Imagine the first light of spring touching the fertile slopes of Kyushu, where the land is nourished by the ashes of Sakurajima. It is here that shincha is born, a tea of adventure and tradition, whose harvest begins, according to ancestral custom, on the 88th day after the first day of spring. This date marks the optimal point for picking young shoots, renowned for concentrating all the brilliance, energy, and magic of the new season.
Around the volcano, elders whisper that shincha's umami is not just a matter of terroir; it also comes from an ancestral pact between man, earth, and spirits. It is said that harvests under ash clouds 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 akin to the arrival of a treasure: producers, connoisseurs, and families prepare for months in advance, knowing that the first leaves, still brimming with winter energy, will bring health and happiness for the year to come. In the villages of Minami-Kyushu, the custom of savoring this tea with family or friends is perpetuated as a sign of renewal and hope.
To obtain this mythical cru, producers scrutinize the weather, watch for the perfect moment when the sap is most concentrated, harvest and manufacture without delay, all in one day. The leaves pass from hand to basket, then from steam to table, without losing an ounce of freshness. The tasting experience then celebrates the 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 intact emotion: tasting this shincha means inhaling both 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.
