AOKOMI: HONG KONG’S FIRST TENCHA-TO-MATCHA DESTINATION For true matcha devotees, Aokomi in Sai Ying Pun is a pilgrimage. Founded by Joey Yu, the premium tea concept introduces a “tencha-to-matcha” philosophy rarely seen outside Japan — grinding whole first-harvest tencha leaves in-store moments before whisking.

Sourced directly from Uji, Japan — the historic heartland of ceremonial-grade green tea — Aokomi’s leaves are cultivated using the labour-intensive shizen-shitate method and harvested by hand. Inside the temperature- and humidity-controlled milling room, a traditional stone mill produces just 30–50 grams per hour, preserving aroma, nutrients, and depth of flavour. The result is exceptional freshness in every bowl.

The menu highlights three single-origin grades prepared as usucha (thin tea) or velvety koicha (thick tea). Signature drinks include the Komi matcha latte, strawberry matcha cappuccino, and the Ao-Cano — an Americano-inspired iced matcha. Beyond beverages, expect hojicha oat brew, matcha desserts, and refined pastries like tencha pistachio sourdough.

Minimalist interiors echo Japanese tea rituals, offering a serene pause within the city’s pace. At Aokomi, tradition meets precision — and every cup begins at the mill.