Marukyu Koyamaen (Uji City, Kyoto) has been in business for over 300 years. This time, a new book "Long-established Matcha Oyatsu" has been published by Sekaibunkasha. With Mr. Koyamaen, we grind black tea powder (for confectionery) with a matcha stone mill. It's not a good idea to grind black tea in a matcha factory, but it also mixes green matcha with brown tea. However, when black tea is ground in a microscopic state, even though it is a confectionery ingredient, it is extremely smooth and delicious. For more than 20 years, an acquaintance of mine, Mr. Toshimi Koyama, took an interest in this particular quality-making process, and was able to create Isobuchi's original black tea powder. . . . ～～～～～～～～～～～～～～～～～～～～～～～～～ It's been a long time. I made a long phone call today with this new book in my hand. "Matcha will lead to the future when it is used widely." This is the spirit that Mr. Koyama always says! The new book contains detailed recipes for sweets developed by Mr. Koyamaen. . . When I asked, "Are you okay?"
