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ROBAI, UME, MINT TEA

¥1,620 Out of Stock

Sales start from 10:00 on Sunday, January 26th

The cute yellow wintersweet blooms in the garden at the beginning of the year. The glossy leaves and flowers have a waxy texture, which is probably why it got its name. When you make a fermented tea from the wintersweet leaves, you can feel a quiet spiciness in the sweetness.
The cool scent of mint is faintly accompanied by the scent of wintersweet and plum blossoms.
The result is a tea that seems to express the winter air.
As this is the time of year when pollen starts to become a concern, this is a recommended tea for clearing your throat and nose.
The recommended brewing method is about 150ml per 1g. Pour in boiling water and brew for about 2 minutes for the first infusion, and a little longer for the second infusion, and the flavor will change to a mild, sweet one.

specification

Ingredients: mint, fermented tea of wintersweet leaves, wintersweet, plum blossoms Contents: 10g
Best before date: January 2026

Limit two items per product (size) per person.

26 January (Sun.) 10:00 - on sale

In our garden, the year begins with the blooming of delicate yellow wintersweet flowers (Rōbai). Perhaps their name derives from their waxy, polished texture, reminiscent of a wax coating. When the leaves of Rōbai are turned into fermented tea, they reveal a gentle sweetness with a subtle, calming spiciness.

The cool aroma of mint mingles with the faint fragrances of Rōbai and plum blossoms, resulting in a tea that seems to capture the crisp essence of winter air.

As the season of pollen sensitivity approaches, this tea is also an excellent choice for soothing the throat and nose.

Brewing Recommendation:
Use approximately 1g of tea per 150ml of water. For the first brew, steep in boiling water for about 2 minutes. For the second brew, extend the steeping time slightly to enjoy a mellower, sweeter flavor.