食卓ノート
Croissants with Iribancha
Buttery croissants with iribancha make an aromatic breakfast combo that leaves behind a wonderfully refreshing aftertaste. After waking up in the morning, put a couple of three-finger pinches of iribancha in the teapot and pour on freshly boiled, piping hot water. Once the tea’s smoky aroma has filled the room, you’re ready to enjoy a tasty, yet simple breakfast.
2 small pinches
(10g)
Boiling hot water
(300〜400ml/14oz)
10 min.
Use boiling hot water!
Iribancha has a wonderful smoky aroma, which accentuates flavor. To bring out the aroma, prepare it with boiling hot water.