In his cakes and sweets, pastry chef Sadaharu Aoki does not skimp on the amount of tea and other Japanese ingredients used. His attachment to tea is remarkable. Matcha (green tea), hojitcha (roasted green tea) and genmaitcha (wholegrain rice tea) are carefully selected and imported from Aichi prefecture for green tea and from Kyoto for hojicha and genmaicha.
Twenty years have passed since I regularly visit Aoki. I was first seduced by their matcha green tea eclairs, so tasty. I had never eaten such a good one, so I started to frequent his tea room.
French tea lovers soon heard about it and its popularity exploded, so much so that the delicacies ran out quickly and I had none left...
Twenty years later, Aoki's passion for tea has not disappeared.