Shincha Miyazaki Bio

Every spring, in the Miyazaki prefecture of southern Japan, the very first tea leaves are picked by hand. These are the leaves that give birth to shincha, literally "new tea", one of the most eagerly awaited harvests of the year among Japanese green tea lovers.

We selected this shincha for its singular freshness, its silky umami, and its rarity. It takes its place in our collection of rare and fine teas, alongside treasures like our Tai Ping Hou Kui Superior Organic.

The Aromatic Profile of Shincha Miyazaki

Shincha stands apart for an aromatic vitality found nowhere else. Harvested in the very first flush of the season, the young shoots concentrate a gentle vegetal sweetness, a rounded umami depth, and a subtle natural sweetness that are the hallmark of great Japanese green teas.

Top notes: freshly cut grass, young bamboo shoot, yuzu zest. The first sip is clean, almost crystalline, releasing the cool clarity of spring in an instant.

Heart notes: silky umami, fresh butter, delicate vegetable broth. This is the signature of Miyazaki first-flush teas, rounder and more tender than later-season harvests.

Base notes: sweet almond, a gentle iodine hint, a long and lingering vegetal finish. There is no bitterness here, only a clean, inviting close that calls you straight back to a second cup.

The liquor is a luminous jade green, a mark of early harvest and careful craftsmanship. The leaves, finely rolled into needles, release their fragrance the moment warm water touches them.

To continue exploring fine and expressive green teas, you might also enjoy our Java Halimun Jade oolong, which shares that same vegetal refinement in a very different register.

How to Brew Shincha Miyazaki

Shincha rewards careful preparation. It is a delicate tea, and every variable, water, quantity, temperature, time, shapes the final balance in the cup. Here is our house ritual for bringing out its full character.

Water: choose a soft, low-mineral water, ideally filtered. Hard, chalky water will flatten the umami and muffle the fresh notes. The purity of your water is the first act of respect toward a fine tea.

Temperature: 80°C, no higher. This is non-negotiable. At 90 or 100°C, the young leaves release too many tannins and bitterness takes over. If your kettle is not adjustable, bring the water to a gentle simmer, then let it rest for 2 minutes.

Quantity: 12 to 15 g per litre, roughly a heaped teaspoon for a 300 ml teapot. Do not be shy with the dosage: shincha appreciates a generous hand.

Time: 1 to 2 minutes is all you need. Taste at 1 minute and adjust to your palate. A second infusion is not only possible but encouraged: it reveals a subtly different character, more iodine-tinged and mineral.

The ideal vessel? A kyusu clay teapot, a fine porcelain pot, or simply a gaiwan. What matters most is that the leaves have room to fully unfurl.

Serve shincha in small cups, with no sugar or milk. This is a tea for quiet moments, best savoured slowly, ideally in the morning or early afternoon.

Storage

Shincha is a living tea, particularly sensitive to light, air, and humidity. Keep it in its original tin or in an airtight, opaque container, away from heat and strong odours. Avoid the refrigerator, where condensation will dull its aromatic profile.

For the best experience, enjoy it within 6 months of opening, while its first-flush freshness is still at its peak. Shincha is at its most expressive when young.

Frequently Asked Questions

What is shincha?
Shincha, literally "new tea", refers to the very first harvest of the year from Japanese tea plants. Picked between late April and early May, it is made from the youngest leaves, rich in nutrients stored up over winter. It is a rare and highly sought-after category of Sencha.

How do you brew shincha?
Steep 12 to 15 g per litre in water at 80°C for 1 to 2 minutes. A higher temperature would destroy its delicacy. For a second infusion, use the same water and shorten the steeping time slightly. Serve in small cups, without any additions.

What is the difference between shincha and Sencha?
Shincha is in fact a Sencha, but one made exclusively from the very first spring harvest (first flush). Regular Sencha is harvested later in the season. Shincha is distinguished by its more pronounced freshness, its softness, its deeper umami, and its rarity.

Where does Shincha Miyazaki come from?
Our shincha comes from Miyazaki Prefecture, on the island of Kyushu in southern Japan. The region's mild, early-warming climate means the harvest arrives slightly sooner than in other parts of Japan. Miyazaki is known for its organic green teas of exceptional aromatic finesse.

Where can I buy organic shincha?
Each year, we source our shincha directly from growers committed to organic farming. You will find it among our fine and rare teas, alongside other exceptional selections such as Darjeeling SFTGFOP1 Phuguri 1st Flush Organic. For more inspiration, explore our guide to autumn herbal infusions and discover new favourites through the seasons.