Teas / Drinks
- Traditional Matcha : The famous tea of Far Eastern royalty and nobility for centuries, this concentrated green tea is ground into a fine powder and whisked into a silky texture with a slightly foamy finish. Can be very bitter, so accompanied sweets are highly recommended. Served hot only.

- Earl Grey and Lavender "Whiskey" Tea : Black tea and bergamot peel with added dried lavender petals, touched with a splash of twelve-Summers aged Hingan whiskey for a vaguely caramelized finish to warm you all the way to your cheeks. A good way to slug off (figuratively) a long hard day. Mother and mother-in-law approved!

- Genmai Cha : Herby, earthy and mildly nutty, this tea is made from a blend of green tea leaves and brown rice that has been roasted to the puffed "popping" of the grain.

- Blood Orange Spice Black Tea : The best sunsets are those the color of a blood orange. This tea blends roasted black Coerthan tea leaves with dried La Noscean Blood Orange peels, cinnamon and cardamom for warming finish.

- Mikan (Mini Orange) Green Tea : For good health and longevity, featuring the main fruit of the season: the Mikan, or small orange, just like the ones you find on top of your hard rice cakes! Mildly roasted Sencha leaves and dried mikan orange peels with a small squeeze of a slice and tiny pinch of turmeric. Sweet with a lot of tang!

- Eastern Pear and Ginger Tea : Slices of bake-dried Eastern round pears and ginger root with a drizzle of honey. A sweet, soothing way to fight off viral infections and ease that pesky Mid-Winter cough!

- Doman Persimmon Tea : Possibly the most recognized and sought tea originating from Yanxia, this tea is made from dried persimmon fruit with sweetness occuring naturally.

- Suutei Tsai : This savory tea hails from Doma's neighbor to the North, the Azim Steppe. My good friend Yesunova, of the Hotgo tribe, introduced and served it to me on a visit, and believe me, it helps to endure the chill of frequent blowing winds on the open plains. Made from heated sheep milk, green tea, water and salt, it is sure to warm you from your insides.

Desserts
- Cinnamon Streusel Cake (Coffee Cake) : Better known as the "coffee cake", this treat consists of a fluffy, buttery golden vanilla cake with a cinnamon-sugar ribbon and crumble on top.

- Spicy Chocolate Brownies : Baked bars of cocoa butter and powder, spiked with a hint of cinnamon and cayenne pepper, layering a ribbon of gooey chocolate. Beware of rising heat and watering mouth!

- Matcha Cheescake : Creamy, smooth and very green, with matcha powder mixed into the classic cheesecake filling, covering a honey cookie crumble crust, topped with an extra dusting of powder. Truly, this treat is the ultimate combination of East and West flavors.

Mochi- Daifuku Mochi : Tea too bitter? Sweeten it up with a side of sweet rice cakes with sweet red bean paste filling. Like little filled pillows!

- Flavored Mochi: Soft rice flour dough, sweetened and flavored with matcha green tea, mikan orange, or rolanberry, filled with smoothened sweet white bean paste! Pick you favorite or mix and match!

- Dango : Three rice flour dumplings served on a skewer. Lightly sweet, simply satisfying!

Snacks and Special Extras- Boortsog: Also introduced to me by Yesunova, this fluffy treat is most often served as a dessert. Made from frying yeast dough, then coated in a light skin of sugar, this dish comes with optional Shroud honey and rolanberry jam on the side, but can also be dipped into tea or suutei tsai. Thanks Yesu-san!

- Konpeito (Sugar Stars) : Exactly like they sound! Tiny little sweeteners to soothe any bitter aftertastes. Also colorful and pretty!

- Taiyaki : Named for the fish it is shaped like, this light-battered treat is filled with sweet bean paste. A fish in shape only, so please do not throw into water!

Shirayuri Tea House wishes you good health and blessings all year long!

Akemashite omedetou!(Happy New Year!)