This cocktail is a decadent twist on the classic Italian dessert, blending mascarpone, green tea, and the warmth of Marsala wine into a creamy, indulgent sip. the green tea powder brings a depth that balances the sweetness of vanilla vodka and the velvety texture of mascarpone cream. A dusting of green tea powder ties it all together, making this a true dessert-in-a-glass experience. A sip of creamy indulgence with the elegance of matcha and the richness of classic tiramisu—would you try this twist?

Note: Matcha is made from tencha leaves, finely ground for a smooth texture and rich umami. Green tea powders like Arabikicha come from kabuse sencha, are slightly coarser, roasted for aroma, and mix easily without a whisk.

A crisp and refreshing mix of shochu, cooled sencha, lemon juice, and ginger syrup, garnished with a bright lemon twist. Smooth, lightly spiced, and tea-forward, it’s a minimalist yet flavorful take on a tea-infused martini. A little tradition, a little experimentation—just the way I like it. 

A refreshing twist on the classic Moscow Mule, Sencha Mule blends the bold spice of ginger beer with the subtle, earthy notes of sencha-infused shochu (or sencha-infused vodka). Sencha, a traditional Japanese green tea rich in antioxidants, adds a light yet rich flavor. As the frozen sencha tea cubes melt, each sip deepens, creating a drink that evolves over time—crisp, invigorating, and effortlessly smooth.

A delicate balance of earthy green tea, smooth shochu, and rich Japanese whisky, lifted by a touch of banana liqueur and agave. Instead of matcha, I used green tea powder for a flavor closer to freshly brewed sencha, inspired by Kagoshima’s tea culture. This cocktail is a quiet, complex sip with a lingering warmth.

Note: Matcha is made from tencha leaves, finely ground for a smooth texture and rich umami. Green tea powders like Arabikicha come from kabuse sencha, are slightly coarser, roasted for aroma, and mix easily without a whisk.