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my madeleine de Proust
The family has been producing tea since 1868 with environmentally friendly cultivation methods
a mixture of crushed spices dominated by cinnamon and cardamom with a hint of ginger and cloves
The freshness and intensity of mint tea enjoyed in Morocco is a delicious memory that I have translated by blending a certain type of gunpowder
Hoji Tencha Conditioning:100gr my madeleine de ProustGreen tencha tea is the basis for making matcha, which is grown in a shaded area to develop its mellowness and umami. Here, Mr. Takashi Kanai of Azuma Tea Farm roasts a part of his tencha including stems and pieces of leaves. It develops in cup a lot of sweetness on a dried fruits and toasted background, ideal with soba or gyoza. As good hot as cold!
