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The yearly
calendar that marks the beginning of tea harvest in Japan
puts Shincha production sometime between the end of
April and the beginning of May. The time for the
beginning of the new tea season is referred to as 88
Nights, meaning the 88th Night following the first day
of spring according to the traditional Japanese agricultural
calendar. This time is is also known as Hachijuhachiya,
the time that all the plants begin to sprout.
Fukamushi Shincha is a more deeply steamed tea than
the Harishi Shincha. All fresh leaf in Japan is
steamed as it enters the tea factory, but the leaf for
making Fukamushi Shincha ( and sencha, too, later on )
is steamed about 45 seconds to one minute longer. The
result is that Fukamushi Shincha First Sprout is
richer, rounder and more substantive in style than other Shinchas.
The leaves of Fukamushi Shincha First Sprout are very
shiny, thin and delicate. The leaf is picked and then
processed very quickly in order to highlight the
freshness and tenderness of early spring flavor. This
fresh taste is sweeter and more herbaceous than the
Japan green tea which will follow in subsequent
harvests throughout the year. The invigorating aroma of Shincha is a celebration of the aromas that one
breathes in a tea garden and tea factory in Japan in
the spring.
Fukamushi Shincha First Sprout is picked in small
quantities. For the tea farmers it is a race against
time to pluck the tiny tea leaves before they become
too large. This highly sought-after tea is best drunk
during the season – now, when it is young and full of
the moment. It is not a tea for keeping, or saving for
special occasions ‘later.’
Use 3 teaspoons per 6 oz of
water
Steep 2 infusions at 1.5 minutes
each.
Water temperature should be 160˚ - 170˚ F |
