Shincha is the first harvest of green tea in Japan, typically picked in late April to early May. This tea is known for its fresh, vibrant flavor and bright green color, which comes from the young tea leaves that are carefully hand-picked. The term "Shincha" translates to "new tea," highlighting its seasonal significance. The production of Shincha involves meticulous processing to preserve the delicate taste and aroma. It is often enjoyed as a premium tea, celebrated for its high quality and limited availability. Many tea enthusiasts look forward to this seasonal treat, making it a sought-after product each year.