A new specialty tea establishment, Aokomi, has introduced an unprecedented level of freshness to Hong Kong’s burgeoning tea scene by becoming the city’s first and only matcha purveyor to utilize an in-store stone mill. Located at Island Crest in Sai Ying Pun, the concept, founded by Joey Yu, offers patrons an authentic Japanese tea ceremony experience through its “tencha-to-matcha” dedication, grinding whole tea leaves (tencha) immediately before brewing to ensure superior flavour and aroma in every cup.
Achieving Unmatched Freshness
Aokomi distinguishes itself by eschewing conventional pre-milled matcha powder, opting instead to import high-grade tencha leaves directly from Uji, Japan—a region globally renowned for producing ceremonial-grade tea. The establishment’s foundational philosophy centres on rigorous control over the milling process, which is critical for preserving the delicate compounds in green tea.
The imported tencha is sourced specifically from farmers who practice shizen-shitate cultivation. This labour-intensive, traditional growing method allows tea bushes to grow naturally and untrimmed, maximizing leaf quality before the first-harvest leaves are picked by hand.
The commitment to peak freshness is maintained within Aokomi’s dedicated milling room, which is meticulously controlled for temperature and humidity. The proprietary stone mill grinds the tencha at a remarkably slow pace, yielding only 30 to 50 grams of fine matcha powder per hour. This time-consuming, deliberate process is crucial, preventing heat degradation that can compromise the tea’s quality and ensuring the vibrant taste that discerning matcha enthusiasts seek.
Menu Highlights and Culinary Offerings
The menu is designed to showcase the nuanced flavour profiles inherent in freshly milled tea, offering several distinct drinking experiences. Guests can sample three grades of single-origin matcha prepared as usucha (thin tea), starting at HK$68. For a richer, more textural experience, the velvety koicha (thick tea) provides a concentrated dose of the highly aromatic powder, priced at HK$120.
Beyond traditional preparations, Aokomi features contemporary twists crafted with its signature Komi matcha blend:
- Matcha Lattes (HK$65 hot, HK$68 cold)
- The Ao-Cano (HK$65), an Americano-inspired matcha beverage
- Seasonal options like the Strawberry Matcha Cappuccino (starting at HK$60)
The shop’s offerings extend beyond beverages to include a curated selection of culinary items that incorporate premium teas. Highlights include a vegan tencha pistachio nut butter on sourdough (HK$105), and gourmet desserts such as the matcha affogato with shiratama (HK$85) and the layered milky matcha pudding (HK$42). Additionally, patrons new to home-brewing can purchase specialized teaware and tools to recreate the Aokomi experience at home.
The soft launch phase is currently underway at G/F, Island Crest, 8 First Street, Sai Ying Pun. Potential visitors should note that the shop is currently closed on Mondays and Tuesdays.
By prioritizing transparency and traditional processing methods, Aokomi is setting a challenging new benchmark for quality and authenticity within Hong Kong’s competitive food and beverage market, offering a destination for both casual drinkers and devout tea connoisseurs willing to travel for the ultimate matcha experience.
