FOOD | LGF | 28 APR 2017
Have you ever tried the Japanese tea specialty shop on the lower ground floor where you can casually explore and learn the secret of Japanese tea culture? It is operated by Fukujuen, one of the most popular and the oldest Japanese tea maker in Kyoto which history dates back to 1790, offering wide range of tea from the superlative tea leaves to daily tea bags, normally 35 kinds in stock. If you don’t know anything about tea at all, don’t worry. Informative but friendly tea concierge from Fukujuen will select one for you according to your preference, budget and occasion, and best-teach various ways to make tea at home. A tasteful secret they share for you to practice easily at home is to cold brew using an accessible blender, that is actually the best way to optimize the nutrition of the tea as you can drink the whole tea leaves.
There is also a cafe counter there where you can sit down and refresh yourself with authentic Japanese tea of your choice that comes with a small tea cake to enjoy. Looking at the gesture how the well trained staff carries out making tea in a formal manner using the beautiful traditional tools is already a great ritual during the busy shopping. If you want to try something genuine, then go for Gyokuro (RM 45 per a pot) which is often referred as Jewel Dew. Slightly bitter while refreshing, it goes very well with the sweet tea cake. And if you prefer something low in caffeine, then try Hojicha (RM 25 per a pot), roasted tea whereas others are steamed, which tastes milder and smells fragrant, great to have in the evening or before going to bed.
RM 138 / 100g
Kabusecha is a type of green tea grown in the shade covered with a screen to cut out the direct sunlight that brings out its sweet and mellow aroma.
RM 88 / 20g
Matcha is a finely ground powder of green tea used traditionally for tea ceremony. It can be mixed with water or milk and sweetened with sugar.