Each spring, tea lovers in Japan eagerly await the arrival of Shincha (First Harvest Green Tea), the year's first harvest of green tea. Made from the tender young leaves picked during the first flush, Shincha is prized for its vibrant aroma, fresh sweetness, and lively character.
Unlike many premium senchas that are brewed at lower temperatures to emphasize umami, Shincha is traditionally enjoyed at a slightly higher temperature to highlight its refreshing fragrance—the essence of spring captured in a cup.
What You'll Need
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8g (about 2 tablespoons) of Shincha
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180ml (6 fl oz) hot water
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A Japanese teapot (kyusu)
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Three teacups
Step 1: Warm the Teapot and Cups
Before brewing, warm both the teapot and teacups with hot water. This simple step helps maintain the ideal brewing temperature and allows the tea's delicate aroma to fully develop.
For Shincha, Japanese tea masters often recommend leaving the lid open while preheating the teapot so it becomes thoroughly warmed.
Step 2: Measure the Tea Leaves
Place approximately 8g of Shincha into the teapot.
The generous amount of leaf helps create a rich yet refreshing infusion that showcases the tea's natural sweetness and fragrance.
Step 3: Prepare the Water
Bring fresh water to a boil (about 98°C / 208°F).
Pour approximately 180ml of hot water into the teacups first, then immediately transfer the water from the cups into the teapot. This lowers the temperature naturally to around 85°C (185°F), creating the ideal environment for extracting Shincha's bright flavors.
Cover the teapot and steep for 30 seconds.
Step 4: Pour Evenly
After 30 seconds, pour the tea into the cups a little at a time, alternating between cups until all have been filled.
This traditional method ensures that each cup has the same balance of flavor.
Most importantly, pour out every last drop. In Japanese tea culture, the final drops are often considered the most flavorful.
Second Infusion
For the second brew, add freshly boiled water directly to the teapot and steep only briefly before serving.
The second infusion reveals a different side of the tea—lighter, sweeter, and even more aromatic.
A Taste of Spring
For generations, Shincha has been celebrated as a symbol of renewal and good fortune. In Japan, there is a well-known saying:
"Drink Shincha and live a long life."
Whether enjoyed alone in a quiet moment or shared with friends and family, Shincha offers a unique opportunity to experience the freshness of the new harvest and the arrival of spring.
Take a moment, breathe in the aroma, and savor one of Japan's most cherished seasonal teas.
View the Uji Shincha(First Harvest Green Tea) Collection →
Photo courtesy of the Marukyu Koyamaen tea fields in Uji, Kyoto.