How to brew Shincha | Japanese Green Tea | Bamgineer

How to brew a cup of Shincha - Japanese Green Tea.

Shincha (新茶), "new tea", represents the first month's harvest of sencha. Basically, it is the same as ichibancha (一番茶), "the first-picked tea," and is characterized by its fresh aroma and sweetness. "Ichibancha" distinguishes "shincha" from both "nibancha" ("the second-picked tea") and "sanbancha" ("the third-picked tea"). Use of the term "shincha" makes emphatically clear that this tea is the year's earliest, the first tea of the season. It is prized for its high vitamin content, sweetness, and grassy flavour with resinous aroma and minimal astringency.

Pour hot water into the Kyusu (or tea pot) and into the tea cups.
Let the water cool down a bit in the tea cups (2 minutes - reaches 80C).
After 1 minute you can discard the water from the Kyusu.
Put about 6-8g of Shincha in the Kyusu.
Pour the water from the cups into the Kyusu.
Brew the tea for 1 minute.
Pour into the cups, alternating between them to get an even aroma.
Pour until the very last drop!

Enjoy while it is hot!!!