Article and photos by: Jinming Khor
28 January 2022, 12.10pm
The sun was shining bright in the middle of the sky, reminding me of how hot the weather of Penang was in comparison to Semenyih, which I had been staying at for the past month. I had just exited from my second café of the morning and was immediately attacked viciously by the glaring rays of heat. To say that I could handle another full course meal was a massive overstatement to both me and my bloated stomach; which was why my next stop was the quiet yet renowned Komichi.
Chaya (can be also called Chashitsu), or tea room in Japanese, often refers to a place in Japan where tea ceremony gatherings are held. Despite having never been to Japan before, my first visit to Komichi paints a rather vague impression of what having proper tea in Japan feels like.
Komichi is a quaint Japanese tea house hidden in a more secluded part of Lorong Toh Aka, featuring a variety of traditional Japanese desserts and drinks. Ever since I first visited the place a few months ago, it has quickly become one of my favourite cafés in Penang. I’ve even promised myself to bring my mother here one day if given the chance, as she was quite a fan of matcha.
Having been here the second time, I was already familiar with the rules of the tea house: No sitting longer than one hour and at least one dish per customer. Seeing as I had just walked from The Alley to Komichi under the scorching sun, I figured a nice and cold Lychee Wakocha would do wonders for my body (and my poor stomach). Never to miss out on desserts, I ordered a plate of black sesame dango as well to go with my drink. After paying for my orders, I then proceeded to enter the small tea house.
Compact and cozy. Those are the two words I would use to describe Komichi’s interior. With the size of a small bedroom, there was only enough space for 3 tables, which amounts to roughly 8-9 people. Despite the limited space and seating, there wasn’t a sense of confinement as everything was evenly spaced. The interior design somewhat reminded me of a home-style café; with warm tones and softly played pop songs floating in the background.
Sitting against the back wall, I had the perfect view of the counter where most of the magic takes place. Despite not ordering matcha myself, I was lucky enough to watch the owner preparing the tea – using ceremonial grade powder that are normally reserved for actual tea ceremonies – for another customer.
It’s always a treat to see matcha being prepared in its authentic way, and the owner is definitely well versed in said art. Each step was executed with such care and consideration it almost felt sacred. The way she whisked the matcha was hypnotic as well; you can feel the strength in each move as the owner performed the action patiently without any spillage.
Wakocha, or japanese black tea is the kind of black tea that can be drunk directly without any sugar or milk. In this case, the black tea is mixed with lychee where the sweetness of the fruit complements the smooth bitterness of the tea. Wakocha is also famous for its fragrance, which is rumoured to smell like orchids.
Dango, on the other hand, is a common japanese dumpling made using rice flour. Compared to the more well known mochi, which is made using rice, dango had no fillings, though there are some cases where strawberry or matcha powder are added to give flavour. The dango I had no flavour added, but the rich black sesame sauce made up for the lack of taste.
While I was enjoying my dishes and the calm atmosphere of Komichi, I had the opportunity to strike a conversation with the owners. They were kind enough to answer my questions and share some insight on how Komichi came to be.
The special, hole-in-the-wall tea house was first started from a chance encounter with a friend who owned a tea farm in Toyota, Japan. Yes, the same city where the headquarters of the famous car company is located.
The teas in Komichi are single-origin; specially procured and shipped frequently from their respective tea farms in Japan to retain freshness. The desserts and pastries are homemade by the owner herself as well, from the swiss rolls to the different wagashi sweets that were served on rotation weekly.
But apart from the authentic dessert and drinks, Komichi is a rather simple café with its own charms. Contrary to what I have believed, the small tea house does not have any Japanese elements to it. In fact, a tea house in Japan would not look like Komichi at all! However, despite having my initial expectations proved wrong, it doesn’t put a wrench in my experience in the small café. Komichi is still somewhere I would go to relax whenever I have the time.
Last but not least, here is something I wrote as I was drinking in the atmosphere of Komichi while enjoying my desserts:
Dear wandering traveller, may I suggest a place?
In a quaint alley rarely touched by men, there exists a small teahouse. Please take a seat and rest your weary souls, before resuming your journey once again.
Like the cherry blossoms in Japan, time in Komichi is short and fleeting, yet the experience will be engraved in your soul, rejuvenating you for your next voyage.
Address:
20, Lorong Toh Aka,
10100 George Town, Pulau Pinang
Operation Hours:
11am-5pm (Thursday – Sunday)
Instagram:
@komichiteahouse_penang