In the old Japanese folk song Chatsumi (“tea plucking”), women in traditional tea picking dresses are depicted as hand plucking tea leaves against the backdrop of the lush green tea fields. Hachiju-hachiya, or the eighty-eighth night after risshun (first day of spring) marks the beginning of the tea harvest season, where the tender leaves are harvested after a long winter’s rest.
May is eagerly anticipated by tea enthusiasts in Japan as it heralds the arrival of the year’s first tea.
Shincha ‘新茶’ (meaning “new tea”) refers to the first flush of tea that is harvested. Typically, tea leaves are harvested four times a year - known as Ichibancha (also known as shincha), nibancha (second), sanbancha (third) and shutobancha (autumn-winter tea).
Shincha varies in taste every year due to a number of factors - including climate, geographic location, harvesting and brewing method. For this reason, one can appreciate the individual expression of the tea plant and the labourer's careful handwork in each cup of shincha. The appreciation of shincha is also linked to the Japanese sensitivity to the changing of the seasons as well as an awareness of the passage of time. In a modern and fast-paced world, shincha offers a much needed slowing down of time and provides a deeper connection to our natural surroundings.