“Ryokucha Densetsu” is a premium blend of deep-steamed tea from the renowned Horiguchi Seicha, offering five distinct varieties: Kiwami, Miyabi, Takumi, Kaori, and Kaze. One of the standout blends, "Kaori," is a long-selling tea known for its refreshing fragrance that evokes the feeling of spring with just one sip. Its aromatic profile and delicate craftsmanship are a testament to the expertise of the renowned Wakoen tea house.
To prepare, steep the tea with water at 180°F to bring out the flavor and aroma, then quickly cool it. Afterward, simply add shochu. For this version, we paired it with a mild, fruit-forward barley shochu, which brings out refreshing citrus notes and subtle floral hints. Alternatively, pairing it with a sweet potato shochu, like one with a lychee-like fragrance, offers a completely different yet equally delightful experience. In Tokyo, this strength of the drink is quite standard, but in Kyushu, the region famous for shochu, the blend may often be a bit stronger.

The “Asatsuyu” , known for its rich umami and sweetness, is often referred to as the "natural gyokuro" due to its exquisite flavor profile. When brewed as a deep-steamed tea, the color of the infusion (sui-shoku, or the liquid’s hue) is a stunningly beautiful green. To fully capture the unique characteristics of the tea leaves, it is extracted using cold water.
By pairing this tea with a gin like Hendrick’s—known for its vibrant, citrus-forward notes—the result is a drink where the long, aromatic finish of the gin lingers, while the sweetness and umami of the tea dance on the palate. This creates a harmonious experience where the beauty and fragrance captivate the eyes, nose, and taste buds, one after another.

Grown under the tropical sun and enriched by the mineral-rich volcanic ash soil, the “Benifuki” tea leaves are carefully withered in an environment modeled after high mountain conditions—creating a fragrant oolong tea unique to Horiguchi Seicha. To bring out the full aroma, the tea is brewed with boiling water, then rapidly cooled to preserve its freshness.This tea is paired with Grey Goose La Poire, a super-premium French vodka infused with the aromatic essence of ripe pears. Known for its sensual, bold aroma and velvety, luxurious texture, this vodka elevates the floral and vibrant notes of the Benifuki oolong tea, adding an extra layer of elegance and sparkle to the drink.

This cocktail is designed to accentuate the roasted aroma and the sweetness brought out by the roasting process of hojicha tea. The blend of flavors is enhanced by the choice of alcohol, creating a drink where these characteristics are reinforced.The smoky scent of charred white oak barrels, the sweetness from charcoal mellowing, and the rich honeyed sweetness all combine to elevate the hojicha’s natural flavors. For those who are not fond of overly sweet drinks, an alternative is to mix hojicha with a Tennessee whiskey that doesn't include honey, which provides a more straightforward, robust flavor. Another variation is to brew the tea stronger and serve it over half ice for a more intense hojicha experience.

A delicate balance of green tea, shochu, and whisky, lifted by a touch of banana liqueur and agave. Instead of matcha, I used green tea powder for a flavor closer to freshly brewed sencha, inspired by Kagoshima’s tea culture. This cocktail is a quiet, complex sip with a lingering warmth.
‍
Note: Matcha is made from tencha leaves, finely ground for a smooth texture and rich umami. Green tea powders like Arabikicha come from kabuse sencha, are slightly coarser, roasted for aroma, and mix easily without a whisk.
by Kilala Barnes

A refreshing balance of black tea, citrusy Italicus, and shochu, finished with a bright hint of lemon. Light, floral, and complex, it’s a delicate fusion of Japanese tea and Italian flair.
by Kilala Barnes