2023 Shincha Harvest in Japan

很高兴你回来！

09.May.2023

Exploring the Different Grades of Matcha: Which One Is Right for You?

0 Comments

06.May.2023

A Guide to Brewing the Perfect Cup of Matcha

0 Comments

05.May.2023

From Farm to Cup: The Story of Japanese Tea Production

0 Comments

05.May.2023

Sencha Tea: A Delightful and Nutritious Japanese Tea Experience

0 Comments

2023 Shincha Harvest in Japan

Hiroshi Yamaomto 27.April.2023 0 注释

Natsumi Osada woke up early on a bright, sunny morning in late April. He was excited because today was the day he would be harvesting Shincha, a type of Japanese green tea that is only available for a few weeks each year. As a tea farmer in Shizuoka, Japan, Natsumi knew that the quality of his Shincha would depend on his careful attention to detail and his years of experience.

After a quick breakfast, Natsumi headed out to his tea fields, where he met his team of skilled harvesters. They all donned traditional Japanese clothing, including straw hats to protect them from the sun. Natsumi gave them each a pair of shears and demonstrated the proper way to pick the tea leaves.

The Shincha harvest was different from other tea harvests because only the first flush of new growth was picked. These young leaves were tender and delicate, with a fresh, vibrant flavor that would be lost if they were allowed to grow older. Natsumi and his team worked quickly and efficiently, carefully selecting only the best leaves and buds.

As they worked, Natsumi noticed how the sunlight played across the fields, dappling the tea plants with shadows. He breathed in the fresh, clean scent of the tea leaves and felt a deep sense of satisfaction. For Natsumi, harvesting Shincha was a labor of love that required patience, skill, and dedication.

After several hours of harvesting, Natsumi and his team had collected enough leaves to begin the processing stage. They carefully washed the leaves and then steamed them, which helped to preserve their fresh, green color and unique flavor. Next, they rolled the leaves to break down their cell walls, which would release the natural oils and give the tea its distinctive aroma.

Finally, the tea leaves were dried and packaged, ready to be shipped to tea shops and markets all over Japan. Natsumi took a moment to savor the aroma of the Shincha, feeling a sense of pride in his work. He knew that his tea would be enjoyed by countless people, bringing them joy and refreshment.

As the day came to a close, Natsumi thanked his team for their hard work and dedication. He knew that his success as a tea farmer was due to the collective effort of everyone involved, from the harvesters to the processors to the marketers. Natsumi looked forward to next year's Shincha harvest, eager to continue the tradition of excellence that had been passed down for generations.