2026-04-12
Emerald Fields: Japan's Shincha Harvest
The shincha harvest traditionally begins around 'Hachijuhachiya,' the 88th day after the start of spring. Drinking tea from this first harvest is believed to grant you good health for the entire year.
Shizuoka no chabatake wa midori de, shincha wa totemo oishii desu.
Shizuoka's tea fields are green, and the first-flush tea is very delicious.
Shincha no kisetsu ga otozureru to, Shizuoka ya Uji to itta sanchi dewa, azayaka na emerarudo-iro no chabatake ga hirogarimasu.
When the first-flush tea season arrives, vivid emerald-colored tea fields spread out across production areas like Shizuoka and Uji.
Hachijลซhachiya no koro ni tsumitorareru Shizuoka ya Uji no shincha wa, sono mizumizushii wakaba no senretsu na midoriiro to fukuiku taru kaori de chinchล saremasu.
Shincha from Shizuoka and Uji, picked around the 88th day after spring's start, is highly prized for the intense green color of its lush new leaves and its rich, fragrant aroma.