Sales
Enjoying another day delivering Japanese tea!
What’s your regular brand?
What do you like about it?
I like that you can prepare Mantoku quickly and easily. I just prepare it with boiling hot water and pour it over ice. When I have more time, I cold-brew it. It’s a brand of gyokuro with a refreshing taste and an unmistakable but understated umami flavour that tastes great.
How do you prepare it?
I prepare it with boiling hot water to wake me up in the morning. I then add cold water to the tea leaves and cold-brew them in the refrigerator. During the day, I prepare the tea with boiling hot water and pour it over ice, enjoying its refreshing fragrance and wonderfully thirst-quenching taste. To ward off summer exhaustion, I give myself an energy boost by pouring Mantoku over eel simmered in soy sauce and mirin (tsukudani) to produce eel-flavoured ochazuke. I use the cold-brewed gyokuro I prepared in the morning as the basis for ryokucha-hai,, an alcoholic drink made by mixing tea with shochu liquor. That goes well with eel tsukudani, too. This has become one of the things I enjoy as part of the Japanese summer.
Sales
Providing unseen support to clients.
What’s your regular brand?
What do you like about it?
I make a point of eating properly in order to make it through the heat of late summer. I like the pleasant tartness that I get from drinking ice-cold Unro, which is a sencha tea that I like pairing with lots of different kinds of food. It’s good for cleansing the palate during meals, and it encourages a healthy appetite.
How do you prepare it?
The best way to bring out its sharpness is to brew it quickly with boiling hot water. When the weather is hot, I make a pitcher of it, and keep it in the refrigerator. It’s great to enjoy during meals, or after getting out of the bath or shower.
Accounting
Protecting Ippodo's finances.
What’s your regular brand?
What do you like about it?
Ippoen left me surprised at how sweet and full of umami flavour Japanese tea can be. And it delivers different kinds of sweetness and umami based on whether you prepare it hot or cold. When I’m preparing it for guests or just for myself, I enjoy the anticipation provided by a kyusu teapot that allows you to watch the tea leaves as they brew.
How do you prepare it?
When cold-brewing, I place a kyusu containing the tea leaves and cold water in the refrigerator, and let it cold-brew slowly. When I'm in an air-conditioned office in summer, I like to enjoy hot Japanese tea prepared with boiling hot water that has been cooled slightly.
