2026 shincha from the Kuma family has arrived. This year has been an amazing harvest, despite the worries in the winter time as there was a shortage of rainfall. As spring gradually approached, there was more rainfall so the growth of the tea plants was good and healthy. We also have the honour to work at Kuma san’s tea fields for two weeks so we hope you will enjoy a little bit of our hard work too!

Kuma san, a third generation tea farmer/producer in Jouyoumachi, Yame, Fukuoka prefecture. Each cultivar is 50g. You can also choose to get the set of 5 cultivars (5 × 50g) for a generous discount, which is a wonderful opportunity to learn more about these cultivars and your own preference, from one single farmer.

1. Saemidori - the first harvest of the year, an absolute star of 2026 harvest. It showcases an elegant, long lasting sweetness and umami tasting profile. Our favourite harvest of Kuma’s Saemidori sencha so far. The sweetness and umami are simply amazing. We were present with Kuma san during the harvest of this tea on 25th April, and J actually drove the harvester for around 20-30 metres of one row of this Saemidori 😂

2. Kirari 31 - this tea field is the same age of our teahouse, into the year 10 of planation, it offers a silky smooth mouthfeel, a refined refreshing aroma with no harsh bitterness or astringency. We were present with Kuma san on 27th April for the harvest of this Kirari.

3. Yabukita - this was harvested as part of the hachiju hachiya (88th day counting from the arrival of spring in old Japanese calendar) to celebrate traditions. A staple cultivar for Japanese tea, it offers a crisp and balanced profile. Makes a great morning tea. We were present with Kuma san for the harvest of this tea on 2nd May.

4. Okuyutaka - Kuma papa’s (the second generation) favourite cultivar. This cultivar is usually harvested after hachiju hachiya. It has a rather rich body, long and complex aftertaste with a hint of satisfying bitterness. Harvest on 6th May.

5. Tsuyuhikari - born from a crossing between Asatsuyu (known as natural gyokuro) and Shizu7132 (known for a sakura-like aroma and flavour), this cultivar offers a rich savoury umami with a fresh mouthfeel and very interesting almost herbal aftertaste. We were present with Kuma san during the harvest of this sencha on 29th April.