Kanaya-Midori Shincha 2014 かなやみどり新茶

Green teas

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49,90 €
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Temps d'infusion 1 à 2 min
Température 70°C
Moment de la journée Journée
Pays Japon

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M. Kengo Yamamoto's tea field, in Shimizu (Shizuoka) is settled at an altitude of 500 meters. The Kanaya-Midori cultivar has a characteristic fruity taste with floral notes. Kengo is a young and dynamic producer, in a profession where the average age is of 70. His tea is organic, certified by JAS.


Ce thé est produit en quantité très limitée ; nous avons le plaisir de vous en proposer à la vente quelques paquets de 50g, conditionnés sous vide d'azote (gaz neutre qui empêche l'oxydation). 

Notre conseil de préparation : infuser 3 à 4g en théière japonaise kyûsu, à 85°C pendant 60 secondes.


Production area:  Shimizu, Shizuoka.

Cultivar: Kanaya-Midori.

Produced by: M. Kengo Yamamoto.

Manual harvest.


Tea and health

Recent books and studies seem to prove that green tea plays an essential role, not only in preventing, but also in treating cardiovascular dusease and some types of cancer. In his books, David Servan-Schreiber has stressed the presence in green tea of a catechin, the epigallocatechin gallate (EGCG). This powerful antioxidant is capable of neutralizing the reactive oxygen species and the free radicals heavily involved in aging and in chronic degenerative diseases. Researches have shown that  the EGCG may have beneficial effects against numerous illnesses, like atherosclerosis, diabetes, neurodegenerative diseases or overweight. In Chinese traditional medicine, it is recommended for intellectual work, to reduce fatigue by stimulating the nervous system, to lower body temperature, enhance eyesight, reinforce the immune system, help digestion... It is important to underline that the green tea that is evoked here is of good quality and, of course, straight, plain green tea!

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