First Flush Shincha
Within the world of Japanese teas, sencha and shincha are two terms that can easily be confused, especially by English speakers. But while sencha is a broad category of popular Japanese green tea, shincha refers to a specific harvest of sencha that is highly prized among tea connoisseurs.
Sencha, with its vast array of varieties, has long held sway over the Japanese tea market, accounting for more than 80 percent of the country’s overall tea consumption. Production styles vary tremendously depending on region and desired quality. Highest-graded sencha is typically harvested and processed from late April to mid-May. Like all Japanese teas, sencha is steamed shortly after picking to dehydrate the leaves and forestall oxidation, giving it a characteristic vegetal and grassy freshness.
When cultivating sencha, Japanese tea growers divide the growing year into four harvests – referred to in the industry as flushes – named for their order in the year: ichibancha, nibancha, sanbancha, and yonbancha. The first flush, ichibancha, is what produces shincha. Delicate buds and top leaves, harvested by hand and briefly steamed, are plucked when they are still small. By plucking these leaves early, growers capture the intense expression of the all the rich nutrients and flavors that have been cultivating in the soil during the plant’s winter dormancy.
Shincha Fresh from a Kyusu
Shincha leaves are small, tender, and vibrant, with a scent that is both freshly herbaceous and faintly mineral in character. When infused, shincha leaf steeps into a smooth paste yielding a bright green-gold liquor. The flavor, as compared to standard sencha, is notably bolder, livelier, and complex. A strong oceanic minerality overlays undernotes of fresh vegetation, with a faintly bitter finish that gradually gives way to a lingering stonefruit sweetness. The mouthfeel is full and sharp, slightly less astringent than sencha but still decidedly pronounced.
Like other Japanese green teas, shincha is perfect for brewing in traditional kyusu, but is just as delightful steeped in a pot or an infuser. Steep three grams of tea at a low temperature, between 160°-185° Fahrenheit, for two to three minutes. Shincha can also be enjoyed for multiple short steepings.
By Jennifer Coate
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