This matured shincha is made by aging aromatic spring-harvested tea leaves in their crude state at low temperatures throughout the summer, with final processing done in early autumn.
Before refrigeration technology existed, new tea was stored in pottery urns deep in warehouses or in mountain locations to mature until autumn, hence the traditional names 'Tsubogiritcha' (Urn-Aged Tea) or 'Kuradashicha' (Warehouse-Aged Tea).
Please enjoy the pleasant roasted aroma achieved through Sayama's traditional firing method, combined with the smooth, rich flavor characteristic of aged tea.
<Recommended brewing method> tea leaves: 5 g hot water volume: 120 ml water temperature: 75°C extraction: 45 seconds number of infusions: 3
Contents: 30g Shelf life (unopened): Approximately 1 year after manufacture
