Shincha tea is not only the most popular green tea in Japan in spring, but is now also highly sought-after here. The Japanese word shincha consists of the characters 新 for "new" and 茶 for "tea" - so it literally means "new tea". However, it is more than just the new harvest of the year:

• the very first tea leaves are partly harvested already from the end of March for the Shincha & brought directly into the sales without storage

• only the youngest and most delicate tea leaves are made into a special & very limited edition

• the taste is delicately aromatic, sweetish-soft or fresh with fruity or floral notes

• the moisture content of the tea leaves is slightly higher compared to "normal" Sencha green tea, which means that many Shinchas have a fresher and more intense fragrance, but cannot be stored for as long

• The fine aroma is very delicate - which is why the Shincha is flown to us by plane in the fastest possible way

The more southern the cultivation area in Japan, the sooner the Shincha is usually available there. On the islands of Kyushu, the green tea harvest is usually initiated as early as the beginning of April, while in Shizuoka (located in the center of Japan) the first tender tea leaves are often picked only a month later.

We receive the first shincha of the year from Eiichi San on the island of Tanegashima. Eiichi San grows tea varieties there (Cultivare Shoju & Tsuyu Midori) that are only available on the island itself. Due to the special taste and limited availability, you should order the fresh shincha as soon as possible. This year we will have several shinchas on offer:

Shincha tea is something very special every year and should not only be enjoyed by tea fans. We only sell teas that come from exactly one tea farmer and that we import directly by plane from these tea farmers. It simply doesn't get any fresher than this. So don't miss out on this unique green tea specialty!