First Crop Green Tea - 2017

First Crop of the Season (Ichiban-cha)

In Japan, green teas are categorized as first, second and third based on when the tea is being harvested.

  • First harvest of the season is called Ichiban-cha (Also called Shincha)
  • Second harvest  is called Niban-cha
  • Third harvest  is called Sanban-cha  (Some farms do not even pick the third harvest)

This is also called "New Crop" (or Shin-cha). Since it is the first harvest, this is refereed as "syun" or seasonable. (Japanese culture value the concept of "syun" (seasonable), and example of it is famous haiku where it must use a word of season "syun" in the short poem.)  The characteristic of the first harvest is that the tea leaves are still "young" and brings in richer and clearer aroma.




Steeping Guide

Steeping Guide - Hot

  1. Dissolve 2 teaspoon of powder into 8 Oz of hot water. We recommend about 175°F for most common green tea.

    Please note that our product page has different recommended temperature based on type of tea between 175°F- 185°F; however, 175°F can be the most common and standard temperature that would work for any type of our green tea.

    Steeping Guide on JapaneseGreenTeaIn.com

  2. Wait for 60-120 seconds  (Please follow steeping guide on the product for specific time based on type of tea.)

  3. Use mesh strainer to filter out the green tea leave and serve hot

Steeping Guide - Cold

  1. Dissolve 3-4 teaspoon of powder into 30 Oz of cold water.  For best result, use filtered water, bottled water. Alternatively, you can boil water and let it cool down until room temperature. 

  2. Keep in refrigerator for 3 hours or more. Key point is to use longer time to dissolve. This way, sweetness increases, and it does not break down theanine and vitamin C.  For best result, let it sit for overnight. 

  3. Stair the water first, then use mesh strainer to filter out the green tea leave and serve cold.