This recipe was featured in TOKYO TEA JOURNAL VOL.38 "Sencha Aspires to Tanka". For a change, we'll introduce a tanka poem that fits the situation. During the breaks between rain showers, when glimpses of clear sky appear, "New Tea Mountain Breath" with its vibrant aroma is recommended to pair with an ice cream that gives you a taste of summer in advance. The rich flavor of this medium-steamed tea beautifully enhances the nutty notes of pistachio and chocolate, as well as the milky vanilla flavors. For a tanka that evokes a summer sky, we've chosen one from Wakana Fujimiya's "Disappearing in a Blink" (Shoshi Kankanbō). In the languid atmosphere, the casually exchanged words bring back memories of a summer day that seems ordinary yet irreplaceable.
"If reborn, I'd like to be a typhoon," you said
Since then, I've been watching ice melt
───Wakana Fujimiya
Ingredients
・4g of "New Tea Mountain Breath" tea leaves
・Hot water (1st infusion): 100ml at 80°C
・Hot water (2nd infusion): 120ml at 80°C
Brewing Method
1. First Infusion
Place the tea leaves in the teapot, pour in 100ml of 80°C water, and let it steep for 1 minute. Then pour into a katakuchi (spouted bowl).
2. Second Infusion
Pour 120ml of 80°C water into the teapot, let it steep for 15 seconds, then add it to the katakuchi and pour into cups.
TEA TALK
True to its name, "New Tea Mountain Breath" evokes the refreshing greenery and vitality of mountains. With its strong umami and richness, it can hold its own when paired with bold flavors like gelato, bringing out the best in both. Enjoy it along with its refreshingly beautiful pale green color.
