Do you know the difference between Shincha and Sencha? Technically, Shincha is Sencha and some Sencha is Shincha. Let us explain:
Shincha, meaning “new tea”, refers to the first harvest of the tea season in Japan, usually in late April to early May. Unlike other green teas harvested later in the year, Shincha is made from the youngest, tenderest leaves from the very first days of the harvest, which are full of nutrients accumulated during the winter. These young leaves produce a tea that is exceptionally fresh, aromatic and vibrant.
Sencha, on the other hand, refers to the broader category of Japanese green teas that are harvested several times during the growing season, from late spring to early autumn. While still fresh, Sencha can be made from leaves at different stages of maturity, giving it a slightly more robust and complex flavour than Shincha.
While both Shincha and Sencha are made from the same tea plants the main differences are in the timing and processing.
Shincha is the very first harvest of the season, picked in late April to early May. Sencha can be harvested several times from late spring to early autumn.
Shincha is renowned for its superior freshness, vibrant green colour and delicate, sweet flavour. This is due to the use of young, tender leaves, which have a low catechin and caffeine content and a higher amino acid (theanine) content. It is less bitter and astringent than Sencha, which tends to develop a slightly more robust flavour as the leaves mature over the seasons.
Shincha is minimally processed, with the leaves simply steamed and then dried. This minimal processing helps to preserve the natural flavours and aromas of the tea leaves. Sencha, on the other hand, undergoes a longer process that includes steaming, rolling and drying.
Shincha leaves have higher concentrations of nutrients such as amino acids and catechins that have accumulated during winter dormancy, making it a healthier choice than later harvested Sencha.
First flush Sencha is cold stored and released for sale when needed. Shincha is processed and shipped immediately after harvest.
Shincha – and sencha – are best brewed in a traditional Japanese teapot (a kyusu). As for the amount of tea, for Shincha we generally recommend one well-filled teaspoon (about 2-3g) per 150-200ml of water. The water should be cooled to around 60-70°C in order not to lose valuable nutrients and flavours. The infusion time for the first infusion should not exceed 60 – 90 seconds. For the second and third infusions, the steeping time is much shorter, around 10-20 seconds.
When sharing Shincha or Sencha, we recommend that you enjoy the different infusions in small cups. If there are just two of you, consider using a sharing jug, and if you are alone, the world is your oyster – choose the style and cup that suits your personal preference and the delicacy of the tea.
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