Single Cultivar Matcha Bundle from Osada Tea
Tasting single cultivars without it being blended is a great way to improve your knowledge if matcha (and tea) but only useful if it comes from the same producer who...
Professional's Guide to Japanese Tea
Single Cultivar Matcha Bundle from Osada Tea
-
Lemon in Cold-Brewed Green Tea: What Changes?
Something I Noticed While Testing a Recipe Recently, while I was testing a new recipe, I came across something interesting, and I thought it might be worth sharing with tea...
-
抹茶の保管状況と品質
こちらは、「Matcha storage and quality（抹茶の保存と品質）」という英語記事を、日本語でわかりやすく翻訳・要約したものです。 抹茶の保存と品質について 読了時間：約5分 私たちYunomiのサイエンスチームは、「抹茶の保存温度や保存期間が、その品質にどのような影響を与えるのか？」をテーマに、国内外の科学論文を調査してみました。 調査の結果、抹茶に適した保存方法は、一般的に“高品質で加工度の低い自然食品”に推奨される方法とほぼ一致していることがわかりました。 それはつまり： 「密閉容器に入れ、直射日光・湿気・酸素を避ける。短期保存なら冷暗所、長期保存なら冷蔵・冷凍が理想」 という基本ルールです。 この記事では、重要な3つの論文の要点、抹茶の品質劣化の仕組み、伝統的な保存方法や点前における視点、そして一般消費者やカフェ向けの実践的な保存アドバイスについて紹介します。 文献レビュー 1. 「原料抹茶の保存条件が品質に与える影響」茶業研究報告 第93号（2002） 原口康弘, 佐野仁, 中里賢一, 外丸和男, 寄下雅子, 荒川正人, & 沢村信一. (2002). 原料抹茶の保存条件が品質に与える影響. 茶業研究報告, (93), 1-8. https://doi.org/10.5979/cha.2002.1...
-
What do the terms “mukashi” and “shiro” mean in the names of matcha products from traditional brands?
The Art of Matcha Naming in the Centuries Old Matcha Industry: Unraveling the terms “Shiro” 白 and “Mukashi” 昔 In the world of traditional Japanese matcha, the terms Shiro and...
-
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,...
-
Looking for a matcha whisk? Here are some tips
Matcha is becoming known globally, with its attractive lush green color and health benifits. In Japan, the traditional tea ceremony, chado, was initiated in the early 12th century as a...
-
77th National Tea Competition in Japan
Here is a little bit of tea news from the homefront (Japan). Just last month, from the 22nd to the 25th of August, the 77th National Tea Festival represented by...
-
Tea Picking Experience with Honey Fragrance Black Tea (蜜香紅茶)
Do you know there is black tea made from tea leaves eaten by insects? It is called Mikko-kocha (蜜香紅茶), literally means honey fragrance black tea. This special fragrance is created by...
-
Ice steeping, the secret to making your Japanese tea more umami-full
We’re in the midst of the monsoon season in Japan, the rainy and muggy days continue... After the rains, come the hot humid summer days. And if you are familiar...
-
Exploring the Color of Tea
This blogpost was written by guest writer Jimmy Burridge, PhD in Plant Science and tea aficionado. Photos are also from Jimmy. Enjoy! Introduction The color of a tea infusion strongly influences our...
-
Japanese Tea Harvesting Methods
The 2023 Shincha season is here! Many tea farms will be starting, or have already started their very first tea harvest for the new season. We say very first because...
-
The Art of Hand Rolling Tea
Recently, I had the opportunity to visit Koukien Tea Garden, a tea farm based near Makizono-cho, Kirishima, Kagoshima Prefecture. They are a family doing agriculture all year round including rice...
