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Shincha is a special tea made from the very first picking of tealeaves in spring when the tea picking season starts in Japan. Right after picking starts, they quickly process the first leaves. Shincha is not steamed as long and at as high a temperature as other teas, thus they contain more moisture.

Though Shincha is quite popular and sought-after these days, it is more about marketing than taste; it is a statement, “The new tea season is here!”, and it is a huge competition for companies to release their Shincha as soon as possible. This hurry and the different processing of the leaves result in a raw, astringent, fresh-tasting tea that is only sold for 1-2 months after the tea picking starts and looses most of its taste in about half a year.

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Matcha Seseragi no Shiro

Summer seasonal matcha tea blend

  • ¥2,160 / 30 g can
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approx. $ 20.44*