Les Signatures · Product Introduction
Four breaths of the Maison brand — cup by cup
The signatures of NEIGE & THÉ are the breaths each of the four lines carries — Tea, Herbal, Fruits & Veg, Infusion. Introduced in narrative register, with origin and pairing, one cup at a time.
Préambule
Rather than a list, the origin and pairing of each cup are told in the voice of the Maison brand. That is how NEIGE & THÉ introduces its signatures.
Premier service: 2026 (Discovery phase). The lineup is being composed; the signature names below stand as a key signature, ahead of the final score. Inquiries for purchase consideration or tasting are welcomed through the channel at the close of this page.
L'Infusion du Thé
One leaf — one terroir.
The Tea line carries the basso continuo of a course. Wakōcha for depth, gyokuro for umami, sencha for green clarity, hōjicha for roasted warmth — at the intersection of terroir, cultivar, plucking season, and rolling, a single leaf takes on its expression.
We choose the leaf where the voice of place is most distinct. In Murakami, beneath deep winter snow, a leaf plucked by cold fingers becomes flavour, slowly. That slowness is what our extraction and concentration design translates into a single drop.
A cup that converses quietly with the dish — set beside the delicacy of the plate. The signatures of the Tea line are composed for that posture.
Wakōcha
Origine
A Japanese black tea from Murakami, Niigata [CEO authoring pending: cultivar / garden]. The first leaves after the snow-melt — a short season, translated into a single drop.
Pairing
Steamed white fish, roast duck, washoku-led courses. The leaf's depth carries the warmth of the plate gently.
One leaf, one place. The core of the Tea line — a cup that holds the basso continuo of a course.
Gyokuro
Origine
A shade-grown gyokuro from a Niigata garden [CEO authoring pending: garden name]. Theanine's sweetness meets the green outline of catechin under low-temperature extraction.
Pairing
Delicate openers, white fish, the early movements of a washoku course. The afterglow of gyokuro extends the first sip.
Umami's strata translated to a single drop at low temperature. A cup that listens to the quiet density of the leaf.
Hōjicha
Origine
A hōjicha whose roasting temperature and time are tuned to the leaf [CEO authoring pending: roaster]. Behind the roasted warmth, a green memory remains.
Pairing
The closing movement — before wagashi or a baked dessert. A slow conversation with a cooled plate.
A leaf's youth preserved inside its roasted breath. The cup that closes the Tea line.
Les Herbes Japonaises
Aromatics — drawing the dish's afterglow into a longer line.
The Herbal line is the aromatic voice that extends a dish's afterglow. Sanshō, yuzu, wa-hakka, shiso — the volatile aromas of Japanese herbs and spices do not cover the plate; they lift it from behind.
We work only with materials harvested from their own field. Drying and distillation are kept to a minimum, so the living plant's cool clarity reaches the bottle intact.
Game (duck, venison), steamed white fish, slow-simmered root vegetables — moments when aroma should raise the saturation of the plate. The signatures of the Herbal line are composed to sharpen the outline of a dish.
Sanshō
Origine
Asakura sanshō from the Niigata mountains [CEO authoring pending: producer]. The green, freshly picked aroma and the tingle on the tongue, separated by extraction temperature.
Pairing
Duck, venison, fatty meats. The volatile aroma of sanshō lengthens the afterglow of the plate.
A single drop of the Japanese herb's outline. The core of the Herbal line — aroma in answer to the plate.
Yuzu
Origine
Yuzu from Japan's northern tea country [CEO authoring pending: grower]. Skin oil and juice acidity, layered separately in the cup.
Pairing
Steamed white fish, raw oysters, dashi-led broths. Yuzu's aroma raises the outline of sea ingredients.
A cup that lets the voice of the peel and the acidity of the juice converse.
Fruits & Légumes
Sweetness, acidity, bitterness — three voices in conversation with the plate.
The Fruits & Veg line speaks to the plate in three voices. Inside every fruit and vegetable are layered strata — sugar, acidity, bitterness, umami — and which stratum we bring forward changes the relationship with the dish.
Through low-temperature extraction and concentration design we recompose those layers into a single bottle. Restrained sweetness, a defined acid outline, bitterness translated into aroma — a precision that does not lean on sugar is the language of this line.
As the bright acidity of an opener; as the bitterness that resets the fat of a main course. The signatures of the Fruits & Veg line are positioned to converse with the plate as an equal.
Tomate
Origine
No-pesticide tomato from Murakami, Niigata [CEO authoring pending: farm]. Ripe sugar and the green bitterness of the skin, extracted as separate layers.
Pairing
Terrine openers, white fish carpaccio, cold summer vegetables. The umami of tomato converses quietly with the salt of the plate.
A vegetable's umami translated as a single drop of acidity.
Fraise
Origine
Winter strawberry from Niigata [CEO authoring pending: cultivar]. Restrained sugar, with the acidity of the skin and the aroma of the seeds brought forward.
Pairing
Not after dessert, but as the bright acid of an opener before the main — roast duck, sautéed white fish.
Fruit released from the dessert course. A cup that carries the modulation of the Fruits & Veg line.
Topinambour
Origine
Winter Jerusalem artichoke from Niigata [CEO authoring pending: origin]. The aroma of soil and a quiet sweetness, drawn out by low-temperature extraction.
Pairing
Resetting the fat of meat, alongside simmered root vegetables, with game. The bitterness of root vegetables steadies the afterglow of the plate.
The voice of root vegetables delivered as a single drop of bitterness.
L'Infusion Composée
Layer upon layer — until the cup belongs to no one else.
The Infusion line is the voice of layered composition. Tea, fruit, herb, spice — each is extracted at its own temperature and time, then reunited in a single cup. A composed beverage, distinct from a mocktail, written in layers.
The more it layers, the more singular the cup becomes. The composition is tuned to the architecture of the whole course, so a kitchen without the time to develop mocktails can pour layered complexity from a finished bottle.
Dessert, baked confections, the final movement of a course. The signatures of the Infusion line are positioned to carry a long afterglow.
Composition d'Automne
Origine
Wakōcha × yuzu × cinnamon [CEO authoring pending: origin notes]. Three materials extracted at three temperatures, then composed.
Pairing
The closing movement, alongside dessert. Baked confections, chestnut, poached pear.
The more it layers, the more singular it becomes. The signature of the Infusion line — a long afterglow.
Composition d'Hiver
Origine
Hōjicha × kogyoku apple × clove [CEO authoring pending: origin notes]. Roasted warmth, fruit acidity, and the woody aroma of clove, layered.
Pairing
Late in a winter course, with warm baked confections, after cheese.
A cup that composes the memory of temperature into a single drop.
Premier service · 2026
The Maison brand is being tended toward its Premier service. For specific inquiries on the signatures above — purchase consideration, trade conversation, tasting — please reach us through the inquiry channel.
