January 2018 – Ōbukucha from Kyōtō

2018 has come! We wish you a Happy New Year. For a good start, we selected a lucky tea, an Ōbukucha (大福茶) from the city of Kyōto (京都), in the prefecture of Kyōto (京都). Ōbukucha We already introduced you to Ōbukucha (大福茶), exactly 2 years ago. This name is old, abd can be found in the ancient archives of the Xth century. For more details, you can also read the blogpost of January 2016. We often serve it with a
- January 2018 – Ōbukucha from Kyōtō

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December 2017 – Hōjicha from Shiga/Tōkyō

This month we selected a Hōjicha (ほうじ茶) roasted in Tōkyō (東京), using green tea from the prefecture of Shiga (滋賀). Hōjicha This Hōjicha (ほうじ茶), literally "roasted tea", is first of all produced as an unroasted green tea in the prefecture of Shiga (滋賀), and then remade at Morinoen (森乃園) in Tōkyō, a shop specialized in Hōjicha since 1914. The green tea from Shiga, carefully selected by this shop, is brought to Tōkyō and roasted at high temperature. The tea prepared
- December 2017 – Hōjicha from Shiga/Tōkyō

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November 2017 – Aracha from Kyōto

This month we selected an Aracha (荒茶) from Uji (宇治) in the prefecture of Kyōto (京都). Aracha Aracha (荒茶) is steamed and dried after the tea harvest of May. We do not sort leaves or stalks. We also do not fix the size of the tea. It’s literally a crude tea, or unrefined tea. The tea is carefully preserved in a cool, dark place during summer, similar to how we age wine in a cellar. It is then marketed
- November 2017 – Aracha from Kyōto

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October 2017 - Genmaicha from Kaga

We selected a Genmaicha (玄米茶) from Kaga (加賀), in the prefecture of Ishikawa (石川). Genmaicha We can say of Genmaicha (玄米茶) that it's the first flavoured green tea thanks to the addition of brown rice, or "genmai" (玄米) in Japanese. We didn’t add anything to green tea until the invention of Genmaicha. The brown rice add some complexity to tea: Genmaicha has a fresh and rich taste, and sweetness as well as strength. It is well balanced. When the
- October 2017 - Genmaicha from Kaga

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September 2017 - Tsukimi Sencha from Kyōto

This month we selected a type of Sencha called Tsukimi Sencha (月見煎茶), from the prefecture of Kyōto (京都). Tsukimi Sencha Sencha constitutes 80% of the green tea produced in Japan, however Sencha doesn't have a long history. Formerly teas in Japan were not green, but brown, similar to black teas or oolong teas. Sencha was completed by Nagatani Sōen (永谷宗円) who lived in Kyōto during the Edo area (17th century). He invented a method for drying tea leaves and stalks
- September 2017 - Tsukimi Sencha from Kyōto

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