The Delicious Taste of Spring (Hatuwakaba 1st Grade Shincha)
Shincha, which means ‘new tea’, comes from the very first picking of the Sencha harvest. The young spring leaves, bursting with nutrients that the plant has stored over winter, are shade-grown before harvest and offer an incredible aroma along with a sweeter and less astringent taste compared to regular Sencha. Its intense flavor is complemented by its distinct emerald color when steeped.
- Pour enough boiling water into the empty teapot to fill everyone’s cup. The teapot should NOT contain any tea leaves at this point.
- Pour the water into each cup, filling it to the desired level (usually about 80% to 90% full). This will cool the water from boiling temperature to the desired 65° C
- Put about one large teaspoon of tea leaves into the empty teapot for each cup of tea. The teapot I am using comes with an infuser, but if yours doesn’t, you can put the leaves directly in the pot.
- Pour the water in the teacups back into the teapot.
- Let the tea steep for one minute.
- Pour a small amount of tea into the first cup, then pour the same amount into every other cup. Continue filling the cups a little at a time, making sure that each cup contains the same amount of the weaker first pours and the stronger last drops. DO NOT fill one cup completely and then move on to the next cup.
- Continue pouring until the teapot is completely empty. You want the leaves to be as dry as possible to ensure a quality second infusion.
The extra nutrients gives the tea a sweeter taste, as well as a lower level of astringency. On top of the higher quality leaves, Shincha also spends minimal time in cold storage. The added level of freshness also adds to it's incredibly aromatic and grassy attributes.
- It Burns Fat
- It prevents Diseases such as Cancer
- Lowers Cholesterol
- Anti-aging Agent
- It also protects Cavity
- Treatment for Food Poisoning
- It has Cardiovascular Benifits
- Immune System Booster
- Improved Mental Health and Alertness
- Tastes great!