This month, we bring you a Shincha (新茶), a green tea made from the very first harvest of the year. It comes from Mie Prefecture (三重県), in central Japan, a region renowned for its high-quality teas and ranked third nationally in both cultivation area and production volume.

Tea plantation landscape in Taki (多気町). Photo courtesy of the producer: Kawahara Seicha (川原製茶).

An Ideal Climate for Fukamushicha

This month's tea is produced in Taki, an inland town with large temperature differences between day and night. This microclimate is particularly suited to the cultivation of fukamushicha (深蒸し茶), a green tea that is deeply steamed to achieve a fine texture and a rich, vivid liquor.

Kawahara Seicha, the producer, manages both their own fields and those of partner growers, handling every step of the process in-house. Their goal is clear: to provide safe, high-quality tea cultivated with care and dedication.

Tea harvest in the city of Taki (多気町). Photo courtesy of the producer: Kawahara Seicha (川原製茶).

The Freshness of Shincha

Shincha is known for its fragrance of tender young leaves: a fresh, verdant aroma sometimes referred to as mirume-ko (ミル芽香) in the Shizuoka dialect. It contains more theanine than later harvests, giving the tea a soft, umami-rich flavor with very little bitterness.

You might notice small floating particles on the surface of your brewed tea. These are mōji (毛茸), tiny hairs found on the young spring leaves. Their presence is a sign of quality: proof that tender, carefully harvested buds were used.

Tea leaves. Photo courtesy of the producer: Kawahara Seicha (川原製茶).

Brewing Instructions

To fully enjoy the freshness of this deep-steamed shincha:

• Tea leaves: 5g (about 1 teaspoon)
• Water: 250ml
• Temperature: 80°C
• Steeping time: 40 seconds

A gentle and brief infusion helps preserve the delicate flavor of this early-season tea.
You can try a second infusion using slightly hotter water and a shorter steeping time.

Enjoy, and have a wonderful start to your summer!