New tea (2024) arriving one after another

The reason why new tea (Ichibancha) is said to be the tastiest is because of the speed and period of its growth. While second and third crops are picked about one month after sprouting, Ichibancha grows slowly over about six months from the autumn of the previous year, storing up plenty of nutrients. This gives Ichibancha an exceptionally rich flavor and aroma.

Shincha is not only delicious, but also makes a great gift. Shincha is also treated as the "first harvest" and is considered to be auspicious. The reason for this comes from the traditional turning point known as the "88th night," which marks the beginning of the season. The 88th night is the 88th day after the beginning of spring, and falls around May 2nd every year. Once this day arrives, there is no longer any risk of frost and the season gradually moves towards summer. The actual picking season differs depending on the region, but in general, the Kansai region is considered to be the best time for picking tea. Shincha is also a very popular gift because of its rich flavor and auspicious nature.

One of the secrets to the strong umami and sweetness of new tea is the umami component called theanine, which is carefully stored from autumn to winter. Theanine is a type of amino acid that is transported from parent leaves to new buds through tea branches in spring. This component causes new buds to sprout, and it is said that the amount of theanine in new tea is more than three times that of tea leaves from the second or subsequent harvests.
In addition, the polyphenols (astringent compounds) that protect the new leaves from sunlight and ultraviolet rays are relatively low, which reduces the astringency and emphasizes the umami and sweetness. For this reason, new tea is said to have a particularly rich flavor.