Shincha Yame 2024. flavour notes: citrus + umami

Japanese shincha tea, also known as 'new tea' or 'first flush tea', offers a unique and vibrant flavour that captures the essence of spring.
We've selected three Shincha teas that have different characters and flavours as they are made from different cultivars.
Shincha teas are characterised by being extremely fresh and all Shincha teas have flavour notes such as:
asparagus, fresh grass, seaweed and umami. Read an in-depth explanation below.

Shincha Yame consists of the following cultivars: Saemidori and Asatsuyu.
These two cultivars are characterised by flavour notes such as beech leaves, vegetable soup, a hint of citrus and good umami.

All Shincha teas are of very high quality and you can eat the leaves, possibly with a drop of soya after you have made 2 extractions on the leaves.

1. Freshness. Shincha is revered for its unrivalled freshness, harvested in early spring. This freshness gives the tea a lively and refreshing flavour.
2. Grassy and vegetal notes. Due to the early harvest, you'll experience grassy and vegetal flavours reminiscent of freshly cut grass and fine young leaves. These flavours can evoke sensations of vitality and renewal.
3. Umami. A characteristic of many Japanese teas, including shincha, is its umami flavour. This savoury broth quality adds depth and complexity to the tea, providing a satisfying mouthfeel and lasting richness.
4. Astringent. Although shincha can exhibit some astringency, especially in teas from certain regions or cultivars, it is typically milder compared to later harvests. This astringency adds structure to the tea without overpowering its fresh and delicate character.

Japanese Shincha tea delights the palate with its lively, complex and refreshing flavour profile, making it a beloved seasonal delicacy that tea enthusiasts around the world eagerly await each spring.

This Shincha is produced by Hoshino Seichaen, based in Yame, a mountainous area on Kyushu Island in southern Japan, an area known for high quality tea.