Shincha or 'new tea' is in essence Sencha (the most widespread type of tea in Japan) but is the first harvest of the year. It is equivalent to a first flush Darjeeling tea in India. Tea plants hibernate or vegetate during cold winter months. When spring has sprung, tea trees put out their buds with all the nutrients accumulated and stored. Teas from the first harvest tend to have a bit more flavors and nutrients.
Like Beaujolais Nouveau wine, Shincha is eagerly anticipated and celebrated annually.
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| Uji Shincha |
Dry Leaf: These thin needle-like leaves are deep green and beautiful. They give out a nice smell of cooked spinach and roasted seaweeds.
Wet Leaf: The wet leaves are green, tender and soft. They release an aroma of freshly steamed young vegetables.
Liquor: The lime green tea is cloudy with sediments. It is clean, refreshing and with vegetal flavors of arugula. Its astringency is medium and it is long in the mouth.
Tee Score: 4 out of 5
