Shin-cha is the first flush, or harvest of Japanese green tea; the term simply means "new crop tea". It is only available from mid April to June, depending on the location of the terroir.
Shin-cha is highly treasured for its rich mouthfeel and intensely green aroma. Tea trees become dormant in the winter and store their nutrients in their roots, which is then used to bud the very first leaves. The leaves are tender, and rich in flavor. Shin-cha also contains the highest amount of amino acids, such as caffiene, theanine, and glutamic acid (what people refer to as umami).

In Japan, it is believed that for each hatsumono (new crop/catch) that is eaten, your life span increases by 75 days. This superstition also applies to other seasonal items, such as Bonito tuna (hatsu-gatsuo), onions (shin-tamanegi), and rice (shin-mai).