Origin: Kagoshima Prefecture, Japan
Every year, a select quantity of shincha—lightly steamed tea leaves from the spring harvest—are stored away in earthenware containers at a cool temperature, which are then opened in the fall. The result is celebrated as Aki-shun Shincha. Shincha's fresh, lively flavor takes on a richer, deeper character, perfectly appropriate for fall weather. This year's stock is limited.
- 2 tsp
- 6 oz water
- 176 F
- 2 minutes