Shincha (New Tea) arrives on Nishura East from Ippodo! Why not to try this seasonal tea!
Shincha (new tea) is the name given to the freshly harvested and produced tea. May is the month in which sencha is harvested, so this Uji Shincha has come straight from the tea fields to your cup! With a fresh, rich flavour, you will get a real taste of Uji when drinking this tea!
Ippodo has been producing green tea and matcha tea in Kyoto since 1717, and is one of the most respected tea makers in Japan. They have teahouses across Japan as well as in New York. They not only sell top quality tea, but are also very active in communicating great stories and flavours of tea and tea culture around the world.
How to Brew the Shincha
- Put the tea leaves in a pot. For 3 servings use 2 table spoons of tea (about 10 g). For 5 servings use 2 full table spoons of tea (about 11～13 g). Adjust to taste.
- Fill up a tea cup with 210ml of hot water into 3 small cups for Sencha (about 60ml each) and let it cool down to a temperature of 70℃～75℃. A lower temperature will produce a milder and rounder taste, while higher temperatures will make the tea taste more sharp. If you enjoy sharp tasting teas, a temperature of 85℃～90℃ is suitable.
- Fill up the water back into the pot from the 3 cups and wait for one minute. When a higher temperature is desired, just wait for 30 seconds.
- Fill up the tea evenly into the 3 cups to obtain the same taste and concentration. Do not leave any tea in the pot, but fill up all out to the last drop.
- For a second infusion, use water of a little higher temperature than for the first and let the tea draw for only 10 seconds before filling up it into the cups.
