Shincha Tea with Aged French Oak Extract
Dr Red Nutraceuticals

Shincha Tea with Aged French Oak Extract

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Dr Red's Shincha Tea with Aged French Oak Extract. 

Made from Australian grown green tea, Shincha (shin -cha) means "new tea". To this exceptional tea we have added our infamous Aged French Oak Extract for a unique tea experience. A refreshing and invigorating drink, the first flush is packed full of nutrients from the winter months in readiness for the spring creating a more intense tea with a sweet finish. This unique ‘spring tea’ is perfect as a morning or afternoon pick-me-up. If you like a classic green tea without bitterness, you’ll love this style. Serve as it is and take the time to relax whilst having a cup.


What Makes Shincha Special

In Japanese, “shin” means new and “cha” means tea.  Shincha’s singular character derives from its harvest starting in early Spring, when young green tea leaves contain naturally higher concentrations of nutrients and vibrant flavors, the result of wintertime dormancy.  Fresh Shincha leaves are distinct from latter-harvested green teas, with a subtle sweetness attributed to a higher content of the amino acid L-theanine and a lower caffeine content. The rich and vividly green tea leaves are not only fragrant and fresh in taste, but higher in Vitamin C and catechin antioxidants than regular green tea as well as the highest polyphenol count of any Japanese tea.

Shincha Vs Sencha tea 

Some producers in Japan will call shincha “ichibancha,” or “number one tea.”  While this title is certainly accurate, it is somewhat confusing since first-grade, summer-picked tea is also called ichibancha (they even use the same characters).  To add even more layers, different regions in Japan further categorize shincha for the very first picking into ichibantori, obashiri, and hashiri (the last two are different readings of the same characters).  More confusion regarding the shincha name comes from the production of “Japanese-style” teas from South America.  You’ll often find shincha from these regions in October and November and since shincha is not a protected, region-specific term (like Japanese tea as opposed to “Japanese-style” tea) it’s used to label these teas as well. 

In terms of the character and flavor profiles, you’ll hear a lot of comparisons between sencha and shincha ranging from lighter to much stronger, more astringent to more mellow, and best in the first brew to easier to drink in the second.  The truth is that shinchas vary according to terrior and production methods, just as senchas do.  The biggest and most defining difference between shincha and sencha is that shinchas are picked at the very beginning of the season and are steamed, rolled, and dried to completion before being shipped out for immediate enjoyment.  Senchas go through the same process, but the drying is halted before the very last step.  In addition, shincha is stored in a rough form called “aracha” until it is sold at auction and is ready for packaging.  Some retailers even prefer to conduct the final drying (called “shiage”) themselves.

Brewing Shincha Tea

1.  Add Tea to Teapot

One teaspoonful per cup is sufficient . This is approximately about a rounded teaspoon.  However, you may adjust the amount depending on your own taste.

2 - Add Near-boiling Water to Teapot, and Brew

You will be pouring enough water for the number of cups you wish to prepare (about 120 ml per cup.)  So, if you want to prepare 2 cups of tea, then pour 2 cups of water, not more! Water should be around 80 C for best results.

Close the lid of the teapot.  Let the tea brew for about 2 minutes.  You may adjust the time for what suits your palate best.  DO NOT stir, shake or mix the tea while brewing.

3 - Serve and Enjoy!

Pour small amounts of tea into each cup at a time, and go around until the very last drop is poured. Japanese firmly believe that the last drop of tea determines its taste as a whole!

You can add hot water again to the teapot for a second, or even a third brewing. Open up the teapot between brewing to allow the hot air to escape and cool down the remains tea in the pot before adding more water. The brewing time will need to be reduced to half of original brewing time.

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