Shincha is the tea of the first picking (first flush) and is mostly a Gyokuro or a Kabusecha. It is harvested from the beginning to the middle of May and is characterised by a fresh, flowery aroma.
The tea is a fluorescent green colour, has an absolutely fresh taste and a wonderful scent. It stands out due to its fresh, intense note, light sweetness, fine acidity and subtle bitterness.
Shincha is only harvested on three to four days. The farmers only pick the tea on sunny days to better preserve the scent of the leaves.
The picked leaves are processed on the same day so that they do not lose their freshness and taste. This process requires a lot of care and concentration.
A good Shincha is the highest goal of a tea farmer, the heart of his craft. Many learned the process of picking and production from their parents. Only a tea farmer with lots of experience can produce a good Shincha.
Preparation: 12 g tealeaves (5 tsp), one litre water, 60°, four minutes