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
Discerning white chocolate which enhances strong tea
In sweetness and bitterness exquisite with skill and Gokan of chef
Kyoto culture that values three kinds "crest" of "Kyo" "tea" "ka"
With 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
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 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.
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
- 2.The style of a brothel
- 5.Taste of tea leaves, confirmation of flavor
- 6.We saw tea leaves
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"
The making of cake of "CHA no KA"
Package of "CHA no KA"
The making of cake of "cool air CHA no KA"
Package of "cool air CHA no KA"