What is Shincha? Peak Season, How to Enjoy, and Storage Tips

What is Shincha (new tea)? How is it different from Ichibancha (first flush tea)?

Shincha refers to the first tea leaves picked in a given year. It evokes the image of the "first run" of tea. While the timing may vary slightly depending on the region, it is generally harvested from spring to early summer.

So, what is the difference from "Ichibancha"? In fact, Shincha and Ichibancha are used with almost the same meaning. The term Shincha strongly emphasizes the seasonal aspect, referring to the fresh tea harvested first in the year. On the other hand, Ichibancha is a more general term that refers to the "very first harvest" of the year.

When is Shincha in season?

The peak season for Shincha varies slightly depending on the region and climate. It generally starts in the warmer Kyushu region and gradually moves north.

• Kyushu Region (Kagoshima, Fukuoka, etc.): Early to mid-April

• Shizuoka/Uji Region: Late April to early May

• Sayama Region (Saitama): Mid to late May

During this period, new tea sprouts emerge all at once in the tea fields, and the scenery of tea picking spreads.

At Wakohen, we also cultivate tea in our own tea gardens, taking advantage of Kagoshima's warm climate, and the Shincha harvest begins around early April each year.

Tips for enjoying Shincha deliciously

Choose the optimal teapot

Shincha is a tea where you want to cherish its delicate aroma and umami. Therefore, it is recommended to choose a slightly larger teapot so that the tea leaves can expand comfortably. As for the material, ceramics or porcelain are good as they do not interfere with the taste of the tea.

How to brew delicious tea

1. Prepare the hot water
Once boiled, transfer the hot water to a hot water cooler or teacup and let it cool slightly. Japanese tea can become too astringent if brewed with water that is too hot, so aim for around 70°C to 80°C.

2. Amount of tea leaves
For 3 servings, use 2 to 3 heaped teaspoons (approximately 6 to 8g) as a guide, but adjust to your preference.

3. Steeping time
After pouring hot water into the teapot, cover it and steep for about 30 seconds to 1 minute. Adjust according to the amount and type of tea leaves.

4. To the last drop
When pouring into teacups, pour little by little in rotation to ensure uniform strength, and squeeze out every last drop. The last drop contains the concentrated umami of the tea.

Second and third brews are also recommended
Even after the first brew, the tea leaves are still firm. Therefore, you can fully enjoy the second and third brews as well.

How to store Shincha

Proper storage is important to enjoy the flavor of Shincha for a long time.

• Before opening: Store in a refrigerator or cool, dark place, away from direct sunlight and high temperatures or humidity.

• After opening: Transfer to an airtight container and keep it from being exposed to air. Refrigeration is recommended, but be careful that odors from other foods do not transfer.

Please try enjoying this year's seasonal "Shincha" in various ways. A moment of relaxation with freshly brewed Shincha will surely soothe your daily fatigue.

▼You can purchase Shincha here
Wakohen's Shincha