About Shincha

In the world of Japanese green tea, the word "shincha" opens up a universe of flavor and freshness. Shincha, which means "new tea", is a particular form of sencha characterized by its early harvest and represents the first presentation of young tea leaves of a season. This first harvest, which usually takes place between the end of April and the beginning of May, is known for its remarkable freshness and promising taste.

In spring, when nature renews its youthful vigor, the first tender shoots of the tea plant are carefully picked by hand. These early leaves embody the highest quality, as they are rich in amino acids and particularly tender. As a result, Shincha develops its distinctive, sweetish taste, which offers the enthusiast an exceptional taste experience. The caffeine content is also higher, which gives the connoisseur an invigorating effect.

Shincha has a cultural significance in Japan comparable to that of Beaujolais Nouveau in the world of wine. The arrival of the new tea signals the start of a season of flavor that connoisseurs eagerly await. In the hustle and bustle of modern life, tasting shincha offers a moment of reflection on the cycles of nature and the ongoing miracle of growing and harvesting. The fresh, grassy fragrance unfolds as soon as you open the packaging and invites you on a journey of aromas.

The production of shincha requires both precision and skill. After harvesting, the tea leaves are gently steamed, which stops the oxidation process and preserves the fresh, bright green color. They are then carefully rolled and dried, giving them their characteristic shape. This careful processing ensures that the tea releases its natural aromas and nutrients in the best possible way.

Enjoy shincha by brewing it with water at a temperature of around 70 to 75 degrees Celsius. This mild heat allows the subtle nuances of flavor to come to the fore and the umami taste, which should not be underestimated, to fully develop. An infusion of around one minute is enough for the leaves to develop their full aromatic potential.

Traditionally, shincha is consumed fresh at the peak of the tea harvest, as it loses its unique properties over time. Between May and July, it is often only available in limited quantities, as demand for this exquisite tea is high.

The experiences of those who have already enjoyed shincha are characterized by the harmoniously balanced taste and the deep feeling of connection with nature. In Japan itself, opening a packet of shincha for the first time is often considered a solemn act that emphasizes the appreciation of the beauty of transience and fresh beginnings. In this way, each sip becomes a tribute to the centuries-old tradition of tea cultivation and a celebration of the seasons.