Shincha classes but this one has become

but this one has become a surprising customer (and staff) favorite

rinse the teapot or gaiwan with hot water and steep for two-three minutes

freeze-dried tangerine-orange and strawberry pieces

The decaffeination process removes a bit of the full earl-grey-body

Shincha classes but this one has becomeThe 2026 Shincha is here! Shincha ("new tea" in Japanese) is the first harvest of green tea in the spring. Prized in Japan, the fresh tea leaves brew a delicious cup with a fresh aroma and savory, umami taste. Due to the fine pieces of tea leaves, the steeped tea is slightly cloudy and leaves a lingering aftertaste. This Shincha was harvested in Shizuoka, the home of Mt. Fuji, in late April to early May. The tea leaves were processed in early May and