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Shochu is traditionally and regularly served with either hot or cold water. Further from this Shochu is also often served with hot tea of various varieties.
"Matcha" tea is often used. Matcha tea is a form of green tea that is very finely milled into a powder and has recently been used to flavour or die foods such as soba, mochi noodles or green tea ice cream.
Important to remember is that Matcha is different from green tea powder, and tea powder. It is a high quality finely ground form of green tea.
Although brewed naturally in Japan, for KIGO cocktails it is important to have a consistent flavour throughout, meaning the brewing process can be slightly more laborious but also render high quality results that retain a constant flavour throughout.
Instead of simply boiling the tea in water, the tea is measured and weighed and then sealed under sous vide in a vacuum bag and seperated by weight and variety.
The bags are then placed in water and heated using an induction heater and the temperature monitored throughout.
Once heated, the teas are allowed to cool and then each is tasted seperately with KIGO to see which flavour flavour profiles works best together.
In a similar way to fruit and veg teas can also be seasonal in Japan and should be taken into consideration when creating new KIGO or shochu drinks.
Spring Tea - Cherry Blossom
Summer - Jasmin Tea
Autumn - Smoked Cinnamon Tea
Winter - Snow Tip Tea
Winter - Snow Tip Tea
