The tea subscription "TOKYO TEA JOURNAL" VOL.26 features a special on water, titled "Water Journey". During the rainy season, why not focus on "water", something we use every day? "016 Musashi Kaori", characterized by its aromatic fragrance reminiscent of tree bark and herbs, is lightly steamed to achieve a refreshing scent. We deliberately use tap water for extraction. Most tap water in Japan is soft water with low mineral content, which effectively brings out the tea's aroma. As water sources vary by municipality, tap water could be considered "the taste of water in your town". Experience the early summer breeze with the faint sweetness and smooth texture, along with the mochi-like consistency of warabi mochi that feels like eating water itself.
Water-like Warabi Mochi and "016 Musashi Kaori" Recipe
While "016 Musashi Kaori" is a variety created in Musashi Province (Saitama Prefecture), it's actually produced in Kanagawa Prefecture. The tea fields in Hadano, spread at the foot of the Tanzawa mountains, are blessed with a climate suitable for tea cultivation.
With a refreshing blue-tinged aroma reminiscent of fragrant trees like cypress, and a clear color, both the taste and appearance are refreshing. It's a tea you'll want to drink every day during this season.
＜Ingredients＞
・Tea leaves "016 Musashi Kaori" 4g
・Hot water (first infusion) 70°C 120ml
・Hot water (second infusion) 80°C 60ml
・Ice cubes as needed
＜Preparation＞
[1] Brew the first infusion
Pour 70°C water over the tea leaves in the teapot, wait for 1 minute and 20 seconds, then pour into a cup with ice cubes. For one person, use a single glass. For two or more people, pour gradually into each glass to ensure even flavor distribution (for two people, pour in the order A→B→B→A).
[2] Brew the second infusion
Pour 80°C water into the teapot, wait for 20 seconds, then add to the cup from step 1 to complete.
This quick-chilled tea is perfect for gulping down. Eat the chewy, smooth warabi mochi generously topped with black syrup and kinako (roasted soybean flour), then let the cold tea flow into your mouth with lingering sweetness to feel the arrival of early summer.
Other Recipes
This recipe is featured in "TOKYO TEA JOURNAL" VOL.26. You can view the special feature on the theme "Water Journey" from VOL.26 here.
