Japan tea Sencha Natural Leaf

Imagine the first light of spring touching the fertile slopes of Kyushu, where the earth is nourished by the ashes of Sakurajima. It is here that shincha, a tea of ​​adventure and tradition, is born, its harvest beginning, according to ancient custom, on the 88th day after the first day of spring. This date marks the optimal point for picking the young shoots, renowned for concentrating all the brilliance, energy, and magic of the new season.

Around the volcano, the elders whisper that the umami of shincha isn't just a matter of terroir: it also stems from an ancestral pact between humankind, the earth, and the spirits. They say that harvests under clouds of ash gain in sweetness and depth, as if the mountain offers each year, to those who dare to pick early, a unique taste, vibrant with strength and vitality.

In Japan, the release of shincha is a bit like the arrival of a treasure: producers, connoisseurs, and families prepare for it months in advance, knowing that the first leaves, still brimming with winter's energy, will bring health and happiness for the coming year. In the villages of Minami-Kyushu, the custom of enjoying this tea with family or friends is perpetuated as a symbol of renewal and hope.

To obtain this legendary tea, producers meticulously monitor the weather, waiting for the perfect moment when the sap is most concentrated, and harvest and process it without delay, all in a single day. The leaves pass from hand to basket, then from steam to table, without losing an ounce of freshness. The tasting experience, then, celebrates patience, tenacity, and respect for Japan's volcanic nature.

What distinguishes the 2025 vintage is its extreme vibrancy, luminous suppleness, and rare balance. This year, nature offered few leaves, but an undiminished emotion: tasting this shincha is to inhale the scent of the black earth, the promise of spring, and the heritage of a territory guided by the cycles of the volcano and the tradition of the 88th day.

Food and tea pairings
Immerse yourself in Japanese harmony: thinly sliced ​​sea bream sashimi, delicately garnished with yuzu and sea salt, served with our Shincha tea. Here, the vegetal freshness of the tea caresses the fish's flesh, revealing a springtime sweetness and refreshing the palate with every bite. The vitality of the terroir, the clarity of umami, and the citrusy zest intertwine for a tasting experience that elevates each flavor in a pure and vibrant embrace.

Recipe based on Shincha Minami Kuyshu Organic Japanese Green Tea, 1st Fush 2025

Sear the scallops briefly and arrange them in a fan shape. Create a delicate emulsion by blending concentrated Shincha tea, a little clarified broth (like dashi), and a knob of butter. Spoon this emulsion around the scallops with a brunoise of steamed zucchini, a few yuzu zest strips, and a pinch of fleur de sel. Finish with Timut peppercorns: the freshness and briny notes of the Shincha will enhance the delicate flavor of the scallops and the entire dish.