Tomoko, a 156cm tall individual with blood type A, works as a pet groomer. Previously, she served as an instructor at a vocational school, but last year, she ventured into independent entrepreneurship by establishing a grooming salon in Kichijoji. In the initial stages after the opening, business was challenging, with mostly family and students frequenting the salon. However, around the beginning of this year, Tomoko’s grooming salon started gaining gradual attention through social media, and it has recently become so busy that there are days when reservations are fully booked.

Known for her diligent and persistent character, Tomoko’s consistent efforts are beginning to yield positive results. Outside of her work, she enjoys exploring various cafes throughout Tokyo. Her current favorite spot is a local tea specialty shop, where she is into a blend of Apple, Rose, Apricot, and Pineapple flavored tea. Whether enjoyed straight or with milk, both options are highly recommended.

Tamami, a budding fashion stylist at the age of 21, is blood type A. Her early exposure to both New York and Tokyo’s Minami-Aoyama due to her mother’s work naturally sparked her interest in fashion. With large eyes and a distinctive way of speaking, she exudes a pleasant atmosphere, and she has many friends. Tamami’s well-polished aesthetic sense, nurtured by exploring various things since childhood, has led to an impressive portfolio. Her work has gained recognition among artist friends in New York, and there are indications that she is being approached for collaborations.

Encouraged by these discussions, Tamami is currently in the process of applying for an artist visa to officially pursue her career in New York. Whenever she visits New York, there is a tea house she never fails to stop by. She enjoys sipping on a sweet royal milk tea infused with caramel and orange flavor, topped with whipped cream, resembling a dessert menu item.

Maiden’s Tea Wakana

Wakana, a 27-year-old book designer with blood type B, has been working at a design firm for about six years, specializing in the layout and design of various books. Her job, which is said to influence the sales of books significantly, comes with considerable pressure, but she finds it incredibly rewarding. The moment when a book she designed is displayed in a bookstore remains one of the most gratifying experiences.

In her private life, Wakana seems to attract attention from admirers, but her perspective on relationships appears to be unique. Despite being admired by someone, she might not always be aware of the other person’s feelings, making it a bit challenging to navigate romantic interests. Lately, she has developed a fondness for a new beverage— a blend of mango, caramel, and lychee tea. She enjoys experimenting with it, turning it into a milk tea, iced tea, or even adding a splash of alcohol to create a tea cocktail.

Available in a 35g can or a resealable 50g pouch with a ziplock.

Yasuko
Yasuko, a 26-year-old translator residing in San Diego, has been living her dream by working as a translator while residing in the pleasant climate and serene atmosphere of San Diego. Having harbored a desire to work overseas since her student days, Yasuko is currently relishing the happiness that comes from living in San Diego. She eagerly anticipates the upcoming visit of her partner, who is planning to join her in San Diego next month, adding to the list of things she looks forward to.

During a pivotal moment when Yasuko decided to fully commit herself to her dreams, she encountered a tea that left a lasting impression. To remind herself of that determination, she occasionally enjoys the blend of strawberry, mango, and soursop tea. Whether served straight or as a tea soda, it comes highly recommended.

Yoko, a 160cm tall chef and owner of a delightful restaurant nestled in the mountains, has an O blood type. Following two years in Paris, one year in Barcelona, and two years in New York honing her culinary skills, she returned to her home country. Yoko’s restaurant operates on a reservation-only basis, allowing for three parties per day for both lunch and dinner. The unique approach of deciding the course menu based on conversations with customers has gained popularity, drawing visitors from all corners of the country to the remote mountain location.

Beyond Yoko’s exceptional culinary expertise, the charm lies in her unexpected cuteness and humorous conversations, creating a delightful contrast with her role as a chef. Yoko, in the midst of managing lunch and dinner services, makes it a daily habit to enjoy tea on the terrace, savoring the fresh mountain air. Lately, she has been indulging in a blend of raspberry, pineapple, caramel, and loquat flavored tea. Whether served straight or with milk, it’s highly recommended.