What Makes Shincha Special? | Exploring and Tasting Japan's Fresh Tea

It's shincha time! And it's about time we talked about what shincha (新茶 - new tea) truly is and why it causes so much of a fuss. I also taste some shincha I brought back from Japan that I can't wait to share with you.

PS: Apologies again for the audio issues!

Shincha Blog: https://www.tezumi.com/blogs/tezumi-i...

Shincha Brewing Parameters:

4g of tea per 100mL (~3.4oz)
85°C (185°F)

1st Infusion: 45s
2nd Infusion: 0s* (as short as possible)
3rd Infusion: ~30s

I strongly recommend weighing your tea instead of using a spoon to measure, at least until you're experienced at eyeballing different tea amounts, but generally speaking, one heaping teaspoon of sencha is roughly 4-5g

Tea and teaware Used:

Ujitawara Asanoka Shincha: https://www.tezumi.com/products/ujita...

Hagi-yaki Houhin: https://www.tezumi.com/products/japan...

Porcelain Pine Needle Teacup: https://www.tezumi.com/products/japan...

Links:
https://www.tezumi.com

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