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What Makes Shincha Special? | Exploring and Tasting Japan's Fresh Tea

It's shincha time! And it's about time we talked about what shincha (新茶 - new tea) truly is and why it causes so much of a fuss. I also taste some shincha I brought back from Japan that I can't wait to share with you. PS: Apologies again for the audio issues! Shincha Blog: https://www.tezumi.com/blogs/tezumi-i... Shincha Brewing Parameters: 4g of tea per 100mL (~3.4oz) 85°C (185°F) 1st Infusion: 45s 2nd Infusion: 0s* (as short as possible) 3rd Infusion: ~30s I strongly recommend weighing your tea instead of using a spoon to measure, at least until you're experienced at eyeballing different tea amounts, but generally speaking, one heaping teaspoon of sencha is roughly 4-5g Tea and teaware Used: Ujitawara Asanoka Shincha: https://www.tezumi.com/products/ujita... Hagi-yaki Houhin: https://www.tezumi.com/products/japan... Porcelain Pine Needle Teacup: https://www.tezumi.com/products/japan... Links: https://www.tezumi.com Find us here: Instagram: / tezumitea Twitter: / tezumitea

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