Opening on 8 April 2025, Cha-no-wa marked the Sydney debut of the long-established Hiroshima tea house, following the launch of its first Australian location in Adelaide.
Tea is whisked to order in front of the customer, ensuring freshness and attention to detail.
2025
Hōjicha Float with Mochi Latte ($11.50)
The roasted aroma of the hōjicha was pronounced and satisfying. The mochi had the right balance of chew and softness, with a clear rice flavour. The hōjicha ice cream was slightly icy in texture with a moderate roasted tea profile, though less intense than the version from Kirin Ice Bar. The drink portion was generous for the price.
Hōjicha Soft Serve Latte ($11.50)
Outstanding in execution. The hōjicha flavour was deeply roasted, richly aromatic and well balanced, avoiding both excessive milkiness and iciness. The soft serve itself was smooth and creamy without developing an overt dairy character. An exceptional offering and one worth revisiting in its various forms.
Hōjicha Latte (Hot, $8.50)
While aromatic, the unsweetened version presented a gritty texture alongside a bitter and astringent profile. Adding a small amount of sweetness improved the balance considerably, softening the harsher edges of the tea. The iced version paired with soft serve remained markedly superior due to its integrated sweetness and greater textural contrast.
Hōjicha Soft Serve with Nama Chocolate ($10.50)
The nama chocolate remained soft and creamy despite the temperature of the soft serve, creating an effective contrast in texture. The combination proved considerably more successful than similar offerings from Nana’s Green Tea. The hōjicha soft serve maintained the same high-quality texture and aromatic depth seen elsewhere on the menu.
Hōjicha Sundae ($12.50)
A thoughtfully assembled dessert built around contrasting textures. Kuromitsu jelly formed the base, delivering a smooth, bouncy texture and rich molasses-like depth without excessive sweetness. The hōjicha soft serve remained richly roasted and consistently executed. The shiratama dango were exceptionally tender with an ideal bite, while the kinako added subtle nuttiness. Chunky anko contributed additional texture, and the warabimochi was soft, jiggly and well set without melting prematurely. The result was a balanced dessert with considerable textural diversity and one that warranted repeat orders.
Matcha Butter Cake ($8.50/slice)
A rich and dense butter cake that nevertheless avoided feeling heavy. The crumb cut cleanly before transitioning into a melting, almost creamy texture suggestive of a high butter content. The matcha delivered vivid vegetal notes, balanced sweetness and only mild bitterness. The powdered matcha dusting provided the strongest bitter component and highlighted the quality of the tea. Serving the cake warm would likely further enhance the buttery texture and create a softer, more yielding crumb.
Matcha Gateau Chocolate Cake ($9.50/slice)
Served chilled as intended, the gateau offered a moist and silky interior. The chocolate softened rapidly on the palate, creating a dense yet smooth texture distinct from the firmer, more crumbly butter cake. The matcha retained its grassy intensity, vivid colour and balanced bitterness. Of the two cakes, this version presented the more cohesive flavour and textural experience.
2026
Hōjicha Affogato ($12.50)
Essentially combining a scoop of hōjicha ice cream with an additional serving of hot hōjicha, the result was an intensely roasted and deeply aromatic dessert. The hot tea gradually melted the ice cream, creating a progression from firm to increasingly soft textures while concentrating the already robust hōjicha profile. Rich, creamy and highly satisfying.
Hōjicha Tiramisu ($15.50)
Served frozen, the dessert resembled a hōjicha ice cream cake more than a traditional tiramisu. The exterior softened gradually while the interior remained firmer. Sponge layers contributed some variation in texture, though the dessert lacked the soaked and alcohol-forward character typically associated with classic tiramisu. While enjoyable, the Affogato remained the stronger option due to its lighter cream presence and more focused tea expression.
Cha-no-wa delivers expertly crafted Japanese desserts with a focus on bold hōjicha and matcha flavours, offering consistently high-quality soft serve and thoughtfully composed sweets. A welcome addition for tea-based dessert lovers in Sydney.
Cha-no-wa is located at Shop 3 DUO Central Park, 38 Broadway, Chippendale NSW 2008.