Palace Hotel Tokyo, a luxury accommodation amid a food and beverage transformation, will be pouring out tea that has been made for over a century.
Autumn (more specifically, November) is sort-of a “new year” for tea—when Matcha tea, the final product in the production process, is ready to be served. The Japanese refer to this tea as kuradashi-cha, which translates to “storage tea.” In conjunction with this time-of-the-year, Palace Hotel Tokyo will be collaborating with Maruyama Nori, a 160-year-old tea company, and presenting a special matcha.
The matcha will be presented as if it were being handed to a shogun. In this historical method, matured tea lives are placed inside a washi paper bag, which is then put inside a traditional-style ceramic vase before “lighter” tea leaves are placed around and on top of it. The teas are both stored but not mixed with each other. The tea will be served with a bit of homemade matcha-flavored cake made with the “lighter” (less matured) tea leaves.
The rest of the meu will consist of a multi-tiered iyubako:
- Box 1: Cakes and deserts which incorporate a selection of Jugetsudo's organic Japanese teas
- Box 2: Sweets inspired by traditional Japanese sweets and fruits typically served with green tea
- Box 3: Savories incorporating a selection of Jugetsudo organic teas and autumn ingredients
- Box 4: A smaller box with scones, clotted cream and Azuki (red bean) cream
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