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October 2015 – Kamairicha from Gokase

October 2015 – Kamairicha from Gokase

This month we have selected a Kamairicha (釜入り茶) from Gokase (五ヶ瀬), in the prefecture of Miyazaki (宮崎). Kamairicha Kamairicha is a roasted green tea. Generally, Japanese green tea is made by steaming tea leaves immediately after harvesting, before the fermentation starts. On the other hand, tealeaves of Kamairicha are not

September 2015 - Gyokuro from Yame

September 2015 - Gyokuro from Yame

For the September shipment we have selected the highest grade tea of Japan -Gyokuro- from its greatest appellation: the city of Yame located in the Fukuoka prefecture. Gyokuro Gyokuro (玉露) is a type of Sencha (煎茶). It has a round and sweet taste with a brilliant green color, similar to

August 2015 - Mugicha from Hyogo

August 2015 - Mugicha from Hyogo

It's summer time in Japan! That means humidity and warmth: way way way too much of both. To survive in this environment Japanese people rely on a pecular drink called Mugicha... so here is our August 2015 pick: Mugicha (麦茶) from Hyogo (兵庫). What is Mugicha? Mugicha is a roasted

July 2015 - Sencha from Kagoshima

July 2015 - Sencha from Kagoshima

For the July shipment, we have selected a Sencha (煎茶) from Kagoshima (鹿児島). This tea qualifies as a Shincha (新茶) since it is made from the first harvest of the year. Sencha Sencha (煎茶) is the most popular green tea in Japan, and is served with most Japanese meals. 80%

June 2015 - Shincha from Mie

June 2015 - Shincha from Mie

Spring is the season of Shincha (新茶), or “new tea“ in Japanese. So for the June shipment we selected a delicious new Fukamushi Sencha (深蒸し煎茶) from Ise (伊勢), in the prefecture of Mie (三重). Shincha Tealeaves are usually harvested 4 or 5 times a year, starting from April until October,

May 2015 - Hojicha from Uji

May 2015 - Hojicha from Uji

This month we selected a Hojicha (ほうじ茶) from Uji (宇治) in the prefecture of Kyoto (京都). Hojicha Hojicha (ほうじ茶) is a Japanese green tea roasted over charcoal. The roasting of green tea leaves and twigs is done at very high temperature (200ºC or 400ºF) over charcoal, similarly to how coffee

April 2015 - Karigane from Mie

April 2015 - Karigane from Mie

This month we selected an amazing Karigane (かりがね) from the prefecture of Mie (三重). Karigane Kukicha (茎茶), also called Bocha (棒茶), is a tea blend made of stems, stalks, and twigs. Karigane is a kind of Kukicha made exclusively from Gyokuro (玉露) plants. Gyokuro is a special kind of Sencha

March 2015 - Chirancha from Kyushu

March 2015 - Chirancha from Kyushu

Last week I went with my family on a short trip to visit the region of Kagoshima (鹿児島), at the south western tip of the island of Kyushu (九州). The area is fantastic, with many hot springs, and jaw-dropping landscapes. The food is of course delicious: local specialties include black

A Trip to Kagoshima

A Trip to Kagoshima

Exciting news: next week I will be travelling to Kagoshima (鹿児島), the southernmost city of Kyushu (九州). I've been to Kagoshima many times, but I'm always in awe when in front of the almighty Sakurajima (桜島): a very active volcano in the bay facing the city. Of course I will

February 2015 - Kabusecha from Kamo

February 2015 - Kabusecha from Kamo

For our first commercial shipment we have chosen a delicate Kabusecha from the town of Kamo, in the Kyoto prefecture. Kabusecha The Japanese verb "kabuseru" (被せる) means "to cover (with something)". As the name suggests, Kabusecha (かぶせ茶) is a kind of Sencha (煎茶) grown in the shade: two to three