This shincha surprised me because of how deep-steamed that it is. I would pretty much say ‘super’ deep steamed, because there are very, very, few whole needles. I was a bit surprised at that, because typically, if you have lower-quality leaf material to begin with, deep steaming helps to offset that fact and you end up with a pretty tasty tea in the end.
I assume that shincha is comprised of the youngest leaves and buds that have the most nutrients and flavor of all the harvests in the year (ie, pretty good leaf material to begin with), so that is why I was a little surprised at how deeply steamed it is. Is that really necessary?
It makes for a very yummy tea, but it’s hard for me to tell it is a shincha. The thick brothy consistency, the strong veggie and semi-toasted flavors overpower any of the fresh, young, bitterness I expected. Actually, it reminds me very much of two of Den’s Tea: Fukamushi Yame and Maromi.
While I personally don’t know what differentiates this tea from a regular first flush sencha, it is still good and a decent price. There is a little bit of sweetness mixed with a nice astringency in the aftertaste, and though it doesn’t laste long in the throat (like Shincha Houryoku by Den’s Tea), it is very pleasant and enjoyable.