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Marukyu Koyamaen

Uji Shincha - Tokujo - New Green Tea from Kyoto

Uji Shincha - Tokujo - New Green Tea from Kyoto

£35.00 GBP
£39.00 GBP £35.00 GBP
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Uji Shincha

Shincha (new tea) is the name given to the freshly harvested and produced tea. May is the month in which sencha is harvested, so this Uji Shincha has come straight from the tea fields to your cup! This Shincha from Marukyu Koyamaen has a fresh, grassy flavour. You can really taste the Kyoto spring sunshine!

A Note from the Tea Master 

What is Shincha?
Shincha (new tea) is the new harvest tea in Spring. Green tea is harvested three to four times a year, from spring to autumn, and its taste changes depending on the harvest time. Shincha, made from the soft new leaves harvested in spring - the first harvest of the year - has an exceptional aroma and taste. The fresh and refreshing aroma of the green leaves is a uniquely charming tea. The flavour of ordinary green tea is a deep harmonious blend of sweetness, bitterness and astringency, but Shincha has a more subtle bitterness and astringency, and a strong umami and sweetness.


This difference is due to the high levels of theanine (a type of amino acid), which is the umami component in green tea, and which is at its height in spring, and low levels of catechin (a type of polyphenol), which is the source of bitterness and astringency. Theanine, a flavour component in tea, is known to not only support the deliciousness of first harvest tea, but also to have a possible effect on our mental health. Many people feel a sense of relief and calm when they drink green tea.


According to the Japan Tea Association, there is a good reason for this sensation, and research has shown that theanine has a relaxing effect that relieves anxiety, as well as a stress-reducing effect and helps improve the quality of sleep. I think that Shincha also shares something with Beaujolais Nouveau, as it is a fresh drink we need to enjoy in a particular season!

100g Net.

About the Tea Maker

Marukyu Koyamaen

Marukyu Koyamaen is one of the most prestigious tea makers in Japan, having been producing matcha tea since 1704.  Having developed the original production system, they now use a combination of modern and traditional processes to maintain as many historic elements as possible. They don’t grind matcha tea manually anymore, but they do use traditional stones. Supplying top tea ceremony schools, high ranking shrines and temples, and top hotels, they’ve won numerous tea competition awards.

How to Make Perfect Tea

How to Make Perfect Sencha Tea:

  1. Put the tea leaves in a pot. For 3 servings use 2 table spoons of tea (about 7～9 g). For 5 servings use 2 full table spoons of tea (about 11～13 g). Adjust to taste.
  2. Fill up a tea cup to 80% with hot water into 3 small cups for Sencha (about 60ml each) and let it cool down to a temperature of 70℃～75℃. A lower temperature will produce a milder and rounder taste, while higher temperatures will make the tea taste more sharp. If you enjoy sharp tasting teas, a temperature of 85℃～90℃ is suitable.
  3. Fill up the water back into the pot from the 3 cups and wait for one minute. When a higher temperature is desired, just wait for 30 seconds.
  4. Fill up the tea evenly into the 3 cups to obtain the same taste and concentration. Do not leave any tea in the pot, but fill up all out to the last drop.
  5. For a second infusion, use water of a little higher temperature than for the first and let the tea draw for only 10 seconds before filling up it into the cups.
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