Shizuoka Fukamushi Shincha Yabukita, 2026 harvest

Description

Shizuoka Fukamushi Shincha Yabukita

Shincha, or “new tea”, refers to the first harvest of the tea season, typically in late April to early May. Unlike other green teas harvested later in the year, Shincha is made from the youngest, most tender leaves, which are full of nutrients accumulated during the winter. These young leaves produce a tea that is exceptionally fresh, aromatic and vibrant.

Shincha vs. Sencha
Sencha is the most common type of Japanese green tea and is harvested several times during the growing season. While both Shincha and Sencha are made from the same tea plants, the main differences are in the timing and processing:

• The timing of the harvest: Shincha is the very first harvest of the season, harvested in late April to early May. Sencha can be harvested several times from late spring to early autumn.
• Freshness and flavour: Shincha is known for its superior freshness, vibrant green colour and delicate, sweet flavour due to the young leaves used. Sencha, while still fresh, tends to have a slightly more robust flavour as the leaves mature throughout the season.
• Processing: 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 more lengthy process that includes steaming, rolling and drying.
• Nutrient content: 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.
• Storage and shipping: First flush sencha is cold stored and released for sale when needed. Shincha is processed straight after the harvest and shipped immediately.

The Yabukita cultivar
Yabukita is the most widely grown tea variety in Japan, prized for its excellent balance of sweetness, astringency and aroma. Originating from the Shizuoka region, Yabukita accounts for approximately 75%-80% of Japan’s tea production. It is favoured by tea connoisseurs and farmers alike for its hardiness, high yield, high umami content and exquisite flavour.

What is Fukamushi tea?
Fukamushi, or “deep steamed” tea, undergoes a longer steaming process than standard Sencha. This extended steaming, typically around 60-120 seconds, breaks down the leaf structure more thoroughly, resulting in a finer leaf texture. The process enhances the flavour profile of the tea, creating a rich, full-bodied flavour with a vibrant green liquor. Fukamushi teas are prized for their smooth, mellow flavour and vibrant colour, offering a unique sensory experience that sets them apart from other green teas.

Shizuoka Fukamushi Shincha Yabukita was harvested in the very early days of May, during the first days of the season’s first flush. The leaves are a dark, matt-green, which is an indicator of its high quality. When brewed, the tea produces a bright green liquor that is both visually stunning and rich in flavour. Due to the longer steaming time, the leaves are more crumbly than more lightly steamed teas, and some of the crumbly tea leaves end up in the cup, which means you get more benefit from the tea. The flavour is slightly sweet with grassy notes, complemented by lingering hints of stone fruit.