Japanese tea is rich in pedigree and lore, and when it’s paired with the right sweets, the duo sizzles. Sweets of fermented fruit, for example, are paired with ‘sencha’ and ‘hojicha’, medium-grade and roasted green tea, respectively, as well as with black tea produced in Japan. The chef of Vert visits growers in person, even taking part in picking the tea, sharing the sweat of labour. Using ingredients with deep roots in the land, he expresses the character of each region through his menu. Yokan, a kind of jelly with added fruit, is the speciality here. Fermentation brings sweetness and sourness to just the right levels, placing Japanese tea in the limelight it deserves.