It should come as no surprise that both Singaporeans and Japanese love their tea, no matter what form or flavour they end up taking. The chocolate makers at Fossa Chocolate are no strangers to tea flavoured chocolates either. In fact, the tea series available on Fossa’s webstore are some of their top sellers, with some others clinching gold and silver at the International Chocolate Awards back in 2019.
About Kajihara Tea Garden
Naturally, when the folks at Fossa Chocolate were first introduced to Kajihara Toshihiro – a tea farmer who currently owns the Kajihara Tea Garden that was passed on for generations – a collaboration with Kajihara-san’s tea leaves in the spotlight was born. The Kajihara Tea Garden hail from a 9-family hamlet in Tsuge, a rural mountainous region in the Ashikita District, south of the Kumamoto Prefecture in Japan.
The Kajihara Tea Series
This cross-ocean collaboration features flavours like Benifuuki Second Flush, Fermented Yomogi, and Native Species Second Flush – dark milk chocolate fused with authentic Japanese tea, with each flavour boasting its very own set of tasting notes. The range comes wrapped in letterpressed packaging branded with the Kajihara Tea Garden logo and that come in warm, earthy tones on a gently marbled background.
- Benifuuki Second Flush
A tea cultivar known for its anti-allergy properties and made into a wakocha (Japanese black tea), the Benifuuki is paired with our crowd favourite cacao from Pak Eddy’s plantation in Yogyakarta, Indonesia. The end product is an incredibly floral and savoury bar with notes of Jasmine flowers and oatmilk.
- Fermented Yomogi
Yomogi, also known as Japanese mugwort, is a traditional herb used for its many medicinal and calming properties. It has a refreshing scent of young grass and when fermented and mixed with native hongcha, exudes a beautiful scent of ginger flowers. The fermented yomogi is paired with cacao from the Philippines and makes for a comforting treat with its delicate spicy and tangy notes reminiscent of orange peel, ginger flowers, and young grass.
- Native Species Second Flush
The Natives Species Second Flush is made with a mild and gentle native species Japanese black tea and cacao from Davao, Philippines. This pairing marries the two to make an elegant chocolate with delicate notes of orange, winter melon candy, and sweet almonds.
The Kajihara tea series chocolates can be found on Fossa Chocolate’s webstore for $12.00 per 50g. To learn more about Fossa Chocolate’s other offerings, visit www.fossachocolate.com or follow them on Instagram and Facebook @fossachocolate.
This article was brought to you by Fossa Chocolate. An artisanal bean-to-bar craft chocolate maker based in Singapore.
