- Sold Out for 2021 - 2021 Shincha Moriuchi green tea

Shincha Moriuchi


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Green Tea



Shincha Moriuchi



Jien-cha: completely individual farmer grown and processed tea
Tea Farmer: Mr. Yoshio Moriuchi


Grade: Shincha (Pre-Ichibancha)

Oxidation: none

Manufacture: steamed and oven-fired (baked)


Appearance: flat, shiny, verdant green, needle style leaf in varying shades of green

Flavor: rich, buttery taste

Aroma: Fresh, ‘green’ scent of early spring leaf

Liquor: golden-green tinged with light green



Shizuoka Prefecture, Japan

2021 1st Spring Pluck
Pre-Ichibancha Harvesting Season
(mid-to-late April to mid-May)


img-more_seasonal Seasonal Teas Explained

Use 1 teaspoon or 2 grams or 2 teaspoons or 4 grams per 4 oz water
Steep 2-3 infusions at 30-45 seconds each
Water temperature should be 160°F-170°F



Asian description: ‘column of steam steadily rising’ water.
That’s when a column of steam begins to rise from the surface.
(or boil the water and let it rest for three to four minutes)


Notes on Steeping Japanese Green Tea

Green tea leaf varies more by volume to weight than any other class of tea except white tea. Some green teas are comprised of large leaves, others have small leaves. Some green teas are light and fluffy; others are rolled, twisted and dense. Our recommendation for how much to use for each of our green teas may surprise you with the quantity listed, but they are all measured to deliver delicious taste.

Japanese green teas are generally uniform in shape and size.
If you will be re-steeping your Japanese green tea, it is important to use a full measure of leaf when steeping green tea.

Measure the capacity of your teapot
Fill your teapot to its functional capacity with water and then measure this volume of water in ounces. Divide this number by 4. Most recommendations for the amount of Japanese green tea to use are based on 4 ounces of water. So, for example, a 24-ounce teapot would require 6 measures of tea to make a full-strength pot of tea.
If you intend to re-steep the leaf, you may want to only prepare half a teapot of tea and then re-steep the leaf.
Steeping tips for preparing Japanese Green Tea
Keep the leaf in the water for the appropriate amount of time.
Green tea leaves are rarely ‘in the water’ for longer than 2 minutes at a time ( often less ), so start with a 2 minute steep, and taste a tea that is ‘new to you’ every 30 seconds after.

Green tea leaves can be steeped again, usually 2 to 3 times, depending on the tea, at the same or a slightly hotter water temperature than used for the initial steeping.

There are many flavor nuances that can be discovered by adjusting the length of time when steeping green tea.

Try both longer and shorter steeping times and see which you prefer.

It is critical that you use cooler water when steeping first-of-the-spring-season green tea such as Japanese 1st Pluck Ichibancha green teas. Tender leaves can scorch if exposed to water that is too hot, producing a bitter, astringent,
and unpleasant cup of tea.

Shincha Moriuchi is truly a special tea. It is the 1st pluck of the new spring tea in Japan every year, and can be considered a Pre-Ichibancha tea, meaning tea that is plucked for only a few days, well before the spring harvest begins in earnest.

Shincha is comprised of tiny, tender leaves and buds. This tea has been entirely hand-plucked on the Moriuchi Tea Farm. Because the time for plucking young, tender leaf for this tea is measured in days, not weeks, Shincha Moriuchi is only made for a short time each spring. Depending on Mother Nature, this harvest normally occurs in early May (but may start in mid-to-late April, as it did this year) so the finished tea normally enters the market sometime in mid-to-late May. This spring, 2021, the harvest started in this part of Japan many days early, so we are posting this tea early.

Across the tea producing regions of Japan, it is a race against time for tea farmers to pluck these tiny, chartreuse-colored leaves before they grow too large to be legitimately called ‘Shincha’.

Shincha is the first tea brought to market in Japan each new season. Because tea bushes in Japan have a dormant period in the winter, growth halts in late fall and the plants rest undisturbed until spring. During this resting time, the roots of the tea bushes absorb nutrients from the soil, which they release into the tender new-born leaves plucked for Shincha once growth begins again in the spring.

Thus, these first leaves contain a large amount of energy, antioxidants and, best of all, rich, full flavor. The flavor of Shincha Moriuchi can best be described as being herbaceous and earthy with a perfect balance of sweetness tempered with a hint of astringency.

Shincha Moriuchi has thin, delicate, shiny leaves. The leaf is picked and then processed quickly in order to retain its freshness.

The heady aroma one experiences when opening a package of Shincha Moriuchi is the quintessence of all the delightful aromas that we have experienced in the tea gardens and tea factories in Japan during our spring visits. This highly sought-after tea is best drunk now, when it is young and full of the moment. Celebrate the return of spring by savoring the heady deliciousness and aroma of this splendid tea.

Like the annual re-appearance of Olio Novello in Italy and Beaujolais Nouveau in France, the release of the year’s Shincha is a celebratory moment throughout Japan, and among tea enthusiasts world-wide.

Our Shincha Moriuchi is grown on the tea farm of Mr. Yoshio Moriuchi, who has won many gold and silver medals in tea competitions for his tea. In fact, his tea has been selected as a tea supplier to the Emperor’s palace.