victoria3 wrote:Another thought; does anyone notice that Sincha's are more fragile and prone to quicker oxidation in general? i.e. once a tea bag is opened it oxidizes faster than sencha or gyokuro? It seems the taste changes more quickly once opened.
I have been under the impression that this is because sencha sold as shincha often has undergone less processing than regular sencha.
Well for sure these young sincha leaves are the most tender, being the first flush new crop harvest (Ichibancha). Since these leaves are so young and tender, therefore thin skinned, it would make sense to me that they are more prone to quickly oxidize. (Gyokuro is also first flush but then goes through a settling period of several months during which time some sort of biological process occurs which sweetens the dry leaf further)Some Factors that lead to Different Types of Sincha
Cultivar & Regional differences.
Harvest Time: Oohashiri, Hatsuzumi, is the first harvest of the year followed by 88th Night.
Picking: Hand plucked versus machine cut.
Shading & Steaming:
Sincha Asamushi, 35-40 sec. light steamed
Sincha Gyokuro, shade grown 10-14 days? (versus Gyokuro shaded 3 weeks-90 days?) & medium steamed- Chumushi ?
Sincha Fukamushi, up to 1.5 min deep steamed
Kneading, Shaping, Drying: Hand versus machine kneaded +- 1.5 hours, shaped +- 1 hour, and dried +- 1 hour.
Sorting & Re-Drying: Tea leaves, stems, veins are separated, and moisture content reduced to 3-4%
This is only a partial running list that I’ve put together so please add to it, comment on it and or amend it.