A Sparkling Summer Delight: Shincha with Shiso Syrup
Hello everyone 😊 This is Keko from the online team!
As June draws to a close, the season of shincha (new tea) enters its final and most flavorful stage. These freshly picked leaves capture the very essence of early summer, and now is the perfect time to enjoy them.
Today, we’d love to share a refreshing way to enjoy shincha—by turning it into a sparkling drink infused with the aroma of fresh Japanese shiso leaves. It’s a delicious reward for early summer afternoons, easy to make at home. 🌿
🍃 How to Make Shiso Syrup
| Ingredients: Fresh shiso leaves: 50 Water: 125g Beet sugar: 250g Apple cider vinegar: 50g |
Instructions:
1)Bring 125g of water to a boil in a saucepan.
2)Tear shiso leaves into quarters (this helps release their fragrance) and simmer over low heat for 5 minutes.
3)Strain the leaves and press them to extract all the liquid.
4)Add beet sugar and apple cider vinegar to the shiso extract, then bring it to a boil again.
5)Simmer for 1 minute over medium heat, then stop the heat and quickly chill the pot in an ice bath.
6)Store in the refrigerator (good for about one week).
🍃 Sparkling Shincha with Shiso Aroma
| ngredients (1 serving): Shincha tea bags: 2 Hot water: 100ml Ice cubes: 150g Shiso syrup: 20ml Ho-shiso (shiso flower sprigs, optional): 1/3 sprig Sparkling water: 150ml |
Instructions:
1)Place the two tea bags in a cup and pour in 100ml of hot water. Steep for 30 seconds.
2)Gently squeeze just one of the bags and remove both.
3)In a separate glass with ice and shiso syrup, pour in the sparkling water, then add the brewed shincha.
4)Garnish with ho-shiso if available.
The fresh green notes of shincha blend beautifully with the crisp aroma of shiso, creating a drink that truly embodies the essence of early summer in Japan.
Prefer a lighter sweetness? Adjust the amount of syrup or simply finish with unsweetened sparkling water for a cleaner finish. 🌱