What Is 88th Night Tea and How Should You Brew It?
By The Tea Spot | Loose Leaf Tea, Pyramid Tea Bags, Steepware | Published: 2026-11-04
Category: ハウツーガイド
88th Night tea is a Japanese first-flush shincha harvested 88 nights after Lunar New Year. Learn what makes it distinct and how to brew it for a sweet, fragrant cup.
Quick answer
88th Night tea is a Japanese first-flush shincha harvested 88 nights after Lunar New Year. Brew it with water around 160–170°F, a short steep of 60–90 seconds, and a generous leaf-to-water ratio to preserve its sweet, fragrant character.
Why the harvest date shapes the cup
The 88th night mark is a traditional Japanese harvest milestone for first-flush tea. Leaves picked at this point are young and tender, which is why the tea is often called shincha (new tea). This early harvest is associated with a sweeter, more aromatic cup than later flushes.
Because the leaves are delicate, they respond poorly to boiling water or long steeps. Treat 88th Night more like a fine green tea than a robust black tea: cooler water and shorter time protect the fresh, grassy-sweet notes.
What to expect in taste and aroma
The 88th Night tea taste is often described as sweet and fragrant, with a cherry-blossom scent and soft vanilla or cured-hay notes. The Okumidori cultivar used for this tea is known for its deep green color and mellow sweetness.
Expect a light body and low astringency when brewed gently. If you prefer a stronger cup, increase the leaf amount rather than the steeping time—this keeps the sweetness intact.
When this tea is not the right fit
If you enjoy bold, malty black teas or heavily roasted green teas, 88th Night may taste too delicate. It is also not a tea for people who want a strong, brisk morning cup with milk. This is a tea to savor slowly, ideally without additions.
How to brew 88th Night tea step by step
- Measure the leaf: Use about 1 tablespoon (5–6 grams) of loose leaf per 8 ounces of water. A common mistake is using too little leaf and then over-steeping to compensate, which makes the tea bitter. A kitchen scale gives more consistent results than a spoon if you brew often.
- Heat water to 160–170°F: Bring water to a boil, then let it rest for 3–5 minutes off the heat. Pouring boiling water directly on the leaves scalds them and brings out astringency. If you do not have a thermometer, let the kettle sit until you can hold your hand just above the spout comfortably.
- Steep for 60–90 seconds: Pour the heated water over the leaves and start timing immediately. Taste at 60 seconds; if you want more intensity, add 15 seconds rather than doubling the time. Set a timer—this tea goes from sweet to bitter quickly.
- Decant completely: Pour all the tea off the leaves into your cup or a second vessel. Leaving the leaves sitting in water continues extraction and makes the next infusion harsh. A small strainer or a teapot with a built-in filter helps you separate the leaves cleanly.
- Re-steep for a second cup: The same leaves can usually be steeped again with slightly hotter water (about 175°F) for 30–45 seconds. The second infusion is often softer and sweeter. Do not discard the leaves after one steep—the second cup is part of the experience.
Product facts
- 88th Night: This fine Japanese shincha is a 100% Okumidori cultivar harvested 88 nights after the Japanese Lunar New Year and hand-picked. The early, careful harvest explains its sweet, aromatic profile and why gentle brewing is essential.
88th Night
