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  • CHA no KA
  • CHA no KA
  • CHA no KA
  • CHA no KA
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  • CHA no KA
  • CHA no KA
  • CHA no KA
  • CHA no KA
  • CHA no KA
  • CHA no KA

We use Uji tea including carefully selected tea leaves of Kyoto Shirakawa, Uji.
Strong tea langue de chat "CHA no KA."

<tea leaves of mountain> use strong tea for exclusive use of "CHA no KA" of the main constituent. To langue de chat of melting that is delicate with skill and Gokan of chef in strong tea which was full of color, taste, flavor. Across original white chocolate which was full of a feeling of milk, we individualized flavor of strong tea which we deepened, and there was.
"CHA no KA" which is loved as face of Malebranche at home and abroad. That is taste and quality only in Kyoto. We put technique and heart peculiar to us on power of land of Kyoto and want to send "Kyoto nohommamon" to the world so that Terroir (land) and assemblage (blend) are respected in the world of wine. The making of taste of security reliable from tea plantation to hand. It is the way of world quality that "team CHA no KA" thinks about.

Characteristic of "CHA no KA"

Feelings of "CHA no KA"

CHA no KA is gokumi which assumed "tea leaves of mountain" a lot of use
We individualize flavor of rich strong tea

We use a lot of tea leaves of mountain ※As for "the CHA no KA", tea leaves of river are doing gokumi, too.

Discerning white chocolate which enhances strong tea

We use a lot of tea leaves of mountain ※As for "the CHA no KA", tea leaves of river are doing gokumi, too.

Best taste

In sweetness and bitterness exquisite with skill and Gokan of chef

[figure of chart of melting] saku, Paris>Flavor of tea>White chocolate>Natural sweetness and bitterness to have tea>Flavor of tea

Branding iron

Kyoto culture that values three kinds "crest" of "Kyo" "tea" "ka"

We use a lot of tea leaves of mountain ※As for "the CHA no KA", tea leaves of river are doing gokumi, too.

With strong tea

Strong tea

With strong tea
We pull tea leaves of knob in stone mill most, and, to Matcha to make, there are two kinds of "strong tea" and "USUCHA". Generally, "strong tea" can taste Matcha original sweetness than "USUCHA", and it is said that it is high-quality.

Class CHA no KA

Feelings to the making of "Class CHA no KA" cake

Power Farm to Leaf, Leaf to Okoicha, Okoicha to Cha no Ka, Cha no Ka to You of the sum of team "CHA no KA" sending KYOTO QUALITY "Kyoto nohommamon" to the world...

Kyoto taste to make use of blessing of the earth in.
The making of taste from tea plantation. Best tea leaves for "CHA no KA", best strong tea.

Both tea and wine are blessings of the earth. It is attractive one on climate and condition every year that flavor changes. But it is pride of taste and Kyoto confectionery of relief that team "CHA no KA" wants to provide in the world. Therefore the "CHA no KA" making of from tea plantation. And we learn from the world of tea and finish best tea leaves to tea which is most suitable for CHA no KA by original compounding.

  1. 1 From "the earth" to "tea leaves"

    Chanoha is alms of the earth. Therefore the "CHA no KA" making of from tea plantation. Be brought up carefully in tea plantation which was particular about the making of soil and do cover in the whole tea plantation when season of sprout gets closer. By shutting out sunlight, vitality of growing tea leaves increases, taste and body inner; pass and is condensed inner heto. Picking up delicate tea leaves which lavish great care in this cover lower tea plantation which tradition and the skill of Uji laid, and brought up once a year only as for the first tea. The staff visits tea plantation regularly and is thinking about the making of tea for "CHA no KA" with contract farmers every day.

    Tea plantation of mountain

    Tea plantation of river

  2. 2 From "tea leaves" to "strong tea"

    We finish tea leaves which we picked up to steamed and dried tea leaves becoming raw materials of Matcha before the freshness declines. When saw this, become Matcha, but tea is creature. We are influenced by climate and condition, and taste changes variously. Therefore it is technique of "gokumi" that was born. The skill of master who this ascertains tea leaves with precision that professional of tea called tea appraiser is high in, and blends tea leaves with the most suitable balance. Above all, we establish original master blend as strong tea for exclusive use of "CHA no KA" and continue always following "CHA no KA quality" without blurring.

    • Tea leaves
    • Thicket came; ASAHI, samidori
    1. 1.Steaming
    2. 2.The style of a brothel
    3. 3.Roast
    4. 4.Inspection
    5. 5.Taste of tea leaves, confirmation of flavor
    6. 6.We saw tea leaves
  3. 3 In gokumi of "tea leaves of mountain" and "tea leaves of river"
    To two individuality of "CHA no KA" and "cool air CHA no KA"

    Tea leaves of mountain

    CHA no KA

    Langue de chat whole year Kyoto limitation across white chocolate

    The making of cake of "CHA no KA"

    Branding iron

    We sandwich white chocolate

    Package of "CHA no KA"

    Tea leaves of river

    Cool air CHA no KA

    Langue de chat summer, Kyoto limitation that we kneaded white chocolate into

    The making of cake of "cool air CHA no KA"

    Branding iron

    We sandwich white chocolate

    Package of "cool air CHA no KA"

With three pieces of CHA no KA [OTAME(SMALL GIFTS)]

Tax-included 450 yen (body price ¥417)

To online shop

With five pieces of CHA no KA [OTAME(SMALL GIFTS)]

Tax-included 750 yen (body price ¥695)

To online shop

With eight pieces of CHA no KA

Tax-included 1,200 yen (body price 1,112 yen)

To online shop

With ten pieces of CHA no KA

Tax-included 1,500 yen (body price 1,389 yen)

To online shop

With 20 pieces of CHA no KA

Tax-included 3,000 yen (body price 2,778 yen)

To online shop

With 30 pieces of CHA no KA

Tax-included 4,500 yen (body price 4,167 yen)

To online shop

Store-limited package

[Shimizu Hill store-limited] With five pieces of CHA no KA

Tax-included 750 yen (body price ¥695)

[Arashiyama store-limited] With five pieces of CHA no KA

Tax-included 750 yen (body price ¥695)

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