A Recipe to Savor "055 Tsuyuhikari Takeo" in the Tea Room of Manga

In Vol.30 of the tea subscription "TOKYO TEA JOURNAL" titled "Tea and Manga," we explored the effects of tea appearances in manga and introduced manga featuring tea. A low table with rice crackers and tea, alongside a beloved manga - always together like "friends." The perfect tea for such a nostalgic manga scene is "055 Tsuyuhikari Takeo." With a vibrant green color typical of tea and a blue, elegant aroma, it also carries a subtle seaweed-like scent. The gentle astringency and umami characteristic of the "Tsuyuhikari" variety, along with the sweetness that spreads on the tongue, seem to make you appreciate the small joys in everyday life. Please enjoy it on a day off spent at home with your favorite works.

"055 Tsuyuhikari Takeo" in the Tea Room of Manga

Enjoying rice crackers and tea at a low table brings back that scene from the manga. The mild roasting and young aroma of "055 Tsuyuhikari Takeo" evoke nostalgic Showa-era scenery.

Ingredients

  • 4g "055 Tsuyuhikari Takeo" tea leaves
  • 120ml water at 70°C (first infusion)
  • 120ml water at 80°C (second infusion)
  • Brewing Method

    【1】Brew the first infusion

    Put the tea leaves in the teapot, pour in 120ml of 70°C water, steep for 1 minute 20 seconds, then divide between two tea cups.

    【2】Brew the second infusion

    Pour 120ml of 80°C water into the teapot, steep for 10 seconds, then add to the cups from the first infusion. Pour into cups and it's ready!

    Takeo City in Saga Prefecture is known as one of the tea-producing areas in western Kyushu. Surrounded by majestic mountains like Mount Mifune and Mount Kurokami, its basin-shaped terrain creates an inland climate that has long been suitable for tea cultivation. The seasonal views of tea fields surrounded by rich nature and mountains truly represent Japan's original landscape. Perhaps it's because it's produced in this area that "055 Tsuyuhikari Takeo" has a gentle flavor that evokes nostalgic scenery in our hearts. This recipe is featured in Vol.30 of the tea subscription "TOKYO TEA JOURNAL".



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