Mie Organic Terakawawase Shincha (2026 Harvest)

Every spring, tea lovers in Japan eagerly wait for shincha—the very first harvest of the new tea season. It's prized for its fresh, lively character from all the nutrients the tea has been storing since the winter.

This shincha comes from Mie Prefecture, one of Japan's largest tea-growing regions. Nestled between mountains and the sea, Mie's misty mornings, fertile soils, and large swings between warm days and cool nights create ideal conditions for producing Japanese green teas with a smooth texture and soft sweetness.

What makes this tea especially unique, though, is the cultivar.

Terakawawase is one of Japan's rarest tea cultivars. Originally selected from native Uji tea plants by tea breeder Terakawa Toshio in Kyoto, it wasn't created through modern crossbreeding like many well-known cultivars. Instead, it was carefully chosen from naturally grown seedlings and later officially registered in 1990.

It was originally developed for producing tencha—the shaded tea used to make matcha—but only a small number of growers continue to cultivate it today for sencha (Japanese steamed green tea). Even in Japan, it's considered a rare cultivar, with limited production that often sells out before the next harvest.

The cup is wonderfully soft and comforting.

This Terakawase Shincha starts with notes of edamame and soft mochi sweetness. The texture is smooth, gentle, and surprisingly creamy, like sweet cream. There's also an airy marshmallow-like sweet aftertaste, making each sip feel delicate yet satisfying.

One of our favorite things about this tea is how it changes throughout the session. Increase the water temperature for the second or third infusion, and a fresh floral character begins to emerge, revealing an entirely different side of the tea while still maintaining its softness and balance.

If you enjoy exploring uncommon Japanese cultivars or simply want to experience a side of shincha that few tea drinkers have the opportunity to try, this rare Terakawawase is a wonderful place to start.

BREWING INSTRUCTIONS:

You can brew this tea in a few ways to enjoy its different sides. Use 5 grams of leaves with a 180–200 ml Japanese teapot/kyusu, or hohin.

For a soft, sweet cup: Brew at 165°F (74°C) for 30–40 seconds.

165°F (74°C) for 30–40 seconds to highlight the tea's creamy sweetness and comforting character.

For later steeps: Try the second or third infusion with 185°F (85°C) water for 25–30 seconds.

Increase the water temperature to 185°F (85°C) and steep for 25–30 seconds to bring out brighter floral aromas and a fresh spring character.

Notes: Sweet Cream, Edamame, Mochi