Green tea · Japan
Shincha
First harvest Japanese green tea, available only in spring with exceptional freshness and sweet umami flavor.
How to brew
| Leaf | Water | Temperature | Time | Infusions | |
|---|---|---|---|---|---|
| Western | 3 g | 250 ml | 70°C / 160°F | 1 min | 3 |
| Gong Fu | 5 g | 100 ml | 70°C / 160°F | 20 s + | 4 |
About this tea
Shincha, meaning 'new tea,' represents the eagerly anticipated first harvest of the Japanese tea season, available only from late April through May. This limited availability creates annual excitement among tea enthusiasts, similar to Beaujolais Nouveau in wine culture. Shincha isn't a tea type but rather the first flush of Sencha, processed and rushed to market within days of harvest to capture ultimate freshness.
The first tender shoots after winter dormancy contain the highest concentrations of amino acids and nutrients accumulated during the cold months. Speed is crucial - leaves are processed immediately after picking and packaged with minimal storage to preserve volatile aromatics that dissipate quickly. Some producers air-freight Shincha to maintain peak freshness, as even a few weeks dramatically changes the character.
The flavor profile is vibrantly fresh: intense sweetness and umami from high amino acid content, bright, almost aggressive freshness unlike aged teas, pronounced vegetal notes of fresh grass and young vegetables, minimal astringency with silky mouthfeel, and explosive aromatics that fill the palate. The experience is like tasting green tea in high definition - every note amplified. The liquor is brilliant green with an almost electric quality.
Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with cooler water at 70°C (160°F), steeping for 60 seconds. The tea's potency means smaller servings pack intense flavor. Can yield 3-4 short infusions. Must be consumed quickly - Shincha loses its special character within months, becoming regular Sencha.
Best enjoyed immediately upon purchase, treating each cup as special given the limited season. In Japan, Shincha marks renewal and the 88th day after spring's beginning (Hachijuhachiya). Pairs with seasonal spring foods - bamboo shoots, young vegetables, light seafood. The freshness makes it ideal for morning enjoyment. Many Japanese buy enough Shincha to last until the next harvest, freezing portions to preserve freshness.
Caffeine, in context
Per 250 ml cup, brewed as directed.
Flavor profile
- sweet umami
- fresh
- grassy
- vibrant
Health benefits
- highest nutrients
- antioxidants
- spring energy
- vitality
Pairs wonderfully with
- sashimi
- spring vegetables
- light sweets
- celebration
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Frequently asked questions
Can you re-steep Shincha?
Yes — Shincha gives 4 good infusions. Start at 20 seconds and add a little time to each round.
How much caffeine is in Shincha?
35 mg per 250 ml cup — Medium caffeine.
What water temperature does Shincha need?
70°C / 160°F. Hotter water pulls out bitterness; cooler water under-extracts the leaf.
Teafinity times every infusion for you
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