What Happens During Shincha Season
The first harvest of Japanese green tea is one of the shortest and most important moments of the year. In many regions, this window lasts only about two weeks.
What appears to be a brief seasonal event is shaped by months of preparation, and a series of decisions made day by day in the field and factory.
Timing
There is no fixed date for the first harvest.
Farmers closely monitor temperature, rainfall, and the development of new leaves to determine the right moment to begin. Even a difference of a few days can affect the balance of flavor.
Late last month, we had the opportunity to visit Japan and spend time at several tea farms during the early stages of shincha season. At Iizuka-san’s farm, we learned more about how farmers monitor leaf development leading up to harvest. He is one of the tea farmers in Shizuoka we have worked closely with for many years.
Each year, Iizuka-san begins checking his fields around April 8 as a consistent benchmark to compare growth from season to season. One of the key indicators farmers observe is debiraki (出開き), the stage at which the leaves begin to open.
Once the leaves open too far, they become tougher and lose some of the softness associated with shincha. In many cases, farmers consider around 30% debiraki, when roughly 30% of the new shoots in a field have opened, to be the ideal timing to begin harvesting.
At the same time, there is no universal formula. Growth speed can shift significantly depending on temperature, field conditions, and the strength of the tea plants themselves. Some fields develop faster than others, and even a few days can noticeably change the leaves.
The goal is to harvest when the leaves are at their peak, tender, vibrant, and full of the compounds that define spring tea.
Harvesting
Once the timing is right, harvesting begins quickly.
Depending on the field and the tea, leaves may be picked by machine or by hand. Machine harvesting allows for efficiency during this narrow window, while hand-picking is reserved for more specialized teas like our Temomi Shincha.
Regardless of method, the focus is the same: selecting young, consistent leaves at their best stage.
Steaming
After harvesting, the leaves are quickly transported for processing.
Steaming is the first critical step. It stops oxidation and preserves the green color and fresh character of the tea.
While steam temperature itself remains relatively consistent, many other adjustments are made throughout processing depending on the leaves. Factors such as leaf size, thickness, softness, and moisture all influence how the tea is handled.
At the factory, operators adjust settings such as agitation speed, airflow, heat, and drying time throughout the day. Even changes in humidity can affect how quickly the leaves dry.
According to Iizuka-san, many of these decisions come down to experience and responding to the condition of the leaves in front of you.
For sencha, steaming itself is relatively short. Even small adjustments during this stage can influence the final texture, aroma, and appearance of the tea.
At the same time, Iizuka-san emphasized that processing alone cannot create great tea from poor leaves. In his words, “70–90% depends on the leaves themselves.”
This is why so much attention is placed on cultivation and harvest timing before processing begins.
Evaluating
As teas are processed, samples are sent for evaluation.
During the first harvest, many aracha (unrefined tea) samples arrive from different farms and fields, sometimes multiple times a day. Each one is slightly different.
Evaluation is based on aroma, color, taste, and texture. Small differences, such as a softer sweetness or a brighter finish can influence how a tea is selected.
These decisions are made daily, as new teas continue to arrive throughout the harvest period.
Blending
Blending is where the final character of the tea is shaped.
Rather than relying on a single lot, teas are often combined to achieve balance and consistency. This may involve adjusting ratios based on taste, aroma, and the role each tea plays within the blend.
Some decisions begin during the harvest, while others continue after all teas have been evaluated.
Each tea is carefully documented, allowing us to refine blends year after year.
Closing
The first harvest lasts only a short time, but the decisions made during this period influence the teas we produce for the rest of the year.
From timing and harvesting to evaluation and blending, each step reflects a series of thoughtful decisions.
Shincha reflects both the season and the decisions made during harvesting, processing, and selection.