A burnt sugar and miso syrup mingles with the warming fall spices and pumpkin-y Yunnan black tea in our newest release, Autumn Leaves. The result is a plush, velvety latte that will make you fall in love with fall all over again.

Harvest Moon Latte


  • 4 oz Autumn Leaves 3x concentrate
  • 5/8 oz burnt sugar miso syrup*
  • 8 oz steamed whole milk
  • Orange peel


  1. Bring spring or filtered water to a boil. Pour 100ml of water just off the boil over 3 sachets or 6 tsp of Autumn Leaves and steep for 5 minutes in your mug of choice. Once steeped, remove tea from brewing vessel.

  2. Add simple syrup and express orange peel by squeezing in half gently around the edge of the cup and onto the tea.

  3. Pour steamed milk and try for your best tulip or rosette shape.

  4. Serve with a shortbread cookie and your coziest blanket nearby.

*Burnt Sugar Miso Syrup


  • 1 cup organic cane sugar
  • 1/4 cup white miso paste


  1. In a stainless saucepan, add 1 cup of organic cane sugar.

  2. With a cooking torch, lightly brown the sugar until golden brown and bubbly.

  3. Add 1 cup hot water and bring to a gentle simmer, stir to combine.

  4. Remove from heat and add ¼ cup white miso paste. Stir to combine.

  5. Strain any unincorporated miso (if any) through a cheese cloth.

  6. Bottle and refrigerate for up to 1 month.