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
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Meet the Tea Farmer: Mataki Tatefumi
For today’s tea farmer interview at Yunomi, we are with 3rd generation tea farmer and CEO of Sueyoshi Tea Atelier in Soo City, Kagoshima Prefecture, Mataki Tatefumi. Mataki-san strongly believes...
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Why Hojicha is Low in Caffeine
One all-time favorite tea and one which ceases to lose popularity among the Japanese is hojicha, a roasted green tea with origins in Kyoto (I will touch on its history...
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How are teas evaluated at Japan's tea competitions?
While there are many awards for teas (as well as more generic awards for food) held worldwide as well as in Japan, when we refer to "tea competitions" at Yunomi.life...
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The Chemistry Behind Tea Flavor
This blog post was written by guest Jimmy Burridge, PhD in Plant Science and tea aficionado, with a burgeoning interest in the intersection of tea agronomy, chemistry and terroir (you can blame...
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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...
