This afternoon tea will feature sweets using Ureshino-cha, created by Pierre Hermé Paris’ resident pastry chef at The Ritz-Carlton, Kyoto.

The “Milk Chocolate and Hojicha Eclair” with hojicha and milk chocolate custard cream, the “Yuzu and Sencha Emotion” with yuzu cream, yuzu confit, yuzu chantilly and sencha jelly, and the “Praline Noisette and Brown Tea Tart” with brown rice tea and hazelnut praline are sweets that can be enjoyed only at The Ritz-Carlton, Kyoto.

Afternoon Tea’s tea is provided by Kitano Tea Garden, which has been organically growing tea in Ureshino City, Saga Prefecture, for more than 30 years without the use of chemical fertilizers and pesticides. The tea leaves are made using a special process that uses only the youngest leaves of the first tea plant (miru-bud), and are characterized by their natural flavor, sweetness, and taste.
After enjoying organic sencha green tea as a welcome tea, guests can enjoy two types of tea of their choice from a selection of five types, including lemongrass green tea and mint hojicha.

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For two days only, on October 2 (Sun.) and 30 (Sun.), “Premium Afternoon Tea” will be held at the Kyoto villa of Denzaburo Fujita, “Isigawa Residence” built in 1908, located in the museum, inviting Shuichi Kitano, the third generation of “Kitano’s Tea Garden” as tea master.

At the venue, you can enjoy a tea ceremony in which Mr. Kitano carefully selects the tea for each afternoon tea dish and brews it in front of your eyes. The special afternoon tea includes three autumnal desserts using pears and apples from Pierre Hermé Paris, and two savory dishes specially prepared by the chef using seasonal ingredients.

*Pictures are for illustrative purposes only. Menu items and serving hours are subject to change without notice.