rather robust. The umami is pronounced without being overwhelming. Reminiscent of the tea’s Shôju and Kurita-wase lineages, it has milky, vanilla aromas with peach, apricot nuances. It has a powerful, persistent aftertaste that is initially sweet and becomes more vegetal.

Summary
Despite this sencha’s roundness and initial sweetness, this tea from Tanegashima delivers a lot of robustness that is particularly notable in subsequent infusions.

Technical description
Type of tea: Futsumushi sencha (regular-steamed sencha)
Origin: Nishinoomote City, Kagoshima Prefecture
Cultivar: Shôju
Shading: 10 days (direct covering)
Harvest: March 27th, 2026