Shincha

Shincha translates to "new tea" in Japanese and refers to the first flush of tea harvested in the spring. This early harvest is highly prized for its distinct flavor profile and aroma. Shincha is typically gathered in April or May, after the tea plants have rested and accumulated nutrients throughout the winter. The leaves are tender and vibrant green, resulting in a tea that is generally sweeter, less bitter, and more aromatic than later harvests. Common characteristics of shincha include a refreshing, slightly grassy flavor with notes of sweetness and umami. The aroma is often described as fresh and vibrant. Many tea enthusiasts consider shincha to be the pinnacle of the Japanese tea season, eagerly anticipating its arrival each year. It is typically enjoyed on its own, without any additives, to fully appreciate its delicate qualities. The limited availability and superior taste contribute to its higher price point compared to other green teas. The processing of shincha follows similar methods to other sencha, but the quality of the raw leaves is paramount. It is available in various regions of Japan, with different areas producing shincha with subtly unique regional characteristics.