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Shincha Green Tea (Limited Time Availability) (Japan)



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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 sale, and therefore is available for a limited time only.

The harvest of Shincha starts in mid-April, when 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 acid L-theanine, vitamin C, and catechin antioxidants. They also possess a strong fragrance and fresh taste.

Our Shincha comes from the Kakegawa region of Shizuoka prefecture. Kakegawa is part of the designated Globally Important Agricultural Heritage Site (GIAHS) – farmlands that preserve sustainable farming practices and create a symbiosis between human agriculture and the local flora and fauna.

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


  • Cultivar: Yabukita
  • Processing: Fukamushi


Brewing guidelines:

   0.5g per 1oz/30ml
     165℉ / 75℃ for the first infusion; Keep raising water temperature for subsequent infusions
   1min for the first infusion; then 30sec; +15 for each subsequent infusion


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