Production
Taking the first steps to deliver Japanese tea to customers.
What shincha do you recommend?
How do you prepare it?
I put tea leaves and chilled water in a kyusu teapot, and let it sit for about one hour. Cold brewing like that brings out the sweetness and fragrance of shincha.
How do you enjoy it?
After playing with the kids, I take a break on my wood deck drinking ice-cold shincha. Rather than stay inside in an air-conditioned environment. I love to go outside and bask in the refreshing breezes of late spring as I gulp down the ice-cold tea.
Production
I create packaging for Japanese tea.
What shincha do you recommend?
How do you prepare it?
I put lots of water and tea leaves in a travel flask, and place it in the refrigerator overnight. In the morning, I’ve got cold-brewed Japanese tea full of umami flavour and sweetness. On hot, humid days, pouring it into a glass with ice makes it look cooling and refreshing.
How do you enjoy it?
On my days off, I take cold-brewed Japanese tea with me to popular spots for outings and recreation. Shincha’s distinctive fresh, verdant fragrance is just the thing for making a tired body feel refreshed while on an outing. With its umami, sharpness, and slight sweetness, the taste of cold-brewed Japanese tea makes both the mind and body feel refreshed.
Kaboku Tearoom
Providing advice on how to prepare delicious Japanese tea.
What shincha do you recommend?
One-Pot Teabag Shincha (7g x 8 bags)
How do you prepare it?
It’s very easy. I just put a teabag, water, and three to four ice cubes in a glass teapot. Preparing cold-brewed tea in advance allows my elderly mother to enjoy the fresh, verdant taste of shincha in season simply by pouring it out of the teapot.
How do you enjoy it?
I enjoy cold-brewed shincha at snack time. Our family loves misoan kashiwa-mochi—mochi with white bean jam mixed with miso wrapped in an oak leaf. The sweetness and slight saltiness of white miso pair nicely with shincha’s incredibly refreshing taste. It’s a joy to see my mother’s smile as she enjoys the seasonal treats of kashiwa-mochi and shincha.
