Tea Artist Ratna Solantri Introduces Spring-inspired Japanese Menu

Spring in Japan always carries a quiet charm. Cherry blossoms unfurl, the air feels softer, and time seems to slow beneath the sak trees in the tradition known as hanami. Inspired by this fleeting yet memorable season, Café Kissa has introduced ‘The Art of Seasonal Tea: Spring in Bloom’. This limited-time offering combines delicate flavours, meticulous craftsmanship, and a moment of pause in daily routines through exclusive tea creations curated and crafted by renowned tea sommelier Ratna Somantri. Available from 17 April to 31 May 2026, the menu invites everyone to briefly pause and experience spring in its gentlest form— one cup at a time. In Japan, tea is more than a beverage; it is woven into everyday life. Whether savoured in moments of reflection or during breaks from activity, it offers a simple way to reconnect and appreciate the passage of time. This philosophy shapes Café Kissa’s seasonal menu, where each cup is designed to be enjoyed while evoking calm. To bring this vision to life, Café Kissa has collaborated with Ratna Somantri, founder of the Indonesia Tea Institute, who has spent over 15 years studying tea culture. The partnership has resulted in three seasonal creations specially curated to reflect the essence of spring. 1. Hanami Blossom Tea (Hot Tea) A gentle floral profile crafted from a delicate blend of jasmine and green tea, with a subtle hint of strawberry for natural sweetness. Each sip leaves a soft aromatic trail, reminiscent of sak blossoms under a clear spring sky. 2. Sakura Honey Mocktail A vibrant and refreshing expression. This light and uplifting drink combines green and oolong tea, known for their naturally sweet fruity notes. Japanese pear and hibiscus add a refreshing tang, balanced by honey’s sweetness and a clean finish— creating a modern, playful yet refined interpretation of spring. 3. Bloom Matcha Daifuku (dessert) Complementing the experience, a soft pink dessert inspired by traditional Japanese confections. This combines chewy mochi with a creamy, rich Basque cheesecake filling. beneath the smooth exterior, the matcha filling delivers earthy depth, balanced by a gentle bitterness and sweetness. To complete the experience, Café Kissa offers two thoughtfully paired options as a curated set for two, available for Rp150,000: Package 1: Hanami Blossom Tea + Bloom Matcha Daifuku Package 2: Sakura Honey Mocktail + Bloom Matcha Daifuku More than a seasonal menu, this launch reflects Café Kissa’s approach to creating meaningful, personal experiences where every detail—from tea aroma to dessert texture— contributes to the overall moment. ‘As part of the ISMAYA Group, Café Kissa continually explores how food and drink can transcend taste to become more meaningful. This menu is our interpretation of spring— offering craftsmanship, subtle flavours, and moments of pause that resonate with how people experience time today,’ said Cendyarani, President Director of ISMAYA Group. Ultimately, spring is not just about the change of seasons, but how it is felt— gradually, mindfully, and shared. Through this menu, Café Kissa brings this perspective into busy routines. Whether a break from work or time with loved ones, each offering is designed to be savoured unhurriedly— as spring should be.