The Shincha harvest has long been regarded as a moment of celebration in Japan. Each year, people look forward to this special springtime harvest. Today, people from around the world can enjoy Shincha direct from our tea farm. Traditionally, Gyokuro is aged for several months after harvest to gain a more complex, enriched flavor. However, recently, Shincha Gyokuro has become a popular way to enjoy Gyokuro. Shincha Gyokuro is made from freshly-harvested tea leaves, direct from the tea farm. It is not aged over time, like traditional Gyokuro. We at Hibiki-an have received many requests for Shincha Gyokuro. And at last we have arranged to sell Shincha Gyokuro separately from our regular Gyokuro items, so our customers can try this fresh new style of green tea.
All of our regular Gyokuro items are grown under diffused sunlight for 20 to 30 days before harvest. However, our Shincha Gyokuro is grown under diffused sunlight for a shorter time, 15 to 18 days in order to create the smooth, mellow taste, characteristic of Gyokuro, while retaining a refreshing aroma characteristic of Shincha. Therefore, the harvest timing of this item is about 7 to 12 days later than usual Shincha Sencha, and earlier than regular Gyokuro. In the tea industry, it is called "Kabuse Cha".
The breed of tea for this item is "Gokoh". Known for its smooth and mellow taste, "Gokoh" tea leaves make excellent Gyokuro. We produce our Shincha Gyokuro using "Gokoh" tea leaves in order to create the mellow taste of Gyokuro.
The tea farm where the tea leaves are grown is located in mountain ravines, a location suitable for the highest grade Sencha. The misty climate, sloping hills, warm days and cool nights create the refreshing aroma of Shincha.
With our Shincha Gyokuro you can enjoy both the refreshing aroma of Shincha and the mellow smooth taste of Gyokuro in one cup of tea.
Enjoy the superb harmony of refreshing aroma and smooth, mellow taste of this special tea. Anyone who enjoys Gyokuro is sure to love this tea, available only this spring harvest season.
