Shincha
The first harvest of the year — typically the most prized.
Also known as: new tea, first flush
Shincha ("new tea") refers to the first leaves harvested each spring, usually late April through early May in Japan's main tea regions. Shincha leaves are tender, sweet, and at peak amino acid concentration — having spent the winter accumulating compounds the plant will use as it begins to grow again. Shincha versions of sencha, gyokuro, and matcha all exist; shincha matcha specifically is rare, expensive, and considered the year's best by ceremonial drinkers. Released for a few weeks, then sold out.