Final Stage of Aged Sencha
time has refined the tea’s flavor."
With the rice fields filled with water and the tea fields turning a deeper shade of green under the sun, it's the perfect time to enjoy the refreshing taste of shincha.
How Has It Changed?
The Transformation Through Time
Taste:
Youthful astringency gives way to a gentle, balanced umami with sweet undertones.
Aroma:
From green and grassy to warm, mellow, and grain-like, hinting at roasted chestnut or tree bark.
Color:
The fresh, vivid green has deepened into a soft golden hue, reflecting the calm of the season.
Recommended Seasonal Teas
(While You Wait)
As the earth quiets, warm yourself with these autumn favorites.
While you wait for the final delivery of your aged sencha in October, we invite you to enjoy teas that reflect the calm spirit of early autumn.
Bancha
Light, roasted aroma with a soft, grounding taste. A simple tea for transitional days.
Hōjicha (Roasted Green Tea)
Deeply comforting with a toasted, nutty fragrance perfect for cooler air.
Ways to Enjoy This Moment
Simmered Shincha: A Subtle Celebration of Green Aroma
We’re making a simple simmered "tsukudani" using shincha leaves—a traditional Japanese preserve that captures the green aroma and gentle bitterness of young tea leaves without overwhelming it with strong seasonings.
Shincha-leaves Ohagi
MARUTO NO HITOKOTO
September is a season where the lingering warmth of summer meets the quiet signs of autumn.
While the days remain warm, a cool breeze begins to drift in during mornings and evenings.
At this in-between time, we recommend enjoying your tea both cold and warm.
Pouring it over ice brings crisp refreshment, while a hot brew offers a calm, mellow depth.
From a single tea leaf, two expressions emerge.
As the days pass, the tea will continue to mature quietly,developing deeper, richer flavors.
Please look forward to the moment —after October—
when we can share with you a cup in its full, rounded harmony.
