“Harmonizing through tea.”
That’s our belief.
In the tranquil ambiance of a gray bar counter lit by cream-colored lights, the renowned establishment “Ocha no Tomizawa”, with 94 years of history, has opened its café “Tsuguto,” in the new airport terminal. Just a 10-minute drive from the airport is the ever-popular “Greentea.Lab”. We spoke to its fourth-generation owner, Kenjin Tomizawa, about his passion for tea and his decision to open a new branch in the airport.
Tea is delightful!
We aim to deliver something both “nostalgic and innovative”.
Rooted in tradition, the future of Japanese tea is bright and joyous. This sentiment seems to echo from the “Tsuguto,” menu. The airport-exclusive “Kumamoto Tea Porridge” is a roasted green tea porridge. Tomizawa spent a month in Nara savoring and learning about this local delicacy. The distinct flavor of the porridge, which fully embraces the taste of tea, is enhanced by roasted green tea that accentuates the rice’s taste. Its roasted aroma combined with a mild bitterness refreshes and heals weary travelers. Toppings include local pickled mustard greens, plum, and spicy cod roe from Aso. The subtle saltiness provides comfort and warmth. The “Today’s Tea and Snack Set” is a delightful combo featuring airport-exclusive “Bite-sized Snack Dumplings” and sweet potato placed colorfully atop a tea tray. Developed in collaboration with Kotani (snack) local sweet potato merchant, Chobei, the dumplings are made of sweet potato paste and tea-infused paste. Tomizawa passionately shared his vision of creating a “Kotani snack,” resulting in a treat enjoyable for both the eyes and palate. The accompanying tea in a portable cup offers a brief respite from the airport hustle.
The Airport Store Concept: Neo-Grandma’s House!
The common thread in Tomizawa’s menu is the blend of nostalgia and innovation, offering a comforting respite. He expresses, “I want even the young and international visitors to feel as if they’re sitting on a porch, sipping tea, with grandma offering treats – a modern ‘Neo-Grandma’s house’.” Indeed, a grandma’s house evokes nostalgia and unexpected delights, like “Green Tea Sparkling” extracted with carbonation, or “Roasted Brown Rice Tea Custom”, where you can mix brown rice tea with your preferred green tea. The roasted aroma added gives a unique twist, showcasing the versatility and enjoyment of tea. Through “Tsuguto,” it feels like a mischievous grandma is teaching us these fun ways.
A 94-year Tradition Crafts Original Blend Tea
Exclusively at the airport store are the “Round and Bitter Gyokuro” and “Round and Sweet Gyokuro”. These are original blends made from tea leaves produced through the ancient Kyushu-originated Aoyagi method of steamed green tea production. The tea offers a balanced sweetness, bitterness, and roundness. Creating this blend involved much trial and error, specific to the airport setting. Contrasting the meticulous preparation at “Greentea.Lab”, where flavor is extracted with great care and multiple steps, Tomizawa developed a blend at the airport store that combined speed with rich flavor. In fact, without the luxury of time to let tea leaves unfurl, every parameter – amount of tea, brewing method, and temperature – was meticulously researched. As Tomizawa mentions, “By swirling the teapot and pouring multiple times, around 10 times, you brew a cup.” The result? A deep, beautiful cup of green tea.
Tea is the “comma,” – a pause. It’s the point that connects moments. As travelers pass through the airport, our tea offers a brief, refreshing pause. With our help, they connect to their next destination or individual. This sentiment inspired our store’s name, “Tsuguto.” Whether it’s iced or hot, each pot brews just one cup, encapsulating the essence of the tea leaf. This “quick” luxury offers a fleeting moment of respite.
Take a moment to rest,
with people and time, take a deep breath.
Just for a moment, with this teapot.
Corporate Philosophy:
”Harmonizing through tea” embodies “Ocha no Tomizawa”. This mantra was conceived by fourth-generation Tomizawa. He reflected upon his own shortcomings compared to his predecessor and father, and this introspection led him to a dedicated approach to tea-making. This paved the way for the research at “Greentea.Lab”, and Tomizawa’s relentless pursuit of quality, constant effort, and adaptability in crafting new teas. “Imagine a world without jealousy, hatred, or conflicts, where everyone shares laughter. Achieving this harmony through tea would be true happiness,” he reflects. Perhaps Tomizawa’s unwavering dedication to this philosophy is why his teas resonate with such rich flavors.
Kenjin Tomizawa, the fourth-generation owner of “Ocha no Tomizawa”,
says, “I believe the younger generation and those unfamiliar with Japanese tea culture don’t necessarily dislike tea. I want them to experience the current Japanese quality.”
