Japanese Green Tea:
Developing a World Class Non-alcoholic Beverage Program and Revenue Stream

As more customers are refraining from alcohol, developing and driving your Japanese green tea program forward is a significant opportunity for your future success. At our Los Angeles and New York seminars, we shared the latest information, trends, and ideas on how to create a more attractive and successful Japanese green tea program. You can watch the seminar’s video highlights and learn new serving ideas, how to brew a perfect cup of Japanese green tea, essential tools, business advice, and valuable tips from the Japanese green tea expert.

Zach Mangan

Japanese green tea expert / Kettl

I am excited to welcome you all to the incredible world of Japanese green tea. Deep, profound and never ending: Japanese green tea is a world as complex and rewarding as wine, sake and spirits. Building a world class tea program is as important as ever. With many guests now refraining from alcohol, turning towards tea offers us new opportunities for story-telling, enchanting guests and creating a dynamic new revenue stream. I hope after today you can find the same inspiration in tea that I have. The future of tea is in your hands (and restaurants)!

Chikara Sono

Chef / Sono

Many consider Chef Sono to be the pioneer of the kaiseki movement in New York City. He was the former Executive Chef at the well-known and beloved Kyo Ya restaurant, which opened in 2007 in the East Village.
Kyo Ya garnered a critically-acclaimed three-star review from the New York Times in 2012 and a Michelin-star in 2009, and the years thereafter. The Hokkaido native has fans all over the world, who visit New York just to experience the Kaiseki course prepared by the Chef himself.

Teruyuki
Takayama

Owner / Salt+Charcoal Restaurant

I am honored to be part of this seminar. As a restaurant owner, I would like to share the real world benefits we have gained by incorporating Japanese green tea into our business. Based on my experience, I hope to discuss practical information about the actual restaurant operation and how Japanese green tea has affected us in a positive way. I am very excited to help promote Japanese green tea through this event and would be glad to see more stores serving Japanese green tea by joining this seminar.

Sencha

Tea leaf・・・5-6g (2 teaspoons)
Water ・・・・6oz (180cc) @180℉ (80℃)
Brew・・・・・ For 1 minute

Matcha

Matcha powder・2g (0.75 teaspoons)
Water ・・・・・・・2oz (65cc) @180℉ (80℃)

Genmaicha

Tea leaf・・・6g (2 teaspoons)
Water ・・・・8oz (250cc) @195℉ (90℃)
Brew・・・・・ For 2-3 minutes

Gyokuro

Tea leaf・・・5-6g (2 teaspoons)
Water ・・・・2oz (50-70cc) @120℉ (50℃)
Brew・・・・・ For 2 minutes

Hojicha

Tea leaf・・・5-6g (2 teaspoons)
Water ・・・・8oz (250cc) @200℉ (95℃)
Brew・・・・・ For 2-3 minutes

To accentuate the aroma of brown rice, use water at around 195℉(90℃). To accentuate the sweetness of the green tea, you can brew slightly cooler at around 180℉ (80℃).

203°F (95℃) - Allow the water to cool for 1 minute.
195°F (90℃) - Allow the water to cool for 2 minutes.
180°F (80℃) - Allow the water to cool for 3 minutes.
120°F (50℃) - Allow the water to cool for 4 minutes.

To accentuate the aroma of brown rice, use water at around 195℉(90℃). To accentuate the sweetness of the green tea, you can brew slightly cooler at around 180℉ (80℃).

Serving Ideas

Get inspired by our informative how-to videos of some featured serving ideas.

1. Welcome Drink: Sparkling Kamairicha from Saga, COLD

2. Mizudashi Gyokuro, COLD

3. Karigane Hojicha, HOT

4. Genmai Matcha, HOT

5. Shaken Matcha Shot, HOT

6. Iribancha highball Mocktail, COLD

Seminar’s Video Highlights

1. Opening talk: Japanese green tea re-imagined with an inspiring welcome drink (ref. Serving Idea 1)

You will hear general introductions of Japanese green tea, its variety, characteristics, and how unique they are from a Japanese green tea expert.

Coming Soon

2. Pairing with food and how to serve

You will get ideas for enhancing a dining experience with tea pairings and creative presentations. Also, you will learn more about practical tips on suitable water, temperature, serving operations, and so on.

Coming Soon

3. Pairing with food and some more top tips

With another pairing example, you will hear an expert’s advice on the importance of proper storage and some frequently asked questions will be answered.

Coming Soon

4.Business advises, talk on trends, and Q&As

You can deepen your understanding with more detailed topics, such as the value of creativity and stories, the importance of providing a significant tea experience to customers, the necessity of training your staff, the right price setting, and the opportunities to welcome increasing numbers of sober curious guests.

Coming Soon

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Japanese Green Tea: Developing a World Class Non-alcoholic Beverage Program and Revenue Stream

Serving Ideas

Seminar’s Video Highlights

DOWNLOADs

Japanese Green Tea:
Developing a World Class Non-alcoholic Beverage Program and Revenue Stream