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Japanese Tea

JAPAN HOUSE Los Angeles presents a series of digital tea content through its website, newsletter and social media, by partnering with leading tea masters and experts. Followers can expect everything from the basics on how to steep tea correctly to fun tea-pairing tips with a contemporary twist.

Tea Artistry with Shinya Sakurai

After working at Yakumo Saryo, a Japanese restaurant, and as
a manager at Higashiya, a wagashi (Japanese confectionary) shop,
in Minami Aoyama, Tokyo, to introduce the values of Japanese tea
and new ways to enjoy it. Taking the processes of “roasting” and
“blending” as the base, the shop offers curated tea from various
regions in Japan, hōjicha roasted in-store, and seasonal blends of
tea made with natural Japanese ingredients.
A New Vision of Tea Artistry

Shinya Sakurai headshot  
Roasted bancha whiskey and ice in an old-fashioned glass

Roasted Bancha (Hōjicha) Whiskey Recipe

Fragrant roasted bancha and hōjicha (roasted green tea) go well with whiskey aged in smoked barrels.

1. Soak 20g of roasted bancha or hōjicha from Kyoto in 500ml of whiskey and let it sit for 3 days.
2. Strain the tea leaves and pour into an old-fashioned glass filled with ice.
3. Sprinkle some roasted bancha or hōjicha leaves for decoration.

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