Shincha (it means "new tea") is a Japanese green tea that comes from first harvest sencha during spring.
Shincha is characterised by its fresh, green taste and aroma.
Plucked tea leaves are steamed, rubbed and dried to make green tea.
Soft shoots are sometimes eaten as tempura.
The variety currently manufactured is called Yabukita.
The organic sencha variety Okuhikari is produced after Yabukita.
Oku means late harvesting and Hikari is light.
The organic sencha production will be kept informed!