The first Morimoto tea of the year and the first ever tea to be produced under the new Morimoto-Kamimizu partnership! Whilst still full of the freshness of Spring, compared to previous Morimoto Shinchas, the 2026 Morimoto-Kamimizu Shincha offers greater depth, a fuller body and a more pronounced umami character.
2026 Morimoto-Kamimizu Shincha – The first harvest of the new and the first tea of a new partnership
The 2026 Morimoto-Kamimizu Shincha marks the beginning of an exciting new chapter in the life of the Morimotos. As part of a new partnership, neighbouring tea farmers Naoki and Misa Kamimizu have taken over the cultivation of some of the Morimotos’ finest tea garden plots while continuing to manage their own premium fields. Shigeru Morimoto remains closely involved, supporting Naoki Kamimizu in the production of the aracha (raw tea), before the leaves are finally finished in the Morimoto family’s factory using the distinctive processing style that has made Morimoto teas famous amongst tea lovers worldwide.
The same cultivars but with a new twist
Since the first Morimoto Shincha was first produced in 2012, it has been made from a blend of two carefully selected cultivars: Yutaka Midori and Saki Midori. Both are early-sprouting varieties that capture the freshness and vitality of the Japanese spring harvest exceptionally well. While the cultivars remain unchanged, the 2026 Morimoto-Kamimizu Shincha introduces an important innovation: for the first time, both cultivars were shaded before harvesting.
Yutaka Midori is one of Japan’s most popular early cultivars, prized for its rich umami character, vibrant green liquor and fresh, grassy sweetness.
Saki Midori contributes elegance and balance, bringing a softer mouthfeel, delicate sweetness and a brilliant emerald-green infusion.
The infusion is bright green and wonderfully aromatic, combining fresh spring grass, sweet pea shoots and tender vegetable notes with a smooth, creamy umami sweetness. Yutaka Midori provides richness and intensity, while Saki Midori adds elegance and finesse, resulting in a beautifully balanced shincha with exceptional clarity and freshness.
The difference shading the tea plants makes
For a short time before the harvest, special shading nets are placed over the tea bushes, reducing the amount of sunlight reaching the leaves. Already commonly used in the production of sencha, this traditional Japanese cultivation technique slows the conversion of amino acids into catechins, resulting in a tea that is sweeter, richer in umami and lower in bitterness.
The shading also increases chlorophyll production, creating the deep green colour so highly prized in premium Japanese green teas.
Compared to previous Morimoto Shinchas, the 2026 Morimoto-Kamimizu Shincha offers greater depth, a fuller body and a more pronounced umami character, whilst still retaining the lively freshness and youthful vibrancy that make shincha such a special seasonal tea.
DE-ÖKO-006
Non-EU Agriculture
From controlled organic cultivation
Organic green tea
DE-ÖKO-006
Non-EU Agriculture
From controlled organic cultivation
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