In Japan, tea is harvested in the spring—and for a brief six-week window, we have the rare opportunity to experience Shincha. Shincha, meaning “new tea,” is the very first harvest of the year and the only time tea is enjoyed just days after being picked.
Unlike first harvest Sencha, which is allowed time to rest and develop depth, Shincha is packaged and sold immediately allowing you to savor its piercing freshness, vibrant clarity, and electric green hue. Each season, we eagerly await its arrival—relishing how it captures a fleeting expression of time, place, and terroir in every cup.