Our Shincha Tea is meticulously handpicked during the peak of the spring season, ensuring that only the tenderest, most flavorful leaves are selected. This careful selection process captures the delicate sweetness and subtle umami that are hallmarks of Uji's renowned tea tradition.
CHARACTERISTICS: Refreshing aroma with a mellow flavor
HARVEST TIMING: Ichibancha (1st harvest)
HARVEST DATE: MAY 2024
HARVEST METHOD: Hand-Picked
BREED: Yabukita
Shincha, which translates to “new tea” in Japanese, is the first harvest of the season, usually picked during late April to early May.
This tea is made from the youngest, most tender leaves, resulting in a vibrant, fresh, and slightly sweet flavor profile that distinguishes it from other green teas.
Brewing the Perfect Cup of Shincha
To fully appreciate Shincha's nuanced flavors, here are some brewing tips:
Water Temperature: Use water at around 70-80°C (158-176°F) to avoid bitterness and bring out the tea’s natural sweetness.
Brewing Time: Steep for 1-2 minutes. Oversteeping can result in a bitter taste, so keep an eye on the clock!
Tea-to-Water Ratio: Use about 2 grams of tea leaves per 100ml of water for the perfect balance of flavor and aroma.
