"Shin" means new, and "Cha" means tea. Shincha, often called the first flush tea, is made from the tea picked during the first harvest in the spring. The first harvest of the year, usually from April to May, produces the highest quality tea in Japan. After a long period of dormancy during the winter, the first leaves of the season are rich with nutrients, including amino acids and catechins. These enhance the flavor and aroma of this first-harvest tea. Shin-Cha has a bright, luminescent green color, strong aroma and pronounced sweetness.