Shincha, Spring has Sprung - Chado May 2022
Shincha - The New Tea of 2022.
We are grateful to receive many questions from our customers about teas and other things Japanese. Please keep these questions coming, as we really enjoy hearing from you.
One topic we get asked about quite often, especially at this time of year, is Shincha. Shincha is an important topic in the world of Japanese Tea and before introducing some of the new teas this month, we thought we would discuss Shincha in general.
The term Shincha literally means ‘New Tea’ (’新茶). Shin is new in Japanese, and Cha is tea. Each year there is an anticipation of the new harvest and the tea that comes from it - this is called Shincha.
Shincha tea is the tea made from the first harvest – the first flush, of the season. The term only applies to tea that enters the market from the first harvest in May until July. Other tea that is still available until July in a given year is typically produced in the previous year, so the Shincha name denotes that this is the new tea of the current growing season.
Shincha is basically the same as the Japanese term 'Ichibancha' - "first tea" and is distinguished by its fresh flavor and sweetness.
The harvest begins in Kagoshima and continues north as the warmer weather spreads.
The tea plants have been dormant over the winter months and as Spring arrives the plants burst into action. All of that built-up goodness in the plant permeates the leaves and tfreshest tea of the year becomes available.
The tea industry in Japan now uses and continues to improve modern technology for keeping teas fresh for a long time. So this new tea, along with the tea still available from the previous year is available to be enjoyed until next season's Shincha starts the whole process again.
We introduce two Shicnha teas below, most of the Shincha tea we will provide early on is Sencha. For 2022 Gyokuro tea we typically do not release the new harvest Gyokuro until late summer. This is because Gyokuro needs time to develop its flavor and it improves as it matures.
Please see two of the 2022 Shincha teas we have available below.
Our Shincha is available now and more new shipments are scheduled to arrive in the next few weeks. In previous years our shincha sold out very quickly so this year we have reserved lots of tea to afford us a good stock.
We have worked to get supplies of two of our most popular special editions:
Sencha NAMA and Sencha unsorted Aratsukuri are available. Those two teas are very characteristic of the freshness anticipated in Shincna and have a unique character and taste profile that makes them special.
SHINCHA Sencha NAMA Premium 100g (3.53oz)
This is the most grassy-tasting Sencha we have and most the grassy tasting we know of in the market.. Fukamushi deep steamed and dried at low temperature. Processing the tea leaves at a lower than the typical temperature for Sencha retains the grassy freshness of the taste.
Sencha unsorted Aratsukuri 100g (3.52oz)
The richness of Umami comes from the cultivar and cultivation method. Usually, Japanese tea plants are harvested three or more times during the year. This tea is from plants that are harvested only two times, the plants are cut back aggressively to ensure strong growth in the trunk which leads to a vibrant umami taste.
If you like rich robust, very satisfying sweetness, try this unsorted Sencha Aratsukuri Premium.
May in Japan is also the time for Wisteria.
Wisteria is called Fuji in Japanese. Wisteria is considered a symbol of long life or immortality in Japan. Wisteria plants are long-living and can commonly live over 100 years. There are many festivals in Japan at this time of year celebrating wisteria. This picture above is from Ashikaga Flower Park, Tochigi and the one below is of a wisteria tunnel that is also popular throughout Japan.
We do not have a good excuse to mention wisteria in our tea newsletter. Still, we hope you enjoy the images and can picture yourself lounging in a comfortable chair amongst the flowers, enjoying some 2022 Shincha or even some iced sencha tea when it gets hot in the summer.
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REFERENCE SECTION
Teatime Terminology Treats
Senchado
The Senchado Tea Ceremony: Japan’s Lesser-Known Tea Ritual
Japan has two distinct and celebrated tea ceremonies, each offering a different perspective on the country's rich tea culture. While many are familiar with the chanoyu (often referred to as chado or sado, which are similar in meaning) or the matcha green tea ceremony, fewer people know about the senchado, a ritual centered around steeping high-quality loose-leaf tea, particularly sencha. We explore the often-overlooked beauty of the Senchado tea ceremony and how it compares to the more widely recognized matcha tea ritual.
A Brief Introduction to Senchado
The senchado tea ceremony, also known as the way of sencha, focuses on brewing high-quality green tea leaves, unlike the chanoyu, which is centered on powdered matcha. Sencha, the tea used in this ceremony, is steeped rather than whisked. The art of Senchado developed in the 17th century during the Edo period and offers a more casual and accessible counterpart to the more formalized chanoyu.
Like the chanoyu, sencha do emphasizes harmony, respect, purity, and tranquility—values rooted in sabi tea arts, a philosophy that centers on simplicity and natural beauty. The senchado ceremony is a bit more focused on brewed tea's taste and aroma while allowing for moments of contemplation and connection with nature.
Senchado vs. Matcha Green Tea Ceremony
The matcha green tea ceremony, also known as chanoyu, is one of the most well-known rituals in Japanese culture. Participants use authentic matcha powder made from ground, shade-grown tea leaves and whisked into a frothy, bright green beverage. A traditional Japanese tea ceremony set, or chadōgu, typically includes a tea bowl, bamboo whisk (chasen), bamboo scoop (chashaku), and a tea caddy. The beauty of matcha ceremonies lies in the subtle interplay between movements, aesthetics, and taste.
The senchado tea ceremony, by contrast, involves brewing loose-leaf tea, usually sencha, with precise control over the water temperature and steeping time. In Senchado, less equipment is used than in the matcha tea ritual, but the focus remains on elegance and technique. Instead of whisking, tea is poured and steeped, and like the matcha ceremony, participants cherish the tea’s aroma and flavor.
The careful attention to detail in both ceremonies makes them integral parts of Japanese tea culture.
The Ceremony
The main components of a senchado tea set include:
- Yakan (薬缶): Kettle, a tetsubin (鉄瓶), a cast iron version may also be used.
- Kyusu (急須): A small, side-handled teapot used to brew sencha.
- Yunomi (湯のみ): Small teacups for drinking tea.
- Chakin (茶巾): A cloth for wiping the teapot and cups.
- Tea tray: To hold and serve the tea utensils.
Image Simona Suzuki @ GJT Association
The host sits next to the kettle and heat source to warm the water.
Typically, a special guest sits next to the host, and polite conversation ensues between them.
The other guests will be seated in positions to observe the ceremony and receive the tea when it is prepared.
Water is boiled in a kettle and then allowed to cool by pouring it into a cooling vessel.
The Sencha is then measured into the teapot. About 3g of tea is typically used per 100 ml of water.
The tea is then brewed; the time varies between 30 and 60 seconds and is at the host's discretion, who is responsible for getting the very best out of the tea.
The tea is poured from the teapot into the teacups slowly and deliberately. In a formal senchado ceremony, the host will pour a little tea into each cup, then go back and fill each one equally to ensure an even distribution of flavor.
The last drop of tea is often considered the most flavorful, so it's essential to pour until the teapot is empty.
The guests are served the tea and enjoy it more casually and relaxedly than is typical in a chanoyu environment.
Several infusions can be made with the tea, and each infusion tastes different.
Usually, after the second infusion, the host asks the special guest if they wish to try more, which is usually declined – and the ceremony concludes.
The History and Cultural Significance of Senchado
The senchado tea ceremony emerged in the 17th century when Chinese tea culture greatly influenced Japanese tea practices. It was initially favored by scholars, intellectuals, and poets who enjoyed the simplicity of steeping loose-leaf tea. The practice resonated with Zen Buddhist principles, fostering inner reflection and connection to nature.
Senchado differs from chanoyu, which became closely tied to the Zen philosophy of wabi-cha — a rustic and austere style of tea influenced by tea masters like Sen no Rikyū. The chanoyu tea ceremony, celebrated in ancient Japanese tea houses like Boukakuan Japanese Tea House and Garden, emphasizes stillness, precise movements, and deep reverence for the tea and the environment.
Despite their differences, both tea ceremonies embody key aspects of Japanese spirituality, mainly influenced by Buddhist practices. Tea ceremonies are often held in tea houses or temples, where participants seek tranquility and mindfulness. Some ancient tea houses, such as those in Kyoto and Uji, have become centers for tea ceremonies and tourist attractions, preserving centuries-old traditions.
The Role of Tea in Zen Buddhism
Both Chanoyu and senchado have strong ties to Zen Buddhism, a school of thought emphasizing meditation, mindfulness, and simplicity. Tea drinking became a spiritual practice for Buddhist monks, who believed tea helped alert the mind during long meditation sessions. In the Buddhist tea ceremony, whether matcha or sencha, preparing and consuming tea promotes mindfulness, concentration, and respect for the moment.
The senchado tea ceremony also reflects Buddhist values through its minimalist approach to tea preparation. The emphasis on precise movements and simplicity aligns with Zen’s appreciation for focusing on the present moment, fostering a sense of inner peace and serenity.
Image Simona Suzuki @ GJT Association
Preserving Ancient Japanese Tea Traditions
The chanoyu and senchado rituals play a significant role in preserving Japan's tea heritage. Ancient Japanese tea houses, like Boukakuan, keep these centuries-old practices alive, offering visitors an opportunity to step back in time and experience the traditional way of tea. These tea houses and gardens often feature serene environments where the tea ceremony is conducted, with each element — from the carefully arranged flowers to the natural sounds of water and wind — contributing to the overall ambiance.
Participating in a tea ceremony is more than just drinking tea; it is an immersive experience connecting people to Japanese culture's deep spiritual roots. Both the matcha green tea ceremony and the senchado tea ritual encourage participants to slow down, appreciate the beauty of simplicity, and find tranquility in preparing and consuming tea.
Conclusion
Whether you’re steeped in the senchado or whisking up an authentic matcha tea in a traditional Chanoyu ceremony, the Japanese tea traditions are more than just rituals; they are meditative journeys that connect the past with the present.
If you get the chance to participate in a senchado ceremony, we heartily recommend it.
On a recent trip, we got to try both the Chanoyu and senchado ceremonies, which were both excellent and different; we were glad to get the contrast on our shortish trip – as we preferred. Well, that varies depending on how we are feeling, and we likely happen to be tasting when we recollect.