Kyoto

A 16-post collection,

April 2021 – Hōjicha prepared in Kyoto

We selected a Hōjicha (焙じ茶) this month, carefully elaborated and prepared by a tea shop in Kyoto (京都) called Ryuō-en Chaho (柳桜園茶舗). Hōjicha We cannot specify that this Hōjicha (焙じ茶) is made in one specific area, or one specific region of Japan. However, it is not made negligently, quite the opposite. It is prepared by Ryuō-en Chaho (柳桜園茶舗) in the center of Kyoto town, at once a tea shop and a tea retailer. They select the tea, and process it
- April 2021 – Hōjicha prepared in Kyoto

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December 2020 – Karigane from Kyoto

This month we selected a Karigane (雁ヶ音) from the region of Uji (宇治), and neighbor regions, in the prefecture of Kyōto (京都). Karigane Teas made of stems, stalks, and twigs are traditionally called Kukicha (茎茶) in Japanese, which literally means "twig tea". In the region of Kyoto they are traditionally called Karigane (雁ヶ音). However recently the name Karigane is beeing used in more and more regions, because the sound of Karigane is pleasing to the ear, and the word Karigane
- December 2020 – Karigane from Kyoto

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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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February 2020 – Hōjicha from Uji, in the prefecture of Kyōto

For February 2020 we selected a Hōjicha (ほうじ茶) from Uji (宇治), in the prefecture of Kyōto (京都). Hōjicha For newcomers to Japanese teas, Hōjicha may be more accessible than other green teas like Sencha (煎茶). It doesn't have a strong taste. Moreover, it's easy to prepare as you don't need to worry about the temperature: you can simply pour boiling water on the tealeaves, just like black tea. Hōjicha is made by roasting tealeaves, after steaming them. That’s why
- February 2020 – Hōjicha from Uji, in the prefecture of Kyōto

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December 2019 – Tea of Fire from Western Japan

This month we selected a Sencha (新茶) of a very rare kind, called "tea of fire", harvested from several regions in the West of Japan (西日本): Kyōto (京都), Nara (奈良), Mie (三重), Shiga (滋賀) and Kagoshima (鹿児島). Tea of Fire, a kind of Sencha The name is of course exaggerated, however the tea producer named this Sencha that way with great pride. It is a limited production, prepared only in winter and spring (from October to March). The tea was
- December 2019 – Tea of Fire from Western Japan

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