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DISCOVERING THE NIHON CHA
japanese tea
japanese tea
Foodie - Gastronomy

DISCOVERING THE NIHON CHA

Gyokuro, Bancha, Tamaryokucha: there are so many varieties… and yet, from Japan, mostly matcha is known. Tea Press will take you on a journey to try 8 types of cha (tea), each with a specific taste, the quintessence, in other words, of Nihon (Japan).
Picture a vast, lush, green carpet, with Mount Fuji in the background: in this superb landscape are grown the best teas of the archipelago. The time of the tasting you can imagine being in Shizuoka, between Tokyo and Nagoya. Non-fermented and roasted or steam roasted: these are techniques mastered over a century of expertise.
Tradition comes with a love for detail, from the teapot to the gaiwan used, the temperature of the water to the time this delicate drink must brew before being poured to the very last drop…
The first cup will offer a certain sweetness and umami, the second and the third will reveal more bitter notes. Pair these powerful flavours to a dish with a hint of sugar and you will have found the perfect association to enjoy Japanese tea.

Tea Press
Jalan telawi 2, bangsar
Opens Tuesdays to Sundays from 8am to 7pm. Closes on Mondays
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