Shincha (新茶)
'New tea' — the first picking of the year, sold fresh in spring (around April-May depending on region).
| Water temperature | 70-80 °C |
|---|---|
| Steeping | 2-3 min |
| Caffeine (relative) | Moderate |
| Growing / making | First flush only |
| Taste | Fresh, vivid and aromatic |
About Shincha
Shincha is a season, not a separate processing method: most shincha is sencha. Warm southern regions such as Kagoshima harvest weeks before cooler Sayama or Shizuoka fields.
Brewing point
Use water at 70-80 °C and steep for 2-3 min. Japanese green teas reward a second infusion; shorten the second steep.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF) crop statistics; Ministry of Finance trade statistics; Wikipedia (CC BY-SA 4.0); prefectural and municipal official information. Checked 5 November 2026.
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