You may have noticed that our Tiong Bahru shop has a varied approach to its coffee and tea program as compared to our Toa Payoh and Gillman Barracks outlets. This is because we’ve adapted a “slow” philosophy in preparing our coffees and teas at Creamier Tiong Bahru. Instead of pulling espresso shots, we do pour-overs; instead of steeping premium teas encased in silk bags, we go for the loose-leaf kind. The process of brewing the beverages might take a bit more time, but the result yields a drink with more complex and evident notes.
Today we’ll tell you a bit about one of our loose-leaf teas in the Tiong Bahru store, the Houjicha Karigane, which is made from the steams of high-grade tea leaves grown in the Uji area of Kyoto, and is roasted the same way as the standard Houjicha.
Flavour-wise, it is reminiscent of roasted rice, and has incredible toasty notes that pairs well with sweet foods—like our ice creams! Served in a Japanese “kyusu” teapot, shorter tea infusions yield to brighter, fresher flavours, whereas longer infusions produce a more developed flavour that’s strong on the roasted and nutty sides. Sipping on a cup is like welcoming the cool fall weather, especially with its nutty, earthy tones and hints of caramel. Simply delicious and an elegant choice if you prefer something mellow to accompany your ice cream and waffles. Try it today!
