Shincha is a type of green tea produced in Japan. It comes from the year's first harvest and is immediately processed and packaged, ready for sale -- unlike other green teas which are put into cold storage to maintain their freshness, allowing companies to sell them throughout the year.
As a result, shincha is a seasonal tea, usually available between May and July. Its rarity means that it commands higher prices than other green teas. If you are looking to buy shincha, you can expect to pay anywhere between $10 and $50 USD for a 100-gram packet (which is not to say you can't spend even more than that!).
Shincha generally has a more astringent flavor than other green teas. As with other high quality green teas, it can be re-steeped multiple times, but its stronger flavor means that it requires special care when brewing. Use slightly less than a teaspoon of shincha leaves per cup (assuming your cup holds about 8 ounces/240 ml), and only leave it to brew for a minute to a minute and a half. The second infusion should be shorter, as it will brew quicker -- aim for around 30-45 seconds. For subsequent infusions, add about a minute each time, until you notice that the tea is starting to taste too weak.
To maintain freshness, it's best to store shincha in the fridge in an airtight container. Even with the shincha stored in the fridge, it is advised to consume the shincha within three months to get the most out of it.
No comments:
Post a Comment