The history of matcha tea can be traced back to the Tang Dynasty in China (618-907 CE), where tea leaves were ground into a powder and whisked with hot water. This method of preparing tea was brought to Japan by Zen Buddhist monks in the 12th century. .
Hojicha is a type of Japanese green tea that is distinct from other green teas in its roasted flavor and brownish color. The history of Hojicha can be traced back to the 1920s in Kyoto, Japan, where it was first developed.
Mugicha, also known as barley tea, is a popular and traditional Japanese beverage made from roasted barley grains. It is a caffeine-free, refreshing drink that can be enjoyed hot or cold, making it suitable for people of all ages and a great alternative to other caffeinated beverages.
is a simple and comforting drink made by steeping dried kelp (kombu) in hot water. The resulting infusion has a savory, umami flavor, and is rich in nutrients like iodine, potassium, and magnesium. It can be enjoyed as a warm, soothing beverage or used as a base for Japanese soups and broths.
Sobacha (そば茶) is a Japanese tea made from roasted buckwheat kernels. It is a caffeine-free and gluten-free beverage with a toasty, nutty flavor profile, and can be enjoyed hot or cold.
Mugicha, also known as barley tea, is a popular and traditional Japanese beverage made from roasted barley grains. It is a caffeine-free, refreshing drink that can be enjoyed hot or cold, making it suitable for people of all ages and a great alternative to other caffeinated beverages.
is a simple and comforting drink made by steeping dried kelp (kombu) in hot water. The resulting infusion has a savory, umami flavor, and is rich in nutrients like iodine, potassium, and magnesium. It can be enjoyed as a warm, soothing beverage or used as a base for Japanese soups and broths.
Meguro Ginza Shotengai,
Nakameguro