Their commitment to tea leaves

Wazuka Town, located in the southern part of Kyoto Prefecture, is an undisputed tea-producing region. It accounts for about half of the total tea production in Kyoto Prefecture. The area has been producing tea leaves for about 800 years, and is well versed in the tea industry. Currently, the town is accepting visitors from overseas to experience tea production, and is also promoting its tea production outside of Japan.

Perhaps it was a connection brought about by the Yatagarasu, or perhaps it was a connection between the owner of YATAGARASU and an acquaintance of the farmer who produced the tea, which led to the opening of a cafe in Nagoya that uses tea leaves from Wazuka Town.

The owner of YATAGARASU always participates in tea picking at least once a year. He is so enthusiastic about picking tea that his body is so sore the next day.

Tea production is also agricultural. The variety and the land and climate where the tea is produced determine the taste. The YATAGARASU way is to offer only tea leaves that owner is satisfied with after drinking them.

What are the various ways to enjoy Japanese tea?

Strongly astringent sencha (meiryoku/yamakai) is also recommended for iced tea. It's a cup full of sweetness and bitterness.

"Meiryoku" and "Yamakai" are said to be varieties that are not very popular with tea wholesalers because of their strong individuality of flavor, which annoys tea farmers. However, their habitual flavor is what gives them depth, and they have some deep-rooted fans.

The owner's handmade ice is placed in a sake kyusu (pot), which is designed to prevent excess water from dissolving. The high purity of the ice melts slowly and can be enjoyed over time.

If you're feeling a little hungry, we recommend eating monaka together. The sweetness of the red bean paste and the slightly coarse salt that is sprinkled on it go well with tea.