WHAT IS SHINCHA ?

FIRST HARVEST LEAVES FRESHLY PLUCKED

SHINCHA 新茶

What Is It? Why Is It So Special?

新　shin = new

茶　cha = tea


April and May are the most exciting times of the year for Japanese green tea. It’s the first harvest of tea, and goes by many names: first flush, shincha, new tea, or ichibancha 番茶.

More precisely, ichibancha refers to the entire first harvest of the year, while shincha literally means “new tea." In Japan, shincha tea is made from the first-harvest leaves that are processed and sold fresh at the start of the season, before undergoing the cold storage commonly used to preserve ichibancha for later sale.

No matter what name, however, the meaning refers to when the first buds of the season are picked and turned into delicious, fresh tea. The frenzy around shincha isn’t just about the newest of the new, however. It’s also a celebration of another year of successful harvest.

In Kyushu, shincha season represents the convergence of tradition and agriculture, a delightful mix of the old and the new. There are superstitions and special dates that have been passed down through generations, such as Hachijuhachi (88th Day).

This is a movable feast set on the 88th day after the start of spring by the Chinese calendar, called risshun. It is said to be the best and most auspicious time for harvest. Many areas host festivals and other celebrations in recognition of its importance.

So why the 88th night?

A long tradition

Choosing when to harvest tea is reliant upon timing. Growers need to carefully balance between too early and too late. Too late, and young tea buds are vulnerable to cold snaps or frost. Additionally, the longer these sprouts grow, the less theanine remains. Too early, and there won't be enough tea.

The 88th day after the first day of spring is said to be the perfect time for harvest, representing the boundary between spring and summer in Japan and the end of frosts. Teas marketed as "88th Night Tea" or first-flush Japanese green tea are popular, as they carry the connotation of the freshest tea.

The "Night" in the name is in reference to the old Japanese calendar, based on the waxing and waning of the moon; most harvests happen during the day, by local people and growers' families. Already, we've seen producers advertising for seasonal positions as tea pickers.

A time of seasonal change and tradition, the 88th Night for Tea Picking has also been immortalized in a children's song.

From Kagoshima To All Japan

A Question Of Climate & Location

There are shincha tea tasting events held by regional tea authorities and buyers, auctions of the first aracha for wild prices, and speculation on how the past winter weather has affected this year’s flavor.

Small producers re-open and clean out dormant factories, while larger ones get to work advertising their limited-edition springtime blend. Veterans from local tea areas are called up and employed for the arduous and specific work of hand-picking leaves.

Riding harvesters are deployed in flat stretches, such as Higashi Sonogi, and two-person walking harvesters are carefully maneuvered through the steep and winding fields of Chiran. Shincha harvest lasts from April to May, based on climate and location.

The earliest harvest begins deep in southern Kyushu, on a small island in Kagoshima called Tanegashima. Harvest times are later the further north you move, but Kyushu is overall the first for shincha in all of Japan. Learn more about Kyushu's tea-growing regions.

First Pick Or First Flush?

Understanding The Variations

In terms of the tea product itself, shincha can refer to two things:

1) A specially produced first flush tea called “shincha,” a sencha-esque lightly steamed tea that is released as soon as harvest begins. It is only available for a short while after the start of picking season. It may also be called 初摘み(hatsuzumi, first pick) or 走り茶 (hashiricha, early tea), referring to how fast and early it is available.

2) First flush tea or ichibancha made from the first harvest leaves. This difference is based on time and terminology. For example, our producer Koga-san sent us her specialty shincha in the middle of April but will be sending shincha, aka ichibancha, of existing tea types (MINAKO, for example) later in May.

Both are made from the first tender leaves picked in the first harvest. Shincha is highly sought for its taste and exclusivity. It is said to be higher in amino acids and theanine than second-harvest tea.

The reasoning is that these new buds have a longer time to accumulate nutrients over the winter as they slowly grow. Shincha is prized for its rich umami, sweet flavor, and a powerful green color. If you haven't tasted it yet, have a try and enjoy this very short tasting experience

What Makes Shincha Different From Regular Sencha?

Although shincha is often processed as sencha, the two terms describe different things. Shincha refers specifically to fresh tea from the year's first spring harvest, while sencha is a style of Japanese green tea that can be produced and sold throughout the year.

The first buds have developed slowly over winter, accumulating amino acids such as theanine before spring growth begins. As the season progresses, sunlight encourages the conversion of theanine into catechins. This contributes to the characteristic sweetness, umami and relatively gentle astringency of first-harvest tea.

Shincha is also prized for its fleeting fresh-leaf aroma, sometimes called mirume-ka ミルメ香. This young, green character is part of what makes comparing shincha vs sencha so interesting; shincha is all about experiencing the freshness of the new season.

How To Brew Shincha

The delicate character of shincha green tea rewards a gentler approach than you might use for an everyday cup:

  • Use around 4–5g of leaves per 100ml of water
  • Heat filtered or soft water to around 60–70°C
  • Steep for approximately 30–45 seconds
  • Re-steep the leaves another 2–3 times, shortening subsequent infusions as needed

Cooler water helps emphasize sweetness and umami while preserving shincha's fresh aroma. Avoid excessively hot water or long steeping, which can draw out more bitterness and overwhelm its delicate character. For another refreshing preparation, learn how to enjoy Japanese green tea this summer.

How To Store Shincha

Freshness is part of the appeal of shincha, so protect the leaves from air, light, heat, moisture and strong odors. Once opened, keep the package tightly sealed in a cool, dark place and aim to enjoy it within a few weeks for the freshest flavor and aroma.

If storing unopened tea in the refrigerator, keep it well sealed and allow the package to return to room temperature before opening it. This helps prevent condensation from forming on the leaves.

FAQs

Shincha means “new tea” and refers to Japanese tea from the year's first spring harvest that is processed and released fresh at the beginning of the season.

Shincha is prized for its fresh aroma, natural sweetness, umami and lively green character. Exact flavors vary depending on cultivar, region, and processing.

Sencha describes a style of Japanese green tea, whereas shincha describes fresh tea from the new season's first harvest. Many shincha teas are sencha, but sencha is available throughout the year and isn't necessarily shincha.

Shincha season generally runs through April and May, although exact harvesting dates vary with region, altitude, cultivar, and weather. Southern Kyushu is among the first Japanese regions to begin harvesting.

Shincha is produced in limited seasonal quantities from prized first-harvest leaves and is released quickly to capture its freshness. However, price also varies considerably according to cultivar, producer, growing method, and processing.

Try 4–5g per 100ml of water at 60–70°C for around 30–45 seconds. Adjust the ratio, temperature, and time to suit the individual tea and your preferred flavor.

Shincha is best enjoyed while its distinctive new-season character is at its freshest. Once opened, keep it airtight and away from heat, light, and moisture and ideally enjoy it within a few weeks.

Not quite. Ichibancha refers broadly to tea from the year's first harvest. Shincha emphasizes the newness of that harvest: first-harvest tea processed and released fresh at the beginning of the season. Therefore, shincha is associated with ichibancha, but not all ichibancha is sold as shincha.

Experience shincha season with IKKYU

Shincha comes only once a year, making every spring harvest an opportunity to discover something new. IKKYU works directly with producers across Kyushu to bring their freshly harvested teas to drinkers around the world, with the origin and producer clearly identified.

Explore Shincha 2026 from our Kyushu farmers. And if you're curious about what roasting can do to Japanese green tea, discover what houjicha is.