August Letter –
Embracing the Transition from Summer to Autumn with Shincha
In August, while the days remain warm, the evenings start to carry a hint of autumn's arrival. This period marks a significant phase in the aging process of sencha, where the initial freshness mellows, and a harmonious balance of sweetness and umami begins to emerge.
Enjoying Tea as Seasons Change
A cup that bridges the lingering summer and the approaching autumn.
As we await the matured sencha, it's a perfect time to enjoy teas that reflect the transitioning seasons. Cold-brewed sencha offers a gentle sweetness, ideal for savoring the remnants of summer.
Ways to Enjoy This Moment
Shincha Gin Cocktail
Infuse gin with shincha to create a unique, aromatic base. Mix with tonic water and a splash of soda for a refreshing summer cocktail that highlights the tea's subtle notes.
Tai Carpaccio with Shincha Sauce
A refreshing dish where thinly sliced sea bream is dressed with a sauce made from used shincha leaves, olive oil, and pepper, garnished with red shiso and capers.
Kuzu Manjū: + First Tea of The Season
A translucent, chilled Japanese confection that complements the delicate flavors of sencha.
Aged Sencha Progress Report – August
The sencha harvested in May has now entered a pivotal stage in its aging process. The initial briskness has softened, giving way to a more rounded flavor profile. This maturation continues to develop, promising a rich and nuanced tea by October.
MARUTO NO HITOKOTO
Though the calendar marks the beginning of autumn, the summer heat still lingers.
Quietly, the shincha begins to mature—its aroma settling, its flavor deepening with time.
Each day, it draws closer to the quiet richness of autumn tea.
The change is subtle, almost invisible, but it’s there.
No need to rush.
Part of the joy of tea is in waiting—
trusting that nature will shape the flavor, moment by moment.
