Sencha vs Shincha

Sencha

Sencha is Japan's everyday green tea, made by steaming the leaves to lock in a vivid green color. The cup is fresh and grassy with a pleasant vegetal depth, a gentle sweetness, and a clean, slightly brisk finish. Higher grades from the first harvest (shincha) add a softer, more umami-rich body. It pairs naturally with food and handles a second steeping well.

Shincha

Shincha is the first sencha harvest of spring, prized for its fresh, lively character. The cup is vivid and grassy with a soft natural sweetness, a fuller body than later flushes, and a clean, aromatic finish. Supplies are limited and it is best enjoyed within months of picking. Compared with everyday sencha, shincha tastes brighter and more vibrant, with less bitterness.

Sencha

Water temperature

70–80°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Shincha

Water temperature

70–80°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Sencha

Medium caffeine — roughly 15–35 mg per brewed serving

A moderate, steady lift without an intense spike.

Shincha

Medium caffeine — roughly 20–40 mg per brewed serving

A moderate, steady lift without an intense spike.

Sencha

Japan · Shizuoka

Shizuoka is Japan's largest tea-producing region, with Uji and Kagoshima also famous for sencha.

Shincha

Japan · Kagoshima

Shincha arrives from southern Kyushu, Kagoshima, and Shizuoka as the earliest spring pickings.