August 2017 - Mugicha from Shimane

Summer 2017 has come! We selected a Mugicha (麦茶) from Izumo (出雲) in the prefecture of Shimane (島根). Mugicha According to some archives, Japanese people were already drinking Mugicha during the Heian area (9th century). Mugicha is popular as a beverage for the summer. We never forget to prepare Mugicha at home during summer. Mugicha is very rich in minerals such as zinc or silicon which are very good for skin. Since Mugicha also has an antioxidant effect, it might
- August 2017 - Mugicha from Shimane

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July 2017 - Zaracha from Shimane

I had never heard of Zaracha (ざら茶) until my friend told me about this tea. He recently went to Tsuwano (津和野) in the prefecture of Shimane (島根) to make this tea. Jumping on this opportunity, I decided to choose Zaracha for this month. Zaracha Zaracha (ざら茶) is not made from green tea leaves, like Sencha or Hōjicha, but from Kawaraketsumei (河原決明), a kind of annual plant widespread in western Japan. According to a legend, the great Buddhist master called Kōbō
- July 2017 - Zaracha from Shimane

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June 2017 – Shincha from Shizuoka

This is the second Shincha (新茶) of the year! It comes from the prefecture of Shizuoka (静岡). Shincha We selected another Shincha (新茶), from Shizuoka (静岡) this time. Shizuoka is very famous for green tea in Japan. The prefecture of Shizuoka instantly reminds us of green tea, and of Mount Fuji (富士山). The producer for this tea is Mikasaen located in the city of Kakegawa (掛川), located in the south of Shizuoka. We call the tea for this region Kakegawacha
- June 2017 – Shincha from Shizuoka

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May 2017 - Shincha from Okinawa

This month we selected a Shincha (新茶) from the prefecture of Okinawa (沖縄). Shincha Shincha (新茶) 2017, the new tea leaves of the year have been released from Okinawa (沖縄), the southern island of Japan! Shincha is generally harvested from the 88th day following the spring equinox (February 4th) of the lunar calendar in Japan, and it falls on May 2nd this year. However, due to its geographical location, Okinawa’s case is different. The harvest started from the middle
- May 2017 - Shincha from Okinawa

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April 2017 – Hōji Bancha from Okayama

This month we selected a Hōji Bancha (ほうじ番茶) from Mimasaka (美作) in the prefecture of Okayama (岡山). Hōji Bancha Hōji Bancha (ほうじ番茶) from Mimasaka is a tea prepared while keeping the original shape of the tea leaves. We already presented another Bancha: Kyōbancha from Kyōto in October 2016. Tea leaves harvested in October that stored the nutrient elements inside since the summer, are steamed and sent in the drying machines. The difference with Sencha is in the drying machine. For
- April 2017 – Hōji Bancha from Okayama

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