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Shincha Green Tea (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. Therefore, it is meant for immediate sale 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

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