Shincha single cultivar Tsuyuhikari

Shincha Tsuyuhikari

Description: Shincha, which translates to "new tea," is the year's first harvested tea, prized for its fresh, vibrant flavors and health benefits. Harvested in Yame, Fukuoka Prefecture, this 1st flush green tea boasts a generous fragrance and large sweetness, with a high umami taste.

Cultivar: Tsuyuhikari
Origin: Yame, Fukuoka Prefecture, Japan
Harvest: First Harvest

Aroma and Flavor Profile

• Aroma: Fragrant with a large sweetness
• Flavor: High in umami, with a prominent sweetness and a refreshing, rich taste

What is Shincha? Shincha is the first flush of sencha, harvested in the early spring when the tea leaves are young and tender. This early harvest period typically results in a tea that is fresher, more aromatic, and contains higher levels of amino acids and nutrients compared to later harvests.

Difference Between Shincha and Sencha

• Harvest Time: Shincha is harvested in the early spring (first flush), whereas sencha can be harvested multiple times throughout the year.
• Flavor and Aroma: Shincha tends to have a fresher, more vibrant flavor with pronounced sweetness and umami, while sencha has a more balanced flavor that can vary with each harvest.
• Nutrient Content: Shincha generally has higher levels of amino acids, vitamins, and antioxidants due to the early harvest of the young leaves.

How to Brew Shincha Tsuyuhikari

 To fully enjoy the delicate flavors and aromas of Shincha Tsuyuhikari, follow these brewing instructions:

1. Amount of Tea: Use 2 grams of shincha (approx. 1 teaspoon).
2. Water: Use 60-70 ml (2-2.4 ounces) of water.
3. Water Temperature: 70-80°C (158-176°F).

Brewing Instructions:

1. Preheat the Teapot and Cups:
   • Pour hot water into the teapot and cups to preheat them, then discard the water.
2. Add Shincha Leaves:
   • Place 2 grams of shincha leaves into the teapot.
3. Add Water:
   • Pour 60-70 ml of water heated to 70-80°C over the tea leaves.
4. Steep:
   • Steep the tea for about 1 minute. Shincha is delicate, so be careful not to oversteep.
5. Pour and Enjoy:
   • Pour the tea into cups and enjoy the fresh, fragrant aroma and the sweet, umami-rich flavor.

Multiple Steepings Method

 Shincha Tsuyuhikari can be steeped multiple times, with each infusion revealing new dimensions of flavor:

• Second Steeping:

  1. Water Temperature: 75-80°C (167-176°F)
  2. Steeping Time: 15-30 seconds
  3. Instructions: Add water and steep for a shorter time than the first infusion. This steeping will bring out a more balanced sweetness and umami.

• Third Steeping:

  1. Water Temperature: 80-85°C (176-185°F)
  2. Steeping Time: 30-45 seconds
  3. Instructions: Increase the steeping time slightly to extract the remaining flavors. This infusion may have a milder sweetness but will still be rich in umami.

• Fourth Steeping (optional):

  1. Water Temperature: 85-90°C (185-194°F)
  2. Steeping Time: 45-60 seconds
  3. Instructions: For a final infusion, steep the leaves longer at a slightly higher temperature. The flavor will be more subdued but still enjoyable.

Shincha Tsuyuhikari from Yame is a premium loose leaf Japanese tea that reveals the essence of early spring, offering a delightful combination of freshness, sweetness, and rich umami.