Afternoon tea for two on Moana Surfrider’s 117th birthday.
Junko runs a Japanese afternoon tea called Oyatsuya SF on the weekends. She uses Sasaki‘s sushi space in the Mission and offers several seatings of afternoon tea (by reservation only). It’s an excellent deal at $25/person including four courses of savories and sweets. The menu changes monthly, and drinks (like matcha beer and umeshu soda) are offered separately.
[I’m collaborating on a three-part series with Argentinian Yerba Mate. Over the course of the next few months we’ll explore how to make/drink yerba mate, origins of the brew, and ways to work with yerba mate as an ingredient. Hope you enjoy Part I today ^-^]
Ever since that one afternoon in Mendoza (scroll to the middle of the post), I’ve had an eye out for Argentinian yerba mate wherever I go. It’s not as common in the US, so I often brew yerba mate at home. Always during the day, and with a good snack.
Argentina is the world’s leading producer of Yerba mate. It’s also happens to be the country’s national drink.
The crushed leaves come from the yerba mate tree, an evergreen plant native to the Misiones Province of Argentina. The production process of the leaves is 100% natural and the name yerba mate is a combination of yerba (‘herb’ in Spanish) and mate (the name of the infusion).