Shinshichō is a traditional Japanese practice that involves the cultivation of a specific type of tea known as Shincha. This tea is harvested in early spring, typically around late April to early May, and is celebrated for its fresh, vibrant flavor and bright green color. The process emphasizes careful picking of the youngest leaves, which contributes to its high quality. The term Shinshichō can also refer to the cultural significance of tea in Japan, where it plays a vital role in social rituals and daily life. The appreciation of Shincha reflects the Japanese values of seasonality and mindfulness, making it a cherished part of the country's heritage.