Japanese shincha tea, also known as "new tea" or "first flush tea", offers a unique and vibrant taste that captures the essence of spring.
We have selected three Shincha teas that have different characters and flavor nuances, as they consist of different cultivars.
Shincha teas are distinguished by being extremely fresh and all Shincha teas have flavor notes such as:
asparagus, fresh grass, sea/seaweed and umami. Read a detailed explanation below.
Shincha Yame consists of the following cultivars: Saemidori and Tsuyuhikari blend. These two cultivars are distinguished by flavor notes such as beech leaves, vegetable soup, a touch of citrus and good umami.
All Shincha teas are of extremely high quality and you can therefore eat the leaves, possibly with a drop of soy, after you have made 2 extracts on the leaves.
- Freshness. Shincha is prized for its unparalleled freshness, as it is harvested in early spring. This freshness gives the tea a lively and refreshing flavor.
- Grassy and vegetal notes. Due to the early harvest, you will experience grassy and vegetal flavors, reminiscent of freshly cut grass and fine young leaves. These flavors can evoke feelings of vitality and renewal.
- Umami. A hallmark of many Japanese teas, including shincha, is its umami flavor. This savory brothy quality adds depth and complexity to teas, providing a satisfying mouthfeel and lasting richness.
- Astringency. While shincha can exhibit some astringency, especially in teas from certain regions or cultivars, it is typically milder compared to later harvests. This astringency adds structure to the tea without overpowering its fresh and delicate character.
Japanese shincha tea delights the palate with its vibrant, complex and refreshing flavor profile, making it a beloved seasonal delicacy that tea enthusiasts around the world eagerly await each spring.
This Shincha is produced by Hoshino Seichaen, based in Yame, a mountainous area on the island of Kyushu in southern Japan, an area renowned for its high-quality teas.
Preparation
Shincha Yame is brewed in a small preheated pot, preferably made of glass, so that you can see the beautiful color.
The water must not boil for a long time, as you boil the oxygen out of the water.
Use 1 tsp. tea with top per cup.
The leaves are poured with 70 - 75 degrees hot water and you get the finest taste if the leaves float freely in a spacious strainer or freely in a small pot. After about 1 min., you can start to see the "umami cloud" in the tea. It is the amino acid that gives sweetness and umami, which also produces the "cloud" of delicate and natural aromas in the tea.
Steeping time:
1st brew: 1 min and 45 sec.
2nd brew: about 45 sec.
The leaves can be used 3 times.
After the third brew, the tea leaves can be eaten either as is or with a little good soy sauce or salt.
