How to Enjoy the First Harvest (Shincha)
Hello everyone.
This is Keko from the online staff ☺️
As the Shincha season arrives, we often receive the question: "How can I brew it to make it taste its best?"
Shincha is the very first tea of the year. It is characterized by its vibrant, fresh aroma and a remarkably tender flavor. More than just its taste, Shincha is a tea to be "experienced" through its uplifting fragrance. With just a few simple adjustments, your daily cup can be transformed into something truly extraordinary.
Today, I’d like to share how you can best enjoy the flavors of Shincha at home.
The First Cup: Temperature and Speed
When brewing Shincha, try to be mindful of two things: water temperature and timing.
We recommend a temperature of around 80°C (176°F).
While higher temperatures help to awaken the bold aroma, they also tend to draw out more bitterness and astringency. To find the perfect balance, the secret is to brew "quickly and lightly."
Rather than letting the leaves steep for a long time, imagine a light, swift extraction. This simple shift allows the youthful, spirited scent of the new leaves to shine through beautifully.
Exploring the Second Infusion
I also highly recommend trying a second infusion.
For the first cup, focus on the delicate aroma. For the second, raise the water temperature slightly and steep briefly for a crisp, refreshing finish. It’s fascinating to see how the same leaves can reveal such different "personalities" just by changing the way you brew them.
Recognizing Quality: The "Small Bud" Difference
Our Shincha is a variety of Sencha. Much like the Sencha you enjoy daily, the difference in quality is found in the leaves. Higher-grade Shincha is harvested from the youngest, tiniest buds, resulting in a more intense, succulent, and velvety flavor profile.
A Sign of Freshness: "Mouji" (Tea Leaf Hairs)
When you pour hot water over Shincha, you may notice tiny, white, hair-like fibers floating on the surface. These are called "Mouji."
At first glance, they might look like dust, but they are actually fine downy hairs that only appear on the softest, youngest tea buds during a very short window of time. In fact, seeing these "Mouji" is a hallmark of exceptionally fresh, high-quality Shincha.
Shincha is a tea that can be enjoyed without any special equipment or complicated steps. Yet, by turning just a little more attention to that one cup, it becomes a moment that stands out quietly in your daily life.
In the stillness of the morning. For a mid-afternoon refresh. Or slowly, at the very end of the day.
I hope you feel free to enjoy it whenever the mood strikes. May this year's Shincha blend gently into your daily routine and serve as a beautiful reminder of the changing seasons.
