The first tea harvested for the season is known as 'Shincha', this green tea is special because it is the first harvest of the plant after it has been dormant over the winter. It has continued to absorb nutrients into the roots and body of the plant, giving the first growth for the spring an abundance of nutrition and flavours.

Shincha's key characteristic is its refreshing and invigorating scent of new leaves.It is also known for low catechin and caffeine content, making it less bitter and astringent. Shincha tends to have a higher content of amino acids (theanine) giving it full-bodied flavour and sweetness.