[2026 Shincha] Shincha South Island Sencha "Minzen" - 30g

[Very limited stock: only 35 available, only 2 per person] 

Japan's Earliest Shincha, Before the Qingming

Minzen (明前) is no ordinary first-flush tea. It is the very first new tea (shincha 新茶) of Japan, harvested before April 5th, the date of the ancient Chinese Qingming Festival (清明節).

In China, teas harvested before the Qingming Festival are given the prestigious "Mingqian" (明前) designation, meaning "prior to Qingming." This season boasts the freshest and most energetic teas of the year. There is even an old Chinese saying: "Mingqian tea is worth its weight in gold" (明前茶、貴如金). Only the rarest early buds earn this title, buds that have endured winter's cold and concentrated every nutrient in anticipation of spring's first warmth, giving the leaf its vivid green color and extraordinary softness.

This tea is grown on the southern islands of Tanegashima and Yakushima, which share the same latitude as China's famous early-harvest tea regions. On Tanegashima and Yakushima, new tea production begins in March, bringing the fragrance of new tea earlier than anywhere else in Japan. These islands are home to super-early cultivars such as Shoju and Shuntaro, whose harvest begins in late March, making this the earliest shincha available in all of Japan.

Because the early spring climate is still cool, tea leaves grow more slowly, accumulating a higher concentration of amino acids while developing lower levels of catechins and polyphenols, a balance that enhances umami sweetness and reduces bitterness. The result is a cup that beautifully reflects the character of its southern island origins: a sweet, refreshing fragrance with a deep, lingering sweetness, and only the lightest whisper of astringency.

To best appreciate these delicate qualities:
Brew with yuzamashi (湯冷まし), water that was boiled and then cooled down, usually between 35～37℃ or 95～98°F, and allow the leaves to steep for one minute before serving.

The fresh aroma, undeniable umami, and nutrients the tea bushes have been storing through winter make shincha well worth the wait. With this tea, you don't just get shincha, you get the very first sip of Japan's new season.