Yasuko Ito

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58 posts, Osaka,

November 2020 – Riguri Yamacha from Kōchi

This month we selected a Riguri-Yamacha (りぐり山茶) from the prefecture of Kōchi (高知), on the island of Shikoku (四国). Riguri-Yamacha In this region of the island of Shikoku (四国), the word “riguru (りぐる)” means “elaborate”. Then, we use an indigenous tea cultivar that grows spontaneously here and there in the mountains. Hence the name of this tea: elaborated “riguri (りぐり)” from the mountains “yama (山)”, that is to say “Riguri-Yamacha (りぐり山茶)”. The precise region of production is called Inomachi Ogawa
- November 2020 – Riguri Yamacha from Kōchi

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October 2020 – Yuzu-Ryokucha

Finally the colors of the autumn are spreading throughout Japan. We selected a Yuzu-Ryokucha (ゆず緑茶), a green tea in Shizuoka (静岡) mixed yuzu chips in Tokushima (徳島) this month. Yuzu-Ryokucha Yuzu-Ryokucha (ゆず緑茶) is a green tea flavored with chips of dried yuzu. We use green tea from the region called Kakegawa (掛川) of Shizuoka and steam them by means of "Fukamushi (深蒸し)", that is to say by steaming tea leaves for twice as long as a classic Sencha (煎茶). This
- October 2020 – Yuzu-Ryokucha

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September 2020 – Horaicha from Kyōto

This month we selected the original Genmaicha (玄米茶), called Horaicha (蓬莱茶), from Kyōto (京都). Horaicha Horaicha (蓬莱茶) is the original Genmaicha (玄米茶), that is to say a Sencha (煎茶) sprinkled with roasted brown rice with a touch of popped rice. We use green tea harvested around Kyōto (京都) in the like of Uji (宇治) and Wazuka (和束), and mix in Japanese rice. In order to keep the Horaicha consistent and of very high quality, the proportions of the various teas
- September 2020 – Horaicha from Kyōto

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April 2020 – Kancha from Tokushima

Hello everyone, how are you? We hope you are doing well in spite of the threat of coronavirus. Stay home, drink tea and push the coronavirus out! We selected a Kancha (寒茶) this month, from Shishikui (宍喰), a small village in the prefecture of Tokushima (徳島). Kancha Kancha (寒茶) literally means cold tea (but not chilled tea, note the subtle difference). It is called that way because it is harvested in winter, between the middle of January and the middle
- April 2020 – Kancha from Tokushima

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March 2020 – Yabakeicha from Ōita

This month we selected a Yabakeicha (耶馬渓茶), a kind of Sencha (煎茶), from the region of Yabakei (耶馬渓) in Ōita prefecture (大分). Yabakei, Ōita (UE-PON2600 – CC BY-SA 3.0) Sencha of Yabakei What I like about Tomotcha is that I can travel throughout Japan, while staying at home. This time we go South, all the way to the prefecture of Ōita in Kyūshū. Ōita is very famous for thermal stations, called onsen (温泉). Ōita is number one in Japan for
- March 2020 – Yabakeicha from Ōita

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