Shincha News FlashShincha News Flash

Shincha News Flash!

We have been following the green tea sprouts from early spring when the tea trees put out their first new buds to the harvest of Shincha, the first tea of the year. Now, we bring you the latest breaking news and information from Hibiki-an's tea farm in Ujitawara in Kyoto!

Around April 21:

Tea sprouts shine in the breeze.

Branches of tea tree for hand-picked, too shake with the wind.

It a little rained in this morning. It was blessed rain. (as of April 19)

Can you hear babbling of a brook? Petals of cherry blossom are on the water.

Most of the insects appearing at this time are very quick in movement and cautious. It is not easy to take photos of the insects at this time of year.

Tea leaves for Sencha(Shincha) as of April 20
Over the last seven days (April 15 to 21) the minimum temperature each day was about 4C (39F) to 15C (59F) in Ujitawara, Kyoto. Thus our little green tea sprouts continue to grow and have transitioned from brand new to the middle stage of their growth cycle. It is said that sprouts grow quickly and vigorously when the minimum temperature each day is consistently over 10C (50F).

The appearance of the tea farm changes dramatically after the first and second tea sprouts open. The tea farms change from dark green to a cheerful yellow-green. A bright green sea of tea sprouts shine in the breeze and the sunlight. To see the tea sprouts shine brings joy because the yellow-green color of the young sprouts will deepen in about two weeks when the third or fourth tea sprouts open. It signifies the arrival of the tea harvest.

Over the past several days, insects have come out of hiding. Most of the insects appearing at this time are likely from last summer; surviving both enemy and cold weather, they passed the winter. So, they are much quicker in movement and more cautious than insects appearing in the TSUYU rainy season in June. Most insects hatching spring or summer will appear in early summer, and will succumb to enemy or weather soon. Only quite small number of them will survive and passed the winter. It is not easy to take photos of the insects at this time of year.

This year's harvest will probably start in 2 weeks or more on May 7 or 9 which is the usual time of year or perhaps a few days later than usual.

Around April 14:

Obuku area, in the mountain ravines, the the cherry blossoms are now their best as of April 12. This is nera by the birth palce of Sohen Nagatani, where is near by Obuku area.

It is a week or more later than last year and some days later than usual.

TANA canopy built with modern materials

"HONZU" TANA canopy fully covered. "HONZU" is the most traditional style of TANA canopy made with reeds and straw.

Tea leaves in "HONZU" TANA canopy as of April 12

Tea leaves for Sencha(Shincha) as of April 12.
Over the last week (April 7 to 13) the maximum temperature each day was about 13C (55F) to 21C (70F), and the minimum temperature each day was about 3C (37F) to 10C (50F) in Ujitawara, Kyoto. And it rained about 3 or 4 days in the past two weeks. These are ideal conditions for tea sprouts at the early stage of growth. So, tea sprouts have begun to grow quickly and vigorously. We hope that the spring frost will not come at the end of April because it could possibly cause serious damage to the tea sprouts. Tea sprouts in the middle or later stage are most susceptible to damage by spring frost.

In contrast to Sencha, tea trees for Gyokuro and Matcha are now being covered with curtains. The structure of the picture on the center of upper side is called "Tana". Tea leaves for Gyokuro and Matcha are carefully grown under diffused sunlight for twenty to thirty days before harvesting, creating Theanine, which gives the tea a wonderfully sweet taste. Tea leaves for Gyokuro or Matcha are grown under diffused sunlight in three steps, (1) we cover only over the top of the tea trees, (2) we cover the sides, and (3) we put an additional covering over the top to create more shade. It enables us to adjust the level of shade and sunlight. It is difficult to assess the timing and takes skill and practice to grow perfect green tea. If covered using inappropriate timing, tea sprouts don't grow enough or create enough Theanine, which gives the tea its characteristic sweetness. Tea spouts for Gyokuro and Matcha will start to be harvested around on and after the middle to end of May.

"Honzu" is a very special way of building "Tana". It is the traditional way of diffusing sunlight from long ago, and these days it is very rare to see, even in the Uji region. In the "Honzu" method, tea farmers build a structure to provide shade to the tea trees using only reeds and straw. Old-style reeds and straw provide the ideal shade for tea trees. And it is said that the constituents exuded from the straw through the rainwater exercise good effects on the tea leaves.
However, it is not easy to build this structure of reeds and straw, to gather so much reeds and straw, and to manage to keep the "Honzu" in good condition throughout the growing season. For example, if a strong wind blew just after placement of the straw, the straw would be blown away and ruined. If it rains once after the placement of the straw, the rainwater firms the structure. Today only less than 10 farmers in all of Japan manage "Honzu" (only in Ogura and a few other areas in the Uji region). Our Kuradashi Gyokuro Pinnacle, which is limited edition only available in autumn, is grown in diffused sunlight under the reed and straw "Honzu". Please wait and see.

Meanwhile, the tea leaves for Sencha (Shincha) are being generously flooded with light. There is about three or four weeks until the Shincha (Sencha) harvest!

Around April 7:

Cherry blossoms will start to bloom very soon in Ujitawara. This is as of April 6.

Cherry blossoms will start to bloom today's afternoon or tomorrow. This is as of April 6.

Cherry blossoms as of April 1, 2016

Electric fans activate when the temperature gets too cold.

Tea sprouts as of April 6
The cherry blossoms here in Ujitawara will be at their best in a few or some days. It is a week later than last year and a few days later than usual.
At the birthplace of Uji tea, the Obuku area nestled in mountain ravines, the cherry blossoms will be at their peak next week. Among all the cherry blossom trees in Kyoto, those which grow in the Obuku valley always bloom last.

At this time, it is possible for the cold weather to return, but it rarely frosts. A frost in spring is devastating because it completely ruins any tea sprouts. Small tea sprouts not yet open can't easily be damaged by spring frost but tea sprouts fully opened can be damaged completely. It can frost on a dry fine morning after a clear and sunny day due to radiative cooling. If there is a frost after the tea sprouts grow and fully open, the damage would be immense. Such immense damage by late spring frost happens once every few decades.

Electric fans are strategically placed around the tea trees to stir the air during the month of April to avoid spring frost. Late frosts may occur on cold nights when there is radiational cooling with no cloud cover and no wind at midnight. Electric fans activate when the temperature gets too cold. It is also important to check if all electric fans work normally, and to repair any malfunctions in March. We must pay attention to the lowest temperature of each day until the end of April.

The weather became rapidly warm in the past 7 days. During that time, the lowest temperature of each day was 1C (34F) to 12C (54F) and the highest temperature was 17C (63F) to 22C (72F). During the previous week, the lowest temperature was 0C (33F) to 5C (41F) and the highest temperature was 8C (46F) to 13C (55F). Cold in early spring like the previous period is called HANA BINE in Japan, which means chill in cherry-blossom time.
We think that this year's harvest will start May 7st or 10th which is a few days later than usual. It depends on the weather from now on.

Around March 31:

Cherry blossoms wil start to bloom in Ujitawara in few days. This is as of March 31.

Babbling of a brook melts your heart.

Insects come out of hiding and start to become active.

Tea sprouts as of March 29

SUISEN narcissus blossoms late winter to early spring. Full-fledged spring is coming.
Cherry blossom season is starting soon in Kyoto. The beautiful pink blossoms will be able to be seen at parks which are filled with so many cherry trees, as well as scattered throughout famous temples and shrines. Kyoto's cherry blossoms will start to bloom in just a few days. We took photos of the cherry trees at our tea farm. The cherry blossoms at our farm in the lush valley surrounded by mountains will be in full bloom next week.

Many brooks run in and around our tea farms. All of them are pure, calm and clear. As you may know, high grade and quality tea grows in mountainous regions, specifically in lush valleys surrounded by mountains. Our tea farms are located upstream in the mountains, so all of the brooks in and around our tea farms are quite clean, pure and untouched as they come straight out from the mountain rocks and earth. Mist is another geographical feature essential for growing high grade and quality tea. These brooks and the difference in temperatures between day and night work to create mist, which keeps the air and earth moist and perfect for growing green tea.

Then at the end of March, the weather in Kyoto gradually turned warm. Judging from the tea sprout growth and weather in the last few weeks, this year's harvest will likely come same as usual year, like the cherry blossoms. Tea sprout growth often mirrors the blooming of the cherry trees. If the cherry trees bloom late, the tea harvest will be late too. It is about five weeks or more until the Shincha harvest.

Around March 24:

Cherry blossom buds on March 23

Piled up organic fertilizer

Proof of tea tree absorbing enough nutrients

Tea sprouts as of March 23

Plum and camellia have been falling. Full-fledged spring is coming.
Past the equinox (March 20th), sunlight has been getting strong rapidly, little birds started chirping their spring melodies, and the babbling of a brook melts your heart. We took photos of the cherry trees at our tea farm. The cherry blossoms at our farm in the lush valley surrounded by mountains will start to bloom in 10 days or a little later.

Our tea trees were fed a generous amount of fertilizer last autumn. Then they were fed fertilizer again at the end of February to the middle of March. The old tea leaves have become a deep burnished green color. This is proof that the tea trees are absorbing enough nutrients from the fertilizer. It takes a few weeks to a month after being fertilized for the tea trees to fully absorb and then begin utilizing the nutrients. If new buds grow before the tea tree has finished fully absorbing the nutrients, then the taste of the tea leaves becomes less smooth and mellow.

Like the cherry trees, the tea sprouts have been steadily growing day by day. It is about six weeks or more until the start of the Shincha harvest.

Around March 17:

Sky starts changing to spring's light and clear blue.

Winter scenery of wild flowers will fully change to spring very soon.

Pine cones fallen in last autumn. And wild flowers start their springtime growth.  

UME Plum is now full bloom here in Ujitawara. (Above is red plum as of March 10)

Cherry blossom buds on March 16

Tea sprouts on March 17. They have just begun to grow.
In the last half of February the sky starts changing from winter's heavy and dark gray to spring's light and clear blue, step by step here in Ujitawara. And in March the cold starts letting up slowly. It is called SAN KAN SHI ON, which means coming four warm days after three cold days. Then spring will be coming day by day.

The first half of this winter was quite mild. Then, in January, the weather was cold as usual and there was some snowfall. Though the amount of precipitation was somewhat less this winter than usual, the number of sunny days was also less than usual. So, the moisture content of the tea farm soil, which is one of the important factors farmers use to predict if this year's harvest will be abundant, is fortunately at an ideal level now.

This is the time of year when UME Japanese plum typically is in full bloom here in Ujitawara, and this year, UME is blooming right on schedule. UME blooms a few weeks earlier than cherry blossoms. Once you step into a plum grove, you feel the balmy plum aroma, which hints that spring will come soon.

On the other hand, the cherry tree buds have begun to swell. Tea sprouts too, usually start to appear around the week of the equinox (March 20th). The harvest of Shincha (the first tea of the year) usually starts around the beginning of May and continues for 6 weeks or more. Tea trees, tea farmers, and the whole tea industry eagerly wish for good weather in April and May which is a critical time to ensure a successful harvest and yield.

What is Shincha?

In Japan, we have the tradition of celebrating Shincha, the first tea of the year, also known as Ichibancha. Similar to the Beaujolais Nouveau of French wine, the name Shincha celebrates the first tea harvest of the year.

The tea trees were fertilized last autumn in order to enrich the soil and have absorbed and stored the nourishments through the winter. Soon, they are flooded with dazzling spring sunshine, and the tea trees come into sprouts at a stretch. Japanese green tea is usually harvested between two and five times each year from Spring to Autumn. But the first pick, Ichibancha, is by far the best.

In contrast to Gyokuro, which is enjoyed for the high-toned sweet taste and flavor, Sencha is enjoyed for the superb harmony of refreshing aroma, flavor, and bitter taste. It is said that Gyokuro and Matcha enriches the flavor over time, and so is best six months after harvest (- though today's some gyokuro lovers like fresh Gyokuro as well as enriched one). Sencha, on the other hand, has the most refreshing aroma immediately after being harvested. So it is Sencha, not Gyokuro and Matcha, that we enjoy when we have Shincha.

In the present day, people are able to enjoy fresh Shincha tea flavor and aroma throughout the year almost the same as real Shincha, because preservation techniques and technology have made remarkable progress. At least, this is true at Hibiki-an, because we take so much care to preserve the freshness of our green tea leaves. We can't say whether this is true of other companies. A long time ago, when the tradition of celebrating the first tea harvest with Shincha began, people did not have modern preservation techniques such as vacuum packing and refrigeration - so it was very exciting to be able to enjoy a fresh cup of Shincha. But even today, it is very enjoyable to experience the flavor and aroma of new Shincha tea leaves freshly harvested from the farm.

Although Shincha is harvested starting in the middle of April in Kagoshima, Shizuoka and a few other regions, in Uji in Kyoto, Shincha is harvested starting at the beginning of May.

Status of Shincha Teas

Shincha (the first tea of the year) is harvested starting at the beginning of May in Kyoto. We are planning to sell some limited edition Shincha items only available this Shincha harvest season. Celebrate our first tea harvest of the year with Hibiki-an's Shincha and enjoy the remarkable fresh flavor, which can only be experienced once every year! Please wait and see!