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京玄米茶上露入る 京根迈阿加尔

期间:2024年4月2日(周二)~5月12日(周日)

昭和初期。据说,京都的一家茶商在镜开的时候把镜饼打碎做成的细碎片翻炒后混入茶叶中,这就是糙米茶的起源。
<京玄米茶上露入る>以“玄米茶的原点”为概念,再次共享我们遗忘的自古以来的价值观和生活智慧。…从这样的想法中诞生了。
在香味浓郁的宇治茶中,混合了现在的主流不是炒米而是原点的“备长炭炭火炒年糕”,是玄米茶的新标准。

【Limited Time】2024.4.2(tue)~5.12(sun)

The origin of genmaicha is said to date back to the early Showa period, when a tea trader in Kyoto took the small pieces of rice cake that broke off when the Kagami-mochi (decorative rice cake used in New Year’s celebrations) was opened during the Kagami-biraki ceremony, roasted them, and mixed them with tea leaves.
“Kyo-Genmaicha AGARU, IRU” was born from this concept of the roots of genmaicha, along with the desire to share once again the ancient values and wisdom, which some of us may have forgotten.
This new tea is a blend of fragrant Uji tea and Binchotan charcoal-roasted rice crackers, which is considered the origin of genmaicha, as opposed to the roasted rice that is generally used today.

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