Blend of Sae Midori and Yukata Midori cultivars: Delivers a unique combination of umami and almond notes for a distinctive tea experience
Deep steamed leaves: Maximizes umami and sweetness in the liquor for a rich, satisfying taste
Low caffeine content: Allows for enjoyment throughout the day without jitters
High Theanine: Promotes relaxation and mindfulness
First harvest of the year: Ensures exceptional quality and limited availability
Summarized by Shop
Description 2026 First Harvest
A fukamushi sencha of the highest quality, presented to national competitions. After harvest, leaves are deep-steamed so that both umami and sweetness can be fully expressed.
We love the rich and buttery taste of its liquor, with its almond notes!
MITSUE is a blend of two rare cultivars, sae midori and yuk
Type
Fukamushi sencha (first harvest)
Cultivars
Sae Midori and Yukata Midori
Origin
Chiran, Kagoshima, Japan
Caffeine Content
Decaf
Allergen Information
None
Input Type
Loose leaf
Summarized by Shop
4.9
13 ratings
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Mitsue 2024 Shincha review
I've tried over 34 Ikkyu teas and Mitsue is one of my 11 favorites. It is a low caffeine, high theanine tea - excellent for calm focus. The flavor is exquisite and 2nd and 3rd infusions deliver great results. As a competition grade tea, the price is very reasonable, so great value.
P
Pam · July 7, 2024
MITSUE in lilac season
I have been drinking MITSUE from Ikkyu for three seasons. The beauty and experience of green tea brings ups and downs , favorites and comparisons. It is hard to know if one’s memory is correct or if the moment and life impacted one’s taste.
In any case, this 2024 MITSUE leans toward the vegetal on my palette . I hoped for the strong umami of 2022 and especially 2023 harvest. But the color and body is full of spring vitality of growth. So I find myself pleased in another way and enjoying 2024 MITSUE for its brightness and deep green flavor and color. Especially nice for me in one of my favorite cups by potter Judy Lasapio Devitt and brewed in a kyushu found on the side of the road by an old farm here in Vermont.
Thank you Nagayama San for crafting this tea.