긴자 후쿠로쿠주 이케부쿠로토우점

A cup that allows you to taste 'everything from the tea tree', not just the leaves, but also the stems, branches, and trunk. The delicate flavor of the sencha is enhanced by the refreshing aroma of the vitamin-rich stems and the caramel-like sweetness derived from the sugars of the tea tree, creating a complex and deep flavor.

Sayama is a cool region known for tea production. During the winter, the tea plants are allowed to rest thoroughly, and a unique roasting technique called Sayama fire roasting is employed to maximize the flavor of the tea leaves. This cup offers a strong sweetness, a rich and robust depth of flavor, and a delightful taste.

We create soil primarily using fully fermented fertilizers and cultivate tea leaves with plenty of nutrients through organic farming. This is a cup that offers a rich flavor and depth, with a refreshing and sweet aftertaste.

A lightly fermented tea made from the rare variety 'Inaguchi' that has been withered overnight. This cup offers a floral and vibrant aroma unique to withered tea, along with a natural sweetness reminiscent of chestnuts and a refined astringency.

This high-quality tea leaf, nurtured by the underground water of the Southern Alps and the deep mountain mist, features a refreshing and light aroma unique to Abe Honyama tea, achieved through a shallow steaming method that brings out the quality of the ingredients. A cup that also evokes floral nuances.

Hojicha made from the first tea of Miyazaki tea, cultivated in a traditional tea garden that has been in operation since the Edo period, lightly roasted to achieve a delicate finish with a refined aroma and a clear, subtle flavor.

The highest quality Uji matcha from Kyoto Prefecture, with a limited harvest. It has a deep, beautiful color and a rich flavor and aroma. It has little bitterness and a clean, refined taste.

Using tea leaves from Uji, Kyoto, with a balanced sweetness, aroma, and umami. Characterized by a light bitterness and refreshing taste, it is a vibrant and crisp cup.

Motoyama tea, which is said to have been presented to the Tokugawa family in the past. It is said to have been a high-quality production area with taste and aroma comparable to Uji in Kyoto since that time, featuring a strong and robust flavor.