First-grade tea - Ichibancha

Japanese: 一番茶 - いちばんちゃ

1. Tea made from the first new buds that appear in the spring of that year. Tea plants sprout new buds several times a year, and in Japan, they usually sprout four times: late April to early May, late June to early July, late July to early August, and early autumn. This tea is made from tea leaves picked in the first of these periods. It is of good quality and is the largest in production. ◇It is also called "shincha" (new tea).
2. When making tea, the tea that is first brewed by pouring hot water over the tea leaves in the teapot. ⇒ Second batch tea

Source: Kodansha Drink Dictionary Information

Japanese:

➀その年の春、最初に出てきた新芽で作った茶。茶の木は新しい芽が伸びる時期が年に複数回あり、日本では4月下旬～5月上旬、6月下旬～7月上旬、7月下旬～8月上旬、初秋の4回のところが多いが、その第1期に摘採した茶葉を使用したもの。品質がよく生産量ももっとも多い。◇「新茶」ともいう。
➁茶をいれるとき、きゅうすに入れた茶葉に最初に湯を注いでいれた茶。⇒二番茶

出典　講談社飲み物がわかる辞典について　情報

<<: Ichibancho Church - Ichibancho Church

>>: The best dried squid - The best dried squid