First Tea of the Season: Japan’s Sacred Spring Offering
In Japan, the arrival of spring is marked by the harvesting of Shincha—literally “new tea”—the first flush of green tea leaves. This event is more than an agricultural milestone; it’s a celebration of renewal, vitality, and harmony with nature. The young leaves, nurtured by the winter’s rest, are imbued with concentrated nutrients and vitality. Shincha is cherished not only for its fresh, grassy aroma and gentle sweetness but also for its deep connection to the rhythms of nature and the promise of health.
A Gift from the Earth
Shincha is harvested around the 88th day after the beginning of spring, a time known as “Hachijūhachi-ya” (八十八夜). This period, typically falling in early May, is considered auspicious. It is believed that drinking tea picked on this day ensures health and well-being for the year ahead. The number 88 holds special significance, symbolizing prosperity and longevity.
Qualities of Shincha
Taste
A harmonious blend of natural sweetness, umami, and subtle bitterness, reflecting the balance of nature.
Aroma
A fresh, invigorating scent reminiscent of young leaves and spring fields.
Appearance
Vibrant green leaves with a glossy sheen, unfurling gracefully when steeped.
The unique flavor profile of Shincha is attributed to its high theanine content—a compound accumulated during the plant’s winter dormancy—which imparts sweetness and promotes relaxation. As the season progresses, theanine levels decrease while catechins, responsible for bitterness, increase.
Recommended Way To Drink
To fully appreciate Shincha’s delicate flavors and aromas, it’s recommended to brew it with water at around 80°C (176°F) and steep for approximately 40 seconds. This gentle preparation allows the tea’s subtle qualities to shine.
Brewing Shincha with Care
Shincha is more than just a beverage; it’s a celebration of life’s renewal and a testament to the harmony between humans and the natural world. Savoring a cup of Shincha is an invitation to pause, reflect, and connect with the cycles that sustain us all.
