Shincha
Definition
The first Japanese green tea harvest of the year, typically picked from late April to mid-May. Shincha is prized for its fresh, vibrant character and is the Japanese counterpart to Chinese mingqian.
Why it matters
Shincha, literally new tea, is the very first flush of Japanese green tea each spring, often released within weeks of plucking to preserve maximum freshness. The earliest shincha comes from Kagoshima in southern Kyushu, then moves northward through Yame, Uji, and Shizuoka as the picking season progresses. Because the leaves have grown slowly through the cold months, shincha typically shows pronounced sweetness, deep umami, and a vivid green character. Amino acid content is high relative to catechins, producing a smooth, low-bitterness cup. Most shincha is sold as sencha; small amounts of shincha kabusecha and gyokuro also appear. In Japan, shincha releases are a culinary and cultural event, with tea shops and producers heavily marketing the year's first lots. Because freshness is part of the appeal, shincha is generally meant to be drunk within a few months of release rather than aged.