The arrival of shin cha each spring is eagerly anticipated  by tea connoisseurs around the world.  Hachiju hachi ya, literally the 88th night 八十八夜 traditionally marks the start of the tea harvest in Japan. Calculated by the ancient lunar calendar hachiju hachi ya corresponds to early May on the Gregorian calendar.

From the first plucking on the 88th night, through subsequent ones throughout the summer and early autumn, young buds, tender leaves and flavorful twigs are handpicked and processed.

Most of the commercial green tea crop in Japan is grown in Shizuoka, southwest of Tokyo, though Uji (near Kyoto) and Ureshino (on the island of Kyushu) are also famous for their tea plantations.

Have you ever wondered why teas come in such a range of colors and flavors? All teas are actually processed from the same plant, related to the camellia flower (Camellia sinensis). A naturally occurring enzyme in the tea leaf normally leads to fermentation and the characteristic color and flavor of what I will call black tea (though the name in Japanese, kōcha  紅茶  means “red” tea).

What makes green tea, green? The leaves are not allowed to ferment. The enzyme is de-activated by applying heat. In Japan, this is usually accomplished through steaming; in China and other parts of Asia, pan-roasting is the common method.