Strawberry Red Bean
a treat after supper
Deep and red, made for lingering once the plates are cleared.
Tasting notes: toasty, juicy, tangy
S$24
Ships by Sun 11 Oct
At a glance
- Ingredients: Roasted azuki red bean, strawberry
- Azuki holds more than twice the polyphenols of blueberries, plus potassium
- Tea bags made from Soilon®, a plant-based corn fiber mesh developed in Japan, certified biodegradable
- Naturally caffeine-free
- 12 tea bags
How to brew
- Hot
1 bag to 240 ml of water at 100°C
Steep 5 minutes, or leave the bag in. It won't turn bitter.
- Iced
Brew hot, then chill fully before pouring over ice
For sparkling, run the chilled tea through a carbonator
- Cold brew
1 bag to 240 ml of cold water, or 4 bags to a liter
Steep 8 hours, or overnight, in the fridge
A history of azuki
Japan's oldest chronicle, the Kojiki of 712, has azuki among the first crops to spring from the earth. Its deep red was thought to ward off bad luck, which is why red bean rice still marks celebrations today. By the Edo period, a thousand years on, people sipped the water azuki had been simmered in, prized for easing puffiness. Roasting the beans and steeping them as tea is the modern way. Today it's one of Japan's favorite beauty teas, loved for its polyphenols and potassium. Our blend is inspired by ichigo daifuku, where strawberry meets red bean: the beans give a deep, toasty cup, and strawberry adds a juicy, tangy lift.
Where it's grown · Tokachi, Hokkaido
A wide plain in eastern Hokkaido under some of the clearest, sunniest skies in Japan. Days are warm and nights turn cold fast, and that swing is what makes the beans sweet: they gather nutrients in the sun and turn them to sugar overnight. Tokachi grows a large share of Japan's azuki, and the country's confectioners seek it out. Roasted and steeped, those beans give our cup its deep, toasty base.
