Shincha tea

Shincha tea represents the first years harvest of Sencha. Over three quarters of all tea produced in Japanese tea gardens is Sencha, a tea selected for its pleasant sharpness and fresh qualities complementing a leaf of high uniformity and rich emerald color. Today Sencha is steam treated before further processing with hot-air drying and finally pan-frying.

Regions: Most regions make a number of kinds of Sencha, which are named according to the kind of processing used. Needle leaf Sencha is processed in Shizuoka and in the Yame region of Fukuoka. In other areas, including Kyushu, the comma-shaped leaf form is processed.

Popularity: Available for a limited time during the first crop of tea it is popular in Japan and is available in only limited amounts outside of it.

Flavor/Aroma: The earliest season Shincha (first month's Senchaharvest) is available in April in the south of Japan, and prized for its high vitamin content, sweetness and superior flavor. The flavour is full, robust, grassy and vegetal with a resinous aroma and minimal astringency.

References

• Greentealovers (2005): Green Tea types and their proper preparation

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It uses material from the Wikipedia article Shincha tea.