G-JP-024

Shincha

新茶

First flush steamed green, from Kagoshima, Japan.

Green tea

Shincha is strongest on aroma intensity, sweetness and brightness. Typical tasting words: fresh grass, sweet pea, sea breeze, spinach, asparagus. Celebrated annually as the earliest spring harvest, traditionally associated with good vitality and longevity in Japan. A seasonal spring delicacy prized for volatile freshness; commonly consumed immediately rather than stored.

Also known as Ichibancha and New Crop Sencha.

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The profile

Taste, 0 to 5

sweetness4bitterness2astringency2umami3brightness4body2smoothness4aroma intensity5finish length4

Flavour families, 0 to 5

floral2fruity1vegetal4marine3nutty0toasty0malty0honey1spicy0woody0earthy0smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Kagoshima, Japan
Plant: Camellia sinensis var. sinensis, Yabukita
Harvest: early spring, first flush
Elevation: low
Oxidation: 0 to 2%
Roast: unroasted
Leaf: needle
Price band: premium
Availability: fairly common
Ageing: not for ageing
Forgiving to brew: 2 of 5
L-theanine: high

Made by: steaming, then primary rolling, then secondary rolling, then final rolling, then light drying.

Caffeine

A cup of Shincha carries a typical estimate of 40 mg of caffeine, within a range of 30 to 55 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	70 to 75 °C	60 s, 45 s, 90 s
Gongfu, 100 ml	4.5 g	70 to 75 °C	40 s, 30 s, 45 s, 60 s, 90 s, 2 min
Cold brew, 250 ml	3 g	Fridge	2 to 5 hours

Up to 3 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
social
relaxing

Pairs with sushi, salads and seafood. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.