From May 17th to July 15th, 2022, The Ritz-Carlton Kyoto (located on the banks of the Kamogawa Nijo Bridge in Nakagyo Ward, Kyoto City) will be serving three types of cocktails made with new tea from Horii Shichimeien, the oldest tea plantation in Uji City, Kyoto Prefecture, at The Bar on the first floor.
"Verdure breeze," a cocktail made with new tea leaves (left), cold-brewed new tea leaves (center), and used tea leaves from new tea leaves (right)
Horii Shichimeien is a long-established Uji tea shop in Uji City that carries out all processes from tea cultivation to production and sales. The shop inherited the Oku-no-yama tea plantation, one of the "Uji Shichimeien," a collection of seven excellent tea plantations designated by Ashikaga Yoshimitsu during the Muromachi period. The shop continues to cultivate traditional Uji matcha, picking tea leaves by hand every year during the new tea season.
The Ritz-Carlton, Kyoto will offer three cocktails at The Bar, allowing guests to savor the fresh aroma of Horii Shichimeien's new tea at its most delicious time of year. Created by a team led by head bartender Yosuke Asano, winner of the 2020 Bacardi Legacy Cocktail Competition Japan, the cocktails are "Verdure breeze," a martini that showcases the umami of new tea; "Nine Thea One," a vodka-based cocktail with a clear tomato water that enhances the freshness of new tea; and "Tea, Fruit, and Foam," a cocktail that pairs the refreshing taste of new tea with champagne. The new tea used in the cocktails was carefully selected and crafted by Horii Shichimeien owner Chotaro Horii, who carefully examined the origin and variety at the Uji tea market and identified the highest quality sencha tea leaves.
In addition to "cold-brewed new tea" to capture the aroma and flavor of new tea, each cocktail will feature "new tea leaves," made from the tea leaves used in making the cocktails and tossed in homemade ponzu sauce for an edible version. The Ritz-Carlton, Kyoto inherits the philosophy of "Shimatsu no Kokoro," which symbolizes the spirit of cherishing things from start to finish, and is actively promoting sustainable initiatives on a daily basis. By adding "new tea leaves" made from used tea leaves to the cocktails, we hope to share this initiative with as many guests as possible.
This collaboration between The Bar at The Ritz-Carlton, Kyoto and Horii Shichimeien, a tea plantation that has carefully preserved a traditional tea plantation dating back to the Muromachi period for approximately 600 years and engaged in sustainable business, is planned to continue in the future.
"Tea, Fruit and Bubbles" (left), "Verdure breeze" (center), "Nine Thea One" (right)
Period: Tuesday, May 17th - Friday, July 15th, 2022
Location: "The Bar" on the 1st floor
Price:
Verdure breeze: 3,416 yen
Nine Thea One: 3,416 yen
Tea, Fruit and Bubbles: 3,416 yen
*Tax and service charges included
About Horii Shichimeien
Horii Shichimeien, which has inherited Oku-no-yama, the oldest tea plantation in Uji, dating back to the Muromachi period, continues to uphold traditional Uji tea cultivation, and is a long-established tea shop that handles everything from cultivation to production and sales of high-quality Uji tea. In particular, for matcha, they only use first-grade tencha tea produced in Kyoto Prefecture, which is ground using a stone mill. In 1924, third-generation owner Chojiro Horii invented the tencha drying machine. This made it possible to produce uniform, high-quality matcha, laying the foundation for matcha production in Japan. Fifth-generation owner Nobuo Horii selected superior varieties from the Oku-no-yama tea plantation, and after 20 years, successfully registered two varieties: Narino, suitable for matcha, and Oku-no-yama, suitable for gyokuro. The "Nari-no" variety won the Minister of Agriculture, Forestry and Fisheries' Award at the 2010 National Tea Competition, and in 2020, it won the Grand Prix in the matcha category at the Japanese Tea Competition held in Paris, sponsored by the Japanese Embassy. Owner Chotaro Horii, who has been an Uji tea master for over 50 years and has been involved in tea appraisal for both gyokuro and sencha, carefully selects tea varieties and regions, offering exceptional products that are truly Uji tea.
About The Ritz-Carlton, Kyoto
Located on the banks of the Kamo River, which flows from north to south through Kyoto, with a panoramic view of the 36 peaks of Higashiyama, The Ritz-Carlton, Kyoto is an urban resort convenient for both tourism and business, close to downtown areas such as Gion, Kawaramachi, and Pontocho. The exterior design blends traditional Japanese style with modern Western influences, blending seamlessly with the historic surroundings. This luxurious space is filled with the essence of Kyoto's traditions and culture, offering a high-quality experience you can only experience here. There are 134 guest rooms in total. With an average floor area of 50 square meters, these rooms boast some of the largest floor space in Kyoto City, and the hotel offers a restaurant, bar, banquet hall, and spa.
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"Verdure breeze," a cocktail made with new tea leaves (left), cold-brewed new tea leaves (center), and used tea leaves from new tea leaves (right)Horii Shichimeien is a long-established Uji tea shop in Uji City that carries out all processes from tea cultivation to production and sales. The shop inherited the Oku-no-yama tea plantation, one of the "Uji Shichimeien," a collection of seven excellent tea plantations designated by Ashikaga Yoshimitsu during the Muromachi period. The shop continues to cultivate traditional Uji matcha, picking tea leaves by hand every year during the new tea season.
The Ritz-Carlton, Kyoto will offer three cocktails at The Bar, allowing guests to savor the fresh aroma of Horii Shichimeien's new tea at its most delicious time of year. Created by a team led by head bartender Yosuke Asano, winner of the 2020 Bacardi Legacy Cocktail Competition Japan, the cocktails are "Verdure breeze," a martini that showcases the umami of new tea; "Nine Thea One," a vodka-based cocktail with a clear tomato water that enhances the freshness of new tea; and "Tea, Fruit, and Foam," a cocktail that pairs the refreshing taste of new tea with champagne. The new tea used in the cocktails was carefully selected and crafted by Horii Shichimeien owner Chotaro Horii, who carefully examined the origin and variety at the Uji tea market and identified the highest quality sencha tea leaves.
In addition to "cold-brewed new tea" to capture the aroma and flavor of new tea, each cocktail will feature "new tea leaves," made from the tea leaves used in making the cocktails and tossed in homemade ponzu sauce for an edible version. The Ritz-Carlton, Kyoto inherits the philosophy of "Shimatsu no Kokoro," which symbolizes the spirit of cherishing things from start to finish, and is actively promoting sustainable initiatives on a daily basis. By adding "new tea leaves" made from used tea leaves to the cocktails, we hope to share this initiative with as many guests as possible.
This collaboration between The Bar at The Ritz-Carlton, Kyoto and Horii Shichimeien, a tea plantation that has carefully preserved a traditional tea plantation dating back to the Muromachi period for approximately 600 years and engaged in sustainable business, is planned to continue in the future.
"Tea, Fruit and Bubbles" (left), "Verdure breeze" (center), "Nine Thea One" (right)Period: Tuesday, May 17th - Friday, July 15th, 2022
Location: "The Bar" on the 1st floor
Price:
Verdure breeze: 3,416 yen
Nine Thea One: 3,416 yen
Tea, Fruit and Bubbles: 3,416 yen
*Tax and service charges included
About Horii Shichimeien
Horii Shichimeien, which has inherited Oku-no-yama, the oldest tea plantation in Uji, dating back to the Muromachi period, continues to uphold traditional Uji tea cultivation, and is a long-established tea shop that handles everything from cultivation to production and sales of high-quality Uji tea. In particular, for matcha, they only use first-grade tencha tea produced in Kyoto Prefecture, which is ground using a stone mill. In 1924, third-generation owner Chojiro Horii invented the tencha drying machine. This made it possible to produce uniform, high-quality matcha, laying the foundation for matcha production in Japan. Fifth-generation owner Nobuo Horii selected superior varieties from the Oku-no-yama tea plantation, and after 20 years, successfully registered two varieties: Narino, suitable for matcha, and Oku-no-yama, suitable for gyokuro. The "Nari-no" variety won the Minister of Agriculture, Forestry and Fisheries' Award at the 2010 National Tea Competition, and in 2020, it won the Grand Prix in the matcha category at the Japanese Tea Competition held in Paris, sponsored by the Japanese Embassy. Owner Chotaro Horii, who has been an Uji tea master for over 50 years and has been involved in tea appraisal for both gyokuro and sencha, carefully selects tea varieties and regions, offering exceptional products that are truly Uji tea.
About The Ritz-Carlton, Kyoto
Located on the banks of the Kamo River, which flows from north to south through Kyoto, with a panoramic view of the 36 peaks of Higashiyama, The Ritz-Carlton, Kyoto is an urban resort convenient for both tourism and business, close to downtown areas such as Gion, Kawaramachi, and Pontocho. The exterior design blends traditional Japanese style with modern Western influences, blending seamlessly with the historic surroundings. This luxurious space is filled with the essence of Kyoto's traditions and culture, offering a high-quality experience you can only experience here. There are 134 guest rooms in total. With an average floor area of 50 square meters, these rooms boast some of the largest floor space in Kyoto City, and the hotel offers a restaurant, bar, banquet hall, and spa.
Click here for company press release details
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