Homehincha is a tea that a lot of people are curious about, so we thought we’d make a whole blog about it. We’d also like to take the opportunity to share some Shinhati we found around Japan. We just got in the new Shincha tea for 2022 and if you’d like to try some, you can find it with the link here before we get started on our journey into the world of Shincha tea, it would really mean a lot if you could subscribe to our youtube channel and like this blog, so you can see more like it in the future. If you prefer to read about Shiina, you can read our Shincha blog article by clicking the link in the description below without further ado.
Let’s get started. What is Shincha Tea.
Shincha is made by using the leaves from the first picking of the season. These leaves are the youngest, freshest and are also known for having the highest concentration of nutrients in them. This tea has become famous for its taste and its seasonality, and there’s an excitement that builds every year. What’s the history of Shiina people used to wait around all year to be among the first to drink the fresh Shiina harvest in the springtime. Before the use of modern refrigeration, tea had a much shorter shelf life and in order to get it fresh, it was best to buy it as close to the harvest as possible.
Nowadays it doesn’t matter quite as much when you buy the Shiina. Most farmers have a cold storage facility where they can store Shincha Green tea until it’s ready to be sold. When the tea is kept in these cool dry environments, it can really maintain its flavor for a much longer time. Shincha tea has now become quite a competitive business. Of course, there is always a competition to be the first company that sell the new Shiina harvest and there are quite a few tactics a farmer can employ to harvest their Shincha tea earlier. When you grow the tea plants in the south of Japan, spring will come earlier and so will the young sprouts. When you grow Shincha Green tea on the southern island of Khufu, you can harvest it two weeks earlier than the tea grown on the main island of Hanau. Some tea producers will grow their tea in the south so it can be quickly transported as Abacha and finished later.
Certainty cultivars also produce sprouts earlier on in the year. These early budding cultivars, like Siimidori, can produce sprouts up to a week before Yabukita. Yabukita is the most common cultivar produced in Japan, so all other cultivars are compared to it to determine whether they are early budding or late budding. This week-long advantage may not seem like much, but it can make all the difference when it comes to Shincha Tea.
How is Shincha tea produced? Shincha tea is produced just like any other type of Japanese screen tea. First, the tea is harvested somewhere in between early April and early May. The top sprouts of the tea plant are selected in order to maximize the flavor and the nutrients. Once the leaves have been selected and gathered, they need to be processed immediately.
The tea leaves will begin to oxidize naturally over time and eventually become a black tea. Because Shincha is a green tea, this oxidation process needs to be stopped by applying heat. Like most Japanese green teas, the heat is applied with steam.
Locking in the more grassy and vegetable flavors of the leaf as well as maintaining its green color.
After the leaves have been steamed, they go through a controlled drying process. The tea leaves start out at around 70 percent moisture, but they need to be brought down to between four and seven percent to infuse properly. If this drying process is done too quickly at too high of a heat.
The leaves will roast and this will impact the flavor. Instead, the Shincha leaves are dried slowly over time in a series of ovens and conveyor belts. Right before the Shinhati leaves are completely dried, they are rolled into these needle shapes. This is done when the leaves have just a little bit of moisture in them and are still pliable. The leaf shapes aren’t quite as tight as Giluro, but more on the level of Aensia. Once the final shape has been achieved, the Shincha green tea leaves are dried once more and packaged. What does Shincha taste like? The flavors of Shincha tea can be described as tart and savory, but there’s certainly some sweetness to the tea as well. The tartness comes from the catkins and the tea, and the sweet and savory flavors are due to the thein. The taste of Shincha tea is quite complex, with these smoother and sweeter tones battling these tart or slightly astringent notes.
Each sip of this tea is a little bit different and that leads to an enriching tasting experience. What is the difference between Shincha tea and Sancha if they are both made from the first flush tea anyways with Shincha, the priority is to be fresh and early whereas other types ofensia are blended over time to reach a desired taste profile. While the Shincha can be packaged and sold right away. Other teas need time to be evaluated and blended by the chain or tea master.
As a result, a Shincha green tea produced by the farmer will taste different every year, whereas a senica will taste more or less the same with time. If you want a specific flavor profile, go for the senica later on in the year. But if you want a seasonal taste every year, try some Shincha green tea. When is the Shincha green tea available, we just released four new Shincha teas. Two of the Shincha teas are from the small island of Yakushima in southern Japan, and the other two are from Taaggashima, an island nearby. Yakushima.
These teas are now available on our website but there is limited supply so make sure that you act fast. We recommend that if you really want to try some make sure that you reserve your packs and order in the next couple of days. How do you brew? Shincha Tea brewing. Shincha Tea is similar to any other type of sent. Just follow this quick guide and you should be preparing Shincha Green tea like a pro in no time.
Step one add in five grams of Shincha tea to a teapot. We recommend using the Blackqsa teapot for this one. Step two. Pour in 100 and 50 milleters of warm water at about 100 and 60 degrees Fahrenheit. Hotter water will make stronger tea, but it will extract more bitterness. Step Three let the Shincha tea leaves sit in the teapot undisturbed for one minute. Step Four Pour out your Shincha tea and enjoy.
The built-in strainer inside the QU teapot will automatically separate the leaves so they don’t end up in your cup. What are the benefits of Shincha tea? There’s a long list of Shincha tea benefits, but we can skip the ones that apply to other types of green tea. If you’re interested in learning about the benefits of green tea, you can find it in this blog here. Because Shincha tea is made from the youngest sprouts of the tea plant and from the first harvest, there are certain Shincha tea benefits that don’t apply to other types of teas. During the winter time, the tea plant is allowed to rest and during this time it is able to absorb nutrients from the soil. These nutrients are then released into the first sprouts in the springtime, which are then used to make Shincha tea. The teal can then be harvested two to three more times throughout the year, but because this resting period is not as long, the nutrients are more diluted. Among the many Shincha tea benefits are a higher caffeine content.
Higher hyenine content and more. Antioxidants. If you really want a powerhouse of nutrients, you should go for a Shiina tea instead of a tea made from the second harvest or from older tea leaves.
Thank you all so much for reading,
We hope you’ve enjoyed this blog about Shincha tea. If you would like to learn more about Japanese green tea, we would really appreciate it if you could subscribe to this youtube channel and like this blog so that you can see more tea blogs in the future. Again, if you’re interested in picking up some Shincha tea, you can find it on our website neos. Dot. Com. We just got on the fresh harvest of Shincha tea and it’s right there waiting for you to try it. If you have any questions about Shincha, please feel free to leave them in the comments below.
Until then we’ll see you next time.
