tea
estate
Nishide Shizuoka First Flush Shincha
Shizuoka, Japan
About this product
Shincha (New Tea) is the Japanese tea world's equivalent of Beaujolais Nouveau: the year's first harvest, consumed immediately and with great seasonal celebration. Nishide's Honyama shincha captures the absolute freshest expression of the Shizuoka growing season — harvested at the moment of optimum amino acid concentration before the plants begin their second growth cycle. This tea exists only for a brief window each spring; by summer, the shincha window has closed and the tea is consumed or aged into standard sencha. An inherently seasonal, time-sensitive product.
The deductive profile Library
appearanceThe freshest, most vivid green liquor of any Japanese tea: the first-flush leaves have not yet experienced photodegradation of their chlorophyll
noseThe freshness is immediately apparent: young grass, light mountain air, sweet pea, almost dewy freshness that simply does not exist in tea processed even 2 weeks later. This is what Japanese tea smells like when the first leaves are still attached to the branch
palateMaximum theanine concentration — the winter's stored amino acids release fully in the first flush; sweetness is at its annual peak. Light body but intense freshness. The phrase 'drinkable spring' applies here
finish35-40 seconds; mountain spring and fresh grass; the freshness is the finish
Service
brewing3g per 200ml at 70°C; 90 seconds first infusion — lower temperature and longer time for maximum sweetness extraction
bc sourceO5 Tea Vancouver; online specialty Japanese tea retailers; pre-order for spring delivery
seasonal availabilityAvailable spring only (typically April-June in BC); pre-order from specialty tea retailers recommended
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Open The LibraryThe quality ladder Library
Seasonal PinnacleFirst-of-year harvest; maximum amino acid concentration; the moment of peak Japanese green tea freshness
Temporal SignificanceAvailable only spring; creates natural restaurant seasonal menu opportunity
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Open The LibraryTasting profile
The freshness is immediately apparent: young grass, light mountain air, sweet pea, almost dewy freshness that simply does not exist in tea processed even 2 weeks later. This is what Japanese tea smells like when the first leaves are still attached to the branch
Not yet carried in CA-BC
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Pairings
complement
casual
Nishide Shincha's first flush spring character bridges the spring sakura rice; new tea for the new spring harvest celebration
classic
casual
complement
vegetable
New season shincha is picked simultaneously with bamboo shoots; a spring terroir pairing of seasonal alignment
classic
casual
complement
food
Shincha and bamboo shoots arrive simultaneously in spring; a seasonal alignment of the year's first harvest
classic
casual
complement
confection
Spring wagashi and spring tea: the entire aesthetic of Japanese spring celebration in two vessels
classic
pre_dessert
bridge
vegetables
Shincha's spring freshness bridges through the mild bitterness of spring mountain vegetables; seasonal bridge
classic
starter
cleanse
noodles
First-flush shincha's delicate brightness cleanses between somen noodles; a summer Japanese pairing of fresh contrasts
classic
starter
complement
fish
Spring shincha with spring sardines: the parallel freshness of the first seasonal harvest of each
established
starter
complement
vegetables
Shincha is the new tea of the year; pairing with the first spring ingredients is a seasonal statement of renewal
established
amuse