Welcoming Early Summer with Shincha and the Lingering Aromas of Spring
Spring is now entering its twilight. Before we knew it, the cherry blossoms faded into lush green canopy, and the season of fresh verdure has arrived, with young leaves shining in a brilliant emerald glow.
This transition also marks the arrival of the highly anticipated "Shincha" (the season's very first tea harvest).
As the harvesting of Shincha reaches its peak, tender young sprouts are meticulously plucked to create the deeply aromatic "Ichiban-cha" (first-flush tea).
The warm spring sunlight has gently nurtured the tea leaves, bringing them to the exact moment where their flavor reaches its absolute pinnacle.
In Japan, it is traditionally said that the "Hachijuhachi-ya" (the 88th night after the traditional beginning of spring) marks the ultimate peak of this harvest.
To fully celebrate this year's new harvest, I decided to visit a renowned tea purveyor in Kagurazaka. Paired with seasonal wagashi (traditional Japanese sweets) purchased along the way, I look forward to leaning into the quiet remnants of spring at home, using my most cherished tableware.
Kagurazaka Meicha Rakuzan: A Legendary Tea Purveyor
Founded in 1967, the main store of "Kagurazaka Meicha Rakuzan" instantly catches the eye with its sophisticated, glass-walled facade.
Walking anywhere near the storefront, your footsteps are naturally guided toward the entrance by the deeply comforting, roasty aroma of freshly roasted tea leaves.
While the exterior of Rakuzan boasts a modern touch, stepping inside reveals a serene space built in the traditional Sukiya-zukuri architectural style. Here, the warm textures of natural wood harmoniously blend with elegant earthen walls, inviting you to take a slow, deep breath and relax.
The shelves are beautifully lined with an array of exceptional teas. Beyond classic sencha, they offer an abundant selection including sencha blended with matcha, black soybean tea, Japanese black tea (Wa-kocha), and roasted green tea with ginger.
As you browse, it becomes hard not to reach for one after another. Their highly anticipated Shincha available for pre-order this year is a Kakegawa Fukamushi (deep-steamed) Sencha—a commemorative blend that has won the prestigious Minister of Agriculture, Forestry and Fisheries Award. It is truly the absolute crown jewel of sencha within Rakuzan's collection.
Kagurazaka Meicha: Take-jirushi
While we were conversing, they kindly offered me a tasting of their most popular blend, "Take-jirushi" (Bamboo Mark).
This exceptional fukamushi sencha is defined by a flavor overflowing with vibrant vitality, paired with a clean, crisp taste completely free of harsh bitterness.
A light, airy fragrance unfolds gracefully, leaving a refreshing, clear sensation that lingers beautifully on the palate long after the last sip.
Captivated by this uplifting, clean finish, I instinctively decided to bring a package of this beautiful tea home with me.
The true charm of Rakuzan's tea lies in its ability to retain a profound flavor through multiple steepings, showing a beautifully different facet with every single pour.
The secret behind this depth lies in their dedication to carefully plucking only the highest-quality, life-force-filled young buds and refining them with ultimate precision.
Particularly, by steaming the leaves deeply during the finishing process, the tea leaves naturally become finer in shape, which in turn allows the flavor to steep into an incredibly rich and velvety brew.
Kagurazaka Isuzu
Continuing my walk toward Kagurazaka Station, I came upon "Kagurazaka Isuzu," a venerable wagashi artisan shop founded in 1946.
Inside, the shop is filled with creations radiating the gentle warmth of handcrafted mastery, ranging from their signature "Kanro Amanatto" (sweetened bean confectionery) to seasonal wagashi, traditional steamed buns, and celebratory red rice.
Here, I decided to select the perfect sweet companion for my tea ritual.
At Isuzu, the absolute focal point of their dedication is, without a doubt, the "An" (sweet bean paste).
Bean paste is the fundamental bedrock of Japanese confectionery—indeed, its very soul.
It is said that the ultimate quality of the bean paste entirely dictates the depth of flavor of the final confection.
For both their smooth (Koshi-an) and chunky (Tsubu-an) pastes, they strictly select only the most flavorful, top-tier azuki beans harvested in Hokkaido.
Furthermore, to accommodate the subtle shifts in humidity and temperature each day, they slowly cook the beans fresh daily at their workshop. This uncompromising devotion to time and care imparts an exquisite, deep richness to their sweets.
The Art of Seasonal Wagashi Crafting
This particular sweet is a spring exclusive: a pure white "Jonyo Manju" (steamed yam bun) touched with a delicate blush of cherry blossom pink, crowned with a single salt-pickled sakura flower.
The dough is crafted using carefully selected Tsukune yams and premium Jonyo flour, resulting in a beautifully moist texture that only true hand-kneading can achieve.
Cherishing the core aesthetics of Japanese hospitality, these confections born from an artisan’s hands carry a tender warmth that makes you want to softly gift them to someone dear.
I fell in love at first sight with their "Jo-namagashi" (elite seasonal unbaked sweets), sculpted with motifs of wisteria blossoms and waterfowl that evoke the vibrant breath of spring and serene watersides, and added them to my purchase.
The unique charm of Isuzu lies precisely in this ability to gracefully enjoy the poetic changes of the seasons through these beautifully vibrant, edible works of art.
Savoring the Season Through the Five Senses
The pairing of luxurious, season-reflecting wagashi and freshly brewed green tea is a delicate harmony that gently caresses the five senses.
On this spring-colored table setup, introducing the calm, deep charcoal gray of JINSUI beautifully grounds and refines the entire space.
The simple, dignified presence of this teaware elevates the vibrant green of the tea leaves and the delicate hues of the confections, making the entire tasting experience feel infinitely deeper.
JINSUI
While many traditional Japanese teapots lean heavily classic, the teapots by "JINSUI" are beautifully minimalist yet thoroughly modern.
They are available in three sophisticated colors—Beige, Gray, and Black. By leaving the clay completely unglazed, the design suppresses glossy reflection, offering a matte, tactile finish that projects a deeply serene impression.
Furthermore, these teapots feature a built-in ceramic strainer intricately integrated into the clay body itself.
Unlike conventional metal mesh strainers, this allows the tea leaves to open completely and evenly within the chamber, extracting the rich flavor components of the tea to their absolute fullest.
The spout boasts a flawless, drip-free pour. Pouring through the "Cera-mesh" system ensures you can easily empty the teapot down to the very last golden drop—where the deepest flavor resides—all without the common annoyance of leaves clogging a metal mesh.
Because no metal touches the brew, the tea never takes on an unwanted metallic tint, allowing you to enjoy an incredibly round, mellow, and pure flavor. This is one of the most compelling reasons I am drawn to this piece.
At the Close of Spring
Lately, between seasonal allergies and the shifting weather, it is easy for the throat to feel a bit scratchy and dry.
During these moments, a warm cup of green tea rich in natural catechins acts as a gentle embrace for the throat, while quietly centering the mind.
Now, as Shincha embraces its finest hour, it feels like the perfect time to gently realign our physical well-being in preparation for summer, while still holding onto the beautiful traces of spring.
I want to spend these days mindfully, quietly engraving this fleeting, beautiful moment of transition from spring to summer into my heart.
