Fukamushi sencha and how it differs from a regular sencha
As its name implies in Japanese, fukamushi sencha is deep steamed tea. “Fukai” (Japanese: 深い) means deep and “mushi” (蒸し) means steamed. This is exactly how fukamushi sencha is processed,...
Professional's Guide to Japanese Tea
Fukamushi sencha and how it differs from a regular sencha
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Lateral buds on tea leaves
While the plant prioritizes the apex bud, the new leaf that grows out of the tip of a branch of leaves, the plant also produces lateral buds, or new leaves...
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Okayama Prefecture's Treasured Bancha - Mimasaka Bancha Crafting
When you think of Okayama Prefecture, what tea comes to mind? For those of you who answered mimasaka bancha, you are right on point! While Okayama Prefecture, located West of...
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Link between Water Hardness and the Taste of Tea
Have you ever had the experience that the Japanese tea you made at home tastes different from the product description or people's reviews although you steeped it properly? This article...
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Bamboo and the Art of Chasen Making
Today, I would like to talk about chasen (茶筅), the indispensable and quintessential tea whisk that is used to make matcha, particularly focusing on the bamboo that is used in...
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From Tea to Sea: Forests, Nutrient Dynamics and Tea Farming
From Tea to Sea: Forests, Nutrient Dynamics and Tea FarmingWritten by Jimmy Burridge Featured image: Chagusaba tea farming at the Kaneroku Matsumoto Tea Garden where grass surrounding the tea fields...
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All About Shading in Japanese Tea Cultivation
Hello! Genki desuka (How are you doing)? Today, I would like to delve into the topic of shading and shaded teas. If you enjoy drinking gyokuro, kabusecha, or matcha, you...
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Kancha, A Rare Japanese Tea Harvested in the Winter Time
A warm hello to you! I hope this blogpost finds you healthy and well as we welcome the winter solstice today and approach the end of year. If you are...
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Yancha: Interview with Yancy Lever an American Tea Farmer
Today, we share with you our interview with Yancy Lever, an American tea farmer who is residing in Otoyo Village, Kochi Prefecture. Yancy is relatively new to the world of Japanese tea with...
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Regional Japanese Onomatopeia Teas
The clouds are white and fluffy (Japanese: fuwafuwa) today. The sand at the beach was so smooth (Japanese: sarasara) that the wind and our footprints made beautiful imprints. ...
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Befriending Japanese Tea Cultivars
When you go to drink your Japanese tea, have you thought about the type of tea cultivar(s) that your tea is coming from? Perhaps, one may associate “cultivars” with the...
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Tea Farm Mitocha: Preserving A Historical Folk Tea
Today, we share with you our interview with Yuki Kayashita, a young and creative tea farmer based in a village in Yamazoe, Nara prefecture. Over the span of 10 years...
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Discover Japanese Tea: Sannen Bancha
Perhaps, you are familiar with the Japanese tea, bancha and have even tried a few. But what exactly is a sannen bancha (i.e., three-year bancha) and how is it different from...
