# Changelog

## [1.4.0] - 2026-07-08

### Added
- Released the Summer Hojicha Reserve, roasted in 6 kg batches from first-flush kukicha.
- Added roast batch IDs to all retail pouch labels for easier traceability.
- Added cold-brew steeping notes to roasted green and barley tea product pages.

### Fixed
- Corrected the steep time printed on the Toasted Genmaicha tasting card.
- Fixed an issue where subscription renewal emails showed the previous roast date.
- Replaced several misaligned tamper seals from the June packaging run.

### Changed
- Adjusted the medium roast profile for Amber Oolong to reduce bitterness in later infusions.
- Moved retail pouches from 100 g to 90 g to keep pricing stable after leaf cost increases.
- Updated fulfillment cutoff from 12:00 PM to 10:00 AM for same-day roasting.

## [1.3.1] - 2026-06-21

### Added
- Added tasting notes for Batch R-0620 of Charcoal Hojicha.
- Added a packing checklist for wholesale orders over 5 kg.
- Added QR codes linking to origin notes on limited-release labels.

### Fixed
- Fixed incorrect caffeine guidance on the Roasted Kukicha page.
- Fixed a label typo on the 250 g food-service bags.
- Fixed a warehouse bin mismatch that caused some Barley Blend orders to ship with the wrong roast date.

### Changed
- Changed the cooling rest period for dark-roasted teas from 8 hours to 12 hours before packing.
- Updated wholesale case packs from 12 units to 10 units to reduce shipping damage.
- Standardized tasting notes across retail bags, invoices, and product pages.

## [1.3.0] - 2026-06-03

### Added
- Released the first batch of Roasted Spring Sencha for the 2026 harvest.
- Added a seasonal sampler with three 30 g roasted teas.
- Added internal cupping scores to the roast log for each production batch.

### Fixed
- Fixed uneven sealing on kraft refill bags by lowering the sealer temperature.
- Fixed missing allergen statements on Toasted Buckwheat Blend labels.
- Fixed inventory counts for micro-lots that were roasted, packed, and sold on the same day.

### Changed
- Updated the house hojicha roast to use a slower finish for a rounder cocoa note.
- Changed sample pouches from clear film to opaque compostable stock.
- Revised batch naming to include roast date, tea type, and roast level.