Shin Cha Japanese Green Tea

Shin Cha is a celebration of spring in the world of Japanese green tea. Shin Cha, which means "new tea" is the first and best tea to be harvested from the Sen Cha tea plants in mid April in Shizouka-Prefecture. During the winter the tea plant stores nutrients such as amino acids and antioxidants in preparation for spring. The newest leaves, the shin cha, have the highest concentration of these nutrients when compared to leaves that are harvested even a little later in the season, giving them a sweeter taste and a lower level of astringency. They also spend less time in cold storage than other teas, which gives them a fresher, more intensified aroma and distinctive grassy character associated with Japanese green teas. The Shin Cha season is very short All of Tea Maestro Sugimoto's teas are mountain grown and plucked entirely by hand due to the steep terrain.  Japanese green tea is harvested up to five times between spring and autumn but this first harvest is considered to be the best. This is the tea that the Japanese anxiously await each spring. Ingredients: Artisan green tea Origin: Shizuoka-Prefecture, Japan