Chá Dó PON-POKO

Our top recommendation, Sayama tea, has been switched to this year's batch. It has just the right amount of smoothness, bringing out the good astringency that is characteristic of Jifuu. I believe that the ability to enjoy the astringency is a unique quality of Sayama tea. The umami is slightly subdued compared to last year. The astringency spreads in the mouth from the first brew, but strangely, it feels gentle on the body and brings a refreshing feeling.

Tea type: Regular steamed green tea Origin: Nanzanjo Village, Kyoto Prefecture Variety: Okumidori (Single Origin) Umami: ☆☆ Astringency: ☆☆☆ Aroma: ☆☆☆☆ This is our proud green tea. In particular, I believe the beauty of this shape is something you rarely encounter in the city. It reflects the dedication of tea farmers in Nanzanjo Village. 'Nothing added, nothing taken away.' The tea leaves grown at an altitude of 500m in Dosenbo are used as they are for this green tea. Without shading the leaves from sunlight, and with a shorter steaming time, we gently and carefully knead the leaves to finish them while preserving their original shape, resulting in 'pure green tea.' In our brewing method— the first infusion offers a natural and robust umami and depth. From the second infusion onwards, it presents a refreshing aroma and astringency. It feels as if you are tasting the leaves freshly picked from the tea fields. It has a very straightforward flavor.

Hon-yama tea cultivated in the upper reaches of the Abe River in Shizuoka Prefecture. Its aroma is among the best in the country. Koshun is a rare variety that offers the sweetness and fragrance reminiscent of sakura mochi, while also providing a satisfying drinking experience as tea.

We combined soy milk with Chiran matcha. It's full of cream.