Hojicha

Hojicha is a Japanese green tea. It is distinctive from other types of Japanese green tea. It is roasted in a porcelain pot over charcoal, where most Japanese teas are steamed. The tea is roasted at a high temperature, altering the leaves' colour from a green to reddish-brown tint.

Matcha抹茶

Matcha is a type of green tea made by taking young tea leaves and grinding them into a bright green powder. The powder is then mixed and whisked with hot water. This is different from regular green tea, high-quality green tea powder that has been traditionally used in Japanese tea ceremonies. 

Different grades of matcha each provide a unique flavour. We’ve been tasting and cupping the baking grade and ceremonial grade matcha of richness, bitterness, aroma, colour, flavour and purpose.

The quality of the Matcha is determined by its richness, bitterness, aroma, colour, flavour, and we have selected one of the best matcha produced in japan that meets our standard in dessert making.. 

Taro

Our Taro is sourced from an area called “Dajia”大甲 located in Taichung, Taiwan. A farming area that produces many farm goods, such as high quality taro and rice.

Taro root is essentially a starchy root vegetable that can be found in islands such as Taiwan and Fiji. It has a brown outer skin and white flesh with purple specks throughout. The other applications would be hot-pot, meal or drink.