Another prized tea used in the menu is Izumi from Miyazaki, a rare cultivar that’s little-known even among the Japanese. Now grown by only a handful of farmers in Japan, it is a red tea in a country that mainly produces green teas. “The taste of the tea reminds me of poached fruit, and I was quickly inspired to use it for a dessert,” said Eno, who incorporated it into a blood orange sorbet served with kanten jelly and drizzled with Izumi syrup.
Since rolling the menu out, she’s had even more fresh inspirations.
Read Full Article At Source
