Fresh Japanese tea from Uji, first harvested in 2024. Floral and fragrant, it's a really fresh, limited seasonal special.

Shincha Tokujyo Sencha

First picked fresh Japanese tea of the year 20234 from Uji, the Yoshida family tea garden.

Flowery and fragrant, this is a truly fresh seasonal speciality. The "shincha" or "new tea" is available every spring in limited quantities and for a limited time only.

In modern times, it has become fashionable to drink shincha. There is a difference between fresh shincha and new tea - although both are called shincha. The former is steamed at a lower temperature for a shorter time and processed relatively quickly - so it retains a slightly higher moisture content. It should be consumed quickly (within six months!) but it feels as fresh as a lush green tea garden soaked in spring rain. (New tea, on the other hand, is the fresh tea of the year, processed for a longer shelf life and often used in tea blends.)

Haruno, Sugi area - located in the interior of Shizuoka prefecture. Daikoji Temple - a landmark nearby at the top of Mount Haruno - founded by a monk named Gyoki. The temple grounds also include a giant cedar tree, 43 metres tall, 1,300 years old and declared a natural treasure of Shizuoka Prefecture. From such a beautiful setting, we think, only good tea can come.

A total of 15 bags of shincha have arrived at our shop, waiting to be chilled for you to taste.
We offer them in their original packaging, with 100 grams of flavour.

You can use lower or higher temperatures for the tea. Use 7-8 grams of tea leaves for 180-200 ml of water. I tasted it at 75-80 degrees and it made a very rich tea. The first infusion is 1 minute, then 30 seconds, the 3rd again 30 seconds and the 4th infusion 1 - 1.5 minutes.