Isecha Homare Shincha

 Isecha (伊勢茶) might be one of Japan’s best-kept tea secrets—at least outside Japan. Within Japan, isecha is a staple for tea enthusiasts. Despite being Japan’s third-largest tea-producing region, Mie’s teas rarely make it overseas. 

This particular batch is shincha (新茶)—the first harvest of the year, picked in early spring when the leaves are at their most tender and flavorful. Shincha is celebrated for its clean, vibrant energy and rich umami, capturing the fresh taste of spring in every cup.

But what really sets this tea apart is how bold, nutty, and full of character it is. Think roasted chestnuts, creamy texture, and a savory depth that lingers long after each sip.

You can brew it two ways, depending on what you want to highlight:

For a rich, nutty experience
→ Use 5g of tea in 180–200ml Japanese teapot/kyusu or hohin, brew at 140°F (60°C) for 90 seconds
This brings out the full-bodied side—sweet chestnut aroma, creamy nuttiness up front, and a deep, satisfying umami. There’s a little lift of sweet grass on the finish, but the overall feel is grounded and savory.

For a brighter, fresher take
→ Same ratio, brew at 165°F (74°C) for 30–35 seconds
You’ll still catch the nuttiness, but with more of a vibrant green profile—fresh-cut grass, soft florals upfront then that toasty nutty notes at the end. It’s more refreshing and bright but still unmistakably robust.

What makes Isecha stand out isn’t just its flavor—it’s how much care goes into it. These teas are grown by small producers who focus on low-intervention farming and careful production processes to bring out every layer of taste. That attention shows up in the cup.

If you’re looking for a green tea that leaves an impression—something nutty, savory, and unmistakably Japanese—this is the one to try. A true taste of the season, and a standout from a region more people deserve to know about.

Notes: Chestnut, Sweet Grass, Nori