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NAGI KYOTO

COFFEE, TEA, OR

TEA COFFEE

C offee and tea, the two famous drinks, keep updating themselves to progress with the

times. On the one hand, the third wave of specialty coffee is spreading over the world.
On the other hand, new forms of tea are popping up globally.
However, there is no limitation to human imagination. Enjoying the benefits from
coffee and tea, creative people start to wonder if it’s possible to combine coffee and tea into
one drink, that is as mellow as coffee and as fresh as tea. This wild dream has already come
true. Nagi Kyoto is the quiescence.

Mix & match: Coffee Marries Tea?

Japanese society has fostered extraordinary imagination, which, with the help of advanced
technology, gave birth to Nagi Kyoto. This product took managing team 2 years of research
and development, and finally, they received high praise from many coffee experts, who call
Nagi Kyoto “the new sensation of coffee developed in Japan”.
Nagi Kyoto boldly uses a mixture of coffee and tea that seem completely different to one another, and,
following a precise proportion, creates “chemical reaction” between the flavor of coffee and that of
tea. According to the introduction of Satsuki SONG, the core member of Nagi Kyoto team, this prod-
uct uses green tea from Uji, Kyoto - intact or grinded to powder based on the flavor required - along
with coffee beans roasted in Nishijin, Kyoto. This process is not complex. However, it’s a mixture, and
consumers obviously expect that a mixture’s flavor should be better than its ingredients. And that’s

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