Shincha newbie

[iheartea]

I've been reading the shincha topics and wonder where I may learn more about it before it becomes available. I missed the boat last year because I was too busy trying all the different gyokuros. I guess what I'm understanding is that shincha is really the first crop of sencha picked in the spring season? This sounds like the Nouveau Beaujolais of the green tea world. Can you share your experience and tell me what I have to look forward to this year?

[olivierco]

If you compare the shincha version to the non shincha version of the same sencha, the shincha is usually sharper (I use a little less leaves for the shincha).

It would be a mistake to wait for the shincha season because the difference isn't huge.

However some shops (Ippodo for example) sell unique shincha, very different from their normal line-up.

[bsteele]

You're doing the right thing by reading the shincha topics. I'm assuming you've looked at the shincha sticky.

So really just... keep doing what you're doing No doubt, Chip will be making a 2010 Shincha topic and you will be able to follow all of the action there... get all the pre-order information, etc.

[Chip]

You're doing the right thing by reading the shincha topics. I'm assuming you've looked at the shincha sticky.

So really just... keep doing what you're doing No doubt, Chip will be making a 2010 Shincha topic and you will be able to follow all of the action there... get all the pre-order information, etc.

+1 ... yeah, there will definitely be a 2010 edition topic.

Also agree with Olivier. You never want to really load up too much on Shincha, no need to really. Great sencha is available year round as long as you buy from a vendor who knows sencha and treats her right!

But there is always something special about Shincha, the whole Spring thing going on. It all just coincides so perfectly that one cannot help but be excited for a new harvest sencha.

ALSO, Shincha is indeed new harvest, first flush. It is harvested and packaged for immediate sale and is tradtionally off the shelves by around August in Japan. Once a particular Shincha is sold out, it is gone til the following year.

HOWEVER Ichibancha is a more general term for first flush sencha as well, but it has been set aside for the entire year, carefully processed and stored and ultimately packaged throughout the year. If you purchase a first flush now, it is Ichibancha, but not Shincha, though Shincha is an Ichibancha ... is that clear as Fukamushicha?

[iheartea]

Thank you all. Yes, Chip, it's as clear as fukamushi-cha. Right now, I'm enjoying a cup of O-cha's Ooigawa Aoba. Personally, I like this better than Warashina Supreme.

[Kevangogh]

"Nouveau Beaujolais of the green tea world" - That's a pretty good way to describe it.

[olivierco]

For me, le Beaujolais Nouveau is a low quality wine. People wouldn't buy it without all the advertising.
The shincha version of a sencha is however the same quality as the non shincha version.

[Kevangogh]

Yes, very true. And unlike green tea, the aging should improve it instead of ruin it.

By the way, the Japanese really seem to go crazy for Nouveau Beaujolais for some reason.

[Seeker]

Nice to read all the thoughts on shincha here - I've been beginning to think about it as last year was my first, and I'm looking forward to it again this year.
Thank you Chip for your comments re: ichibancha - I love what I learn here!