شينتشا ميريوكو من نيشي-سان

The floral aroma hits you right as the steam rises from the cup—it's like a garden in liquid form. The bittersweet edge gives way to that deep umami that lingers on the tongue, and I've already gone through half the bag in a week.

The umami depth is what got me—it’s savory and rounded in a way that makes the bittersweet finish feel almost creamy. I’ve been steeping it a bit cooler than usual and the floral layers just keep unfolding, even on the third infusion.

That first steep hit me with a floral aroma so vivid it felt like sniffing a garden, and the umami lingers on the tongue in the best way. I've been brewing it cooler than usual, around 60°C, and the bittersweet layers come through even more cleanly. Definitely my new summer ritual.