Attention: The First Shincha! A coveted pleasure.
From there, Shincha harvest continues to the northernmost tea-growing region of Ibaraki – 100km north from Tokyo. In this region, Sencha is picked only at the end of June.
The power that drives the green into the plants.
From the last harvest of the previous year to the first ripening of the year, the tea plant has time to recover, thrive and grow.
Due to the lower temperatures it grows very slowly. Many valuable ingredients are therefore formed in higher concentrations. Covering the plants (shading) for up to three weeks shortly before the harvest additionally promotes the increased formation of nutrients.
The tea plant 'fights' for light by forming more chlorophyll so it can extract more energy from less sunlight. This enhances the pleasures of Tea connoisseurs, as the will be able to enjoy most intense aromas and healthier nutrients.
Once the tea plants are in full sap, the buds and leaves grow much faster. The later pluckings - second and third - offer clearly less vitamins, nutrients and ingredients, compared to the first teas.
Shincha: healthy, healthy, healthy!
For Shincha, only particularly young, delicate and white to light green shoots, buds and leaves are picked.
Due to the power of spring and the awakening of nature, these contain particularly high concentration of vitamins, amino acids (L-theanine), unsaturated fatty acids alpha-linolenic acid as well as the highest concentrations of strong antioxidants, catechins.
Catechins outperform and neutralise vitamin C and vitamin E against free radicals. As a result, they are said to have many positive anti-aging properties. They protect against skin damage caused by UV radiation and act against skin aging. They support the lowering of cholesterol and prevent the formation of bad LDL cholesterol.
According to studies, Catechins reduce the formation of plaques and arteriosclerosis and prevent arteriosclerosis and heart disease.
Perfection in tea. Tea in perfection.
Shincha impresses with a unique tangy-fresh and full-bodied simultaneous taste . In addition, a seductive combination of umami (Japanese word for essence and delicacy) and a round, harmonious sweetness. Talking in superlatives, Shincha is considered the noblest, tastiest, most nutritious and healthiest of all Senchas.
Depending upon the growing area, tea garden, terroir, and microclimate, the first Shincha not only covers the entire spectrum of normal Sencha’s taste variety but it also tastes substantially fresher, lively and more intensive than its counterparts. On the top of it, it’s loaded with more Umami and sweetness.