Uji Shincha Asatsuyu 2026 No.353

This is a very special shincha that comes from Uji, Japan's esteemed tea producing region. The family that produced this tea has been tending and cultivating the family tea garden for 16 generations, nearly 500 years. They are also the caretakers of the oldest tea garden in Japan, which is a great honour. We are very fortunate to be able to offer the teas of a tea garden with such an exceptional tradition.

The first Spring tea in Japan is Shincha 新茶. Japan has four harvest seasons from Spring to Autumn. The first is Ichibancha, also known as Shincha (first tea). Every year in the Kyoto area, harvesting begins on the 88th day of the lunar calendar (Hachijuhachiya), which falls at the end of April. Shincha's true value comes from the fact, among other things, that the first buds after the tea bushes have rested for the winter contain lots of extra amino acids and other tasty extra nutrients. It is said that the very early spring buds contain three times as much theanine as the subsequent harvests, making the tea rounder and sweeter. It has recently become popular in Japan to shade Sencha and especially Shincha for 5-7 days before harvesting. This makes the tea even greener (more chlorophyll) and sweeter. This Shincha was also shaded for 7 days before harvest.

Dry leaves: Sweet corn and black currant top notes with overcooked broccoli, Brussels sprouts, and cabbage richness.

Wet leaves: Full-bodied split pea soup (Erwtensoep) with chestnut and sweet vegetables.

Taste: Decadent meat broth richness with crisp vegetable notes and a sprinkling of sea salt minerality.

Quantity: 5-6 grams per 180ml
Water temperature: 70ºC. From fresh spring, mineral water, or filtered water
Brewing time: 70, 20, 20, 50… seconds
Infusions: 3-4

You can also try putting 3 grams of Shincha into every 100 ml of water and using 80ºC water. You then steep it for 60 seconds. This will provide an even more vigorous tea with more intense flavor notes.