Introduction
If you have wondered what Easter has to do with green tea, stay with us until the end and find out what Easter's Tranquil Brew is. Easter and Japanese green tea Shincha have a lot more in common than you might imagine.
Although Easter customs and Japanese green tea "shincha" from different cultures, their connection through the symbolism of renewal and freshness can give you an interesting perspective that highlights the universal themes of joy, hope, tranquility and spirituality emphasized at this time. Shincha as an early spring tea that has the symbolism of renewal, new beginning and return of life-resurrection. Furthermore, calmness and tranquility, which are an indispensable element in the preparation of any green tea.
Easter is a holiday celebrated as the day of Christ's resurrection, but also a holiday that symbolizes the new beginning, renewal and joy. Thus, in many cultures, spring and Easter are associated with the renewal of nature and the awakening of life.
Japanese shincha tea also carries the symbolism of a new beginning, because it is prepared from the first young ones tea tree leaves that are harvested in the spring.
Just as Easter is celebrated as a time of new life and hope, shincha tea symbolizes the beginning of a new cycle of growth and renewal. Both have elements of freshness and vitality that remind us of the spring awakening of nature.
Furthermore, tea ceremonies have their importance in Japanese culture, where tea is seen as a symbol of hospitality, peace and spiritual connection. Through the preparation and consumption of shincha tea, one can experience inner peace and connection with nature. It reflects the spirit of togetherness and renewal that is also felt during Easter family gatherings and ceremonies.
Shincha is a special type of Japanese green tea that is characterized by its freshness and delicate taste. The word "shincha" literally means "new tea" or "first tea", and this is exactly what makes this tea unique.
Its origins go far back in the tradition of the Japanese tea ceremony. The season begins with the first picking of young spring tea tree leaves in the spring, during the month of April. So at the time of reawakening of nature, when life returns again. It is the freshest spring tea you can get.
Shincha is the freshest spring tea you can get
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During the winter, tea leaves store minerals and many other nutrients, such as amino acids, among them theanine, which are further released in different parts of the plant, mostly in the young buds that are harvested for the production of this tea. Precisely because of these young leaves, Shincha contains approximately three times more theanine from other teas. Among other things, theanine is important because it gives the leaves sweetness. But theanine does not only have the function of "sweetening" our tea in a natural way, it also has a very favorable effect on our health.
Origin
The two largest tea producing regions in Japan are Shizuoka on Japan's largest the island of Honshu and Kagoshima on the southernmost of the 4 big Japanese islands Kyushu. In addition, there are many unique green teas in the regions of Japan, one of which is shincha.
The southern tip of Kyushu, Kagoshima prefecture and further north Saga prefecture are harvesting the first fruits from tea farms. Furthermore, there are the prefectures of Shizuoku, Kyoto and Saitama on Honshu.
If we know that Japanese harvests can be extended until October and in some places are often referred to as "yonbancha" or "fourth tea", then it is clear why shincha is so valued and special. It is only available in spring and in limited quantities.
The secret of a new beginning in the characteristics of shincha tea
The characteristics of shincha tea include gentle sweetness, freshness and an expressive aroma. The young leaves used to prepare this tea contain a high concentration of antioxidants and nutrients, which contributes to its special quality.
No other tea has such a taste, color and aroma. Pronounced umami, sweet taste and liquid of a very vivid, green color. Easter's Tranquil Brew in its full meaning.
You can best imagine the aroma if you imagine yourself absorbing the scents of the surroundings while walking through a newly leafed forest, while light spring rain caresses your face. You are completely immersed in Easter's Tranquil Brew while listening to the birds singing sweetly and you are immersed in
Dry leaves look like thin, dark green strips. Their smell is between the smell of butter and almonds with a hint of fresh, spring grass.
The smell of wet leaves is sharper, similar to freshly cut spring grass, slightly darker but still vividly green.
When you strain the tea, you will get a slightly cloudy green-yellow liquid with a full, creamy taste, similar to when you nibble on almonds, but sweeter. After drinking the tea, a similar but more intense smell will remain in the cup as with dry leaves; the smell of almonds and butter.
Preparation
You can prepare it at traditional Japanese or “ordinary” Western way. The preparation of shincha tea requires attention and precision. So if you want to taste everything that shincha can give, it is better to prepare it in the traditional way. Therefore, it is best to use appropriate equipment such as the Japanese kyusu, shiboridashi or hohen together with yuzamashi. If you don't have any of these, feel free to use a kettle or improvise with accessories which you have. It is important that you follow the instructions.
Young leaves often require a lower water temperature and a shorter infusion time in order to preserve their freshness and release the best flavors. It is ideal to pour 5 g of shince with about 340 ml of water heated to a temperature of about 70-80°C. The first soak should not last longer than 30 seconds. The next one can last 1 min. and finally the third soaking for 1.5 min. You can play around with the ratio of water and the amount of leaves, depending on how strong you want the tea to be, but the water temperature should not deviate from the range between 75 and 80 °C. That way you will get the most out of this tea.
If you want a tea with more dryness-astringency, that is, if your mouth shrinks more while drinking it, use water heated to a higher temperature.
More leaves or less water for a stronger taste.
The astringency-dryness of tea, although often confused with the unpleasant taste of bitterness, is actually a physical sensation, not a taste at all. It's that wrinkled, dry feeling you get when you drink red wine or consume unripe fruit, like green bananas.
The pungent taste is a sharp, stinging and drying sensation that is not pleasant for some. It can affect the palate. The astringency you feel when you eat foods like persimmons or green tea may be due to plant compounds in those foods binding with proteins in your saliva. This reduces the natural lubrication of your mouth. Although it usually occurs in tandem with bitter tastes, they are separate from each other.
If you don't feel like bothering with the traditional preparation method, soak the leaves in 3 dcl of water for 2 minutes.
Impressions
Impressions of shincha tea often include describing the feeling of spring and the awakening of nature. The taste is often described as fresh, sweet, with a shade of grassy notes. Some also describe a feeling of revitalization after consuming this tea due to its high antioxidant content.
While drinking this tea, you will have a feeling that overwhelms you as you breathe deeply and take a relaxed walk through your park in early spring when the greenery is blooming. The feeling of spring and the awakening of nature is accompanied by a sweet taste with a shade of grassy notes. The sweetness typical of Japanese green teas predominates.
If you don't taste anything for the next half hour or more, the sweetness will become even more pronounced and will remain dominant for a long time.
Final thought
Shincha tea is a true gem of Japanese tea culture, a combination of tradition, careful cultivation and the freshness of spring. Its unique aroma and taste provide an experience that is remembered and appreciated, reminding us of the beauty of simplicity and attention to detail.
Who likes bancha or sencha, they will enjoy shinchi even more.
This tea will wake you up like a light melody that you hear first thing in the morning. At first you half-asleep enjoy it, then it draws your attention more and more and slowly wakes you up. In the end, you stand up a pony of energy and vigor with that melody that won't leave your head for a long time.
That feeling when you are completely focused on work and the thought that you are doing really well and you can do it for days passes through your head.
| Visually dry leaves | Thin dark green strips with a few broken leaves |
| Fragrance-dry leaves | Slightly grassy with notes of almonds and butter |
| Smell - moist leaves | Like dry leaves, only more intense and sharper. Like freshly cut spring grass. |
| Visually-the color of tea | Cloudy liquid, greenish-yellow in color. |
| Taste-texture | Full, rounded taste. |
| Taste | Moderate umami, creamy, almondy |
| Aftertaste | Pronounced sweetness |
| Odor-empty cup | Almonds, butter, cream |
| Visually-moist leaflets | Dark green, small leaves, vivid green in color |
| Body sensations | Mild, stimulating-awakening feeling |
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