Corporate planning office
Coordinating a wide range of issues
What shincha do you recommend?
How do you prepare it?
I fill up a large tumbler that can hold at least 400 ml with two teapots of tea prepared from the same leaves. I make a lot so as to be able to spend time reading and letting my cat sleep on my lap without interruption. I like the slight bitterness of shincha as it gradually cools.
What do you recommend pairing it with?
Rice balls (onigiri) made with brown rice (genmai) and packed full of tiny sand lance fry simmered in soy and other ingredients (ikanago no kugini). At this time of year, I relish its chewy texture, salty-sweet flavour, and savouriness together with shincha’s wonderful fragrance.
Kyoto Main Store
Directing a team of great individuals
What shincha do you recommend?
Drip Tea Bag Shincha (4g x 6 bags)
How do you prepare it?
First, I get my favourite mug ready. I recommend using a mug that is somewhat small and can be easily held in one hand. As you gently pour on boiling hot water over the Drip Tea Bag, the fresh, verdant fragrance of shincha rises with the steam. It’s ready after letting the tea leaves unravel for about one minute while enjoying the soothing fragrance of shincha.
What do you recommend pairing it with?
I “pair” shincha with the times I spend enjoying a change of pace. Drip Tea Bags allow you to easily prepare shincha when you get a moment to take a break between tasks while working or around the house. Recently, I really like preparing shincha on my new kitchen counter. I drink it quickly while standing, soothed by the smell of fresh-cut wood and the fragrance of shincha, which envelopes me so completely it almost feels like I’ve slipped into a tea field. After thoroughly savouring the blessings of spring by enjoying shincha, I feel invigorated and ready to go again.
Production
Creating Ippodo’s flavours and ensuring that everything connects
What shincha do you recommend?
One-Pot Teabag Shincha (7g x 8 bags)
How do you prepare it?
I put a One-Pot Teabag in my travel flask, and add water at room temperature. After about one hour, my cold-brewed shincha is ready at just the right strength. I recommend using water at room temperature if you don’t want to stress your stomach, but go ahead and use chilled water if that’s what you prefer. Cold brewing brings out the sweetness in the tea leaves. Using chilled water makes the tea even sweeter. Being able to savour shincha like this is a luxury you can only enjoy during this time of year.
What do you recommend pairing it with?
I “pair” shincha with the time I spend doing the cycling I like so much. Shincha is available during the best season for cycling. Drinking shincha while riding along mountain trails surrounded by the fresh verdure of late spring is truly amazing, because it allows me to experience the season to the full.
