This month we are returning to a Tomotcha favorite, a Yuzu Ryokucha (柚子緑茶) from Ureshino (嬉野) in Saga Prefecture (佐賀県).

Photo by courtesy of the tea producer: Inoue Seichaen (井上製茶園)

Yuzu Ryokucha from Ureshino

Yuzu Ryokucha is a green tea scented with the aromatic peel of yuzu, Japan's fragrant citrus. Our November tea comes from Ureshino, a historic tea-producing town on the island of Kyūshū (九州), where soft water and misty hills are ideal for cultivating tender leaves. The base is a deeply steamed fukamushi (深蒸し) ryokucha, which gives a rich color and smooth texture, while the added yuzu peel brings a vivid, refreshing aroma.

In the cup, the first impression is gentle umami from the tea, followed by a clear citrus note that recalls lemon and mandarin without their sharpness. There is very little bitterness, and the finish stays light and clean, making this an easy tea to share with friends or to drink after a meal when you want something both comforting and bright.

Photo by courtesy of the tea producer: Inoue Seichaen (井上製茶園)

The last autumn matsuri

In early November, many of Japan's matsuri (祭り) are the last of the year before winter quiets the festival calendar. The weather turns cooler, the days feel shorter, and around the shrine you hear taiko drums, see lanterns, and walk past stalls selling simple festival food like yakitori (焼き鳥) or yakisoba (焼きそば). It is lively, but you can already feel that autumn is almost over.

At the heart of these festivals is Shinto, and the relationship between a community and its deity. People gather at the local shrine to pray, and before the procession begins, participants are offered a small cup of sake or nihonshu (日本酒), called omiki (お神酒). Then the heavy omikoshi (お神輿), the portable shrine, is hoisted onto shoulders, and the deity is carried through the streets, accompanied by shouts and claps.

Tendō Jinja (天道神社)

This year I took part in the festival of Tendō Jinja (天道神社), a small neighborhood shrine in Kyoto (京都). It was a very local matsuri, where I helped prepare and sell yakisoba. The following day I joined the omikoshi procession. It was a rare chance to be part of the daily life of a Kyoto neighborhood, rather than just watching it from the outside.

Photo by courtesy of the tea producer: Inoue Seichaen (井上製茶園)

Brewing Yuzu Ryokucha

To bring out the freshness of the yuzu without making the tea too strong, we recommend the following preparation:

• Tea leaves: 5g
• Water: 150 to 200ml
• Temperature: 60 to 70°C
• Steeping time: 60 to 90 seconds

A relatively low temperature and short infusion help preserve the citrus aroma and keep bitterness to a minimum. For a second infusion, use slightly hotter water and a shorter steeping time; the yuzu will be softer, but the tea's umami will still be present.