Shincha Green Tea (Japan)

THIS YEAR'S SHINCHA IS SOLD OUT.

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TILL NEXT SPRING!:)

The Emperor of Japan has summoned the wise tea master Lao Cha to come to his palace and treat the Emperor and his court with the most exquisite tea in Japan. Lao Cha did not disappoint.

– Hey, Tea Master, what is this amazing tea that you have treated us to?!

– It is Shincha, your Majesty.

– How come it is so tender and yet so sweet, so full of taste?! On this hot summer day, it feels like Spring again! All because of this tea!

– It is Sencha of the very first harvest of the year, your majesty. Its leaves gave you everything that the tea plant has been storing up through the entire winter. Once the Spring arrived and the plant awoke from the long winter sleep it enriched its leaves with all its minerals and nutrients. Now, this treasure is yours! Cherish it. Drink it. Enjoy it.

Shincha, literally "New Tea", is one of the most praised Japanese teas. Shincha is the very first Sencha harvest of the year, celebrated for its sweet, fresh flavor and smooth umami character. Unlike many other teas that are usually available throughout the year, Shincha doesn't go to storage. It is meant for immediate consumption and is available only for a limited time.

The harvest of Shincha starts in mid to late Spring. The young green tea leaves, woken up from the wintertime dormancy, are full of nutrients and vibrant flavors. The fresh tea leaves of Shincha contain a high amount of amino acids, vitamins, and antioxidants. They also possess a strong fragrance and fresh taste.

Fukamushi cha (深蒸し茶, deep-steamed tea) is steamed for a slightly longer time than what is considered to be usual. Typically, the steaming process for green tea (Futsuumushicha 普通蒸し茶) runs for about 30-45 seconds. Fukamushicha, on the other hand, is steamed for about a minute. As a result, the astringency is suppressed, while tea gains more body and sweetness.

This Organic Fukamushi tea from Yame (Okumidori cultivar) is produced by Harashima san. It is refreshing, full of sweetness and umami. It grows at the top of the Yame mountains, and its leaves are covered with snow. This way, they develop more nutrients that create a bold and delicious taste. The first brew yields a deep-green tea soup with a highly pleasing artichoke aroma and a hint of chestnut. Enjoy its round and rich mouthfeel, with delicious umami that will linger for a long while, typical of teas from Yame.

The best plantations in Fukuoka prefecture are indeed in the Yame area. Morning mists and river fogs are very frequent. Curtains of fog wrap green tea plantations, properly blocking sunlight. It makes the tea leaves more tender and sweeter. In addition, Yame enjoys a vast temperature difference from day to night.

Now is your chance to obtain this outstanding Japanese Green Tea. Once sold out, it won't be available until next year.

Organic
Cultivar: Okumidori
Region: Yame
Processing: Fukamushi

Brewing guidelines:

165℉ / 75℃ for the first infusion; Keep raising water temperature for subsequent infusions

1g per 60ml

1min for the first infusion; then 30sec; +15 for each subsequent infusion

Shincha

At first I was surprised by its intense grassiness which I didn't expect because it tasted more like Matcha than the Tencha leaves which were surprisingly mild. But I like it on ice which gives it an invigorating taste without being too grassy.

green nectar

Beautiful color brew, very fresh grassy and umani flavors! yum!

Superb

The deepest, richest, most satisfying green tea experience.

Flavorful and Balanced

This was worth waiting for and worth the premium cost. It’s very flavorful, well balanced and provides a firm and smooth energizing effect. As I drink more Senchas I find I prefer them brewed at a lower temperature, 140-160 F. I usually brew at the mid point, 150 F. At that temp I can use more leaf to water resulting in richer flavor and minimal bitterness and astringency. Just a touch is good to my taste. As a Fukamushi the leaves hold their integrity well making sequential brewings easier than with others I’ve tried that get mushy after the first brew. I’ve figured out that my small glass pot with a spiral wire filter is ideal for Fukamushi, no clogging of the spout that can completely jam up the pour in my clay pot. I then pour thru a silk strainer and get a beautiful soup. This Sincha is going to be my first pot of the day. Thanks for sourcing this tea and getting it to us.

Like a warm hug

I bought several kinds of early spring green tea for a tasting, but I didn't expect this one to appeal to me personally. But it has become one of my favorites. It has more sweetness and body than I expected. It's the tea I'm drawn to on the mornings when I'm not feeling my best. A friend who drinks sencha regularly tried it and said she was hoping shincha wasn't worth the cost, but it really does taste fresher.

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Shincha Green Tea (Japan)

Customer Reviews